Winter vegetables are cold-weather plants that grow during late autumn and winter. Learning winter vegetables name with picture builds English vocabulary and helps identify common cool-season crops like root vegetables and leafy greens. This resource supports learners who want to recognize, understand, and remember vegetables that grow in winter for seasonal learning, gardening, and diet awareness.
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Winter Vegetables Name in English with Picture
- Cabbage: A leafy vegetable that grows well in cold weather and is often used in salads or cooked dishes.
- Cauliflower: A white vegetable that looks like a flower and is good for soups and roasting.
- Broccoli: A green vegetable with little tree-like heads, full of vitamins and great steamed or cooked.
- Kale: A dark green leafy vegetable that is healthy and used in salads or cooked meals.
- Spinach: A soft green leaf that grows in cold weather and is full of nutrients.
- Mustard Greens: Leafy greens with a little spicy taste, good for cooking or salads.
- Collard Greens: Large green leaves that are cooked slowly, very healthy in winter dishes.
- Turnip: A round root vegetable with a mild, slightly sweet taste, used in soups and stews.
- Radish: A small, crunchy root vegetable with a peppery flavor, often eaten raw.
- Carrot: A sweet, orange root vegetable that grows in cold weather and can be eaten raw or cooked.
- Beetroot: A red root vegetable with an earthy flavor, used in salads and cooking.
- Leek: A long vegetable similar to onion, used for flavor in soups and stews.
- Brussels Sprouts: Small green balls that look like tiny cabbages and taste great roasted or steamed.
- Green Peas: Small, round green vegetables that grow in pods and are sweet to eat.
- Snow Peas: Flat green pods with small peas inside, often cooked in stir-fries.
- Lettuce: A leafy green used mainly in salads, some kinds can grow in winter.
- Swiss Chard: Leafy green vegetable with colorful stems, used in cooking or salads.
- Bok Choy: A kind of Chinese cabbage with white stems and green leaves, used in stir-fries.
- Arugula: A green leafy vegetable with a peppery taste, added to salads.
- Endive: A leafy vegetable with a slightly bitter taste, used in salads or cooked dishes.
- Fennel: A crunchy vegetable with a mild sweet flavor like licorice, used in cooking.
- Kohlrabi: A round vegetable with a sweet taste, eaten raw or cooked.
- Parsnip: A white root vegetable similar to carrot, sweet when cooked.
- Rutabaga: A large root vegetable with a sweet and slightly spicy taste, cooked or roasted.
- Celery: A crunchy green vegetable used in salads, soups, and as a snack.
- Garlic: A small bulb used to add strong flavor in many dishes.
- Onion: A common vegetable used to add flavor to many recipes.
- Shallots: Small, mild onions used for flavor in sauces and dishes.
- Spring Onion (Scallions): Young onions with green stalks, used fresh or cooked.
- Celeriac (Celery Root): A round root with celery flavor, used in soups and stews.
- Daikon (White Radish): A large white root vegetable used in cooking and salads.
- Mizuna: A leafy green with a mild peppery taste, used in salads and cooking.
- Tatsoi: Small, dark green leaves with a mild taste, used in soups and salads.
- Chicory: A leafy vegetable with a bitter taste, eaten raw or cooked.
- Sorrel: A green leaf with a sour taste, used in salads and soups.
- Watercress: A green plant with a peppery flavor, often eaten fresh in salads.
- Mâche (Corn Salad): A small, mild-flavored leafy green used in salads.
- Radicchio: A red leafy vegetable with a bitter taste, used in salads or grilled.
- Jerusalem Artichoke: A root vegetable with a sweet, nutty taste, used in soups and roasting.
- Horseradish: A spicy root used to add heat to dishes.
- Parsley: A green herb used fresh or dried to add flavor.
- Sage: A fragrant herb used in cooking, especially in winter meals.
- Thyme: A small herb that adds flavor to many dishes.
- Rosemary: A strong-smelling herb used in roasting and stews.
- Purple Sprouting Broccoli: A type of broccoli with purple stems and a tender taste.
- Baby Carrots: Small, sweet carrots harvested early, eaten raw or cooked.
- Garlic Scapes: The green shoots of garlic plants, mild and tasty for cooking.
- Sea Kale: A leafy green vegetable that grows near the sea, eaten like cabbage.
- Chinese Cabbage (Napa Cabbage): A mild-tasting cabbage used in Asian cooking.
- Green Onions: Also called scallions, young onions used fresh or cooked.
Complete List of Winter Vegetables Name in English
- Cabbage
- Cauliflower
- Broccoli
- Kale
- Spinach
- Mustard greens
- Collard greens
- Turnip
- Radish
- Carrot
- Beetroot
- Leek
- Brussels sprouts
- Green peas
- Snow peas
- Lettuce
- Swiss chard
- Bok choy
- Arugula
- Endive
- Fennel
- Kohlrabi
- Parsnip
- Rutabaga
- Celery
- Garlic
- Onion
- Shallots
- Spring onion
- Celeriac
- Daikon
- Mizuna
- Tatsoi
- Chicory
- Sorrel
- Watercress
- Mâche
- Radicchio
- Jerusalem artichoke
- Horseradish
- Parsley
- Sage
- Thyme
- Rosemary
- Purple sprouting broccoli
- Baby carrots
- Garlic scapes
- Sea kale
- Chinese cabbage
- Green onions
Healthy Winter Vegetables Name and Their Health Benefits
Cabbage
Rich in vitamins C and K, cabbage helps boost your immune system and supports healthy bones.
Spinach
Full of iron and antioxidants, spinach improves blood health and fights inflammation.
Carrot
High in beta-carotene, carrots are great for eye health and support a strong immune system.
Broccoli
Contains fiber and vitamin C, which help digestion and strengthen your body’s defenses.
Brussels Sprouts
Loaded with vitamins and fiber, they aid digestion and may reduce the risk of some diseases.
Garlic
Known for its antibacterial properties, garlic supports heart health and boosts immunity.
Kale
Packed with vitamins A, C, and K, kale supports skin health, vision, and blood clotting.
Leek
Good source of vitamins A and C, leeks help improve heart health and digestion.
Beetroot
Contains nitrates that improve blood flow and lower blood pressure.
Parsnip
High in fiber and vitamins, parsnips support digestion and provide energy.
Turnip
Rich in vitamin C and fiber, turnips help strengthen immunity and improve digestion.
Swiss Chard
Provides magnesium and potassium, which support muscle function and heart health.
Green Peas
Good source of plant-based protein and fiber, peas help maintain muscle and digestive health.
Fennel
Contains antioxidants and fiber, fennel helps reduce inflammation and supports digestion.
Celery
Low in calories and high in water content, celery helps with hydration and reduces inflammation.
Rutabaga
High in vitamin C and fiber, rutabaga supports immune health and digestion.
Common Winter Vegetables You Should Know
- Cabbage
- Cauliflower
- Broccoli
- Kale
- Spinach
- Carrot
- Brussels Sprouts
- Turnip
- Radish
- Leek
- Green Peas
- Swiss Chard
- Parsnip
- Celery
- Onion
- Garlic
- Bok Choy
Winter Vegetables FAQs
Some of the most common winter vegetables are cabbage, spinach, broccoli, carrots, and cauliflower.
Yes, many cool-season vegetables grow well in winter if the soil is prepared and there’s enough sunlight.
Winter vegetables are rich in vitamins A, C, and K, and often contain more fiber and antioxidants to support immunity in cold weather.
You can recognize winter vegetables by their hardiness, leafy tops, or root-based growth, and many have darker green or earthy colors.
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