Here is a List of Vegetables That Start with B that we are sure you must not be aware of! Keep reading to get surprised!
Here are the Most Productive Vegetables for a Balcony and Patio Garden
Vegetables That Start with B
Scientific Name: Brassica oleracea var. italica
Broccoli has tightly packed florets rich in vitamins C and K. It tastes great in stir-fries and casseroles.
2. Broad Beans
Scientific Name: Vicia faba
Broad beans are rich in protein and fiber and add a delightful taste in soups, stews, and salads. They are also rich in proteins!
3. Bitter Gourd (Bitter Melon)
Scientific Name: Momordica charantia
Popular in Asian cuisine, bitter gourd has a distinctive bitter taste. You can use it in stir-fries and curries.
4. Blue Potatoes
Scientific Name: Solanum tuberosum
Scientific Name: Beta vulgaris
Beetroot is a versatile vegetable rich in fiber, folate, and manganese. It can be a good addition to salads and soups.
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6. Bamboo Shoots
Scientific Name: Various species
Bamboo shoots are a common ingredient in Asian cuisine, adding a crunchy texture to stir-fries, soups, and spring rolls.
7. Bok Choy
Scientific Name: Brassica rapa subsp. chinensis
Bok choy is a Chinese cabbage with crunchy white stems and dark green leaves. It provides a mild, slightly peppery taste.
8. Broccoli Rabe
Scientific Name: Brassica ruvo
9. Bell Peppers
Scientific Name: Capsicum annuum
Bell peppers are versatile vegetables available in various colors. They add a sweet, crisp texture to salads, stir-fries, and various dishes.
10. Black Eyed Peas
Scientific Name: Vigna unguiculata
Native to West Africa, these legumes are rich in protein and fiber. They are common in stews, soups, and salads and contribute to a nutritious diet.
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11. Beetroot Greens
Scientific Name: Beta vulgaris subsp. vulgaris
These leafy tops of the beetroot plant are rich in vitamins A and K. They offer a slightly bitter taste and taste great in salads and stews.
Scientific Name: Ipomoea batatas
Native to the Americas, sweet potatoes, or batatas, are root vegetables with a sweet taste. Rich in vitamins A and C, they are common in baking.
13. Black Radish
Scientific Name: Raphanus sativus
With a peppery flavor, it is rich in fiber and vitamin C. You can saute it and use in salads for a unique taste and nutritional benefits.
Scientific Name: Borago officinalis
High in gamma-linolenic acid (GLA), it offers potential anti-inflammatory benefits. Borage leaves are used in salads, providing a mild cucumber-like taste.
15. Burdock Root
Scientific Name: Arctium lappa
Common in Asian cuisine, burdock root has an earthy flavor. You can use it in soups, stews, and stir-fries.
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16. Butter Lettuce
Scientific Name: Lactuca sativa
17. Brussels Sprouts
Scientific Name: Brassica oleracea var. gemmifera
Miniature cabbage-like vegetables – Brussels sprouts are often roasted or sautéed as a flavorful side dish.
18. Buttercup Squash
Scientific Name: Cucurbita maxima
Buttercup squash has sweet and creamy orange flesh. You can either roast it or add it to stews to add an earthly flavor to your meals.
Scientific Name: Brassica oleracea italica × alboglabra
Broccolini is a hybrid of broccoli and Chinese broccoli. It has long, slender stems with small broccoli-like florets with a slightly peppery taste.
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20. Belgian Endive
Scientific Name: Cichorium intybus var. foliosum
Belgian endive is a leafy vegetable with tightly packed pale yellow leaves. It has a crisp texture and a nutty flavor.
Scientific Name: Brassica oleracea var. botrytis × italica
Broccoflower, also popular as Romanesco broccoli, is a unique hybrid vegetable that combines the flavors of cauliflower and broccoli.
22. Black Turtle Beans
Scientific Name: Phaseolus vulgaris
Black turtle beans are small, shiny black legumes with a dense, meaty texture and a rich, earthy flavor.
23. Black Salsify
Scientific Name: Scorzonera hispanica
Hailing from the Mediterranean, black salsify boasts a dark exterior and creamy white flesh. With a subtle, oyster-like flavor, it’s a versatile root vegetable.