25 Unique Vegetables that Start with The U

Have you ever found yourself staring at produce in the grocery store, wondering what that unusual vegetable might taste like?

Or perhaps you’re looking to expand your culinary horizons with something new? Either way, you’re in the right place!

From underground treasures to unique international favorites, U-vegetables offer surprising flavors and impressive health benefits.

If you’re a curious cook, a nutrition enthusiast, or simply playing a food-themed word game, this guide will introduce you to these underappreciated vegetables.

Ready to uncover these unique veggie treasures? Let’s dig in and discover what the letter U has to offer!

Vegetables that Start from U

1. Upland Cress

• Scientific Name: Nasturtium officinale
• Origin: Native to Europe and Asia, widely cultivated around the world
• Appearance & Taste: Upland cress has small, tender green leaves with a peppery, slightly bitter taste. It resembles watercress in both appearance and flavor.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamin C and A, rich in iron and calcium	Used in salads, sandwiches, as garnish, and in smoothies	Grows year-round in mild climates	Prefers well-drained, rich soil, and partial sunlight

Fun Facts:

• Upland cress is often referred to as the “indoor watercress” due to its similar flavor.
• It’s known for being one of the fastest-growing leafy greens, sometimes sprouting within just a week.

2. Ulam Raja 

• Scientific Name: Laportea bulbifera
• Origin: Southeast Asia
• Appearance & Taste: Ulam Raja is a leafy green plant with large, broad leaves. The taste is mildly bitter and slightly pungent, often compared to other edible wild greens.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamins A, C, and iron, rich in fiber	Used in salads, soups, or boiled with rice	Harvested year-round, best in the rainy season	Thrives in tropical and subtropical climates, prefers moist, fertile soil

Fun Facts:

• Ulam Raja is often used as a traditional vegetable in Southeast Asia and is considered a medicinal plant in some cultures.
• It is believed to have cooling properties and is commonly used in herbal remedies.

3. Unabi

• Scientific Name: Ziziphus jujuba
• Origin: Native to Southern Asia
• Appearance & Taste: Small, round, red or brown fruit resembling dates. Sweet and slightly tangy when ripe.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamin C, antioxidants, and fiber	Eaten fresh, dried, or in desserts	Harvested in late summer or fall	Grows well in warm, dry climates and sandy soils

Fun Facts:

• Unabi is known as “Chinese date” and is often used in traditional medicine.
• The fruit is a popular snack in many cultures, either fresh or dried, and is believed to improve digestion.

4. Upland Green Beans

• Scientific Name: Phaseolus vulgaris
• Origin: Native to Central and South America
• Appearance & Taste: Green pods with tender beans inside. They have a sweet, slightly nutty flavor when cooked.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
Good source of fiber, vitamins A, C, and K	Commonly used in stir-fries, casseroles, and salads	Grows in warm months	Requires well-drained soil and full sunlight

Fun Facts:

• Upland green beans are often preferred for their ability to grow in various conditions, even during cooler months.
• The beans are often eaten as a fresh vegetable or preserved through canning or freezing.

5. Udo 

• Scientific Name: Aralia cordata
• Origin: Native to Japan
• Appearance & Taste: Large, white tubers with a crunchy texture. When cooked, the flavor is mild and slightly nutty.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in dietary fiber, potassium, and magnesium	Used in soups, stews, or grilled	Harvested in late summer	Prefers well-drained, fertile soil and partial shade

Fun Facts:

• Udo is often used in Japanese cuisine, especially during the New Year’s celebration.
• The plant is also known for its medicinal uses, including improving circulation and digestive health.

6. Urad Bean

• Scientific Name: Vigna mungo
• Origin: Native to the Indian subcontinent
• Appearance & Taste: Small, black beans with a smooth texture. When cooked, they have a mild, earthy flavor.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in protein, iron, and fiber	Used in dals, soups, and curries	Harvested during summer and monsoon seasons	Thrives in well-drained soil and warm temperatures

Fun Facts:

• Urad beans are a primary ingredient in Indian cuisine, often used to make traditional dishes like dosa and idli.
• The bean is also known for its health benefits, including boosting digestion and providing a good source of energy.

7. Uva-ursi

• Scientific Name: Arctostaphylos uva-ursi
• Origin: North America, Europe, and Asia
• Appearance & Taste: Small, round red berries. When raw, they have a mild, slightly tart flavor, though they are often used in dried or cooked forms.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
Rich in antioxidants, vitamins A and C	Berries are used in jams, teas, and desserts	Berries are harvested in fall	Thrives in acidic, well-drained soils and prefers cooler climates

Fun Facts:

• Uva-ursi has been used in traditional medicine for its diuretic and antiseptic properties.
• The name “bearberry” comes from the fact that bears are often seen eating the berries in the wild.

8. Ubatuba 

• Scientific Name: Brassica oleracea
• Origin: Brazil
• Appearance & Taste: Dark green leaves that resemble kale, with a mild cabbage flavor that’s often sweeter than regular cabbage.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
Rich in vitamins A, C, K, and calcium	Used in salads, stir-fries, and soups	Harvested in the cooler months	Prefers fertile, well-drained soil and cooler temperatures

Fun Facts:

• Ubatuba cabbage is known for its hardiness and is grown in various regions of Brazil.
• It is considered a high-yielding crop for sustainable farming due to its resilience.

9. Ulluco

• Scientific Name: Ullucus tuberosus
• Origin: South America, particularly in the Andes regions
• Appearance & Taste: Small, round tubers that come in a variety of colors including red, yellow, and purple. The taste is mild, slightly earthy, and starchy.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
Rich in carbohydrates, potassium, and vitamins	Used in soups, stews, salads, or fried	Harvested in the fall	Prefers well-drained soil and cool, high-altitude conditions

Fun Facts:

• Ulluco is known for being a highly nutritious and resilient crop, especially in harsh mountain climates.
• The tubers are prized for their vibrant colors and are often used in traditional Andean dishes.

10. Uda

• Scientific Name: Cissampelos pareira
• Origin: Native to tropical regions of Africa and Asia
• Appearance & Taste: Uda is a woody vine with small, oval-shaped leaves and edible roots that are slightly bitter with a starchy texture.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
Rich in antioxidants, fiber, and alkaloids	Roots are boiled, used in soups, or consumed as a vegetable	Harvested in late fall	Grows in tropical, moist climates with well-drained soils

Fun Facts:

• The root of the Uda plant is traditionally used in African herbal medicine for its purported medicinal properties.
• Uda is also used in some cultures to treat various digestive issues.

11. Upma 

• Scientific Name: Triticum turgidum subsp. durum
• Origin: India
• Appearance & Taste: A savory dish made from semolina, often mixed with vegetables and spiced with mustard seeds, turmeric, and curry leaves. It has a soft, porridge-like texture.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in carbohydrates, fiber, and minerals	Eaten as a breakfast dish or snack	Typically eaten year-round	Semolina is a processed grain, and the dish is cooked in temperate climates

Fun Facts:

• Upma is a popular comfort food across South India, known for its quick preparation and versatility.
• Some variations of Upma include adding peanuts, coconut, or even yogurt for added flavor.

12. Ustica

• Scientific Name: Urtica dioica (Stinging Nettle)
• Origin: Native to Europe, Asia, and North America
• Appearance & Taste: A herbaceous plant with serrated leaves and stinging hairs. The leaves have a grassy, slightly herbal flavor when cooked, though raw leaves sting.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamins A, C, iron, and calcium	Used in soups, teas, and as a spinach substitute	Best harvested in early spring before flowering	Grows in moist, nitrogen-rich soil and thrives in shaded areas

Fun Facts:

• Ustica (stinging nettle) has been used in traditional medicine for centuries, often for its anti-inflammatory properties.
• The plant’s leaves are edible once cooked, as cooking neutralizes the sting.

13. Udupi Mattu Gulla Eggplant

• Scientific Name: Solanum melongena
• Origin: Udupi, Karnataka, India
• Appearance & Taste: This small, round, and purple eggplant variety is known for its unique shape and tender flesh. It has a mild, slightly sweet flavor with less bitterness compared to regular eggplants.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in fiber, antioxidants, and vitamins	Used in curries, stir-fries, and grilled dishes	Harvested in late summer and fall	Grows best in well-drained soil, requiring a warm, tropical climate

Fun Facts:

• Udupi Mattu Gulla is a traditional variety of eggplant that is highly prized for its unique taste and texture in South Indian cuisine.
• It is often featured in the famous “Brinjal Curry” from the Udupi region, known for its distinct flavor.

14. Upo 

• Scientific Name: Lagenaria siceraria
• Origin: Native to Africa and Asia
• Appearance & Taste: A type of gourd with pale green skin and white, firm flesh. The taste is mild, similar to zucchini.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in water content, vitamins C and A	Used in soups, stews, stir-fries, or stuffed	Typically harvested in late summer	Grows best in warm climates with well-drained, fertile soil

Fun Facts:

• Upo is often used in traditional Filipino dishes like “sinigang,” a sour soup.
• The squash is a versatile vegetable that can be eaten both unripe (as a vegetable) and ripe (as a fruit).

15. Urfa Biber 

• Scientific Name: Capsicum annuum
• Origin: Turkey (specifically Urfa region)
• Appearance & Taste: Dark, wrinkled red pepper that has a smoky, earthy flavor with a mild heat.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in antioxidants, vitamins A and C, and capsaicin	Used in sauces, stews, salads, or as a spice rub	Harvested in late summer to fall	Grows in warm, dry climates with well-drained, fertile soil

Fun Facts:

• Urfa Biber is typically dried in the sun and then crushed into a powder, adding a unique depth of flavor to Turkish cuisine.

16. Uvaria 

• Scientific Name: Uvaria spp.
• Origin: Tropical regions of Africa and Asia
• Appearance & Taste: The fruit is large and oval-shaped, with a thick rind and soft, sweet flesh. The roots are starchy and edible.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamins A, C, and carbohydrates	Fruits are eaten fresh, and roots are used in stews	Harvested during the rainy season	Grows in tropical climates with rich, well-drained soil

Fun Facts:

• Uvaria fruit is highly prized in many African cultures for its sweet and rich taste.
• The root of Uvaria is also used in traditional medicine in some regions for its supposed health benefits.

17. Uva 

• Scientific Name: Vitis vinifera
• Origin: Native to the Mediterranean region, now widely cultivated around the world
• Appearance & Taste: Uva are small, round, and come in various colors such as red, green, and purple. They have a sweet, juicy flavor, but are sometimes used in savory dishes.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in antioxidants, vitamins A, C, and K	Used in salads, sauces, and roasted dishes	Harvested in late summer to early fall	Requires well-drained soil and full sunlight, thrives in temperate climates

Fun Facts:

• Uva (grapes) are commonly used in Mediterranean cooking, sometimes roasted or added to salads for a sweet contrast.
• Grapes are also used to produce wine, making them one of the most cultivated fruits in the world.

18. Utah Sweet Corn

• Scientific Name: Zea mays
• Origin: Developed in Utah, United States
• Appearance & Taste: A variety of corn with yellow kernels that are sweet and tender, often used in cooking and eaten fresh off the cob.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in fiber, vitamin C, and folate	Eaten as a side dish, used in salads, or grilled	Harvested in late summer	Grows in well-drained, fertile soil and needs full sunlight

Fun Facts:

• Utah Sweet Corn is known for its tender kernels and sweet flavor, making it a popular summer crop.
• It’s often grilled or boiled, and sometimes used to make cornbread or corn chowder.

19. Urginea

• Scientific Name: Urginea maritima
• Origin: Mediterranean regions
• Appearance & Taste: A perennial plant with a tall flower stalk and narrow, elongated leaves. The bulb is starchy with a slightly sweet flavor when cooked.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in carbohydrates, potassium, and fiber	Used in soups, stews, or roasted as a side dish	Harvested in late summer to fall	Prefers dry, well-drained soil and warm climates

Fun Facts:

• Urginea is also known as the “sea squill” due to its ability to grow in coastal environments.
• The bulb of Urginea is used in some traditional Mediterranean medicine for its purported health benefits.

20. Ufo Pepper

• Scientific Name: Capsicum annuum
• Origin: United States
• Appearance & Taste: A unique, UFO-shaped pepper that is sweet with a mild heat. The pepper is typically green, turning red when fully ripe.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
Rich in vitamin C, fiber, and antioxidants	Used in salads, stir-fries, or as a topping for pizza	Harvested in summer to fall	Grows best in well-drained, fertile soil and requires full sunlight

Fun Facts:

• The UFO pepper’s unusual shape makes it a fun addition to vegetable gardens and culinary presentations.
• Despite being mild in heat, it adds a unique flavor to dishes and is often used in fresh salsas.

21. Uzara Root

• Scientific Name: Uzara spp.
• Origin: Southern Africa
• Appearance & Taste: A tuberous root with a slightly bitter taste and a starchy texture, often used as a medicinal root in traditional African medicine.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in antioxidants and anti-inflammatory properties	Used in teas and decoctions, and sometimes in soups	Harvested during the rainy season	Grows in well-drained, sandy soil and needs a warm climate

Fun Facts:

• Uzara root has been traditionally used by indigenous communities in Southern Africa to treat gastrointestinal issues.
• The root is sometimes ground into a powder and added to herbal medicines.

22. Ube (Purple Yam)

• Scientific Name: Dioscorea alata
• Origin: Southeast Asia, particularly the Philippines
• Appearance & Taste: Ube is a purple yam with a vibrant, deep purple flesh. It has a slightly sweet, nutty flavor with a creamy texture when cooked.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in fiber, vitamins A and C, and antioxidants	Used in desserts, ice cream, cakes, and savory dishes	Harvested in the late summer to fall	Thrives in tropical climates with well-drained, loose soils

Fun Facts:

• Ube is widely used in Filipino cuisine, especially for making traditional desserts like ube halaya (sweet purple yam jam).
• The vibrant purple color comes from the high anthocyanin content in the yam, which is also a powerful antioxidant.

23. Ugu 

• Scientific Name: Telfairia occidentalis
• Origin: West Africa
• Appearance & Taste: Ugu is a climbing plant with large, broad leaves and a pumpkin-like fruit. The leaves are rich in color and have a slightly bitter, earthy flavor when cooked.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamins A, C, and K, rich in calcium	Used in soups, stews, and salads, especially in West African cuisine	Harvested in late summer to fall	Grows best in warm, tropical climates with fertile, well-drained soil

Fun Facts:

• Ugu leaves are considered a superfood in many parts of West Africa, known for their high nutritional value.
• The plant is not only valued for its leaves but also for its edible fruits, which are used in some dishes for their tender flesh.

24. Urad Dal 

• Scientific Name: Vigna mungo
• Origin: India and Southeast Asia
• Appearance & Taste: Urad dal is made from black gram beans that are split and hulled, revealing a white interior. The flavor is earthy and mildly bitter when cooked.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in protein, iron, and fiber	Used in dals, soups, curries, and as a thickening agent	Harvested during the monsoon season	Prefers warm, tropical climates with well-drained soil

Fun Facts:

• Urad dal is a key ingredient in making traditional Indian dishes like dosa, idli, and vada.
• The dal is also ground into a flour called “urad flour” for making various snacks and batters.

25. Umi Plum

• Scientific Name: Prunus mume
• Origin: East Asia, primarily Japan, China, and Korea
• Appearance & Taste: Umi plums are small, round fruits that are typically green when unripe, turning red or purple as they ripen. They have a sour, tangy taste with a firm, juicy texture.

Nutritional Benefits	Culinary Uses	Harvesting Season	Growing Conditions
High in vitamin C, antioxidants, and fiber	Used in pickles, sauces, juices, and as flavoring in cooking	Harvested in late spring to early summer	Grows in well-drained, slightly acidic soil and requires a temperate climate

Fun Facts:

• Umi plums are often used to make umeboshi, a traditional Japanese pickled plum.
• The fruit is believed to have medicinal properties, including aiding digestion and promoting liver health.

Wrapping it Up!

Well, there you have it – our exploration through the unique world of U-vegetables!

Though they may not be as common as carrots or potatoes, these uncommon veggie treasures certainly deserve a place in your kitchen.

From the versatile ugli fruit to the earthy umbel roots, each brings something special to your table and your health.

Next time you’re browsing the farmer’s market or international grocery aisle, why not pick up one of these U-superstars and give it a try?

Expanding your veggie vocabulary isn’t just fun – it’s a delicious way to add variety to your meals and nutrients to your diet.

Which of these U-vegetables are you most excited to try?