12 Vegetable Names that Start with I: A Complete List

Isn’t it interesting how many vegetables remain unknown to most people?

At farmers markets and specialty stores, unusual finds like “ice plant” remind us how many “I” vegetables never make it to regular grocery shelves.

Whether completing a crossword puzzle, playing food games with kids, or simply expanding kitchen options, these lesser-known veggies can be surprisingly helpful to know.

This guide covers vegetables beginning with “I” – from familiar favorites to unusual varieties worth trying.

Many of these plants have been grown for thousands of years and offer impressive health benefits. Some might become new favorites in the garden or on the dinner table.

From Irish potatoes to Indian bitter melon, these vegetables have rich histories and unique flavors just waiting to be added to meals.

Vegetables Starting with I

1. Iceberg Lettuce

Iceberg lettuce has a round, compact head with tightly packed, crisp pale green leaves. It’s commonly used in salads, sandwiches, and wraps due to its mild flavor and crunch.

• Scientific Name: Lactuca sativa
• Origin: Ancient Egypt
• Taste: Mild, slightly sweet
• Nutritional Benefits: Low in calories, high in water content, vitamins A and K

2. Indian Cucumber

Indian cucumbers are long, slender, and smooth, with dark green skin. Due to their mild and crisp texture, they are often used in salads, raita, or as a refreshing snack.

• Scientific Name: Cucumis sativus
• Origin: India
• Taste: Crisp, mildly sweet
• Nutritional Benefits: Hydrating, low in calories, good source of fiber

3. Icicle Radish

Icicle radish is long, white, and slender, known for its crisp texture and peppery taste. It’s commonly used in salads, sandwiches, or pickled for a crunchy bite.

• Scientific Name: Raphanus sativus
• Origin: Europe
• Taste: Spicy, peppery
• Nutritional Benefits: Rich in vitamin C, low in calories, supports digestion

4. Idaho Potato

Idaho potatoes have a rough russet brown skin and are oval-shaped with starchy, fluffy flesh. They are ideal for baking, mashing, or frying, commonly used in comfort food recipes.

• Scientific Name: Solanum tuberosum
• Origin: United States (Idaho)
• Taste: Mild, earthy
• Nutritional Benefits: High in potassium, vitamin C, and fiber

5. Ivory Gourd

Ivory gourds have smooth, pale, and glossy skin and tender flesh. They are used in stir-fries, curries, and stews for their water-rich texture and mild flavor.

• Scientific Name: Benincasa hispida
• Origin: Southeast Asia
• Taste: Mild, slightly sweet
• Nutritional Benefits: Rich in water, low in calories, supports hydration

6. Italian Red Onion

Italian red onions are round with reddish-purple skin and a mild, sweet flavor. They are commonly used in salads, salsas, and cooking for added color and taste.

• Scientific Name: Allium cepa
• Origin: Italy
• Taste: Sweet, mild pungency
• Nutritional Benefits: High in antioxidants, vitamin C, and fiber

7. Italian Sweet Pepper

Italian sweet peppers are long and thin with smooth skin and come in vibrant colors. They are often used in grilling, sautés, and pasta dishes for their mild and sweet flavor.

• Scientific Name: Capsicum annuum
• Origin: Italy
• Taste: Sweet, mild
• Nutritional Benefits: High in vitamin C and A, low in calories

8. Ice Plant

Ice plant is a succulent with fleshy, glistening leaves and a tangy, salty taste. It is used in salads and as a garnish, providing a crunchy texture.

• Scientific Name: Mesembryanthemum crystallinum
• Origin: Southern Africa
• Taste: Salty, tangy
• Nutritional Benefits: High in antioxidants and vitamin C

9. Indigo Rose Tomato

Indigo Rose tomatoes have dark purple skin and red flesh, offering a unique color and tangy flavor. They are commonly used in salads and sauces.

• Scientific Name: Solanum lycopersicum
• Origin: United States
• Taste: Sweet, tangy
• Nutritional Benefits: High in antioxidants, vitamin C, and lycopene

10. Italian Parsley

Italian parsley is a flat-leafed herb with dark green leaves, often used in Mediterranean dishes for garnishing and flavoring.

• Scientific Name: Petroselinum crispum
• Origin: Mediterranean region
• Taste: Fresh, slightly peppery
• Nutritional Benefits: High in vitamin K, antioxidants, and folate

11. Italian Squash

Italian squash is long, tender, and smooth-skinned with a mild, slightly sweet flavor. It is often used in sautés, pastas, or as a vegetable side dish.

• Scientific Name: Cucurbita pepo
• Origin: Italy
• Taste: Mild, slightly sweet
• Nutritional Benefits: Rich in vitamin C, antioxidants, and fiber

12. Irish Potatoes

Irish potatoes are smooth-skinned tubers, perfect for mashing, boiling, or roasting due to their starchy texture and earthy flavor.

• Scientific Name: Solanum tuberosum
• Origin: Ireland
• Taste: Earthy, mild
• Nutritional Benefits: High in potassium, vitamin C, and fiber

Wrapping Up!

These unique “I” vegetables bring a whole new perspective to shopping trips and meal planning.

Beyond new flavors, these vegetables offer varied textures, colors, and important nutrients. Even adding just one or two new varieties can refresh everyday cooking routines.

Farmers markets and specialty grocery stores often carry these less common vegetables. Vendors typically provide helpful preparation tips and cooking suggestions when asked.

Eating seasonally and locally naturally leads to finding these lesser-known vegetables. Each growing region boasts its own special varieties worth trying.

This list serves multiple purposes – from reference material to cooking inspiration to food trivia. The vast world of vegetables extends far beyond the common varieties found in regular supermarkets.

Which letter of the alphabet might reveal even more vegetable treasures to try next?