Vegetables That Start With O – Ultimate list

From onions to okra, the letter “O” boasts a diverse lineup of tasty and nutritious vegetables.

In this article, we will focus on vegetables that start with the letter “O”, showcasing 10 of the most popular and delicious options, as well as a list of other vegetables beginning with “O”.

Vegetables that start with O:

  1. Onion

Onions are a staple ingredient in a wide range of dishes and cuisines, and they are known for their pungent flavor and ability to enhance the taste of other ingredients.

They are part of the allium family of vegetables, which also include garlic, leeks, and shallots.

Onions can be used raw or cooked, and they are often chopped, diced, or sliced and added to soups, stews, and sauces, or used as a topping for pizza and burgers.

There are many different varieties of onions, including white, yellow, and red onions, which can be used in various dishes for different purposes.

White onions are typically mild and slightly sweet, making them ideal for raw uses such as salads and sandwiches.

Yellow onions are the most versatile and commonly used type of onion, with a moderate flavor that works well in a variety of dishes, from soups and stews to roasts and grilling.

Red onions are the mildest in flavor and are often used raw in salads or sandwiches due to their color, flavor, and crunchy texture.

Onions are a good source of vitamins and minerals, including vitamin C, folate, and potassium.

They also contain compounds like quercetin, which has antioxidant and anti-inflammatory properties and may offer health benefits.

When selecting onions, look for firm bulbs that are free of any soft spots or signs of mold.

Store onions in a cool, dark, and dry place and use them within a few weeks for the best flavor and texture. To prepare onions, simply peel off the outer layer and slice, chop, or dice as needed.

  1. Okra

Okra, also known as lady’s fingers, is a green, cylindrical vegetable that belongs to the mallow family.

It is native to Africa but widely cultivated in many tropical and subtropical regions around the world.

The young pods of the okra plant are harvested and used as a nutritious ingredient in various culinary dishes, particularly in Southern US and African cuisine.

Okra is a good source of fiber, vitamins C and K, and minerals such as iron and magnesium.

It is often used in soups, stews, and curries, and can also be fried, roasted, or grilled as a side dish.

Okra’s slimy texture can be an acquired taste for some, but it is valued for its thickening properties in sauces and stews.

  1. Orange Bell Pepper

Orange bell pepper, also known as sweet pepper or capsicum, is a popular vegetable used in many different cuisines.

It is a type of pepper that is known for its sweet, mild flavor and bright, vibrant color.

Unlike its spicy counterparts, such as jalapenos or habaneros, orange bell peppers do not contain any heat and are therefore a great choice for those who prefer a milder taste.

In terms of nutrition, orange bell peppers are an excellent source of vitamin C, with one pepper providing more than 200% of the recommended daily value.

They are also a good source of vitamin A, B6, and folate, as well as potassium and dietary fiber.

Orange bell peppers can be eaten raw or cooked and are versatile ingredient that can be used in a variety of dishes.

They can be sliced or diced and added to salads, sandwiches, or tacos for a crunchy, sweet addition.

They can also be grilled or roasted and used in dishes such as fajitas or stir-fry or added to pasta sauces or soups for a pop of color and flavor.

  1. Oregano

Oregano is a fragrant herb that is often used to season Mediterranean and Mexican cuisine.

It has a strong, slightly bitter flavor and is often used in small quantities, as too much can overpower the other flavors in a dish.

In cooking, oregano is used to add flavor to a variety of dishes, including pizza, pasta sauces, soups, and stews.

It can also be used as a rub for grilled meats or added to marinades to enhance the flavor.

Oregano is a staple in many Mediterranean and Mexican dishes and is often combined with other herbs, such as basil, thyme, and rosemary, to create unique flavor combinations.

Oregano is also known for its health benefits.

It contains compounds, such as carvacrol and thymol, which have antimicrobial, anti-inflammatory, and antioxidant properties. Oregano has been used traditionally to treat digestive issues, respiratory problems, and skin conditions.

Fresh oregano leaves can be used in cooking, but dried oregano is also commonly available in grocery stores and is a convenient and easy-to-store alternative.

When cooking with dried oregano, it is recommended to add it to dishes towards the end of the cooking process, as high heat can reduce the flavor of the herb.

  1. Opo Squash

Opo squash, also known as bottle gourd, is a tropical vine plant that produces a long, cylindrical, or bottle-shaped vegetable.

This vegetable is widely cultivated and consumed in many countries across Asia, Africa, and South America.

Opo squash has a thin, smooth, and slightly curved green skin that covers a white fleshy interior.

The flesh has a slightly sweet, cucumber-like flavor, and a spongy texture that is both crisp and juicy.

It is low in calories, fat, and sodium, but high in fiber and vitamin C, making it a healthy and nutritious addition to any diet.

Opo squash can be sliced and fried, grilled, baked, or boiled, and is a versatile ingredient that can be used in a variety of different dishes.

It is also a popular ingredient in traditional medicine, where it is believed to have therapeutic properties and is used to treat a range of ailments, from digestive problems to high blood pressure.

  1. Orange Sweet Potato

Orange sweet potato is a root vegetable that is widely grown in the tropical and subtropical regions of the world.

This sweet potato variety is known for its bright orange flesh, which is sweeter and moister compared to traditional sweet potatoes.

Orange sweet potato is an excellent source of vitamins A and C, as well as fiber, potassium, and antioxidants. These nutrients make it a nutritious addition to any diet.

The orange flesh of the sweet potato is a result of the presence of beta-carotene, a type of carotenoid pigment.

When consumed, the body converts beta-carotene into vitamin A, which is important for maintaining healthy skin, eyes, and immune system.

The bright color of the flesh is also an indicator of its high nutritional value.

Orange sweet potatoes can be baked, roasted, mashed, or boiled and are often used in recipes such as sweet potato pie, sweet potato fries, and roasted sweet potatoes.

They can also be pureed and added to smoothies, soups, and stews for added nutrition and flavor.

In addition to being delicious, orange sweet potatoes are also versatile and can be incorporated into a variety of cuisines and meal types, making them a popular choice for home cooking and in restaurants.

  1. Orach

Orach, also known as mountain spinach or golden spinach, is a leafy green vegetable that is less well-known compared to other popular greens like spinach or kale.

It has a slightly sweet and nutty flavor, with a tender texture similar to spinach.

Orach is a versatile vegetable that can be used in salads, stir-fries, soups, and stews.

In terms of nutrition, orach is a good source of vitamins A and C, iron, and calcium.

It also contains antioxidants, which help to protect the body from damage caused by free radicals.

Orach is easy to grow and can be planted in either the spring or fall, depending on the climate.

It is a hardy plant that can tolerate both hot and cold temperatures, making it a great choice for gardeners looking for a low-maintenance vegetable.

  1. Oxheart Tomato

Oxheart tomato is a type of heirloom tomato that is known for its large size and unique heart-shaped form.

They typically weigh anywhere from 1 to 2 pounds and are typically much larger than most other varieties of tomato.

The flesh of an oxheart tomato is juicy, sweet, and flavorful, making them ideal for use in a variety of dishes.

They can be sliced and used in salads, sandwiches, and pasta dishes, or they can be roasted or grilled to bring out their natural sweetness.

In addition to their delicious taste, oxheart tomatoes are also a good source of vitamins A, C, and K, as well as potassium and fiber.

If you are looking for a large, flavorful tomato that can be used in a variety of ways, the oxheart tomato is definitely worth considering.

  1. Oyster Mushrooms

Oyster mushrooms are a type of edible mushroom that are prized for their delicate flavor and meaty texture.

They are named after the shape of the mushroom’s cap, which resembles the shape of an oyster shell.

Oyster mushrooms are native to Asia but have been cultivated and consumed worldwide.

They have a mild, slightly sweet flavor and are often used in a variety of dishes including soups, stews, and stir-fries.

In terms of nutrition, oyster mushrooms are a good source of B vitamins, including niacin and riboflavin, as well as minerals like potassium and phosphorus.

They are also low in calories and contain antioxidants that may help support overall health.

When selecting oyster mushrooms, look for mushrooms with firm, unblemished caps and avoid any that are slimy or have a strong odor.

To prepare oyster mushrooms, simply wipe them clean with a damp cloth and slice or chop them as desired. They can be cooked in a variety of ways including sautéing, roasting, or grilling.

Overall, oyster mushrooms are a tasty and nutritious addition to any vegetable-based dish and are a great way to add a meaty texture and mild flavor to your meals.

  1. Oca

Oca is a root vegetable native to South America and is also known as New Zealand yam or Andean tuber.

It is a member of the wood sorrel family and has a tart, lemony flavor.

Oca is a versatile vegetable that can be eaten raw or cooked and is often used in stews, soups, and stir-fries.

The root has a bright orange, slightly bumpy skin, and a creamy white interior.

Oca is high in vitamins C and B, potassium, and fiber, making it a nutritious addition to any diet.

It is also a good source of carbohydrates, which makes it a great option for those who are looking for a low-fat, high-energy food source.

Oca is a seasonal vegetable, usually available from late summer to early winter, and is best stored in a cool, dry place for several months.

Other vegetables that start with O

Ozette potato


Oyster plant


Okinawan sweet potato

Oriental radish




In conclusion, the world of vegetables offers a vast array of options, even when it comes to just those starting with the letter “O”.

From the staple onion to less-known options like oca and orach, there is a wide range of flavors and textures to explore.

Whether roasted, boiled, or stir-fried, these vegetables can add unique and delicious flavors to any dish.

So next time you’re in the grocery store, consider picking up a new “O” vegetable to try and expand your culinary horizons.

Read also: Vegetables that start with N / Vegetables That Start With H

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