Vegetables that start with D

Classification of Vegetables

Vegetables are classified based on the parts that are eaten. Because of this mode of classification you are going to find that some vegetables will fall into more than one category. They can be classified as bulbs (onions), fruits, flowers, fungi (mushrooms), leaves, stems, roots, seeds, and tubers.

Vegetables that start with D

• Delicata Squash
• Dill
• Dandelion
• Daikon Radish
• Dasheen
• Datil pepper
• Dickinson pumpkin
• Drumstick plant
• Dinosaur kale
• Dragon tongue bean
• Dulse 
• Delicacy White Kohlrabi

More on these Vegetables that begin

In this section we will tell you more about these vegetables that begin with D.

1. Delicata Squash

Delicata squash, also known as peanut squash, Bohemian squash, and sweet potato squash, is a winter squash cultivar with cream-colored, cylinder-shaped fruits striped with green or orange.

The flesh of delicata squash is soft and buttery and can be eaten raw or cooked.

It retains their shape during cooking, so they're great for stuffing and baking. They are popular in cooking due to their delicate edible skin.

2. Dill

Dill is an annual herb in the Apiaceae family of celery. It is the only species of the genus Anethum that is used in European and Asian cuisines.

The plant has thin stems with alternating brown soft leaves and flat, oval seeds. The dill leaves have a pleasant, grassy flavor, but the seeds are more fragrant with a citrusy flavor akin to caraway seeds.

Dill is frequently used as an herb and spice to enhance the flavor of numerous cuisines. It often goes with fish, potatoes, Salads, Salad dressings, and sauces made of yogurt.

3. Dandelion

The scientific name of the dandelion is Taraxacum, a large genus of flowering plants in the family Asteraceae.

Dandelion leaves are bitter, yet they contain a peppery kick similar to arugula. Toss some fresh, cleaned greens into your salad. You can also boil them to reduce the bitterness.

The leaves, roots, and flowers not only give a color pop to your plate, but they're also commonly found in herbal teas and supplements. Moreover, they're utilized as a natural cure to assist blood sugar and improve skin, liver, and cardiovascular health.

4. Daikon Radish

Daikon, often known as winter radish, is a long, tubular root vegetable. They have a crisp texture and a moderate flavor with a peppery bite.

Despite being generally white with green leafy tips, daikon radishes are available in various colors, including red, green, and purple. They develop in three distinct forms: cylindrical, elongated, and spherical.

They can be eaten raw in salads and slaws, but they can be boiled, roasted, and steamed just like carrots.

5. Dasheen

Dasheen, also known as Taro root, is a starchy root vegetable initially grown in Asia but is now eaten globally.

It has brown skin on the outside and white flesh with purple spots all over. It has a pleasantly sweet flavor and a texture similar to potato when cooked.

The most common way to consume the leaves of this healthy vegetable is to steam or boil them.

Taro root is an excellent source of fiber, vitamins, and minerals commonly lacking in the ordinary American diet.

6. Datil Pepper

The datil is an extremely hot pepper that belongs to the Capsicum chinense species. They're grown all over the world, although most are grown in St. Augustine, Florida.

Datil peppers have a pleasant, fruity flavor with a subtle heat bite like a habanero.

If you like spicy food, you can use these to make sauces and dips.

7. Dickinson pumpkin

A Dickinson pumpkin, a member of the Cucurbita moschata family, is a pumpkin-like squash rather than a pumpkin.

They're primarily cultivated to produce canned pumpkins for use in pumpkin pie and other baked products.

It looks like a pear or a sphere and has a tough shell or rind. They're rich gold to light salmon in color on the outside, with deep orange pulp and a mildly sweet butternut squash flavor.

You can enjoy these pumpkins for soups and ravioli and the store-bought canned pumpkins are suitable for making bread, puddings, and pies.

8. Drumstick plant

The scientific name for drumsticks is Moringa Oleifera. It is a drought-resistant, rapidly growing member of the Moringaceae family.

It is native to the Indian subcontinent, and almost every part of the tree is edible or utilized in traditional herbal treatments.

Moringa leaves are abundant in numerous essential nutrients, such as protein, vitamin B6, vitamin C, riboflavin, and iron.

Their leaves have a spinach kind of taste and can be used raw or cooked.

9. Dinosaur Kale

Dinosaur kale is a dark green leafy vegetable that is popular in Italian cuisines. It is also known as cavolo nero or Tuscan kale.

It is referred to as dinosaur kale due to its scaly texture. The leaves are longer and flatter, and their texture retains after cooking.

It is ideal for making kale chips since dinosaur kale is less bitter than curly kale. It can also be consumed raw, steamed, or boiled.

10. Dragon tongue bean

Dragon tongue bean, also known as dragon tongue shelling bean, is a juvenile green bean of Phaseolus vulgaris.

When picked young, the fragile pod of this bean is entirely edible. Once mature, they can be shelled and their seeds used as a legume.

Dragon tongue beans can be eaten raw or cooked, similar to snap peas and green beans. 

If you want to eat them raw, pick them when they are tiny and young.

11. Dulse

Dulse (Palmaria palmata) is an edible red alga (Rhodophyta) that grows along the rocky northern Atlantic and Pacific oceans.

It resembles leafy red lettuce, salty taste, and a crispy-chewy texture. 

Consuming dulse is an ancient Scottish and Irish custom. It enhances the flavor of your dishes and is rich in minerals and protein. 

It is a popular snack and can be enjoyed fresh or dried.

12. Delicacy White Kohlrabi

Kohlrabi is a vegetable belonging to the cabbage family. It is enjoyed frequently in both Europe and Asia.

It has long, leafy stems and a round, typically violet, light green, or white bulb. The inside is always white-yellow.

People often put the bulb in salads and soups, but you can also roast or sauté it. It has slightly crunchy leaves and stems, and you can cook them like collard greens.