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Potatoes to Papaya: 45+ Veggies Starting With P (2024)

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What vegetable begins with the letter PHave you ever pondered which veggies start with P?

We’ve compiled the complete A-to-Z list for you.

Spanning pak choy to parsley, there are dozens of produce picks beginning with the letter P.

Explore little-known options like papalo alongside trusty mainstays such as potatoes.

Whether you’re seeking adventurous additions or safe bets for supper, discover new plant-based possibilities in this expertly-curated compendium.

Now let’s dive in and detail these delightful P veggies.

Key Takeaways

  • Popular P veggies include parsley, peas, peppers, potatoes, and purple produce. These are well-known for their versatile culinary uses and flavors.
  • Lesser known P veggies like palm hearts, papalo, perilla, pennywort, and pigeon peas offer unique flavors and potential health benefits worth exploring.
  • Wild wonders like pokeweed, prairie turnip, pearl onions, potato onions provide adventurous eaters with foraged flavors.
  • P veggies contain antioxidants, fiber, vitamins, and minerals that boost immunity, aid digestion, and may help prevent disease.

Popular Ps: Parsley, Peas, Peppers
Parsley, Peas, Peppers:

Three of the most popular P veggies include:

  • Parsley, prized for its fresh and peppery flavor.
  • Peas, with their sweet taste and high protein content.
  • Peppers, valued for their range of colors, spice levels, and versatility.

Peppers can add a rainbow of hues and flavors to dishes, from mild bell peppers to spicy chili peppers.

Peas are a favorite thanks to their sweet, delicate taste and tender texture when fresh, making them perfect for salads, stir fries, and more.

Parsley’s herbal zing pairs well with so many ingredients, making it a ubiquitous garnish and ingredient.

These three veggies starting with P have earned their places as produce favorites.

Potatoes: Most Consumed P Veggie

Potatoes: Most Consumed P Veggie
Potato Pleasures

The humble potato ranks as the most popular vegetable starting with P. Affordable, filling, and versatile, potatoes delight palates across cultures.

Mashed, baked, roasted, fried—spuds span from staple side dishes to snackable indulgences like chips and fries.

Packed with carbohydrates and vitamins, potatoes provide energy. Their starchy goodness absorbs surrounding flavors readily.

From russets to reds, fingerlings to purples, potatoes populate pantries globally.

Their popularity prevails for a good reason—these tubers taste terrific and fill bellies affordably.

Even while trends come and go, potatoes remain steadfast kitchen staples, relied on for their reliability to please people daily.

Lesser Known P Vegetables

Lesser Known P Vegetables
Palm hearts and papalo. You may not have heard of these before, but they add unique flavors and textures to dishes.

Palm hearts come from palm tree buds and taste vaguely reminiscent of artichokes.

Papalo is a Mexican herb with a very strong, distinct flavor used to garnish traditional dishes.

Palm Hearts

After discussing the most consumed P veggie of potatoes, let’s talk about the tender cores of palm trees known as palm hearts.

Palm hearts have a delicate artichoke-like flavor and are rich in fiber and low in fat.

Delicacies – Often used in salads

Sustainable Harvesting – Care taken not to damage trees

Culinary Pairings – Goes well with citrus, onions, tomatoes

Health Benefits – High in fiber, low in fat

Papalo

Pickled cucumbers, cucumbers, pickles, pickled, relish, taste, vitamin.

Purple Produce From Plants

Purple Produce From Plants
When thinking of vegetables starting with P, consider seeking out purple varieties.

For example, try the sweet and nutty purple potatoes.

Or the sugary deep purple asparagus spears.

The unique colors and flavors of these purple veggies make them an exciting addition to any meal.

Purple Asparagus

You’ve gotta try purple asparagus with its sweet, deep purple spears.

Growing purple asparagus requires additional attention. Like hilling and mulching to protect tender spears, but rewards growers with its alluring color and delightful flavor when harvested at peak season.

Purple asparagus contains various health antioxidants. Its global popularity inspires creative recipes like grilled purple asparagus or purple asparagus risotto to highlight its vibrant color.

Purple Potatoes

Having looked at purple asparagus, you’re now viewing purple potatoes, another prime example of purple produce that comes from plants.

These vividly hued tubers boast a rich, nutty flavor and beautiful blue-purple skin and flesh.

They make a colorful, antioxidant-rich addition to any dish.

Try them roasted, mashed, or in a salad for a delicious way to get your purple pleasures and incorporate this unique spud.

Their versatility and visual appeal lets purple potatoes steal the show.

Pungent, Peppery Plants

Pungent, Peppery Plants
You should take note of perilla and pennywort as two pungent, peppery plants in the produce section.

Perilla has an anise-like flavor, and pennywort has a mild grassy flavor; both add punch and intrigue to dishes from Asian cuisines where they’re popular ingredients.

Let’s discuss some tantalizing recipes that incorporate the potent flavors of these herbs.

Perilla

Transitioning from purple produce, you’re met with perilla’s minty, anise-like zing.

Known as shiso in Japan, the perilla plant offers a unique culinary experience.

Its leaves bring a refreshing herbal quality to dishes like pickles, salads, rice balls, tempura batter, and more.

Perilla also has health benefits – it’s high in antioxidants, vitamins, and minerals.

When growing perilla, provide moist soil and partial shade.

Appreciate its cultural significance too, like appearance in Japanese art and ancient Chinese medicine.

Pennywort

While perilla offers a minty, anise flavor, you’ll find pennywort has a milder, grassy taste.

Pennywort is popular in salads and drinks as folks praise it for potential health benefits.

  • Used in Asian cuisine
  • Touted for medicinal properties
  • Added to salads and drinks
  • Provides vitamin C
  • Grows in moist soil

Tropical Treats

Tropical Treats
When thinking of tropical treats, papaya and pigeon peas likely come to mind.

Papaya offers a sweet, fruity flavor when ripe and a more mild, savory profile when unripe and green.

Pigeon peas are also quintessential ingredients that lend their warmth and earthiness beautifully in tropical stews and curries.

Papaya

You’ll find papaya grows in the tropics of Central and South America.

Savor its sweetness in green papaya salad, or allow it to ripen to enjoy its sunset-colored flesh.

Rich in antioxidants and digestive enzymes, papaya aids digestion.

Seek out small Hawaiian varieties or large Mexican types.

Grow papaya from seed in frost-free zones with fertile, well-drained soil and full sun.

Fertilize monthly.

Enjoy versatile papaya diced in salsas, blended into smoothies, or grilled with lime.

Pigeon Peas

These protein-packed peas are another tropical veggie you’re probably less familiar with.

Known as red gram or gungo peas, they contain antioxidants and fiber.

Popular in Caribbean and Indian cuisines, try them in curries, stews, or even hummus.

Sprouted pigeon peas pack even more nutrients.

Their nutty flavor pairs well with spices.

Explore global varieties and cooking techniques to reap versatile benefits.

Wild Wonders

Wild Wonders
45+ Veggies Starting With P:

When foraging for wild veggies, you’ll come across pokeweed and prairie turnip.

Both are roots that have been used in regional American cuisines for generations, but they require careful preparation to remove toxins.

Let’s explore the unique flavors and poisonous compounds found in these wild vegetables.

Pokeweed

Two controversial wild herbs you’ll find in the produce section are pokeweed and prairie turnip.

Pokeweed shoots require processing to remove toxins before eating.

Enjoy poke salad after boiling mature pokeweed.

Forage pokeweed only if experienced in identifying edible plants.

Prairie Turnip

Another plant you’re exploring is the prairie turnip, an indigenous North American root veggie used in stews and soups.

This wild wonder offers tangy, nutty flavors to dishes through sustainable harvesting methods honed over generations.

Try it in potato pancakes or pinto bean chili – delightful!

Dish Cuisine Flavors
Stew Native American Earthy, Tangy
Soup Native American Rich, Nutty
Pancakes North American Sweet, Tangy
Chili North American Nutty, Tangy

Alliums Abound

Alliums Abound
45+ Veggies Starting With P:

You’ll want to examine closely the alliums: pearl onions and potato onions.

Both are small, multilayered alliums with subtle, sweet flavors used similarly to shallots.

Let’s discuss notable differences in:

  • Cultivation methods
  • Culinary uses
  • Nutritional values

Of these underappreciated alliums.

Pearl Onions

You’ll also find alliums like pearl onions and potato onions among the veggies starting with P, bringing pungent flavors to your dishes when you use them.

Tiny and mild.

Add sweetness.

Pair well with roasts.

Pickle for longevity.

Potato Onions

You’ve got yourself an onion relative when harvesting potato onions.

These unique alliums form bulblets instead of flowers, making them ideal for cultivation.

Bulb Color Culinary Use
Brown skin, white interior Soups and stews
Red skin, pink interior Salads and sandwiches
Yellow skin, yellow interior Roasting whole

Growing them takes patience – after planting bulbs in the fall, bulblets sprout underground the next season.

Enjoy experimenting with these versatile cultivars.

Pick of the P Patch

Pick of the P Patch
You can pick and choose from a bounty of P-named produce!

Pumpkin varieties range from giant Atlantic Giants to tiny Baby Boo pumpkins.

Palate pleasers abound, with satisfying stews starring pigeon peas or curries bursting with flavor from papaya and peppers.

For plant-based delights, try roasted parsnips, pearl onions, and purple potatoes seasoned with pennyroyal and parsley.

Produce pairings promise new culinary adventures – blend up pomelo, papaya, and pineapple for a tropical smoothie, or sauté peas with mushrooms, mint, and a splash of white wine.

Picturing potatoes? Bake russets into hearty casseroles, grill fingerlings for a picnic, or roast reds and purples for a rainbow side dish.

The world of P produce holds boundless potential to nourish your body and delight your taste buds!

Frequently Asked Questions (FAQs)

What health benefits do vegetables starting with P provide?

Some veggies starting with P provide antioxidants for cancer prevention:

  • Parsley
  • Peppers

Others offer nutrients for immunity and digestion:

  • Pak choi’s vitamins
  • Papaya’s fiber

Parsnips have:

  • Fiber
  • Vitamin C
  • Folate

Purple potatoes deliver antioxidants.

What are the best ways to cook or prepare vegetables starting with P?

Cook vegetables starting with P simply by roasting, sautéing, or steaming to bring out their natural sweetness.

Roast parsnips and parsley at 400°F until tender and caramelized.

Sauté pak choi in sesame oil with garlic.

Steam peas just until bright green and crisp-tender.

Proper cooking preserves nutrients while enhancing these veggies’ flavors.

What spices, herbs, oils, or other ingredients pair well with vegetables starting with P?

Pair parsnips with nutmeg, thyme, sage, or rosemary.

Toss pak choi in sesame oil with a dash of soy sauce.

Top papaya salad with lime, chilies, and fish sauce.

Stuff peppers with feta and parsley.

Steam peas and drizzle with butter or olive oil.

Season parsley generously when using it as a garnish.

How should you store vegetables starting with P to maximize freshness?

Store pak choi, papaya, parsley, parsnips, and peas in the crisper drawer of your refrigerator.

Pak choi: Wrap in damp paper towels.

Papaya: Keep whole until ripe.

Parsley: Place in water.

Parsnips: Store in a plastic bag.

Peas: Keep in their pods.

Proper storage preserves freshness and flavor.

What recipes showcase vegetables starting with P as the star ingredient?

Try roasted parsnips and carrots for a sweet side dish.

Sauté pak choi with garlic and ginger for an easy veggie stir fry.

Or blend parsley, peas, and mint into a bright, fresh pesto for pasta.

Conclusion

Through this nourishing tour from potatoes to papaya, you’ve discovered 45+ veggies starting with P.

Like finding buried treasure, unearthing these exotic delights – from pungent perilla to wild prairie turnips – fills your basket with new possibilities.

With each tasty discovery, you cultivate an adventurous appetite.

Now, armed with these choices from the P patch, it’s time to plant new favorites on your plate.

References
  • ovenvia.com
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Mutasim Sweileh

Mutasim is an author and software engineer from the United States, I and a group of experts made this blog with the aim of answering all the unanswered questions to help as many people as possible.