There are so many amazing veggies that start with the letter K, it’s hard to figure out where to even begin! We could talk about kale or kohlrabi. But those are too easy.

How about kumquats? They’re small and sour and a great addition to any salad! There’s also kabocha squash – a winter favorite that is both sweet and nutritious. Whatever is your reason to go looking for a list of vegetables that start with K, you have come to the right place. Ready to go explore?

Kabocha Squash

This is a squash that is grown for its edible seeds. You can use these seeds in many ways as a substitute for pumpkin or to add flavor to your favorite dishes or even just throw some freeze-dried seeds into your oatmeal or yogurt and you will have it’s wonderful taste. The kabocha squash grows eight to twelve inches long and around three inches in diameter at maturity. It has a hard green skin with bumps where the seeds are located. The edible seeds are quite large and have a powerful flavor that is great when they are roasted and baked, sauteed or mashed.

Kale

Kale is one of the most popular and nutritious greens around. It is highly recommended for helping to prevent cancer, heart diseases, and other health issues. It is green in color with leaves that are curly and crinkly. It has a nice fresh taste and is great added to soups, stews, or sauteed with olive oil and garlic.

Kai-Lan

This is a Chinese leaf vegetable in the same family as kale. It is a long, green, twisted leafy vegetable that looks like a long fern. It is used as an ingredient in Chinese cooking to flavor many dishes. It is rich in iron, folate, and potassium.

Kangkong

This is a plant that is grown as a leaf vegetable and is used in many Asian recipes. It is native to India, but it is also commonly grown in other tropical areas. It has a nice fresh mild taste that makes it good for adding to soups, stews or stir-fries. This plant can grow up to two feet tall and has heart-shaped leaves. It grows quickly and easily in pots and is harvested once the flowers start growing in late summer.

Kelp

This is a leafy green sea vegetable that is used in many Asian recipes. It can be cooked or dried, but it is most often eaten raw. It has a nice salty taste and becomes very crunchy when you fry it until very brown in color. It is rich in vitamins A and E and is also high in iodine.

Katuk

This is a small stringy root vegetable that is popular in India as well as areas of Southeast Asia. It is part of the ginger family and can grow to about three feet long, but it needs to be planted shallowly so that it can be pulled up easily after harvest. It is used to flavor curries and is a staple in many Indian dishes.

Kidney bean

This is a bean that is sometimes known as the “Irish” bean or just “bean.” The “kidney” part of it’s name comes from the fact that it actually looks a little like an unripe version of the fruit. It grows in pods and has a yellow coloration and its seeds are black. The flavor of this bean is very unique and when cooked throws out a flavor that is quite strong, but not unpleasant at all.

Kohlrabi

Sliced on the thick side and eaten like a vegetable, kohlrabi can be crunchy to soft. It can also be cooked without much fuss. The interesting thing about kohlrabi is that it has a sweet flavor and it is rich in carotenoids and vitamins A and C.

Kohlrabi is a root vegetable with a swollen stem, similar to turnips or carrots. The outer layers of the stem are peeled to reveal the bright greenish-yellow skin.

Komatsuna

Komatsuna is a very nutritious and delicious leafy green vegetable. It is an excellent source of vitamin C and fiber. It has a great flavor that can be eaten raw or cooked. It can be found in many Asian recipes and sometimes is added to soups, salads and stir-fried dishes. This plant is actually the same family as mustard greens, but it has a peppery taste when it’s young that gradually turns into the milder sweet one when it matures.

Kombu

This is a sea vegetable that is commonly used in Japanese cooking. It is prepared by soaking it in hot water then steaming it or boiling it to remove the scent of seaweed from it. You can also just throw some kombu into your rice or noodles to have a mild ocean flavor. It has a mild taste that makes it great for adding to soups as well as stews and sauces where you want more flavor. It is rich in vitamins and minerals.

Kuka

This is a green cabbage-like cabbage that is used in many Asian dishes. It has a nice mild flavor and can be used raw or cooked. It has small pale green leaves and looks quite different from the large or round variety of cabbage that we are used to seeing.

Kurrat

This is a fruit that can grow either on trees or in containers when it is grown as an ornamental plant. They look like tiny oranges with their skin being either light yellow or orange in color and having the same general shape as an orange, but they are much smaller than most oranges. It is rich in Vitamin C and contains high amounts of calcium, magnesium and potassium.

This was our comprehensive list for Vegetables That Start With K. Have you tried any from this list? Let me know in the comments section.