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

How about pak choy? It’s a leafy green vegetable that is popular in Chinese cuisine. There’s also parsnips – a root vegetable that has a sweet and nutty flavor. Whatever is your reason to go looking for a list of vegetables that start with P, you have come to the right place. Ready to go explore?

Pumpkin

Pumpkins are really a fruit but are often cooked like a vegetable. There is one for every taste and the seeds can be used for baking or roasting. Pumpkin grows on vines that live between 5 and 7 years.

As the pumpkin matures, it will turn from green to orange to yellow and then to white as it ripens. Pumpkins can be steamed, roasted, or grilled. They can also be eaten raw in salads.

Purple Potato

Purple potatoes are an alternative to white potatoes. Their skin is purple and their flesh is purple or blue. Purple potatoes have a milder flavor than white potatoes and can be eaten in any way you would eat normal potatoes.

It is used as a side dish or can be mashed, baked, or fried. They are very low in calories and fat. I use this variety which has a mild flavor. I like it blanched, steamed, or baked. I like to make potato salad with it.

Pursley

Pursley is a leafy green vegetable with stems. It is a staple of Italian, Chinese and French cooking. Both the leaves and stems are used in cooking.

Pursley has a mild flavor. When buying Pursley, look for crisp stalks that are dark green in color with nice firm leaves at the top. Store in the refrigerator after washing thoroughly. It can be frozen but only for a few weeks.

Pokeweed

Poke is a Hawaiian word for the plant’s fruit. The fruit is round, about 2 to 6 inches in diameter, and flat. A poke salad can include the leaves and ribs of the fruit as well as the small red or green seeds called “pokes.”

Pokeweed was once a favorite Hawaiian food for men, who were known as “haoles” because they came from “Hot-eye Island” (Hawaii). Although it can be found fresh in Hawaii during its season in July, it is usually sold packed in water or brine. It is available canned in jars or refrigerated cans throughout the year.

Pole Bean

Pole beans are one of the more common members of the legume family. They thrive best in full sun and warm weather. Pole beans produce long pods that are green to yellow in color, depending on the variety. They are most often harvested when they are still small and tender, usually 4 to 8 inches long.

Mature beans should be firm; avoid those with soft spots or blemishes. The leaves may be left on while cooking but should be removed before serving due to their strong flavor and potential toxicity. Some people like to eat their pole beans raw, while others prefer them cooked lightly.

Potato

The potato is a starchy root vegetable related to the tomato and the yam. The potato originated in South America and spread throughout the world. It can be eaten raw, baked, boiled, or mashed. It can also be added to soups in place of pasta. It has a higher nutritional value than most other vegetables.

Parents often serve mashed potatoes or French fries with meals for children, because these are easy to eat without getting messy. It is also one of the more commonly consumed vegetables for children, especially for baby food.

Prairie Turnip

Prairie turnip is a turnip that can be eaten raw in salads or steamed and served as an accompaniment to dried beans. It can be easily prepared by simply removing the skin, cutting into wedges, and baking.

It is very hearty and can also be eaten like a regular potato. Prairie turnips, also known as “hobble-ease” turnips or “horse radish,” are an old American variety from the mid-1800s.

Pink Bean

Pink beans are a type of dry bean. The dry bean is usually skinned and cured, then sliced. It can be used as a vegetable in stir-fries and salads, or when cooked it serves as a source of protein for vegetarians who consume no meat.

Pink beans are grown in China and can be found most anywhere during the summer months. It can also be located in canned form. It is used to make dishes including salads, dips, and other types of meals.

Prussian Asparagus

Prussian asparagus is a type of asparagus that falls between the white and green cultivars. It has been produced in China for thousands of years. The asparagus was first cultivated in the wild years ago in the northeastern region of China, and has been preserved by freezing ever since.

The Prussian asparagus is not only robustly flavored, but it also contains plenty of fiber and potassium to help the body maintain its natural balance when consumed on a regular basis.

It is usually grown in the northeastern China as a wild plant. It is harvested and harvested at the early stages of its growth, so that seeds are easily formed and then it is preserved by freezing.

Pink Boar Tomato

This is one of the new colors of tomatoes gaining popularity. It has a pinkish-red color and is juicy and sweet. It’s nearly as large as a beefsteak but meatier. It has a mild flavor and is great for a sandwich or topping on pizza, pasta, or tacos. It rinses easily and can be cut into any size you prefer.

It is good in salads, roasted, grilled, and in spaghetti sauce. I usually just chop it up and add it to a salad.

Pink Purslane

This is one of the new colors of tomatoes gaining popularity. It has a pinkish-red color and is juicy and sweet. It’s nearly as large as a beefsteak but meatier. It has a mild flavor and is great for a sandwich or topping on pizza, pasta, or tacos.

It is good in salads, roasted, grilled, and in spaghetti sauce. I usually just chop it up and add it to a salad. It is good in stir-fries, or in a broth by itself.

Potato Onion

Potato onions are small, round, and baby-size onions. One plant produces 12 or more baby-sized onions. They are called “potato” onions because the baby onions look like a potato. You can eat these raw or cook them like any other baby onion and serve them as a side dish.

They keep for about a week in a container in the refrigerator. I use them as a substitute for real onions in many recipes. They are good in salads, roasted, grilled, and in spaghetti sauce.

Plum Tomato

The plum tomato is multicolored and is the same size as a beefsteak tomato. It is good for salads, roasted, grilled, and in spaghetti sauce. It is good in stir-fries, or in a broth by itself. I usually just chop it up and add it to a salad.

It is grown in the sunny, warm climates of the southern U.S. It is good in salads, roasted, grilled, and in spaghetti sauce. It can be stored for about a week at 52 degrees F.

Persimmon

This is one of my favorite fall fruits. They are a very good source of vitamins and minerals. Persimmons have many health benefits. It is a good source of potassium, manganese, and selenium.

Persimmon trees have orange or yellow fruits that grow from the trunk or branches of trees. When ripe, they are soft to the touch and have a deep orange color. The fruit can be eaten raw and should be eaten before it gets too soft. It can also be dried for later use in soups or even baked in desserts.

Pigeon Pea

This is a good source of protein, fiber, and vitamins A and C. It is used in Southeast Asian cuisine. The seeds can be ground into flour or used to make a drink similar to coffee.

Its leaves are sometimes eaten as greens. They are high in calcium, magnesium, and iron. Pigeon peas can be found fresh or frozen at Indian grocery stores.

Pak Choy

Pak choy is a vegetarian mainstay in Chinese cuisine. It is also popular in many other Asian countries. Pak choi’s green stems remain crunchy as it is harvested and can be served raw, steamed, sautéed, or stir-fried.

Pak choy has minimal calories and can be used as a garnish to enhance its flavor. It also contains vitamin A and potassium along with magnesium, niacin, thiamin, and other B vitamins.

Pinto Bean

Pinto beans are a good source of fiber, protein, and other nutrients. They are also low in sodium so they can be eaten in moderation by people with high blood pressure. Pinto beans can be added to soups, salads, and any kind of cooked meal.

The pinto bean is the most popular bean in the United States. It takes its name from the Spanish word meaning “painted” because of its mottled appearance. Pinto beans contain no more than a trace amount of sodium but are otherwise very high in fiber. They taste best when simmered for more than an hour with garlic and aromatic herbs.

Paracress

Paracress is a member of the sunflower family, and it’s sometimes misleadingly called “peppergrass” because of its delicate leaves. Its seeds are used as a substitute for black pepper. Paracress has been used in various salads and soups. Its seeds and leaves have also been added as toppings to many Mexican dishes.

Paracress is high in vitamins A and C along with magnesium, calcium, iron, and manganese. The seeds have a spicy flavor that is similar to pepper but more mild, hence the name.

Parsley

Parsley is very nutritious and contains a great deal of iron and sodium. It also has vitamins A, C, B-6, folic acid, potassium, and iron. Parsley is used to garnish almost any dish. It is added to salads and sandwiches for its crunchy texture and taste. It also adds a pop of color to the dish.

Frozen parsley leaves are used in soups and stews as well as in sauces for grilling or baking fish. Parsley can be purchased fresh from supermarkets or farmers’ markets during the summer months or canned from your local grocery store during the winter months. Parsley can be frozen but only for a few weeks at a time.

Parsnip

Parsnips are a great source of vitamin C, potassium, and fiber. They have very few calories and can be eaten on a daily basis. Parsnips are good for soups, stews, and salads. They are available fresh in some supermarkets and farmers’ markets during the fall months or canned from your local grocery store year-round.

Parsnips should be stored in a cool dry place to retain their flavor and moisture. It’s best to buy them with the leaves still attached because it indicates that they were harvested recently. You can store them in plastic bags away from direct sunlight with the tops tied shut so they stay moist until you’re ready to cook them or use them in other recipes.

Paul Robeson Tomato

Paul Robeson tomato is grown in the South and has a short season. It’s often sold frozen. Two types of Robeson tomatoes are available: the green variety, which is the most common, and the yellow “gold” variety.

The yellow varieties are at their best when they’re between 70 and 90 days old, but they can be used at any stage of ripeness. They have a slightly tart taste but are very low in calories.

Purple Asparagus

Purple asparagus is a cross between regular asparagus and artichoke hearts. It’s tender yet crunchy and has a mild, sweet flavor. Purple asparagus is also very low in calories with only 12 calories per cup.

Purple asparagus can be steamed, boiled, grilled, sautéed or added to pasta dishes, stir-fries and salads. It’s also good in soups and stews because it absorbs the flavors of whatever it is cooked with. The color of purple asparagus is the result of intense breeding over the years so that all varieties within the plant are either green or purple.

Pea

Peas are part of the legume family and are a good source of protein, fiber, calcium and iron. They’re also high in vitamins A, B, C and K. Peas can be purchased green or dried. If purchasing dry peas, soak them overnight before cooking them in order to reduce the cooking time.

When choosing fresh peas look for pods that are rounded and feel heavy for their size. Avoid those with wrinkles or shriveled-looking pods. Store fresh peas in the refrigerator wrapped loosely in plastic bags and use them within one week. Frozen peas can be stored up to a year if frozen properly to retain its flavor and texture.

Pignut

Pignut is a root vegetable that is similar in taste to peanuts. It can be used in salads, as a garnish for stews, or mashed and sautéed like potatoes. The taste of pignut most closely resembles that of peanut butter, hence the name “pignut.”

Pignuts contain very little fat or cholesterol which makes them ideal for people on low-fat diets. They also contain large amounts of vitamins A and C, along with dietary fiber and protein.

Pearl Onion

Pearl onions are a mild and sweet variety of onion that doesn’t have a sharp flavor compared to common yellow onions. Pearl onions can be served raw, sautéed, or baked. They’re good for use in salad recipes and as a garnish for soups and other cooked dishes.

Canned pearl onions are not as tasty as fresh or cooked fresh so it’s best to use them in cooked dishes rather than salads or cold dishes. They’re very easy to prepare and need only be peeled before use.

Peppers

Peppers are very high in vitamins C and A. They also contain iron, calcium, B vitamins, and folic acid. Peppers can be eaten raw or cooked. They’re often used as a garnish to many Mexican or Italian dishes. Red bell peppers can be stored in the refrigerator for up to two weeks while yellow and orange pepper varieties should be kept at room temperature to keep their flavor and color.

Peppers may turn brown if they are exposed to sunlight so store them in the fridge or away from any direct sunlight when possible.

Persian Cucumber

Persian cucumbers, also known as “Lemon” cucumbers or “Crispy” cucumbers, are small, thin and crispy, making them the most popular variety of cucumber in many countries. They are light green in color with no bitter aftertaste.

Persian cucumbers can be eaten raw or cooked but they can only be stored for a few days when kept at room temperature before they’re best used quickly.

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