23 Vegetables That Start With T

There are so many amazing veggies that start with the letter T, it’s hard to figure out where to even begin! We could talk about tomatoes or tomatillos. But those are too easy.

How about tamarillo? It looks like a tomato but tastes more a citrus fruit. There’s also turmeric – a root that is used to make curry powder. Whatever is your reason to go looking for a list of vegetables that start with T, you have come to the right place. Ready to go explore?

Tomato

Tomatoes are so versatile. Tomatoes can be eaten raw or cooked. When eating them fresh, they should be firm and red in color. Most varieties don’t have seeds but some varieties do have small seeds inside the flesh. This can be removed by popping them out with your mouth or a spoon before eating or cooking them for long periods of time.

To store whole tomatoes, wash them, remove the stem and leaves, then place them in an airtight container. They can keep up to two weeks. To cut tomatoes, place them on a cutting board and cut across the top of the tomato at a 45 degree angle. This will allow you to remove the stem without squishing any of the flesh.

Tigernut

Tigernut, also known as tahini, is a seed from a butter fruit native to Africa and Asia. It is one of the oldest seeds known to man. It’s not actually a nut but its closest relative is the fruit of the Fabaceae plant commonly called an almond.

Tigernuts are consumed across southern Europe, northern Africa, and parts of Asia. They have been used for food and medicine for centuries. The most common methods for consuming them are as part of a smoothie or brewed as coffee substitute or liquor (in which case it’s often referred to as “coffee essence”).

Thai Eggplant

Thai eggplant is a very unique looking vegetable. It has a spiky look and tends to be more purple in color than green. If you have never eaten it, it has a slightly bitter taste and can be cooked just like any other eggplant but because of its beauty it also makes for a great presentation.

It is often served as a snack in Thailand, but most restaurants outside of Asia don’t serve it. It is a main ingredient in many Thai dishes such as Som Tum, or the Thai salad.

Tepary Bean

From above of crop unrecognizable horticulturist washing pile of green and brown coffee fruits with pure aqua flow

Tepary beans are native to the southwestern United States and northern Mexico. They have a mild flavor and firm texture and can be used in just about any dish that calls for black beans or pinto beans. When cooked, they are creamy in texture, so you want to make sure to not overcook them.

Because tepary beans grow at high altitudes, they need minimal irrigation, which makes them very drought tolerant. They also require little fertilizer because they fix nitrogen into the soil themselves.

Tamarind Leaves

Tamarind leaves are the younger foliage of a tamarind tree. It is often used in South Asian cuisine. When cooked, it has a flavor similar to spinach or green beans.

When they are cooked, they should be soft with a texture similar to noodles. They have an aroma that’s similar to vanilla and orange peel. So if you like the smell of vanilla and oranges, then tamarind leaves might be your thing.

Tabasco Pepper

Tabasco peppers are very hot, measuring at about 200,000 Scoville heat units. The hotness of peppers is measured by the Scoville scale. Tabasco peppers are only used in a sauce that goes by the same name but they shrivel up in the cooking process to become very small. The sauce itself is made from vinegar and red pepper mash, which can measure up to 10% these peppers.

The mash is fermented for two weeks then mixed with white vinegar and salt; it’s aged for another three years or so before being bottled. The first bottles came out in 1868 and since then many other brands have tried to copy it with little success.

Thai Chili Pepper

The Thai chili pepper or Bird’s Eye Chili is a small, very spicy chili pepper. These chilies are used in many dishes from Thailand. It is often used whole, but the seeds and inner white pith can be removed for a less spicy dish.

A very popular dish in Thailand is this dish called “Pad Thai” which uses these chilies to spice up a stir-fried noodle dish made of rice noodles, tofu, eggs, tamarind pulp and chopped peanuts. For some people it is too spicy to even eat!

Tatsoi

Tatsoi is an Asian vegetable that looks like a baby bok choy. It has dark green leaves and also has a white stem. When cooked, it has a mild cabbage flavor. Tatsoi is often used in stir-fries or steamed dishes or used raw as part of a salad with other Asian greens.

It can be found fresh in your supermarket or at farmers’ markets during the summer months. Tatsoi is also commonly found canned in Asian groceries stores and supermarkets.

Turban Squash

Turban Squash is a winter squash that is shaped like a turban. It is sometimes called “Jewel of India” because it was once used to make jewelry. The taste and texture of the flesh of this squash is similar to butternut squash and acorn squash. It has less water than pumpkin or butternut.

It can be eaten fresh or cooked, either in the microwave, baked or fried in vegetable oil. Do not peel the tough skin unless you plan on eating it fresh as part of a salad. When buying Turban Squash look for one that has no soft spots or bruises and make sure it has a bright color with no dark spots on the skin.

Tree Onion

Tree Onions are also known as “dwarf onions” and are an onion that is grown for its edible bulbs rather than its main growth. They grow in a mound shape from the ground and can be plentiful in your garden. The Onion grows underground and produces a flower stalk around the base of the bulb.

Tree Onions are often used inside or can be put in soups, stews, or salads. It is used in many cuisines around the world. Tree Onions may be hard to find in the supermarket. Look for them at Asian groceries stores and farmers’ markets in the springtime.

Topinambur

Topinambur is a small purple type of tuber which is a summer squash and it is also called “Jerusalem Artichokes.” This vegetable is a perennial plant that is grown as an annual. Topinambur has the flavor of artichoke or water chestnut and can be eaten raw, in salads or cooked.

The taste has been described as slightly sweet, nutty and with a texture that’s similar to that of a cooked carrot or parsnip. It has also been compared to potatoes and salsify. The skin is thin, smooth and brownish-purple in color with a white flesh inside.

Tomatillo

green leaf plant in close up photography

The tomatillo is a small fruit-dense, pear-shaped, purple vegetable. The fruit grows on a short stalk that is often covered with spines. The ends of the stalks can be eaten as well.

Tomatillos are most commonly used as salsa or in Mexican salads. They are also used to make tamales and sauces. When choosing tomatillos, look for ones that feel heavy for their size and have no browning spots on the skin.

Three-cornered Leek

The three-cornered leek is a vegetable that, as the name implies, has three sides rather than two. It is native to China and Japan and is also known as the “Three-cornered Onion”. It can be found fresh in markets during the spring.

It is referred to in Chinese as qing su jiao which means “blue-green onion.” When cooked, this vegetable looks like a long green onion. However, it has a milder flavor than its Western cousin. This vegetable can be eaten raw or cooked but dishes made with it should not be too long in the cooking process.

Thai Basil

Thai Basil is the most important herb in Thailand. It has been called the “Queen of Herbs” in Thailand and it has over 40 different names. It is often added to Thai soups, stir-fries, and curries. When you make a curry in Thailand, they will often ask you if you want “hot” or “Thai hot.”

The “Thai hot” means that you want Thai basil leaves added to your curry dish as well! Other uses for this herb include adding it to salads and using it as an ingredient in beverages and desserts where mint would be used in other cultures.

Taro

Taro is a brown-skinned, purple-fleshed vegetable that is commonly found in Southeast Asia. It has a slightly sweet, earthy flavor. This vegetable is added to soups and stews as well as used in stir-fries.

Taro root can be found fresh in markets during the summer months and it can also be found frozen or canned during other months of the year. A common dish that uses taro root is poi which can be used as an appetizer or served with meats and fish.

Tarwi

The Tarwi is sometimes called “Quinoa de Bolivia” and is a small, round, white grain that is often used as an alternative to rice. The Tarwi is also known as an ancient Incan grain. It can be eaten at breakfast or served like rice. It can be found at certain health food markets or online.

Tarwi has a nutty flavor . It has been called the “mother grain of the Andes”. Tarwi can be cooked with water or broth and sometimes kale is cooked with it as well. It can be served along with meat, fish or eggs.

Tuscan Kale

Wet Leaves of Kale Plants

This variety of kale has a savory flavor that you can use in a variety of ways. It is often sauteed with garlic or it can be added to soups, stews and pasta dishes. This kale is more tender than other varieties and even almost sweeter than regular kale.

When buying Tuscan Kale, the leaves should be a very dark green with no wilting. Look for smaller leaves for easier eating and cooking. Store in the refrigerator after cutting.

Turnip

Turnips are root vegetables that can be eaten raw or cooked. They can be eaten as a snack or added to salads, soups and stews. They are great in stir fry recipes as well.

When buying turnips, look for firm, round turnips without any blemishes or soft spots. Store in the refrigerator after cutting. It can be frozen but only for a few weeks.

Turmeric

Turmeric, also known as “dhan teja” in Sanskrit, is a root that has a yellow-orange color (the color of those orange-red spice packets found in your kitchen) that makes curry powder. It can be added to almost anything, but is especially good for seasoning meats and grains.

Consumed in small quantities, turmeric provides some health benefits. These include immune-boosting abilities as well as anti-inflammatory benefits. It also has strong anti-viral properties. I use it in small amounts in my recipes.

Tomaccio Tomato

green and red tomatoes close-up photo

This heirloom variety of tomato is smaller and later-maturing than other varieties. The tomatoes are bright red and have a very sweet flavor. Tomaccio has more lycopene than other varieties of tomatoes. Lycopene is what gives the tomato its red color and its health benefits.

Tomaccio tomatoes taste best harvested when they are fully colored but still firm to the touch. I like to slice them into salads or add them to a sandwich.

Tamarillo

Tamarillos are sweet and tart with a deep red color that makes them perfect for fruit salads and salsa. This cherimoya-like fruit has a unique flavor and texture with a crisp crunch.

Tamarillo is commonly used as an ingredient in fruit drinks and teas. It is also used to make tamarillo sauce which gives the fruit its sweet, tangy flavor. It is a good fruit to grow in tropical regions.

Turnip Greens

Turnip greens are milder than turnip tops. They have a similar flavor but tend to be thinner. It is best to serve them cooked sauteed or steamed.

It is found in the supermarket fresh and frozen sections. It is used in the same way other greens are used for a Southern style dish. Turnip Greens can be used in soups, salads, stir-fries and recipes.

Trinidad Moruga Scorpion Pepper

This pepper is extremely flavorful, unlike other peppers which are spicy but have almost no flavor. This is why some people prefer them over other peppers: they love the flavor as well as the heat of these peppers.

It is one of the hottest peppers in the world. This pepper is so hot, it is considered very dangerous. One bite, and you will feel the heat.

 

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

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