Vegetables That Start With K

Kale, kohlrabi, and kumquats. Wait, scratch that last one – it’s a fruit! When it comes to vegetables that start with the letter ‘K’, many might draw a blank. Yet, there’s a world of ‘K’ veggies out there, just waiting to be explored and savored. From the leafy greens to the crunchy bulbs, the ‘K’ category is surprisingly rich.

Now, I know what you’re thinking. “How many ‘K’ vegetables can there be?” Well, more than you’d expect. And each one brings its own unique flavor and texture to the table. So, let’s dive in, shall we? Whether you’re a culinary enthusiast or just someone looking to expand their veggie vocabulary, this list promises a delightful journey. Onward!

Vegetables That Start With K

List Of Vegetables That Start With K


Once the garnish you’d push aside, kale broke through, boasting its deep-green credentials! Ah, the texture, the earthy notes—it’s a superfood symphony. Low in calories, high in fiber, and with an impressive folate count, it’s a heart-healthy hero. Saute it, chip it, or smoothie-fy it; kale is versatility incarnate. Discover more heart-healthy vegetables in our exploration of Vegetables That Start With A.


This alien-looking veggie, a wild twist in the cabbage family plot, is a crunchy delight. Raw or cooked, kohlrabi’s mild sweetness and juicy bite perk up any dish. Packed with vitamin C and potassium, it champions immunity and inner balance. And, those leaves? Edible. Waste not, want not!

Kiwano (Horned Melon)

Meet kiwano, the spiky conversation starter. Its vibrant, jelly-like interior whispers exotic tales of Africa. More than a centerpiece, it’s a hydrating treat with enough magnesium to keep energy levels buoyant. Scoop it, sip it, savor the zest. Expand your culinary horizons with our list of Vegetables That Start With C.


Gentle in flavor, bold in spirit, komatsuna navigates between spinach and mustard greens. A calcium powerhouse, it stands guard, fortifying bones and nerves. Stir-fry or steam it, the tender leaves weave silkiness into every meal.

Kai-lan (Chinese Broccoli)

Kai-lan waltzes in, a bouquet of blue-green leaves, flaunting stems that refuse to be ignored. Its bitter-sweetness, a palate’s dream, comes with a nutritional badge of vitamin A and K. Blanch or bake, make room for a showstopper.

Kurrat (Egyptian Leek)

Kurrat, the leek’s Egyptian cousin, brings whispers of ancient markets. It’s a subtle kick for the taste buds, with layers rich in iron, essential in our oxygen-transport tale. Grill these, and each bite narrates a story. Curious about other unique vegetables? Check out Vegetables That Start With B.

Kidney Beans

Not a veggie, but oh, the chili memories! Kidney beans, robust, earthy staples, are protein-packed pals. They’re heart-health promoters, with soluble fiber riding shotgun. Simmer them, and they’re velvet.


Swaying in the sea, kelp emerges, iodine’s flagbearer. Thyroid health? Check. Environmental detoxifier? Absolutely. Add its umami charm to soups, and you invite the ocean’s whisper to your table.

Knolkhol (Kohlrabi)

Knolkhol, a kohlrabi’s doppelganger, stands as a testament to the cruciferous clan’s diversity. Crunchy, sweet, perfect raw or stir-fried, and a metabolism booster. Two names, one veggie hero.

Kimchi (Fermented Vegetables)

The tale of fermentation, kimchi, is a spicy saga of Korean tradition. A probiotic powerhouse, this culinary rockstar ushers in digestion peace talks. Pair it, top it, the tangy thrill never disappoints.

Kabocha Squash

The kabocha, a squash masquerading as a pumpkin, rolls into the scene. Its sweet flesh, a beta-carotene festival, rivals your favorite dessert. Roast to caramelized perfection, and it’s autumn on a plate.

Kai Lan

A variation on a theme, Kai Lan returns. It’s the same Chinese broccoli, with nuances only a palate discerns. The story and the glory, similarly delightful.


Back to the sea, where kombu, the umami treasure, thrives. Packed with minerals, it’s a thyroid’s ally and soups’ secret savory seer. Dashi anyone?


Tiny, star-shaped slices that kovakkai, or ivy gourd, yields are a revelation. This resilient climber battles diabetes with blood-sugar-lowering prowess. Fry or curry, it’s a crunchy green gem.


Kyona, the mustard green of Japanese lore, packs a peppery punch. A stroke of calcium, potassium, and antioxidants, it’s both a health manifesto and a culinary spark. Salad or pickle, brace for impact.


Though not a vegetable, kusamochi closes our list. This sweet Japanese herb-infused rice cake, whispers tales of spring. A bite, an embrace of tradition. Savor it as a cultural journey.

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