30 Vegetables that Start with C You Should Know About

Welcome to our comprehensive guide on 30 vegetables that start with the letter ‘C.’

This list includes diverse vegetables, from the common cabbage and carrot to the less familiar crosne and chicory greens.

Each entry explores the nutritional benefits, best culinary uses, optimal growing conditions, and availability.

Whether you’re looking to expand your palette or a home gardener curious about new additions, this guide offers valuable insights into each vegetable.

Discover how these versatile vegetables can enhance your cooking and contribute to a healthier diet through our detailed exploration.

List of Vegetables Beginning with C

1. Cabbage

Cabbage is versatile, with a mild flavor that absorbs spices and dressings well. It is a staple in dishes worldwide.

Nutritional Value: It is rich in vitamins C and K and provides dietary fiber.
Culinary Uses: Used in salads, coleslaws, stews, and sauerkraut.
Growing Tips: Prefers cool climates and well-drained, fertile soil.
Availability: Widely available year-round.

2. Carrot

Carrots are crunchy and sweet, popular raw as snacks or cooked in various dishes.

Nutritional Value: High in beta-carotene, vitamins A, K, and B6.
Culinary Uses: It can be eaten raw, roasted, boiled, or as an ingredient in cakes and stews.
Growing Tips: Grow best in full sun and sandy soil.
Availability: Available throughout the year.

3. Cauliflower

Cauliflower has gained popularity for its versatility and mild, nutty flavor.

Nutritional Value: Good source of vitamins C and K, and folate.
Culinary Uses: It can be roasted, mashed, or used as a low-carb substitute in pizzas and rice.
Growing Tips: Requires consistently cool temperatures to thrive.
Availability: Peak seasons are spring and fall, but available year-round.

4. Celery

Celery is known for its crisp texture and distinct, slightly salty taste, often used as a flavor base in cooking.

Nutritional Value: Low in calories and high in dietary fiber, vitamins A, C, and K.
Culinary Uses: It is common in salads, soups, and as a snack with peanut butter or cream cheese.
Growing Tips: Needs rich, moisture-retentive soil and plenty of water.
Availability: Available throughout the year.

5. Chicory

Chicory is known for its curly leaves and bitter taste, often used to add a bite to salads.

Nutritional Value: It contains inulin, a powerful prebiotic, and is a good source of vitamin K.
Culinary Uses: Leaves used in salads or cooked; roots can be roasted and used as a coffee substitute.
Growing Tips: Prefers cooler weather and partial shade.
Availability: Most abundant in the fall and winter.

6. Collard Greens

Collard greens are a staple in Southern U.S. cooking, known for their thick, slightly bitter leaves.

Nutritional Value: Rich in vitamins A, C, and K, calcium, iron, and antioxidants.
Culinary Uses: Typically simmered with ham hocks or turkey for a flavorful side dish.
Growing Tips: Tolerates poor soil, heat, and cold.
Availability: Best during the cold months but available year-round.

7. Chard

Chard has large, fleshy, tender leaves and stalks that are both colorful and nutritious.

Nutritional Value: High in vitamins A, C, and K, magnesium, and iron.
Culinary Uses: Stalks and leaves can be cooked similarly to spinach or beet greens.
Growing Tips: Easy to grow in most climates; prefers full sun or partial shade.
Availability: Peaks in summer and fall but generally available year-round.

8. Cucumber

Cucumbers are fresh and crisp, often eaten raw or pickled.

Nutritional Value: Contains vitamin K, water, and electrolytes.
Culinary Uses: Used in salads, sandwiches, and as pickles.
Growing Tips: Needs full sun and lots of water.
Availability: Summer is the peak season, but they are available year-round.

9. Corn

Corn is sweet and starchy and enjoyed fresh, canned, or frozen.

Nutritional Value: It is a good source of fiber, B vitamins, and antioxidants.
Culinary Uses: Eaten on the cob, in salads, soups, and popcorn.
Growing Tips: It requires full sun and grows best in well-drained soil rich in organic matter.
Availability: Fresh corn is best in summer, though available canned and frozen all year.

10. Chives

Chives offer a mild, onion-like flavor, making them a delicate addition to many dishes.

Nutritional Value: Provide vitamin K, folate, and calcium.
Culinary Uses: Commonly used as a garnish or added to soups, omelets, and potato dishes.
Growing Tips: Grow in full sun or partial shade; can be grown in containers or gardens.
Availability: Perennial that can be snipped as needed.

11. Chili Pepper

Chili peppers vary widely in size, color, and spiciness, but all bring a degree of heat to the dishes they accompany.

Nutritional Value: High in vitamins C and A and contains capsaicin, which is known for its health benefits.
Culinary Uses: Used to add heat in sauces, salsas, and dishes across many cuisines.
Growing Tips: Requires warm temperatures and well-drained soil.
Availability: Available year-round, with peak seasons varying by specific variety.

12. Celeriac

Celeriac, also known as celery root, is appreciated for its earthy flavor and starchy texture.

Nutritional Value: It is rich in fiber, vitamin K, and essential minerals such as phosphorus and iron.
Culinary Uses: It can be mashed, roasted, or used in soups and stews.
Growing Tips: It grows best in cooler climates and needs rich, well-watered soil.
Availability: Typically available in the fall and winter months.

13. Chayote

Chayote is a mild-flavored squash in the gourd family. It is used extensively in Latin American cooking.

Nutritional Value: Low in calories and a good source of vitamin C.
Culinary Uses: It can be cooked similarly to summer squash and used in stews, salads, and stir-fries.
Growing Tips: Thrives in warm climates; requires trellising for support.
Availability: Generally available year-round, with peak seasons in the fall.

14. Curly Kale

Curly kale is known for its vibrant leaves and strong earthy flavor, making it a favorite in health-focused diets.

Nutritional Value: It is extremely high in vitamins A, C, and K and contains powerful antioxidants.
Culinary Uses: Used in smoothies, salads, and as a cooked green.
Growing Tips: Hardy in cold weather; grows best in full sun but will tolerate partial shade.
Availability: Available year-round, with a flavor that sweetens after a frost.

15. Chinese Cabbage

Chinese cabbage, such as bok choy, is known for its sweet flavor and crisp texture, popular in Asian cuisine.

Nutritional Value: High in vitamins A and C and rich in calcium.
Culinary Uses: They are commonly used in stir-fries, soups, and raw in salads.
Growing Tips: Prefers cooler weather to avoid bolting.
Availability: Best in spring and fall.

16. Courgette

Courgette, also known as zucchini, is a soft-skinned squash that grows quickly in warm conditions.

Nutritional Value: Contains vitamin C, potassium, and folate.
Culinary Uses: Versatile in use, from grilling and roasting to baking in breads.
Growing Tips: Requires warm, fertile soil and plenty of sunlight.
Availability: Peaks are in the summer months but are generally available year-round.

17. Cardoon

Cardoon is similar to artichoke in flavor, with edible stalks that need to be cooked to soften.

Nutritional Value: It is a good source of fiber, calcium, and vitamin C.
Culinary Uses: Stalks are typically boiled or braised and can be used in casseroles or eaten alone.
Growing Tips: It needs a long, cool growing season and lots of space as it can grow tall.
Availability: Available mainly in the late fall and winter.

18. Chervil

Chervil is a delicate herb related to parsley, offering a hint of licorice or anise in its flavor.

Nutritional Value: Provides iron, calcium, and vitamin C.
Culinary Uses: Common in French cuisine, used in soups, salads, and as a garnish.
Growing Tips: Prefers a cool, moist environment and partial shade.
Availability: Best in spring and early summer, can be grown indoors year-round.

19. Calabrese

Calabrese is essentially broccoli, known for its large green heads and stalks that are eaten cooked.

Nutritional Value: It is rich in vitamins C and K, dietary fiber, and contains anti-cancer properties.
Culinary Uses: It can be steamed, roasted, or added to stir-fries and casseroles.
Growing Tips: Prefers cooler temperatures and fertile, well-drained soil.
Availability: Peak availability is in the fall, but it can also be grown in spring.

20. Chicory Root

Chicory root is commonly ground and used as a coffee substitute, with a woody, nutty flavor.

Nutritional Value: High in inulin, a type of prebiotic fiber.
Culinary Uses: Roasted and ground as a caffeine-free coffee substitute; young leaves used in salads.
Growing Tips: Grows well in poor soil; requires minimal care.
Availability: Roots are harvested in the fall and can be stored for use throughout the winter.

21. Cayenne Pepper

Cayenne peppers are slender, red chili peppers that pack a significant amount of heat and are used to spice up dishes.

Nutritional Value: Rich in vitamin C, vitamin A, and capsaicin, which are known for their antioxidant and anti-inflammatory properties.
Culinary Uses: Ground into a powder and used to flavor dishes or as a key ingredient in hot sauces.
Growing Tips: Requires a warm, moist environment and full sun to thrive.
Availability: Fresh cayenne peppers are available in the summer, but dried peppers and powder can be found year-round.

22. Cannellini Beans

Cannellini beans are large white beans with a creamy texture and a nutty flavor, making them popular in Italian cuisine.

Nutritional Value: High in protein, fiber, and iron.
Culinary Uses: Often used in soups like minestrone, salads, and stews.
Growing Tips: Grow in warm weather, which requires well-drained soil and regular watering.
Availability: Available dried or canned year-round.

23. Chrysanthemum Greens

Chrysanthemum greens, known in Asia as “tong ho,” have a slightly tangy and herbal flavor and are commonly used in salads and hot pots.

Nutritional Value: Good source of vitamins A and C, calcium, and potassium.
Culinary Uses: These are eaten raw in salads, blanched, or added to soups.
Growing Tips: Prefers cool weather and partial shade.
Availability: Mostly available in Asian markets, particularly in the spring and autumn.

24. Cassava

Due to its versatility, Cassava is a starchy root vegetable that is a dietary staple in many tropical countries.

Nutritional Value: High in carbohydrates and a good source of vitamin C.
Culinary Uses: This can be made into flour, chips, or tapioca and is used in various dishes.
Growing Tips: Thrives in tropical climates with well-drained soil.
Availability: Fresh cassava is available year-round in tropical regions; processed products like tapioca are available globally.

25. Crosne

Crosne, also known as Chinese artichoke, is notable for its small, white, knobbly tubers with a crunchy texture and a sweet, nutty flavor.

Nutritional Value: Contains fiber, iron, and a high potassium content.
Culinary Uses: Often pickled or used raw in salads, it can also be stir-fried.
Growing Tips: Prefers cool climates and fertile, well-drained soil.
Availability: Available in the late fall and early winter months.

26. Capsicum

Capsicum, commonly known as bell peppers, come in various colors and have a sweet, mild flavor.

Nutritional Value: Very high in vitamins C and A, with red varieties containing more nutrients than green.
Culinary Uses: Used raw in salads, roasted, or stuffed with fillings.
Growing Tips: Need warm weather, full sun, and well-drained soil.
Availability: Widely available year-round.

27. Cabbage Palm (Heart of Palm)

Cabbage palm is harvested for its heart of palm, which is a delicacy in many cuisines, and is known for its tender, white, slightly sweet inner core.

Nutritional Value: Low in calories and contains good fiber, protein, and potassium.
Culinary Uses: Commonly used in salads and vegan dishes as a substitute for seafood.
Growing Tips: Grows in tropical and subtropical climates.
Availability: Available canned or fresh in specialty stores.

28. Calabash

Calabash, a vegetable often used in Indian and Asian cuisines, has a mild flavor that absorbs other flavors well.

Nutritional Value: A good source of vitamin C, fiber, and some B vitamins.
Culinary Uses: Used in curries, soups, and stir-fries.
Growing Tips: Requires a warm climate and plenty of water.
Availability: Mostly found in tropical and subtropical regions year-round.

29. Chile de Arbol

Chile de Arbol is a small and potent Mexican chili pepper known for its fiery heat and bright, acidic flavor.

Nutritional Value: High in vitamin C, vitamin A, and capsaicin.
Culinary Uses: Often dried and used to add spice to sauces and dishes.
Growing Tips: Requires full sun and can be grown in pots or gardens.
Availability: Available dried in most Mexican markets and some supermarkets.

30. Chicory Greens

Chicory greens have a bitter flavor that mellows when cooked, and they are commonly used in Mediterranean and Southern U.S. cuisines.

Nutritional Value: High in vitamin K, vitamin A, and dietary fiber.
Culinary Uses: Sauteed or added to soups and stews.
Growing Tips: Grows best in full sun to partial shade in well-drained soil.
Availability: Peak availability is from late fall to early spring.

Summing Up

In wrapping up, our exploration of these 30 vegetables, starting with ‘C’, demonstrates the broad spectrum of flavors and health benefits they bring to our plates.

Wide Variety of Choices: This list includes a range of vegetables from the well-known, like carrots and celery, to the more unusual, such as crosne and cardoon.
Health Benefits: Each vegetable is packed with vital nutrients that contribute to a healthy diet.
Uses in Cooking: These vegetables are adaptable for many types of recipes, from fresh salads to cooked dishes.

Whether you’re looking to spice up your culinary creations or enhance your diet, there’s a vegetable here for every need.

An interesting point to note: Despite being commonly used as a vegetable, the bell pepper is botanically classified as a fruit.