11 Vegetables That Start With The Letter "K"

Looking to add more variety to your meals? Vegetables that start with the letter K are both nutritious and delicious.

From the popular kale to the exotic kangkong, these veggies pack a powerful health punch while adding unique flavors to your cooking.

If you’re making salads, soups, or stir-fries, K vegetables offer something special. Kale has been grown for over 2,000 years and is loaded with vitamins A, K, and C.

Kohlrabi combines the best of cabbage and turnip flavors with its crisp texture. Kangkong (water spinach) thrives in wetlands and is perfect for quick cooking.

Japanese kabocha pumpkins bring natural sweetness to both savory dishes and desserts. Even kalettes—a hybrid of kale and Brussels sprouts—offer a milder, sweeter taste than their parent vegetables.

Find these K-starting vegetables to change your everyday meals into extraordinary dishes!

Veggies with the Letter “K” You Should Know!

1. Maitake Mushrooms (Hen of the Woods)

Maitake mushrooms, also known as “Hen of the Woods,” have a distinctive appearance resembling ruffled feathers.

They offer an earthy, rich flavor and a meaty texture, making them an excellent addition to soups, stir-fries, or vegetarian dishes. They can also be used as a meat substitute.

Beyond their culinary uses, they provide several health benefits, such as supporting immune function and heart health.

Mostly Found: Japan and parts of North America
Fun Fact: Maitake mushrooms were once regarded as a medicinal treasure in Japan, believed to promote longevity and vitality.
Nutritional Benefits: Rich in antioxidants and B-vitamins, Maitake mushrooms support immune health and heart function and may help regulate blood sugar levels.

2. Kale

Kale is a leafy green that has gained significant popularity in recent years due to its impressive health benefits. It’s often used in salads, smoothies, soups, or as a garnish.

With its slightly bitter flavor, it pairs well with a variety of dishes and is especially nutritious when eaten raw or lightly cooked. Kale is a fantastic addition to any diet, providing essential nutrients that support overall well-being.

Mostly Found: Worldwide
Fun Fact: Kale has been grown for over 2,000 years, making it one of the oldest cultivated vegetables.
Nutritional Benefits: Rich in vitamins A, K, and C, Kale supports vision, skin health, and immune function. It’s also high in fiber, aiding digestion and heart health, and packed with antioxidants to reduce inflammation.

3. Kohlrabi

Kohlrabi, often described as a mix between cabbage and turnip, has a crisp texture and a mild, slightly peppery flavor. Both its bulbous root and leafy green top are edible, making it a versatile addition to many dishes.

Mostly Found: Europe, North America, and parts of Asia
Fun Fact: Kohlrabi is a member of the cabbage family but has a unique bulbous shape that sets it apart from other members.
Nutritional Benefits: Excellent source of vitamin C, supporting immune system and skin health. High in fiber, promoting digestion and reducing the risk of heart disease. Contains potassium, which helps manage blood pressure levels.

4. Kangkong (Water Spinach)

Kangkong, also known as water spinach, thrives in warm, wet climates and is widely enjoyed in Southeast Asia. Its long, tender leaves are commonly used in stir-fries, soups, and salads.

With its mild flavor and quick cooking time, it’s a popular ingredient in many Asian cuisines.

Mostly Found: Southeast Asia
Fun Fact: Kangkong is commonly found growing in wetlands, making it one of the most sustainable vegetables.
Nutritional Benefits: High in iron, promoting healthy blood circulation. Rich in vitamins A and C, supporting immune function and skin health. A great source of calcium for strong bones.

5. Komatsuna

Komatsuna, a leafy green vegetable, is widely used in Japanese cuisine. It can be eaten raw, sautéed, or added to soups and stews.

With its slightly spicy, mustard-like flavor, it adds a unique taste to dishes and is packed with essential nutrients that benefit your body.

Mostly Found: Japan, parts of East Asia
Fun Fact: Komatsuna is often called “Japanese mustard spinach” because of its similar taste and texture to spinach, with a slight mustard-like flavor.
Nutritional Benefits: High in vitamin K, essential for bone health and proper blood clotting. Contains folate, important for cell growth and metabolism. Rich in antioxidants, supporting immune health and fighting free radicals.

6. Kabocha (Japanese Pumpkin)

Kabocha, a variety of pumpkin native to Japan, has a sweet, dense flesh and a rich flavor. It’s commonly used in soups, curries, and even baked goods.

Its soft texture makes it easy to blend into purees and pies, and it’s an excellent source of essential vitamins and minerals.

Mostly Found: Japan, parts of Asia
Fun Fact: Kabocha is known for its naturally sweet flavor, making it a favorite in desserts and savory dishes alike. Nutritional Benefits: It is rich in beta-carotene, which supports eye health and the immune system. It is also high in fiber, aiding digestion and maintaining a healthy gut. Packed with vitamin C, it promotes healthy skin and boosts immunity.

7. Kurrat

Kurrat is a vegetable similar to garlic chives and leeks, often used in savory dishes. Its delicate flavor makes it a great addition to salads, soups, and stir-fries.

Kurrat can also be sautéed or grilled to enhance its taste and is packed with nutrients.

Mostly Found: Middle East and parts of Asia
Fun Fact: Kurrat is often used in Middle Eastern cuisine and has a flavor similar to leeks but is much milder.
Nutritional Benefits: Rich in fiber, helping to support digestive health. Contains vitamin C, which boosts immunity and skin health. Packed with antioxidants that help reduce inflammation and oxidative stress.

8. Kelp

Kelp is a type of seaweed commonly used in Asian cuisine. It’s often found in soups, salads, and sushi rolls. With its high nutritional value, especially in iodine and calcium, it supports metabolic health and provides many other benefits for your body.

Mostly Found: Coastal waters worldwide
Fun Fact: Kelp is one of the fastest-growing plants on Earth, capable of growing up to 60 cm per day!
Nutritional Benefits: Rich in iodine, supporting thyroid function and metabolism. High in calcium, promoting bone health and strengthening teeth. Contains antioxidants, which can help reduce inflammation in the body.

9. Kalettes

Kalettes, often called “flower sprouts,” have a unique look, resembling small cabbage heads. These mini veggies have a slightly bitter flavor, like Brussels sprouts, but with a milder and sweeter taste.

Mostly Found: Europe and North America
Fun Fact: Kalettes are a hybrid between kale and Brussels sprouts, combining the best qualities of both.
Nutritional Benefits: High in vitamins A, C, and K, supporting skin, eye, and bone health. Contains fiber, promoting digestive health and a healthy gut. Packed with antioxidants, which help fight inflammation and support the immune system.

10. Katsura (Japanese Mustard Spinach)

Katsura is a leafy green vegetable commonly used in traditional Japanese dishes. It has a mild, slightly peppery taste, similar to mustard greens, and is used in stir-fries, soups, and salads.

Mostly Found: Japan
Fun Fact: Katsura is often used in Japan’s New Year’s dishes and is prized for its fresh, green flavor.
Nutritional Benefits: High in vitamin A, supporting eye health and immune function. Rich in antioxidants, promoting overall health and fighting oxidative stress. Provides essential minerals like calcium and iron, supporting strong bones and healthy blood.

11. Kohlrabi

Kohlrabi, with its unique bulbous shape and mild, slightly peppery flavor, is a versatile vegetable. It can be eaten raw in salads, roasted, or added to soups and stews.

The entire plant, including the leaves, is edible, making it a great addition to many dishes while offering essential nutrients for overall health.

Mostly Found: Europe, North America, and parts of Asia
Fun Fact: Kohlrabi is often referred to as the “turnip cabbage” because it looks like a cross between a turnip and a cabbage.
Nutritional Benefits: Rich in vitamin C, which supports the immune system and promotes healthy skin. High in fiber, aiding in digestion and promoting gut health. Contains potassium, helping to maintain healthy blood pressure levels.