Whilst attempting to find vegetables with the letter O, I’ve realized that it’s not easy, particularly if you’re searching for options that are clearly defined as vegetables.
A vegetable is the edible portion of a plant and they’re typically grouped according to the portion of the plant that is consumed such as leaves, stem, roots, tubers, bulbs, and flowers.
So, what vegetables start with O? We cover 4 veggies that start with O.
The onion, also referred to as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allum. It grows on every continent, and the reason it’s so popular (besides making food taste amazing) is that it’s one of the few vegetables that can easily be stored over winter.
Also, a fun fact — the ancient Egyptians worshiped onions because they believed their spherical shape and concentric rings symbolized eternity. They used to cover the tombs of their rulers with onion pictures and onions played a vital role in burial rituals, believing that it would help the deceased succeed in the afterlife.
Onions have been essential to food dishes and cuisines all over the world for centuries, but it’s still hard to say where they’ve originated, so an ongoing debate between experts ensues where some claim they originated in central Asia, whilst others point to the area around West Pakistan and Iran.
Regardless, onions are pretty much used by every cuisine in the world, and they’re also an excellent food source due to their numerous health benefits.
Also called ogo or gracilaria, Ogonori is a sea vegetable that is commonly used in Japanese cuisine, as well as in places such as the Philippines, Hawaii, and Korea.
It inhabits the calm shallow waters and sandy bottoms of the Atlantic, and it exists in the form of fine tangled twigs that vary in color depending on the type of light it receives, oscillating between red-brown, purple, and yellowish-pink.
Ogonori is mainly cultivated for its agar-agar content, which is a jelly-like substance that is extracted from its cell walls and used as a substitute for animal gelatin. However, it can also be eaten fresh off a plate. It has a fleshy texture and its salty taste goes well with raw salads.
Atriplex Hortensins, also known as Orache, is a species of plant in the amaranth family. It was commonly cultivated before spinach came along, but it’s still grown as a warm-weather alternative to spinach as it is more tolerant of heat and slower to bolt in warm weather.
It is native to Europe and Asia but widely naturalized in North America, Australia, and New Zealand. It comes in different shapes, but it’s usually oblong, thin, and it has a slightly acidic taste. There are different varieties of Orache leaves, including green, red, and white.
They can be used cooked or raw in salads, much like how spinach is used.
Oregano is a species of flowering plant in the mint family Lamiaceae, but it is known by most people as a herb used in pizza and pasta sauce. It is mostly used in dried form, but it’s also used fresh in some dishes.
The common Oregano can be found growing in the wild mountainsides of Greece and other Mediterranean countries, where it’s seen as a herb of choice. Its taste is pungent and often described as earthy and green with a hint of mint and hay.
Unlike dried oregano, fresh oregano has a much stronger flavor, so you have to be careful with how much you add to food, as it can overpower the existing flavors. Too much of it and you might ruin a well-balanced dish.