List of Vegetables That Start with the Letter M
Coming up with a list of vegetables that start with M is difficult.
So I resorted to including anything edible that grows in the ground that’s not a fruit, including several varieties of beans.
If you’re playing a game, you can argue the point that if it grows in the ground, it’s a plant, which means it’s either a vegetable or fruit. And since these are not considered fruit, they must be vegetables.
I’ve come up with other food lists that start with specific letters.
The Foods that Start with A list was pretty easy because I wasn’t limited to a specific type of food.
The Fruit that Starts with the letter T was a bit more of a challenge, just like this one is.
But I managed to come up with a list of fruits. This includes fruits from all over the world, including tropical varieties loaded with vitamin C.
You can use some of these vegetables in stir fry. Others you can cook with or without meat to have a complete meal.
Vegetables Starting with the Letter M
Most people understand that vegetables contain a boatload of nutrients. Most of these are not common vegetables, at least not in the United States.
However, it’s much easier to get access to many of them, since food is commonly shipped all over the world and wind up at your local grocery store.
I like experimenting with different types of vegetables because they’re a great source of dietary fiber.
There are a lot of different ways to prepare many of these vegetables, so you can expand your mealtime repertoire if you are adventurous.
Mung Bean
The mung bean, also called the mono, is a member of the legume family.
You’ll find it in a variety of savory recipes as well as sweet dishes. It grows primarily in the Southeast, East, and South Asia.
Some people enjoy sprouted mung beans. It’s easy to do.
Rinse them with clean water, place them in a bowl, and cover them with more water.
Loosely cover them. In 2-3 days, you should see some tender, edible sprouts.
You can store the sprouts for up to 2 days in the refrigerator.
Add the sprouts to this delicious chickpea salad for even more flavor and nutrition.
Moth Bean
The moth bean, also known as the dew bean or maki, grows in India and provides quite a bit of protein.
Also loaded with antioxidants, the moth bean adds texture to salads as well as deliciously edible fiber.
Malabar spinach
Malabar spinach, a leafy green vegetable grows in tropical regions, in low lands that offer a moist climate and plenty of warm weather.
This hardy type of spinach can be used in place of bok choy and other leaf vegetables in quite a few recipes.
Mustard Greens
As someone who grew up on mustard greens, I’m speaking from experience about how delicious they are.
Cook the fresh leaves immediately after harvesting for the best results.
They have a slightly bitter flavor that you can overcome by cooking them with pork and other salty seasonings.
This mustard greens recipe from TheSpruce is similar to the one my grandmother had. It brings back quite a few great childhood memories.
Mustard greens are grown throughout North America. If you want to include this delicious vegetable in your garden, start after the last frost date.
They’re easy to grow, but they do need sunlight. They’re best when harvested early because the young leaves are tender and delicious.
I enjoy eating the green leaves of mustard greens with snap peas and a spritz of lemon juice. It’s also delicious with a dash of pepper sauce, something my grandparents kept on the kitchen table.
Manoa Lettuce
Manoa lettuce has a buttery flavored leaf that grows loosely in a head form. This type of lettuce grows well in cooler weather.
Next time you decide to grow a leafy vegetable, give this one a try.
Miner’s Lettuce
Miner’s lettuce is also known as winter purslane. The leaves are crunchy, flavorful, and packed with nutrients.
Mizuna Greens
Also called Japanese mustard, mizuna greens have a peppery taste that adds flavor dimension to salads and stir fry dishes.
Mangetout
The word “mangetout” refers to the French “mange tout,” meaning “eat all.”
This includes a wide variety of snow peas, snap peas, and fully edible beans with a thin skin.
They look similar to green beans, only they’re typically flatter.
Marjoram
A cold sensitive herb, marjoram is related to the oregano and mint families.
This sweet, floral-scented, aromatic herb is often chopped or ground and added to dressings, sauces, and marinades.
Other common uses for marjoram include adding to meats, vegetables, and pizza.
Mayan Gold Potatoes
These small to medium sized potatoes have an oblong appearance. The smooth skin covers a golden yellow inside.
As is the case with all potatoes, this is a root vegetable. So be sure to wash it well before you use it.
Mayan gold potatoes have a slightly nutty flavor and can be eaten in the same manner you would eat any potato.
Morel Mushrooms
Morel mushrooms present a honeycomb appearance, adding to the texture.
You’ll find this or any of the other fungi used a variety of cuisines, particularly in many fine French dishes.
Mushrooms (all other varieties)
The mushroom, also known as a toadstool is a type of fungus that many people enjoy in recipes. They can be eaten alone or added to sauces and gravies.
There are thousands of varieties of fungi, with nearly half being edible mushrooms. However, only a dozen or so are commonly used in the United States.
We enjoy these delicious marinated mushrooms, either by themselves or in other recipes. I love them on salads or chopped and added to other pizza toppings.
Most mushrooms are a good source of vitamins. They contain B vitamins as well as phosphorus, selenium, potassium, and other nutrients.
Enjoy Different Varieties of Vegetables
When you think about vegetables to feed the family, keep in mind that variety is the key to a healthy diet.
Choose vegetables in a range of colors, from reds and purples to greens and yellows.
That way, you can be assured that you’re getting more of the nutrients you need.
