12 Common Vegetables That Start With I

Vegetables starting with I offer unique flavors and are crucial to diverse cuisines globally, encompassing a wide range of types and tastes.

Jamie Scott

By Jamie Scott

Lastest Updated August 16, 2025
Home » Vegetables A-Z » 12 Common Vegetables That Start With I

Vegetables that start with I are not only intriguing but also integral to various cuisines across the world. While these veggies might seem uncommon compared to the usual ones in your kitchen, they hold a rich history and unique flavors.

The types of vegetables starting with “I” can include root vegetables, leafy greens, and even fruits considered vegetables in the culinary sense due to their savory flavors.

The taste of these vegetables can vary widely, from the mild and earthy to the intensely flavorful and spicy. This diversity in taste allows for a broad range of culinary applications, from fresh salads to hearty stews.

Geographically, vegetables that start with “I” are found in a multitude of regions around the world. Some I-first foodstuffs staples in specific countries or continents, reflecting the agricultural and culinary traditions of those areas.

Let’s dive into the world of vegetables starting with the letter I. I’ll also share a list of some well-known fruits that begin with I towards the end, just to mix things up a bit.

12 Exciting Vegetables that Start with I with Filters

Explore 12 of the most popular vegetables beginning with I, listed here in order of their popularity. With the filter, you can easily find vegetables that are exotic, ones that are both fruits and vegetables, and those perfect for cooking, making drinks, or adding as a garnish to your food.

Indigo Rose Tomato

  • Exotic
  • For Dishes
  • Fruit Vegetables

Indigo rose tomato is a unique variety of tomato that has been bred to produce high levels of anthocyanins, the pigments responsible for the blue and purple colors found in many fruits.

This variety, developed by Oregon State University, is known for its striking dark purple to almost black coloration on the parts of the fruit that are exposed to direct sunlight, while the shaded parts remain green when unripe and turn red when ripe.

The inside of the tomato is red or deep pink. Indigo Rose tomatoes are small, about 2 inches in diameter, and grow in clusters. They are described as having a slightly acidic flavor and are valued for their ornamental appearance.

Iceberg Lettuce

  • For Dishes
  • For Garnish

Iceberg lettuce is a popular variety of lettuce known for its crisp texture and mild flavor. It features tightly packed, pale green leaves forming a round head, resembling a cabbage.

Iceberg lettuce is a staple in salads and is commonly used in sandwiches, burgers, and wraps due to its crunchy texture.

It is widely available and is a favorite choice for use in various culinary applications where texture is prized alongside or even above flavor.

Indian Spinach

  • Exotic
  • For Dishes

Indian spinach, commonly known as Malabar spinach or Basella alba, is a leafy green vegetable that thrives in tropical climates.

Unlike traditional spinach, Malabar spinach is a vine with thick, juicy leaves that have a mild flavor and mucilaginous texture, somewhat similar to okra when cooked.

It comes in two varieties: one with green leaves and stems, and another with reddish-purple stems that add a colorful accent to dishes. This vegetable is a staple in various Asian and African cuisines, where it is used in soups, stews, and stir-fries.

Italian Red Onion

  • For Dishes
  • For Garnish

Italian red onion, known for its mild and sweet flavor, is a variety of red onion with a deep purple outer skin and reddish flesh.

These onions are larger and flatter in shape compared to other red onions, making them an ideal choice for salads, sandwiches, and garnishes where their vibrant color and sweet taste can shine.

Italian red onions are particularly famous for being used raw in dishes, but they can also be grilled or lightly cooked to enhance their sweetness. They are a key ingredient in Italian cooking, from pasta sauces to vegetable sautés.

Ivory Gourd

  • Exotic
  • For Dishes

Ivory gourd is a small, elongated vegetable with an ivory-colored skin and a crisp interior. Known also as tindora, it has a slightly bitter to sweet taste when cooked.

This vegetable is mainly used in Indian cuisine, where it can be stir-fried with spices, added to curries, or pickled. Its texture ranges from crunchy when raw to soft when cooked, making it versatile for various dishes.

Ivy Gourd

  • Exotic
  • For Dishes

Ivy Gourd, known scientifically as Coccinia grandis, is a tropical vine that is grown for its edible young shoots and fruits.

Commonly found in the Indian subcontinent, Southeast Asia, and other tropical regions, ivy gourd is a part of local cuisines where it is often cooked as a vegetable. The plant can grow quite invasively in suitable climates, covering large areas quickly.

The fruits are small, resembling miniature cucumbers, and are used in a variety of dishes. In Indian cuisine, for example, ivy gourd is often stir-fried with spices or added to curries.

The taste of ivy gourd is somewhat similar to that of a mild cucumber or zucchini, with a slightly crunchy texture.

Idaho Potato

  • For Dishes

Idaho Potato refers to potatoes that are grown in the state of Idaho, United States. Idaho is renowned for its ideal growing conditions for potatoes, including its volcanic soil, climate, and irrigation from the melting snow of the nearby mountains.

The term often specifically refers to russet potatoes, which are large, with a thick, dark brown skin and a starchy, fluffy interior. These potatoes are highly versatile and are commonly used for baking, mashing, and making French fries.

Indian Round Gourd

  • Exotic
  • For Dishes

Indian round gourd, also known as Tinda, is a small, apple-sized vegetable that is green and resembles a green apple in appearance. It is primarily grown in India, Pakistan, and other parts of Southeast Asia.

The flesh of the round gourd is mild and slightly sweet when cooked, with a texture that is soft yet retains a bit of crunch. It is commonly used in Indian cuisine, often cooked as a curry or stewed with spices.

Ice Plant

  • Exotic
  • For Dishes
  • For Garnish

Ice plant is a type of succulent plant known for its distinctive appearance, with fleshy leaves covered in glistening bladder cells that resemble ice crystals, hence its name.

Native to Africa, Sinai, and southern Europe, it has naturalized in various parts of the world. Ice plant is edible and has been used in some cuisines, particularly in Japan where it’s known as “ice plant” or “salt leaf” and is valued for its crunchy texture and slightly salty taste.

It’s often used in salads and as a garnish, adding a unique visual and textural element to dishes.

Indian Peas

  • Exotic
  • For Dishes

Indian pea is a variety of legumes used in Indian cuisine, but one specific example is Lathyrus sativus, also known as grass pea, chickling pea, or chickling vetch. This legume is grown for human consumption and livestock feed in Asia and East Africa.

It’s an important crop in areas prone to drought and famine, known as an ‘insurance crop’ due to its reliable yields under harsh conditions. The seeds contain a neurotoxin that can cause lathyrism if consumed in large quantities as a primary protein source.

In culinary use, the seeds are often made into flour for dishes like “gachas manchegas” in Spain, despite historical restrictions due to toxicity concerns.

Irish Moss

  • Exotic
  • For Beverages
  • For Garnish

Irish moss is a species of red algae commonly found along the rocky parts of the Atlantic coasts of Europe and North America.

Known for its rich content of carrageenan, a polysaccharide widely used as a thickener and stabilizer in the food industry, Irish moss is also consumed directly in some regions.

In its natural state, it varies in color from greenish-yellow to dark purple and has a soft, cartilaginous texture. When boiled, it forms a jelly-like substance, making it a traditional ingredient in puddings, creams, and other dishes requiring a thickening agent.

Ice Cream Bean

  • Exotic
  • For Beverages

Ice cream bean belongs to the legume family, Fabaceae, and is widely appreciated not only for its edible qualities but also for its role in traditional agroforestry systems.

Its fruits are long, cylindrical pods that can grow up to 1 meter in length, containing seeds surrounded by a sweet, cottony pulp that gives the bean its name due to its resemblance to vanilla ice cream in taste.

Some varieties even hint at a cinnamon flavor, adding to their culinary appeal.

What Are the Most Well-known Vegetables That Start with I?

Here are five popular fruits starting with I:

Indian Fig Fruits

Indian Fig Fruit

Indian fig is a type of cactus fruit known for its pear-shaped, juicy, and sweet flesh, commonly found in arid regions.

Ice Cream Bean Paternas

Ice-cream-bean

Ice-cream-bean is a tropical fruit with a cottony, sweet interior reminiscent of vanilla ice cream, encased in long, pod-like structures.

Imbe Fruit

Imbe

Imbe is a small, orange to yellow fruit, native to Africa, cherished for its tangy and somewhat sweet flavor.

Indian Almond Fruits

Indian Almond Fruit

Indian almond, despite its name, produces edible fruits that are more akin to fibrous drupes with a nut inside, rather than traditional almonds.

Amla Emblica Fruit

Indian Gooseberry

Indian gooseberry is a spherical, light green fruit, known for its sour and slightly bitter taste, highly valued in Ayurvedic medicine.

Just so you know, this list is a quick peek. Many more I fruits are out there, ready to be discovered.

I hope this exploration has given you an eye-opening and interesting experience. Of all these veggies, which one is the most appealing to you? Which one do you want to try first?

After you cook and enjoy any of these vegetables, I’d love to hear your experiences. Don’t hesitate to comment below and share the article with fellow food enthusiasts to continue the conversation!

Keep the flavor journey going by exploring articles on every vegetable from A to Z—you never know what new favorites you might discover!

By Alphabet:

Jamie Scott

Jamie Scott

Editor in Chief, Senior Content Writer

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Western Food Evaluation Expert

Education

Le Cordon Bleu College of Culinary Arts

  • Program: Bachelor’s degree in Culinary Arts
  • Focus: Gained foundational knowledge in French and European culinary techniques. Participated in workshops and hands-on training sessions under the guidance of seasoned chefs.

Local Community College, New York, NY

  • Program: Associate’s Degree in Nutrition
  • Focus: Acquired basic understanding of nutrition principles, dietary needs, and the importance of balanced diets in daily life.
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Jamie Scott is a skilled culinary expert and content creator specializing in Western cuisine. With over 15 years in the culinary field and formal training from Le Cordon Bleu, Paris, Jamie deeply understands how to blend nutrition with delicious flavors. His passion for cooking matches his commitment to making healthy eating accessible and enjoyable.

On Fifteen.net, Jamie brings a fresh perspective to classic dishes and beverages, offering readers insightful recipes, cooking tips, and a fresh view on meal planning that emphasizes taste, health, and simplicity.

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