11 Vegetables That Start with U

Urad dal, also known as black gram, is a type of legume that is widely used in Indian, Pakistani, and other South Asian cuisines. It is a small, black-skinned bean with a creamy white interior and is known for its rich, earthy flavor and soft texture when cooked.

Urad dal is a key ingredient in many dishes, including the famous South Indian breakfast items like idli and dosa, as well as in the creamy North Indian dal makhani. It can be used whole or split and is often soaked and ground into a batter for various preparations.

Ube, also known as purple yam, is a tuberous root vegetable native to Southeast Asia, known for its striking purple color. It is widely used in Filipino cuisine, as well as in other Asian and Pacific cuisines.

Ube has a sweet, slightly nutty taste and is used in a variety of dishes, ranging from sweet desserts like cakes, ice cream, and pastries to savory dishes. The vibrant purple color of ube makes it a popular choice for adding a natural burst of color to food.

Upland cress, also known as Barbarea verna, is a leafy green vegetable that belongs to the Brassicaceae family, which includes mustard and cress. It is known by various names such as land cress, American cress, and bank cress.

Upland cress is native to southern Europe and western Asia but has been naturalized in other regions. It is a biennial herb that can be grown easily in gardens and requires less water than watercress, making it easier to cultivate.

The plant features small, dark green leaves that are slightly peppery in taste, similar to watercress, and can be used in salads, sandwiches, or as a cooked green.

Ulluco is a root vegetable native to the Andes, where it is a staple food alongside potatoes and oca. Ulluco tubers are brightly colored, ranging from yellow to pink to green, and have a crisp, moist texture similar to that of a raw potato.

The flavor is mild and slightly earthy, and the tubers can be eaten raw or cooked. Ulluco is primarily used in Andean cuisine, often in stews, soups, and side dishes. The plant’s leaves are also edible and can be prepared similarly to spinach.

Upo squash, also known as bottle gourd or calabash, is a versatile vegetable that plays a significant role in various cuisines, particularly in Asia. It’s cherished for its mild flavor and tender texture, making it an excellent addition to stews, stir-fries, and other dishes.

Upo squash is native to Africa but has become popular in tropical regions of Southeast Asia, including India, and parts of Europe. Depending on its age at harvest, its taste can range from mild to slightly bitter.

This squash is usually pale green to yellow, with a smooth skin that thickens as it matures. When young, its flesh is tender and akin to zucchini, but as it grows, it becomes woodier and eventually turns into a gourd that can be used for storage purposes.

Ugu, also known as fluted pumpkin leaves, is a nutritious leafy green widely consumed in West Africa, particularly in Nigeria. The young shoots and leaves of ugu are often used in stews and as a side dish, providing a slightly bitter taste that complements many West African cuisines.

Udupi mattu gulla eggplant is a unique variety of brinjal native to the Udupi district of Karnataka, India. Known for its distinct taste and spherical shape, this variety is deeply embedded in the local cuisine and cultural practices.

It is often used in traditional Udupi dishes, where it is cooked in a variety of ways, including curries, stir-fries, and as a key ingredient in sambar, a popular South Indian lentil stew.

The mattu gulla eggplant is celebrated for its green color, smooth texture, and unique, slightly sweet flavor it brings to dishes.

Ulster emblem potato is a variety that originated in Northern Ireland, bred by Mr. J. Clarke of Ballymoney, County Antrim, in 1966. It is characterized by its long oval shape, white skin, and flesh, which has a semi-waxy texture.

The ulster emblem potato is known for its reasonable flavor, good cooking quality, and fairly good yield. It features red-violet colored flowers and pink sprouts, adding to its distinctive appearance.

This variety also boasts a high resistance to late blight, both on the tubers and the plant foliage, making it a resilient choice for cultivation.

Umatilla russet potato is a moderately late-maturing variety that is particularly suitable for processing into frozen french fries.

It was jointly released by the Agricultural Experiment Stations of Oregon, Idaho, and Washington, along with the U.S. Department of Agriculture in 1998.

The Umatilla Russet has shown to be equal to or better than the Russet Burbank in terms of fry color in various regional trials.

Named after the Umatilla tribe, from which the city of Umatilla, Oregon, also takes its name, this potato variety is appreciated for its qualities in the frozen food industry.

Urfa pepper, also known as Urfa biber or isot pepper, comes from a type of dried chili found in Turkey’s Urfa area. It’s part of the Capsicum annuum family. People like it for its unique smoky taste that reminds some of raisins, and it’s not as hot as many other chili peppers.

These peppers go through a special process. During the day, they’re left out in the sun to dry. At night, they’re wrapped up tightly to “sweat.” This helps keep some of the moisture in, giving them a rich purple to almost black color.

You’ll find Urfa pepper adding a delicious touch and color to many dishes, especially local Turkish favorites like çiğ köfte and lahmacun. It’s also often mixed with other spices, such as cumin and paprika, to enhance the flavor.

Urui is a perennial herbaceous plant that is highly valued in East Asia, especially in Japan and Korea, for its attractive, broad leaves. It’s often referred to as the “Giant Plantain Lily” due to its sizable foliage, which is richly veined and textured.

While many Hosta species are primarily ornamental, the young, tender leaves of Hosta sieboldiana are edible and can be enjoyed in various culinary preparations.

They offer a mild and slightly bitter flavor profile that can be likened to a blend of grassy and herbaceous notes, making them suitable for parboiling or steaming.