Vegetables that start with Y are not the longest group in the alphabet, but they are more interesting than you might expect. Some are everyday staples with a colour in the name, such as yellow pepper or yellow onion. Others, like yacon, yautia and yu choy, are less common in UK supermarkets but well worth knowing about if you shop in Asian, Caribbean, African or Latin American grocers.

This guide covers the most useful Y vegetables, including how they taste, how to cook them, where you might find them and how to keep costs down. It is written with UK shoppers in mind, so you will find practical swaps and storage tips rather than a list of obscure names with no real use in the kitchen.

Vegetables That Start With Y

Here is a quick look at the main vegetables beginning with Y, including root vegetables, leafy greens, beans, squash and yellow varieties of familiar veg.

1. Yam

Yam is one of the best-known vegetables that start with Y, although it is often confused with sweet potato. True yams are starchy tubers with rough, bark-like skin and pale, purple or yellowish flesh depending on the variety. They are common in West African, Caribbean and Asian cooking.

Yams are usually peeled and cooked before eating. They work well boiled, mashed, roasted or added to hearty stews. If you are trying to stretch a meal, yam is useful because it is filling and can bulk out soups and one-pot dishes.

Money-saving tip

Look for yams in international food shops rather than relying only on large supermarkets. They are often sold loose, so you can buy exactly the amount you need.

2. Yacon

Yacon is a crisp, juicy root vegetable from South America. It looks a little like a sweet potato from the outside, but the texture is closer to a water chestnut or crisp pear. The flavour is mild, sweet and refreshing.

Unlike many starchy roots, yacon can be eaten raw. Peel it, slice it thinly and add it to salads or slaws. It also works in stir-fries if you add it near the end so it keeps some crunch.

How to use yacon

• Grate into a carrot and cabbage slaw.
• Slice into matchsticks for lunchboxes.
• Add to noodle salads for crunch.
• Roast with carrots and parsnips for a sweeter side dish.

3. Yam Bean

Yam bean is better known in many shops as jicama. It is a round, tan-coloured root vegetable with white, crunchy flesh. It tastes mildly sweet and nutty, making it a good option for fresh salads and crunchy snacks.

If you spot yam bean in an Asian or Latin American grocer, it is worth trying. Peel away the tough skin and use the flesh raw or lightly cooked. It pairs well with lime, chilli, coriander, cucumber and carrot.

Budget-friendly serving idea

Cut yam bean into sticks and serve with a simple dip made from yoghurt, lime juice, salt and a pinch of chilli powder. It is cheaper than many ready-made snack pots and keeps well in the fridge once prepared.

4. Yardlong Bean

Yardlong beans are long, thin green beans used widely in South East Asian cooking. Despite the name, they are not usually a full yard long, but they are much longer than standard green beans. They have a slightly chewy texture and a more pronounced bean flavour.

They are best cooked quickly. Chop them into shorter lengths and stir-fry with garlic, ginger and soy sauce, or add them to Thai-style curries. They can also be steamed, but they tend to shine in high-heat cooking.

Swap if you cannot find them

If yardlong beans are unavailable, use fine green beans or runner beans sliced lengthways. The flavour will not be identical, but the dish will still work.

5. Yau Choy or Yu Choy

Yau choy, often written as yu choy, is a leafy green vegetable in the brassica family. It is also called Chinese flowering cabbage. The stems are tender, the leaves are soft and the yellow flower buds are edible too.

Yu choy cooks quickly, which makes it useful for weeknight meals. Steam it and drizzle with oyster sauce or soy sauce, or stir-fry it with garlic and a splash of sesame oil. It is lovely alongside rice, noodles, tofu, chicken or fish.

How to store yu choy

Keep it in the fridge in a loose bag or wrapped in kitchen paper. Use it within a few days, as the leaves can wilt quickly. If it starts to look tired, chop it into soup or fried rice rather than wasting it.

6. Yin Choy

Yin choy is a type of edible amaranth leaf, often sold in Chinese supermarkets. Some varieties have green leaves, while others have red or purple streaks that can tint cooking liquid pink. The flavour is earthy and spinach-like.

Use yin choy as you would other tender greens. It can be stir-fried, added to soups or cooked down with garlic. Like spinach, it shrinks a lot during cooking, so buy more than you think if you are feeding several people.

7. Yautia

Yautia is a starchy root vegetable related to taro and is popular in Caribbean and Latin American cooking. It may also be labelled as malanga or cocoyam, depending on the shop and variety.

The flesh is usually cooked before eating and becomes creamy when boiled or simmered. Yautia is good in soups, stews, mash and fritters. It can be a handy alternative to potato when you want something a little different but still filling.

Buying tip

Choose firm roots without soft patches or mould. As with many root vegetables, you are paying for weight, so avoid pieces that feel unusually light or dried out.

8. Yuca

Yuca, also called cassava or manioc, is a starchy root vegetable used in many parts of the world. It has a thick brown skin and firm white flesh. When cooked properly, it becomes fluffy, dense and satisfying.

Yuca can be boiled, mashed, fried or added to stews. Yuca chips are particularly good: boil peeled chunks until tender, remove any tough central fibres, then roast or fry until crisp.

Food safety note

Yuca should be peeled and cooked properly before eating. Do not eat raw cassava. If you are new to it, buy from a reputable food shop and follow standard preparation instructions for boiling or cooking thoroughly.

9. Yellow Courgette

Yellow courgette is simply a yellow variety of courgette, also known as zucchini in some countries. It has a mild flavour and tender skin, just like the green type, but it adds a bright colour to pasta, traybakes and summer salads.

Courgettes are often good value when in season in the UK, especially if you grow your own or buy from markets. Yellow courgettes can be used in exactly the same way as green ones.

Easy ways to use yellow courgette

• Slice into coins and fry with garlic.
• Grate into fritters with egg, flour and seasoning.
• Add to tomato pasta sauce.
• Roast with peppers, onions and herbs.
• Use ribbons in salads with lemon and olive oil.

10. Yellow Squash

Yellow squash usually refers to tender summer squash with yellow skin. It may be straight-necked or crooknecked. The flavour is mild, slightly sweet and similar to courgette.

Because it cooks quickly, yellow squash is useful for fast meals. Slice it and sauté with butter or oil, roast it in chunks, or stuff larger ones with rice, lentils, mince or leftover vegetables.

Waste-saving tip

If your yellow squash is a little soft but not mouldy or slimy, dice it into soup, curry or pasta sauce. Soft squash breaks down nicely and helps thicken sauces.

11. Yellow Pepper

Yellow peppers are one of the easiest Y vegetables to find in UK supermarkets. Botanically they are fruits, but in everyday cooking they are treated as vegetables, so they belong on this list.

They are sweeter than green peppers and milder than some red ones. Eat them raw in salads, roast them until soft, add them to fajitas or blend roasted yellow peppers into soup or pasta sauce.

Cheap meal idea

Make a simple traybake with yellow peppers, onions, potatoes and sausages or chickpeas. Add oil, paprika, garlic and a little salt, then roast until everything is tender and browned.

12. Yellow Onion

Yellow onions are everyday kitchen workhorses. They are not always labelled as yellow onions in the UK, where you may simply see them sold as brown onions, but many have yellowish flesh and papery golden-brown skin.

They are ideal for soups, stews, curries, casseroles, pasta sauces and gravy. If you are cooking on a budget, onions are one of the best flavour builders you can keep in the cupboard.

Storage tip

Store onions somewhere cool, dry and well ventilated. Keep them away from potatoes if possible, as both can spoil faster when stored together for too long.

13. Yellow Beetroot

Yellow beetroot, often called golden beetroot, is a colourful root vegetable with a sweeter, milder flavour than the deep red type. It is less likely to stain your hands, chopping board and dinner than red beetroot, which is a bonus.

Roast it whole or in wedges, pickle it, grate it raw into salads or serve it with goat’s cheese, lentils or walnuts. The leaves are edible too if fresh, and can be cooked like chard or spinach.

14. Yellow Carrot

Yellow carrots are older-style carrot varieties that have become more popular again through rainbow carrot packs. They taste similar to orange carrots, though some are a little milder.

Use yellow carrots in any recipe that calls for standard carrots. They are good roasted, grated into slaws, chopped into stews or simmered into soup. If rainbow carrots are reduced at the end of the day, they can be a fun bargain.

15. Yellow Wax Bean

Yellow wax beans are pale yellow beans with a tender pod. They are similar to green beans but slightly milder and sometimes a little sweeter. They look lovely in mixed bean salads because of their colour.

Steam or boil them briefly until tender, then toss with butter, lemon, olive oil or vinaigrette. They also work in niçoise-style salads, pasta salads and simple vegetable sides.

16. Yellow Potato

Yellow potatoes have golden flesh and a naturally buttery taste. They can be waxy, floury or somewhere in between, depending on the variety, so check the bag for cooking guidance.

They are good for mash, wedges, gratins and roast potatoes. If you are buying potatoes to save money, larger bags are often better value, but only if you can use them before they sprout or go soft.

How to reduce potato waste

• Store potatoes in a cool, dark, breathable bag or box.
• Remove any spoiled potatoes quickly so they do not affect the rest.
• Use smaller potatoes first, as they can dry out faster.
• Turn leftovers into bubble and squeak, soup or hash.

17. Yukon Gold Potato

Yukon Gold is a named yellow potato variety with creamy flesh and a smooth texture. It is very popular in North America and sometimes available in the UK through specialist suppliers or seed potato sellers if you grow your own.

It is a versatile potato, suitable for boiling, mashing, baking and roasting. If a recipe from the US asks for Yukon Gold and you cannot find it, use a good all-rounder potato with yellow flesh.

18. Yeolmu

Yeolmu means young radish greens in Korean cooking. The tender leaves and small roots are often used to make yeolmu kimchi, a fresh, light kimchi enjoyed with rice, noodles and soups.

You may find yeolmu in Korean food shops, or you can use young radish tops from homegrown radishes if they are fresh and clean. Radish greens can also be sautéed like other leafy greens, though older leaves can be peppery or coarse.

Borderline Y Vegetables Worth Knowing

Some Y foods sit on the edge of the vegetable category. They are still useful for alphabet food lists, quizzes and themed meals, but it helps to know what they really are.

Yorkshire Forced Rhubarb

Rhubarb is often cooked like fruit, but the edible stalk is commonly treated as a vegetable in classification terms. Yorkshire forced rhubarb begins with Y because of the regional name. Use the stalks in crumbles, compotes and sauces. Do not eat rhubarb leaves.

Yellow Tomatoes

Tomatoes are botanically fruits but used as vegetables in the kitchen. Yellow tomatoes are sweet, mild and good in salads, salsas and pasta sauces. They count well enough for a cooking-themed list of vegetables beginning with Y, especially if you are including culinary vegetables.

Young Corn

Young corn is another name for baby corn. It starts with Y only when described this way, so it is not always included in strict alphabet lists. It is handy in stir-fries, curries and lunchbox salads.

Cheap Ways to Try Vegetables Beginning With Y

Some vegetables that start with Y are everyday bargains, while others can be pricey if bought from the wrong place. A few simple habits can help you try them without wasting money.

• Shop in specialist grocers: Asian, Caribbean, African and Latin American food shops often have better prices and fresher stock for yams, yuca, yu choy, yardlong beans and yautia.
• Buy loose where possible: Loose roots and vegetables let you buy only what you need, which is useful when trying something new.
• Use familiar swaps: If yacon is too expensive, use apple, kohlrabi or carrot in a slaw. If yu choy is unavailable, try pak choi, spring greens or tenderstem broccoli.
• Plan one dish first: Do not buy a large bag of an unfamiliar vegetable without a plan. Start with one recipe, then buy more if you like it.
• Check reduced sections: Yellow peppers, courgettes, squash and potatoes often appear in supermarket reductions and can be cooked or frozen quickly.

Simple Y Vegetable Meal Ideas

If you want to build a meal around Y vegetables, here are a few easy ideas that do not require fancy ingredients.

• Yam and chickpea curry: Simmer peeled yam chunks with onion, garlic, curry powder, tinned tomatoes and chickpeas.
• Yu choy noodles: Stir-fry yu choy with garlic, soy sauce and cooked noodles, then top with egg or tofu.
• Yellow pepper pasta: Roast yellow peppers and onions, blend with a little stock or cream cheese, then stir through pasta.
• Yuca wedges: Boil peeled yuca until tender, remove the woody core, then roast with oil, paprika and salt.
• Yellow courgette fritters: Grate courgette, squeeze out moisture, mix with egg, flour and seasoning, then pan-fry.
• Yardlong bean stir-fry: Cook chopped yardlong beans with garlic, chilli and a splash of soy sauce for a quick side.

FAQs About Vegetables That Start With Y

What are the most common vegetables that start with Y?

The most common vegetables that start with Y include yam, yellow onion, yellow pepper, yellow courgette, yellow squash, yellow potato and yardlong bean. In specialist food shops, you may also find yuca, yautia, yu choy, yacon and yam bean.

Is yam the same as sweet potato?

No. True yams and sweet potatoes are different vegetables, although the names are sometimes mixed up in shops and recipes. Yams are usually starchier and have rougher skin. Sweet potatoes tend to be sweeter and softer when cooked.

Is yuca a vegetable?

Yes, yuca is a starchy root vegetable. It is also known as cassava. It should be peeled and cooked properly before eating, and it is commonly boiled, fried, mashed or added to stews.

What green vegetables start with Y?

Green vegetables that start with Y include yardlong beans, yu choy, yau choy, yin choy and yeolmu. Yellow courgettes and yellow squash may also have pale green flesh, though their skins are yellow.

Are yellow peppers and yellow tomatoes really vegetables?

Botanically, peppers and tomatoes are fruits. In everyday cooking, they are usually treated as vegetables because they are used in savoury dishes. For an alphabet foods list, it is reasonable to include them as culinary vegetables.

Where can I buy unusual Y vegetables in the UK?

Try Asian supermarkets, Caribbean shops, African grocers, Latin American food shops, local markets and larger supermarkets with world food sections. Yams, yuca, yu choy and yardlong beans are more likely to be found in specialist shops than small convenience stores.

Which Y vegetables are best for budget cooking?

Yellow onions, yellow potatoes, yellow peppers bought on offer, yams and yuca are all useful for budget meals. They can bulk out stews, curries, traybakes and soups without needing lots of extra ingredients.

Can I freeze vegetables that start with Y?

Many can be frozen, but preparation matters. Cooked yam, yuca and yellow potato freeze better in mash, soup or stew than raw. Yellow peppers can be sliced and frozen raw for cooking. Courgettes and squash are best cooked before freezing, as they can become watery.