Looking for vegetables that start with D? This alphabet food guide gathers together the everyday, unusual and international vegetables beginning with D, with tips on how to cook them, where you might find them in the UK, and how to make them stretch further in budget-friendly meals.

Some entries are familiar supermarket buys, such as dwarf beans and Desiree potatoes. Others, like daikon, dudhi and drumstick pods, are more common in Asian, Caribbean or specialist grocers. A few are technically fruits, herbs, sea vegetables or plant varieties, but they are used in savoury cooking in the same way as vegetables, so they earn their place here.

Vegetables That Start With D: Quick List

Here is a quick overview before we look at each one in more detail.

1. Daikon

Daikon is a long white radish widely used in Japanese, Korean, Chinese and South Asian cooking. In many UK shops it is labelled mooli, especially in Indian grocers.

It has a crisp texture and a peppery flavour that is usually milder than the small red radishes sold in bags at the supermarket. It can be eaten raw, cooked or pickled.

How to use daikon

• Grate it into a crunchy slaw with carrot, cabbage and a simple vinegar dressing.
• Add chunks to soups and broths, where it softens and becomes slightly sweet.
• Slice thinly and quick-pickle with vinegar, sugar and salt.
• Stir-fry with garlic, ginger and leftover cooked chicken or tofu.

Money-saving tip: daikon is often good value in larger Asian supermarkets. One big root can bulk out several meals, especially if you use it in noodle soups, fried rice or veggie-packed wraps.

2. Dandelion Greens

Dandelion greens are the edible leaves of the dandelion plant. They have a bitter, peppery flavour, a little like rocket or chicory. Young leaves are more tender and less bitter than older ones.

You may occasionally see cultivated dandelion leaves in farmers’ markets or specialist greengrocers, but many people know them as a foraged food.

Food safety note

Only eat dandelion leaves if you are completely confident with identification and they have come from a clean, unsprayed area away from roads, pets and pollution. Wash them well. If in doubt, do not eat them.

How to use dandelion greens

• Mix a few young leaves into salads rather than using them as the whole base.
• Sauté with olive oil, garlic and lemon juice.
• Add chopped leaves to lentil soup or bean stew.
• Stir into pasta with chilli flakes and grated cheese.

Money-saving tip: bitter greens go a long way when mixed with milder ingredients, so pair them with potatoes, pasta, rice or beans for a filling meal.

3. Dasheen

Dasheen is another name for taro root, a starchy root vegetable popular in Caribbean, African, South Asian and Pacific cooking. In UK shops, you may see it labelled as taro, dasheen or eddoe, although eddoes are usually smaller.

It has a mild, nutty flavour and a texture that sits somewhere between potato and yam when cooked.

How to use dasheen

• Peel, cube and add to curries or stews.
• Boil and mash as you would potatoes.
• Slice into wedges and roast with spices.
• Use in soups to make them thicker and more filling.

Important: dasheen and taro must be cooked properly before eating. Raw taro can irritate the mouth and throat due to naturally occurring calcium oxalate crystals.

Money-saving tip: use dasheen anywhere you would use potatoes when you want a change. It is especially useful in one-pot meals, as it helps thicken the sauce without needing cream or flour.

4. Delicata Squash

Delicata squash is a small winter squash with cream-coloured skin and green or orange stripes. It is sometimes called sweet potato squash because of its soft, sweet flesh.

Unlike many larger squashes, delicata has thin edible skin when cooked, so there is no awkward peeling. That makes it a practical choice if you want squash without the wrestling match.

How to use delicata squash

• Slice into half-moons and roast with oil, salt and smoked paprika.
• Stuff halved squash with rice, lentils, mince or leftover chilli.
• Add roasted pieces to grain bowls and salads.
• Serve as a side with sausages, roast chicken or veggie bakes.

Money-saving tip: because the skin is edible, there is less waste. Save the seeds too: clean them, toss with oil and salt, then roast until crisp.

5. Desiree Potatoes

Desiree potatoes are a red-skinned potato variety often found in UK supermarkets, farm shops and veg boxes. They are a useful all-rounder, especially good for mash, wedges, roasting and baking.

Potatoes may not feel exciting, but they are one of the most dependable budget vegetables. A bag of spuds can become soup, mash, hash, wedges, curry, fishcakes, bubble and squeak or a simple jacket potato tea.

How to use Desiree potatoes

• Make creamy mash for pies, bangers and mash or fish pie topping.
• Cut into wedges and roast with Cajun seasoning.
• Dice and add to curries to make them more filling.
• Use leftover cooked potatoes in omelettes or breakfast hash.

Money-saving tip: store potatoes in a cool, dark, well-ventilated place. Keep them away from onions, as both can spoil more quickly when stored together.

6. Dill

Dill is usually classed as a herb rather than a vegetable, but it is a leafy edible plant used heavily in savoury dishes, so it often appears in alphabet food lists. It has feathery green leaves and a fresh, grassy, slightly aniseed flavour.

It is brilliant with potatoes, cucumbers, eggs, fish, yoghurt and pickles.

How to use dill

• Mix chopped dill into potato salad.
• Stir into Greek-style yoghurt with lemon and garlic for a quick sauce.
• Scatter over salmon, trout or tinned mackerel.
• Add to cucumber salad with vinegar and a pinch of sugar.

Money-saving tip: if you buy a bunch of dill and cannot use it all, chop and freeze it in a small tub. It will not be pretty enough for garnish once frozen, but it is fine stirred into sauces, soups and stews.

7. Dinosaur Kale

Dinosaur kale is better known in the UK as cavolo nero or Tuscan kale. It has long, dark green, bumpy leaves and a stronger flavour than curly kale.

It holds up well in cooking, which makes it a good choice for soups, pasta dishes and slow-simmered meals.

How to use dinosaur kale

• Remove the tough central stalk, then shred the leaves.
• Add to minestrone, ribollita or lentil soup.
• Sauté with garlic and serve with fried eggs on toast.
• Stir into pasta with breadcrumbs, chilli and parmesan-style cheese.

Money-saving tip: do not throw away the stalks. Chop them finely and cook them for longer than the leaves in soups, stews or stir-fries.

8. Dolichos Beans

Dolichos beans, often called hyacinth beans or lablab beans, are used in parts of African, Indian and South East Asian cooking. Depending on the variety and maturity, the pods, seeds or dried beans may be used.

You are more likely to find them in specialist grocers than in a standard supermarket. They may be sold fresh, frozen or dried.

How to use dolichos beans

• Add cooked beans to curries with tomato, onion and spices.
• Use tender young pods in stir-fries.
• Cook dried beans thoroughly and add to stews.
• Pair with coconut, chilli, cumin or mustard seeds.

Important: some hyacinth bean varieties need thorough cooking and should not be eaten raw. Follow packet instructions carefully, especially with dried beans.

Money-saving tip: dried beans are often cheaper per portion than tinned beans, but they do take planning. Soak and cook a batch, then freeze in portions for quick meals.

9. Drumhead Cabbage

Drumhead cabbage refers to a type of round-headed cabbage. It is dense, sturdy and practical, which makes it ideal for low-cost cooking.

Cabbage is one of the best vegetables for stretching a meal. It lasts well, cooks quickly when shredded, and works in many cuisines.

How to use drumhead cabbage

• Shred for coleslaw with carrot, onion and a yoghurt or mayo dressing.
• Stir-fry with noodles, soy sauce and eggs.
• Braise with apples and vinegar for a simple side dish.
• Add to soups, bubble and squeak or fried rice.

Money-saving tip: if a cabbage looks too big, that is not a bad thing. Use the outer leaves in stir-fries, the middle for slaw, and any leftover bits in soup or hash.

10. Drumstick Pods

Drumstick pods are the long, ridged pods of the moringa tree. They are used in Indian, Sri Lankan and other South Asian dishes, especially sambhar and vegetable curries.

The pods are fibrous on the outside, but the soft inner flesh and seeds are eaten after cooking. They have a gentle, green flavour that works well with lentils, tamarind, coconut and spices.

How to use drumstick pods

• Cut into finger-length pieces and simmer in sambhar.
• Add to coconut-based curries.
• Use in spicy soups and broths.
• Serve with rice and lentils for a filling vegetarian meal.

Money-saving tip: frozen drumstick pods are handy if you only need a few pieces at a time. Check the freezer section of South Asian supermarkets.

11. Dudhi

Dudhi is a pale green gourd also known as lauki, bottle gourd or calabash. It is mild, watery and tender when cooked, a little like courgette but firmer.

In the UK, dudhi is easiest to find in Indian, Pakistani, Bangladeshi and Sri Lankan food shops. Choose one that feels firm and heavy for its size, with smooth skin.

How to use dudhi

• Peel, cube and cook in a tomato-based curry.
• Grate into fritters or savoury pancakes.
• Add to lentil dishes to lighten and bulk them out.
• Use in soups for a mild, comforting texture.

Money-saving tip: dudhi takes on flavour well, so it is useful for stretching stronger-tasting ingredients such as curry paste, leftover meat, lentils or spiced chickpeas.

12. Dulse

Dulse is a red seaweed, sometimes called a sea vegetable. It is eaten in parts of the UK and Ireland and is usually sold dried.

It has a savoury, salty flavour and can be used in small amounts as a seasoning. Some people pan-toast it until crisp, while others add it to soups, broths and salads.

How to use dulse

• Crumble a little over soups or roasted vegetables.
• Add to homemade bread or savoury scones.
• Use in broths for extra savoury depth.
• Toast lightly and sprinkle over scrambled eggs or rice bowls.

Food note: seaweed can be high in iodine, so it is best eaten in modest amounts. Follow packet guidance, especially if you have been advised to manage your iodine intake.

Money-saving tip: dried dulse is used sparingly, so a small packet can last a while if stored airtight in a cool, dry cupboard.

13. Dwarf Beans

Dwarf beans are compact bush bean plants that produce green beans, yellow wax beans or purple beans, depending on the variety. In the kitchen, they are treated much like French beans.

They are easy to cook and suit simple meals, which makes them a good freezer standby when fresh beans are expensive.

How to use dwarf beans

• Steam and serve with butter, lemon and black pepper.
• Slice and add to stir-fries.
• Cook with tomatoes, garlic and herbs for a Mediterranean-style side.
• Add to vegetable curries near the end of cooking.

Money-saving tip: frozen green beans are often better value than fresh out of season, and there is no trimming waste beyond the occasional end piece.

Other D Vegetables And Vegetable Varieties

There are also several vegetables, varieties and edible plants beginning with D that are worth knowing about, even if they are less common in everyday UK shopping.

• Dock leaves: some dock species have edible young leaves, but they are wild plants and need confident identification. They can be bitter and contain oxalic acid, so they are not an everyday green.
• Daylily shoots: true daylilies are eaten in some cuisines, but many lily-like plants are toxic. Only eat them if sourced from a reputable food supplier and clearly identified as edible.
• Dabberlocks: a brown seaweed also known as winged kelp, used as a sea vegetable in some coastal food traditions.
• Dorset-grown vegetables: not a specific vegetable, but you may see local produce labelled this way in farm shops or veg boxes.
• Dutch carrots: a name sometimes used for small, sweet carrots sold in bunches.
• Duke of York potatoes: an early potato variety, good boiled or used in salads.

Cheap Meal Ideas Using Vegetables Beginning With D

If you are browsing this list for cooking inspiration rather than a quiz answer, here are some practical meal ideas.

Daikon and carrot slaw wraps

Grate daikon and carrot, then mix with a splash of vinegar, a pinch of sugar and a little salt. Pile into wraps with leftover chicken, tofu, chickpeas or grated cheese.

Dinosaur kale pasta

Cook pasta and save a mug of the cooking water. Fry garlic, chilli flakes and shredded cavolo nero, then toss with the pasta, a splash of water and a handful of breadcrumbs or grated cheese.

Dudhi and lentil curry

Simmer cubed dudhi with red lentils, onion, garlic, curry powder or spices, and chopped tomatoes. Serve with rice or flatbreads.

Desiree potato wedges

Cut potatoes into wedges, toss with oil, salt, pepper and paprika, then roast until golden. Serve with beans, salad or eggs for an easy low-cost dinner.

Drumhead cabbage fried rice

Use cold cooked rice, shredded cabbage, peas, onion and egg. Fry quickly with soy sauce for a cheap meal that uses up fridge odds and ends.

How To Save Money On D Vegetables

• Shop beyond the main supermarket. Daikon, dudhi, drumstick pods and dasheen can be better value in Asian, Caribbean and international grocers.
• Use the whole vegetable where possible. Squash seeds, kale stalks and cabbage cores can all be used with the right cooking.
• Buy frozen when it makes sense. Dwarf beans and drumstick pods are useful from frozen and reduce waste.
• Plan around sturdy veg. Cabbage, potatoes, squash and root vegetables usually keep longer than delicate salad leaves.
• Batch cook beans and roots. Cooked beans, potato-based soups and vegetable curries freeze well in portions.
• Do not overbuy unusual ingredients. If you are trying dulse, dill or dandelion greens for the first time, buy a small amount and test it in one dish.

Best D Vegetables For Different Dishes

FAQs About Vegetables That Start With D

What are common vegetables that start with D?

Common vegetables that start with D include daikon, Desiree potatoes, dill, dinosaur kale, drumhead cabbage and dwarf beans. Depending on where you shop, you may also find dudhi, dasheen and drumstick pods.

Is daikon the same as mooli?

Yes. Daikon and mooli are names for a large white radish. Daikon is often used in Japanese and Korean cooking, while mooli is a common name in South Asian shops and recipes.

Is dill a vegetable?

Dill is usually classed as a herb, not a vegetable. However, because it is an edible leafy plant used in savoury cooking, it is often included in broader lists of foods and vegetables beginning with D.

Are dandelion greens safe to eat?

Dandelion greens can be edible, but only eat them if you are certain of the plant and know they have not been sprayed or contaminated. Avoid picking from roadsides, parks used heavily by dogs, or anywhere treated with chemicals. Wash thoroughly before use.

What is dudhi in English?

Dudhi is commonly known in English as bottle gourd. It is also called lauki or calabash. It is a mild, pale green gourd used in curries, soups and lentil dishes.

What is dasheen?

Dasheen is a starchy root vegetable also known as taro. It is used in Caribbean, African and Asian cooking. It must be cooked before eating.

Which D vegetables are best for cheap meals?

Desiree potatoes, drumhead cabbage, dwarf beans, dudhi and daikon are all good for budget meals. They can bulk out soups, curries, stir-fries, wraps and traybakes without much fuss.

Which vegetables beginning with D can be eaten raw?

Daikon, dill, young dandelion greens and drumhead cabbage can be eaten raw when properly washed and prepared. Some D vegetables, such as dasheen and certain beans, must be cooked before eating.