Looking for vegetables that start with M? This alphabet food guide gathers together familiar UK favourites, useful international ingredients and a few lesser-known options worth trying if you spot them at the market.

Some are everyday vegetables, some are leafy greens, some are roots, and a couple are technically fungi or pulses but used like vegetables in cooking. If you are planning a quiz, teaching food vocabulary, building an alphabet meal plan or simply trying to eat more variety on a budget, this list should help.

Vegetables That Start With M: Quick List

Here is a quick reference list before we get into the details:

• Marrow
• Mushrooms
• Mangetout
• Mooli
• Mizuna
• Mustard greens
• Maize, also sold as sweetcorn
• Malabar spinach
• Molokhia
• Mung bean sprouts
• Mache, also known as lamb’s lettuce
• Miner’s lettuce
• Morel mushrooms
• Manioc, also known as cassava
• Malanga
• Moth beans
• Mallow leaves
• Microgreens

UK-Friendly Table Of M Vegetables

1. Marrow

Marrow is one of the most recognisable vegetables beginning with M in the UK. It is closely related to courgette, but larger, with a thicker skin and a more watery flesh. Because the flavour is mild, marrow is brilliant at taking on herbs, spices and savoury fillings.

Best ways to use marrow:

• Stuff with minced beef, lentils, rice or leftover chilli.
• Dice into vegetable soups and stews.
• Grate into fritters with egg, flour and seasoning.
• Roast with garlic, tomatoes and onions.

Money-saving tip: marrow can be very cheap in late summer and early autumn, especially if you know someone with an allotment. If it is large, split it across two meals: stuffed marrow one night, soup the next.

2. Mushrooms

Mushrooms are not vegetables botanically, but they are almost always treated as vegetables in the kitchen, so they deserve a place in any practical list of vegetables that start with M. Button, chestnut, portobello and closed cup mushrooms are easy to find in UK supermarkets.

Their savoury flavour makes them a useful ingredient when you want meals to feel more filling without adding much meat. They also cook quickly, which is handy for midweek dinners.

Budget-friendly mushroom ideas:

• Add chopped mushrooms to mince to stretch bolognese, chilli or cottage pie.
• Make creamy mushroom pasta with reduced-price mushrooms.
• Use large flat mushrooms as a burger-style filling.
• Fry with onions and serve on toast for a cheap lunch.

Food safety note: only eat wild mushrooms if they have been identified by a genuine expert. Some poisonous mushrooms look similar to edible ones.

3. Mangetout

Mangetout are flat, tender pea pods eaten whole. The name means eat all, which makes sense because you eat the pod and the tiny peas inside. They are sweet, crisp and quick to cook.

Mangetout work particularly well in stir-fries because they only need a couple of minutes in the pan. They are also lovely raw in salads or lunchboxes.

How to get the best value: fresh mangetout can be pricey when out of season, so compare fresh with frozen stir-fry vegetable mixes. You may get better value from a frozen bag if you only need a small amount at a time.

4. Mooli

Mooli is a long white radish, also known as daikon. It is common in South Asian, East Asian and Japanese cooking, and you can often find it in Asian supermarkets, larger UK supermarkets or greengrocers.

Raw mooli is crisp and peppery, while cooked mooli becomes milder and softer. It is excellent grated into slaws, sliced into pickles, simmered in soups or added to curries.

Try it: grate mooli with carrot, lemon juice, salt and a little sugar for a quick, fresh side dish.

5. Mizuna

Mizuna is a Japanese leafy green with jagged leaves and a mild peppery taste. It is often found in mixed salad bags, but you can sometimes buy it as a bunch from farmers’ markets or grow it easily at home.

Use mizuna like rocket or baby spinach. It is good raw, but it can also be wilted gently into noodles, rice bowls, omelettes or soups.

ReducedGrub tip: if a salad bag is close to its use-by date, turn it into a hot meal instead of letting it wilt in the fridge. Mizuna can be stirred into pasta, soup or fried rice at the very end.

6. Mustard Greens

Mustard greens are leafy vegetables from the mustard family. They have a bold, peppery flavour that can range from gently warm to quite punchy, depending on the variety and maturity of the leaves.

They are common in many cuisines, including Indian, Chinese and Southern American cooking. Younger leaves can be eaten raw, while larger leaves are usually cooked.

Cooking ideas:

• Saute with garlic, chilli and a squeeze of lemon.
• Add to lentil dhal or chickpea curry.
• Stir into brothy soups.
• Mix with milder greens if you prefer a softer flavour.

7. Maize Or Sweetcorn

Maize is the plant, while sweetcorn is the tender, sweet variety commonly eaten as a vegetable. In the UK, you will usually see it sold as corn on the cob, tinned sweetcorn or frozen sweetcorn.

Although maize is botanically a grain, sweetcorn is used like a vegetable in everyday cooking, so it comfortably belongs in this M foods list.

Cheap meal ideas with sweetcorn:

• Add to tuna pasta salad.
• Stir into chilli, soups and stews.
• Make sweetcorn fritters with flour, egg and spring onion.
• Mix into rice with peas and leftover cooked chicken.

Frozen sweetcorn is often one of the best value options because you can use exactly what you need and return the rest to the freezer.

8. Malabar Spinach

Malabar spinach is not true spinach, but its leaves are used in a similar way. It has thick, glossy leaves and grows well in warm climates. You may find it in Asian grocery shops, particularly where Indian, Bangladeshi or Sri Lankan ingredients are sold.

The texture is slightly more slippery than spinach when cooked, which makes it useful in stews, dals and saucy dishes.

How to cook it: wash well, remove any tough stems, then cook briefly with garlic, onion and spices. It wilts down, so buy or pick more than you think you need.

9. Molokhia

Molokhia, also spelt molokhia or mulukhiyah, is a leafy green popular in Middle Eastern and North African cooking. It is often used to make a comforting green soup or stew.

The leaves develop a slightly thickened texture when cooked, a little like okra. You may find molokhia frozen, dried or fresh in Middle Eastern shops.

Serving idea: cook molokhia with garlic, coriander and stock, then serve with rice, flatbread or chicken.

10. Mung Bean Sprouts

Mung bean sprouts are crunchy, mild and very quick to cook. They are made by sprouting mung beans and are commonly used in Chinese, Vietnamese, Thai and Korean dishes.

You can add them to stir-fries, noodle soups, fried rice and salads. They only need brief cooking if you want to keep their crunch.

Food safety note: ready-to-eat sprouts should be stored in the fridge and used by the date on the pack. If a recipe calls for cooking them, heat thoroughly until steaming hot.

11. Mache, Or Lamb’s Lettuce

Mache is a small, tender salad leaf also known as lamb’s lettuce or corn salad. It has a gentle, nutty flavour and soft leaves, making it a nice alternative to stronger salad greens.

In the UK, you are most likely to find mache in mixed leaf salad bags. It pairs well with beetroot, apples, walnuts, soft cheese, roast vegetables and simple vinaigrettes.

Waste-saving tip: line the salad bag or container with a piece of kitchen roll to absorb extra moisture and help the leaves last a little longer.

12. Miner’s Lettuce

Miner’s lettuce is a mild leafy green with round, tender leaves. It is less common in supermarkets, but gardeners and foragers may know it. It can be eaten raw in salads or lightly wilted.

If foraging, only pick plants you can identify confidently and avoid areas that may have been sprayed or contaminated. When in doubt, leave it out.

13. Morel Mushrooms

Morels are prized wild mushrooms with a honeycomb-like cap. They have a deep, earthy flavour and are often used in creamy sauces, pasta dishes and risottos.

They are usually expensive and seasonal, so they are not an everyday money-saving ingredient. Dried morels can be more practical because a small amount adds a lot of flavour.

Important: morels should be cooked before eating, and wild mushrooms should only be eaten when identified by an expert.

14. Manioc, Or Cassava

Manioc is another name for cassava, a starchy root vegetable widely eaten in parts of Africa, South America and Asia. It is also used to make tapioca.

Cassava can be boiled, fried, mashed or made into chips. In the UK, it is most often found in international food shops, larger markets or frozen sections.

Food safety note: cassava must be prepared and cooked properly. Follow pack instructions, peel it well if bought fresh, and do not eat it raw.

15. Malanga

Malanga is a starchy root vegetable related to taro. It has a rough skin and creamy flesh, and it is used in Caribbean, Latin American and African cooking.

It can be boiled, mashed, added to soups or fried. The flavour is mild and nutty, so it works well with garlic, herbs, chilli and coconut milk.

Buying tip: choose firm roots without soft patches. Store somewhere cool, dry and dark, rather than in the fridge.

16. Moth Beans

Moth beans are small brown pulses used in Indian cooking. Like mung beans, they can be sprouted and eaten as a vegetable ingredient, or cooked into curries and dals.

They are not as common in standard supermarkets, but South Asian grocers often stock them dried. Dried pulses are usually good value because they expand when cooked and store well.

Practical tip: if cooking dried moth beans, soak and boil according to the packet instructions. Batch cook and freeze portions for quick meals.

17. Mallow Leaves

Mallow leaves come from plants in the mallow family and are eaten as greens in several parts of the world. They have a soft texture when cooked and can be used in soups and stews.

They are not a common UK supermarket vegetable, but you may come across them in international shops or through specialist growers.

As with all unfamiliar greens, buy from a reliable food supplier unless you are experienced in identification.

18. Microgreens

Microgreens are young edible seedlings harvested when small. They can come from many plants, including radish, broccoli, mustard, pea shoots and herbs.

Strictly speaking, microgreens are a category rather than one vegetable, but they are often listed as an M vegetable because of the name. They are used as a garnish, salad ingredient or sandwich filling.

Money-saving idea: grow microgreens on a windowsill. Seeds such as mustard, cress, radish and pea shoots can give you fresh greens without buying pricey little punnets.

Best Vegetables Beginning With M For Cheap Meals

If you are shopping with your budget in mind, some M vegetables are much more useful than others. These are the ones I would look for first:

• Marrow: filling, cheap in season and good for stretching leftovers.
• Mushrooms: excellent for bulking out mince, pasta and pies.
• Frozen sweetcorn: easy to portion and great for quick family meals.
• Mooli: often good value from Asian supermarkets and lasts well.
• Dried moth beans: cheap protein-rich ingredient for batch cooking.
• Home-grown microgreens: handy for fresh flavour with minimal space.

How To Store M Vegetables

Good storage helps you waste less and save more. Here are simple guidelines for common M vegetables:

• Marrow: keep whole marrow in a cool place. Once cut, wrap and refrigerate, then use within a few days.
• Mushrooms: keep in the fridge, ideally in a paper bag or breathable packaging. Avoid sealing them in wet plastic for too long.
• Mangetout: refrigerate and use while crisp.
• Mooli: store in the fridge. If it has leaves attached, remove them so the root lasts longer.
• Leafy greens: refrigerate, keep dry, and use delicate leaves quickly.
• Sweetcorn: refrigerate fresh cobs, or use frozen and tinned versions for longer storage.
• Roots like cassava and malanga: store in a cool, dry, dark place and follow preparation instructions carefully.

Easy Meal Ideas Using Vegetables That Start With M

Need a few quick ways to use them up? Try these simple ideas:

• Marrow and lentil curry: simmer diced marrow with lentils, curry paste and tinned tomatoes.
• Mushroom and sweetcorn pasta: fry mushrooms, add sweetcorn and stir through pasta with a little cream cheese or stock.
• Mooli slaw: grate mooli and carrot, then dress with lemon juice, yoghurt or vinegar.
• Mangetout stir-fry: cook with noodles, soy sauce, garlic and any leftover meat or tofu.
• Mizuna salad: mix with apples, nuts and a mustard dressing.
• Mustard greens dhal: stir chopped greens into lentils just before serving.

FAQs About Vegetables That Start With M

What is a common vegetable that starts with M?

Marrow is a common UK vegetable that starts with M. Mushrooms, mangetout, mooli and mustard greens are also well-known examples, although mushrooms are technically fungi rather than vegetables.

Is mushroom a vegetable?

No, mushrooms are fungi, not vegetables in the botanical sense. In cooking, they are usually treated like vegetables because they are savoury and used in similar dishes.

What green vegetables start with M?

Green vegetables beginning with M include mizuna, mustard greens, Malabar spinach, molokhia, mache, miner’s lettuce, mangetout and microgreens.

What root vegetables start with M?

Mooli, manioc and malanga are root vegetables that start with M. Mooli is a white radish, manioc is cassava, and malanga is a starchy root used in Caribbean, Latin American and African cooking.

Which M vegetables are best for saving money?

Marrow, mushrooms, frozen sweetcorn, mooli and dried moth beans are useful budget choices. They can bulk out meals, last reasonably well and work in lots of different dishes.

Can I grow any vegetables that start with M at home?

Yes. Mizuna, mustard greens, marrow, microgreens and mangetout can all be grown at home if you have the right space and season. Microgreens are especially easy because they can grow on a windowsill.

What vegetable starting with M is good raw?

Mangetout, mooli, mizuna, mache and many microgreens are good raw. Wash them well, slice or trim as needed, and add them to salads, sandwiches, wraps or slaws.