The most complete list of purple colored vegetables, EVER. From purple root vegetables to salad vegetables, each includes photos, trivia, and purple foods recipes! 💜
Intro and Disclaimer
Thirty purple vegetables (with pictures!), making this the most complete list of purple vegetables, ever!
And before we start, just note that some of these vegetables have a pink/red tone to them. But I’ve got to live up to the title of this being the most comprehensive list, right!
Alright, without further ado…
Purple Root Vegetables
1. Purple Majesty Potato
Fun fact(s): Purple Majesty potatoes have a deep purple color and were developed in Colorado, USA and only became commercially available in 2005. Yay for technology!
Taste and texture: They have a slightly nutty flavor and a firm texture that holds up well during cooking. It’s also good news that they retain their beautiful purple-blue color when cooked!
Uses: These purple potatoes are excellent for roasting, boiling, and mashing, adding a colorful twist to traditional potato dishes.
2. Purple Sweet Potatoes
Fun fact(s): This one can be confusing since there are quite a few varieties of purple sweet potatoes. The one in the picture above is your regular purple sweet potatoes with purple skin and flesh.
However, the Okinawan purple sweet potatoes have brown skin and purple flesh. Moreover, people often confuse Murasaki sweet potatoes, which have pink/purple skin but are yellow/orange inside. Which is also why it’s included in both my Pink Vegetables and Yellow Vegetables List!
Taste and texture: This beautiful purple produce has a sweet taste and a dense, starchy texture.
Uses: This purple vegetable is versatile and can be baked, roasted, boiled, steamed, mashed—basically the same way you would use sweet potatoes. So of course you can use it in desserts like pies and cakes.
My favorite is to roast a whole sweet potato as they caramelize beautifully!
3. Purple Carrot
Fun fact(s): Purple carrots were cultivated before orange carrots (which is included in my Orange Veggies List) and are rich in anthocyanins, which have impressive health benefits! If you’d like to dig more into purple carrot benefits, check out this Healthline article.
Carrots also contain other beneficial compounds such as beta carotene and lycopene, substances that could reduce heart disease risk and improve heart health!
Taste and texture: They have a sweet, slightly peppery flavor and a crunchy texture.
Uses: They can be eaten raw in salads, crudites/veggie platters, roasted, or used in juices and smoothies for a nutrient boost. They’re great when paired with my 5-minute hummus so go give them a try!
4. Purple Top Turnip
Fun fact(s): Purple top turnips have been cultivated since ancient times (4000 years ago) and were a staple food for both the Romans and Greeks.
Taste and texture: They have a slightly sweet and peppery flavor with a crisp texture.
Uses: This round purple vegetable can be roasted, mashed, or added to soups and stews for a hearty, nutritious boost.
5. Purple Kohlrabi
Fun fact(s): Purple kohlrabi is a member of the cabbage family and its name comes from the German words “kohl” (cabbage) and “rabi” (turnip). Similar to white kohlrabi, it also has white flesh inside.
Taste and texture: It has a mild, slightly sweet taste similar to broccoli or cabbage stems with a crisp, juicy texture. And in case you haven’t guessed already, kohlrabi is also a cruciferous vegetable!
Uses: If you’re wondering how to eat kohlrabi, his purple vegetable can be eaten raw in salads, roasted, or stir-fried, and its leaves can be used like kale or collard greens. I’ve also joined a cooking class where we made kohlrabi schnitzel!
6. Purple Beet
Fun fact(s): Beets were initially cultivated for their leaves rather than their roots, which is more common in today’s cooking, like in this beet tartare recipe. But this also shows how doable zero-waste cooking can be since all parts of the vegetables are edible!
Plus, beets have been shown in this 2015 study to lower blood pressure!
Taste and texture: Purple beets have a sweet, earthy flavor and a tender, yet firm texture when cooked.
Uses: They can be roasted, boiled, pickled, or used raw in salads and smoothies for their rich color and flavor. They are sometimes marinated and used as a vegan replacement for tuna poké!
7. Purple Plum Radish
Fun fact(s): Purple plum radishes are fast-growing and can be ready to harvest in as little as four weeks from planting. Definitely something I’d recommend any newbie gardener to plant!
Taste and texture: They are mildly peppery, sweet, and have that characteristic crisp texture of radishes!
Uses: They are excellent for adding color and crunch to salads, pickling, or using as a garnish in various dishes.
Purple Aromatics
1. Purple Garlic
Fun fact(s): Purple garlic usually comes from the “hardneck” varieties, which is why it has that fibrous stalk running in the middle of the garlic. On the contrary, white garlic usually comes from the “softneck” variety, which doesn’t have the fibrous stalk in the middle.
Taste and texture: It has a slightly more robust flavor than white garlic, though honestly I wouldn’t notice the difference unless I’m trying to look for one!
Uses: Use them the same way you would use regular white garlic! From aiolis (e.g. in this black peppercorn aioli), sauces (e.g. this raspberry chipotle sauce), garlic bread, soups (e.g. this olive soup), noodles (e.g. this gochujang noodle), pasta (e.g. this tandoori pasta), curries (e.g. this jackfruit rendang), or roasted vegetables (e.g. this tandoori vegetables)!
2. Purple Onion
Fun fact(s): Whenever you see onions served raw, it’s most likely purple/red onion. This is because of their milder and slightly sweeter flavor compared to other onions.
Taste and texture: They have a sharp, tangy flavor with a crisp and juicy texture.
Uses: They are great for salads (like in my tomato carpaccio salad), sandwiches (like in my hummus bagel sandwich), burgers, salsas, and pickles.
Purple Cruciferous Vegetables
1. Purple Cabbage
Fun fact(s): Purple/red cabbage is a natural pH indicator as it changes color between red/pink to blue/green depending on the pH level! This is handy if you’d like to test the pH of your garden soil, which you can do by following these instructions from Gardening Know How!
Taste and texture: This round & big purple vegetable has a slightly peppery, earthy flavor with a crisp, crunchy texture.
Uses: It can be used in salads, veggie bowls (like in my rainbow poke bowl), slaws, or even stir-fries. They’re also great as spring rolls fillings, like in my ramen spring rolls!
2. Purple Cauliflower
Fun fact(s): I know I know, it’s very tempting to think that this cauliflower is dyed purple! But nope, it’s purple because of the presence of anthocyanins, the same antioxidants found in red wine, blueberries, and many other purple veggies!
And in case you’re wondering how are antioxidants helpful for us, they slow down cell damage caused by free radicals, as explained in this Medical News article.
Taste and texture: It has a mild, nutty flavor with a similar texture to that of white cauliflower.
Uses: It can be roasted, steamed, or used in salads and vegetable platters, adding a beautiful pop of color!
3. Purple Broccoli
Fun fact(s): Purple sprouting broccoli is known for its ability to thrive in cooler climates, often surviving through winter frosts!
So, if I were a vegetable, I know for sure I wouldn’t be a purple broccoli😂.
Taste and texture: It has a slightly sweet, earthy flavor and a tender-crisp texture, similar to all Brassica vegetables.
Uses: This purple veggie can be steamed, roasted, or sautéed and used in pasta dishes, salads, and as a side vegetable. Simply sub your regular green broccoli with purple broccoli and you’re good to go!
4. Mini Purple Radish
Fun fact(s): Mini purple radish contains higher water content, making them a hydrating snack that is also less spicy than the full-grown radishes!
As a note, radishes are cruciferous root vegetables, which is why I included the purple plum radish under “root vegetables”, while I’m keeping the mini versions under the “cruciferous vegetables” section!
Taste and texture: They have a crisp and juicy texture with an earthy and mildly spicy taste.
Uses: Use them in any way you would use regular mini pink radishes! So try to use them in this rainbow poke bowl, or combined with cream cheese in this finger sandwich.
5. Purple Kale
Fun fact(s): Purple kale is grown not only for culinary uses but also for decorative uses! I mean, no surprise here, given how pretty the purple stems and leaves look!
Taste and texture: Similar to regular kale, purple kale has a slightly earthy, robust flavor with tender, yet hearty leaves and stems. The flavor is more pronounced in this variety though as compared to your regular green kale!
Uses: Great for salads, smoothies, and sautés, purple kale adds both color and nutrition to a variety of dishes! My favorite thing to make with kale is kale chips so if you haven’t tried that, give it a go!
6. Purple Mizuna
Fun fact(s): Purple mizuna is a type of Japanese greens. And yes, if you’re thinking “shouldn’t this be under the leafy vegetable category?”, you’re right! But they’re also considered a cruciferous leafy vegetable, similar to arugula and kale!
Taste and texture: It has a mildly spicy, mustard-like flavor with tender, yet slightly crunchy leaves. It’s one of my favorite vegetables so give it a try when you see it in the market/restaurant!
Uses: It is great in salads and as a garnish for its vibrant color and unique taste. If you have taller varieties of mizuna, you can also stir-fry the hardier stalks for a no-waste cooking experience!
7. Japanese Red Mustard Spinach / Red Komatsuna
Fun fact(s): The Latin name of red komatsuna is Brassica rapa var. perviridis, meaning that it’s also a part of the Brassica (cruciferous) family!
Taste and texture: It has a mild, slightly sweet and peppery flavor with firm and fibrous leaves. The younger leaves (like the ones in the picture) are more tender in terms of texture!
Uses: This reddish-purple vegetable can be used fresh in salads, stir-fried, or added to soups and stews.
Purple Leafy Vegetables
1. Red / Purple Endive
Fun fact(s): Red endive is a member of the chicory family and is closely related to other bitter greens like escarole and frisée.
Taste and texture: It has a distinctive bitter taste with a crunchy, crisp texture that adds a refreshing contrast to other ingredients.
Uses: Red endive is great raw in salads, can be grilled or roasted to mellow its bitterness, and is often used in gourmet dishes to add color and complexity.
2. Radicchio Chioggia
Fun fact(s): Another reddish purple vegetable, this round purple vegetable is named after the Italian town of Chioggia, a town located near Venice!
Taste and texture: It has a slightly bitter yet sweet flavor with a crisp, crunchy texture.
Uses: They’re great for grilling, roasting, or adding to salads. Similar to red endive, it can also be grilled or roasted to mellow its bitterness.
3. Purple Swiss Chard
Fun fact(s): Unlike many other leafy greens, Swiss chard is highly resilient to heat and cold, allowing it to be grown year-round!
Taste and texture: It has a mild, slightly earthy flavor with a tender texture in the leaves and a crisp texture in the stalks.
Uses: Purple Swiss chard can be sautéed, steamed, or used in salads, soups, and quiches for its color, flavor, and nutritional benefits.
Purple Eggplants
1. Globe Eggplant
Fun fact(s): The most commonly found variety in Western grocery stores! In a lot of parts of Europe, this dark purple vegetable is also called aubergine.
Taste and texture: They have a mild, slightly bitter flavor with a spongy texture that becomes creamy when cooked.
Uses: Globe eggplants are great for grilling, roasting, baking, as they absorb flavors well. They’re typically used in classic dishes like ratatouille, moussaka, and stuffed eggplants!
2. Chinese / Japanese Eggplant
Fun fact(s): Chinese / Japanese eggplants are smaller and slimmer than globe eggplants, with a tender skin that’s often purple, white, black, or any combination of the three!
Taste and texture: They offer a mild, sweet flavor and a creamy texture that gets soft when cooked.
Uses: Perfect for stir-fries, tempura, and grilling. This dark purple vegetable absorbs flavors well, which is also why recipes like miso-glazed or teriyaki eggplants are popular!
3. Graffiti Eggplant
Fun fact(s): Graffiti eggplant got its name from the purple and white striped its skin, which unfortunately disappears after cooking.
Taste and texture: It has a mildly sweet and slightly nutty flavor with a creamy texture that becomes smooth when cooked.
Uses: You can use this eggplant variety in any recipes that uses the regular globe eggplants!
4. Indian Eggplant
Fun fact(s): Indian eggplants are a staple in Indian cuisine and are used in a variety of traditional dishes, including curries and stews.
Taste and texture: They have a rich, earthy flavor with a creamy texture that becomes velvety when cooked.
Uses: Ideal for curries, stews, and grilling, Indian eggplants absorb spices and flavors beautifully!
Other Purple Vegetables
1. Purple Asparagus
Fun fact(s): Purple asparagus has a more tender texture compared to green asparagus, meaning that you can eat the whole stem most of the time!
Taste and texture: It has a sweeter, more tender texture compared to green asparagus.
Uses: Ideal for roasting, grilling, or sautéing, use this purple veggie the same way you would use the green variety. And oh, try them in this asparagus sushi roll!
2. Purple Artichoke
Fun fact(s): The vibrant purple color of the artichoke is not only visually striking, but also indicates the anthocyanins and cynarin, which have great health benefits!
Taste and texture: They have a slightly nutty and earthy flavor with tender, succulent leaves and hearts.
Uses: Similar to many other purple vegetables in this post, you can use this the same way you would with green artichokes. So think of artichoke dip, roasted/grilled artichokes, and pizzas!
3. Purple Corn
Fun fact(s): Purple corn has been used traditionally in Peruvian cuisine for centuries, such as in the purple corn drink called chicha morada.
Taste and texture: It has a slightly nutty, earthy flavor and a slightly chewy texture when cooked.
Uses: Purple corn can be used to make tortillas, polenta, or baked goods, and its flour is often added to recipes for its color and nutritional benefits.
4. Purple Tomato
Fun fact(s): In a research published in Nature, mice who had a diet supplemented with purple tomatoes live 30% longer than those who did not, thanks to the anthocyanins. Talking about plant power!
Taste and texture: They have a rich, tangy, and generally bolder flavor than red tomatoes, with a juicy texture.
Uses: Ideal for fresh salads (e.g. this tomato carpaccio salad), sandwiches (e.g. this veggie bagel sandwich), and bowls, they add a unique color and depth of flavor to various dishes.
5. Purple Bell Pepper
Fun fact(s): When you allow a purple bell pepper to ripen further on the vine, it might turn red!
Speaking of red, you might want to check out my 25 Red Veggies List!
Taste and texture: They have a mild, sweet flavor with a crunchy texture that gets tender and soft when cooked.
Uses: Use them in any way you would use bell peppers! So think of sandwiches (like in these finger sandwiches), pasta, salads, spring rolls, roasted veggies, or stuffed peppers!
6. Purple String Beans
Fun fact(s): When cooked, they turn green due to the heat breaking down the anthocyanins, leaving the green chlorophyll visible.
Taste and texture: They have a mild, slightly sweet flavor and a crisp, tender texture.
Uses: Ideal for steaming, sautéing, or adding to salads, this long purple vegetable provides a visual appeal and a crunchy texture to dishes.
7. Lavender
Fun fact(s): Saving the most unique ‘vegetable’ for the last! Lavender is not only used in aromatherapy, but also in the kitchen to flavor food with its floral note!
Taste and texture: Lavender can be quite strong in flavor, so it’s best not to consume whole flower buds so you won’t feel like you’re eating soap! Anyways, it has that fragrant floral aroma which infuses many dishes well.
Uses: Lavender is most often used in baking, to flavor syrups (like in my honey lavender simple syrup), and in teas (like in this Starbucks-copycat lavender matcha latte). I don’t drink coffee myself but I’ve heard that they’re also great in coffee!
FAQ
Final Words
There you have it: 30 vegetables that are purple. From purple root vegetables to leafy salad vegetables, all the purple foods one could possibly think of! 💜
If you’d like to learn more, check out one of my other vegetable lists: ❤️ 25 Red Vegetables, 🧡 30 Orange Vegetables, 💛 20 Yellow Vegetables, 🤍 35 White Vegetables or 30 White Fruits, 🩷 25 Pink Vegetables, 💙 17 Blue Vegetables, 🖤 33 Black Vegetables, or 🤎 35 Brown Vegetables
Enjoyed going through this list, thank you!