Popular Aussie Veggies

Australian Gardening

Favorite Vegetables Grown Across Australia

Australia is home to a variety of climates and soil types, allowing farmers to grow a diverse range of vegetables enjoyed by Aussies across the country. From tropical North Queensland to the arid Outback to temperate Tasmania, ample sunshine and innovative irrigation techniques help make Australia a major vegetable producer.

ARTICHOKE – A thistle-like plant with an edible flower bud. Varieties include the Globe artichoke and Jerusalem artichoke.

ASPARAGUS – A cultivated perennial plant with edible young shoots.

BEANS – Edible seeds of various bean plants, commonly green beans, wax beans, and runner beans.

BEETROOT – The round red root vegetable with edible leaves.

BROCCOLI – A green cruciferous vegetable with a head of tight flower buds.

BRUSSELS SPROUTS – Small leafy green buds that grow along a tall stalk.

CABBAGE – Round, crinkly-leafed vegetables that grow in a compact head. Common varieties are green, red, and savoy cabbage.

CAPSICUM – Sweet bell peppers eaten as a vegetable. Can be green, yellow, orange or red.

CARROT – A long tapered orange root vegetable.

CAULIFLOWER – A white cruciferous vegetable with densely packed curds instead of leaves.

CELERY – A long, green stalk vegetable often eaten raw or cooked.

CHOKO – A pear-shaped vegetable that grows on vines. Also known as chayote.

CUCUMBER – A long, green cylindrical fruit eaten as a vegetable. Often pickled.

EGGPLANT – Aubergine. A smooth, egg-shaped purple vegetable.

ENDIVE – A leafy green vegetable with curly, bitter leaves.

FENNEL – A bulbous vegetable with feathery green leaves and an aniseed flavor.

GARLIC – A pungent, edible bulb from the onion family.

GREEN BEANS – The immature pods of certain bean varieties eaten as a vegetable.

KALE – A highly nutritious, leafy green vegetable in the cabbage family.

KOHLRABI – A turnip-like vegetable with a rounded, bulbous stem.

LEEK – An onion-like vegetable with a long white stalk and green leaves.

LETTUCE – Leafy green vegetables with many varieties including cos, iceberg and butterhead.

MUSHROOMS – Edible fungi with a distinctive umbrella shape. Common varieties include button, shiitake and oyster.

OKRA – Ridged green seed pods used in stews and curries.

ONION – Pungent, edible bulbs of the onion plant. Includes brown, white, and red onions.

PARSNIP – A white, carrot-shaped root vegetable.

PEAS – Green rounded seed pods and the seeds inside eaten as a vegetable.

POTATO – Starchy, tuberous root vegetables with brown or red skins and white or yellow flesh.

PUMPKIN – Large, round orange vegetables with edible flesh and seeds.

RADISH – Small, crisp, peppery-tasting red root vegetables.

RHUBARB – Leaf stalks of a tart plant, often sweetened and used in pies and crumbles.

ROCKET – A peppery salad green also known as arugula.

SILVERBEET – A leafy green similar to spinach.

SPINACH – A dark, leafy green vegetable eaten fresh or cooked.

SWEDE – Yellow, bulbous root vegetables also called rutabagas.

SWEET CORN – A variety of maize eaten as a vegetable while immature.

TOMATO – A red, pulpy fruit commonly eaten as a vegetable.

TURNIP – Small, white root vegetables with a pungent flavor.

WATERCRESS – A peppery green with rounded leaves grown in water.

ZUCCHINI – Green summer squash with mild flavor and tender skin.

Leafy greens like lettuce, spinach, kale, and Asian veggies are grown in the cooler southern regions and Tasmania. Potatoes, carrots, onions, and brassicas thrive in Victoria’s Gippsland region. In New South Wales, broccoli and sweet corn are common along with potatoes and carrots. Queensland’s hot climate suits eggplant, zucchini, pumpkin, and sweet potatoes.

The Northern Territory and Western Australia grow produce suited to hot, dry conditions like melons, tomatoes, capsicums, and bush beans. Garlic and asparagus grow well in Tasmania and Victoria. Iconic Aussie produce like Macadamia nuts hail from the subtropical northeast.

From backyard veggie patches to large commercial farms, Australians have a strong vegetable growing culture. Farmers markets supply an abundance of fresh, local produce enjoyed by home cooks across the country. Australians are proud of their delicious, sun-ripened veggies.