Vegetables - Tier Maker
Vegetables - Official Tier
Editorial placements for Vegetables, with the reasoning behind each list.
Vegetables - Blind Rank
The next character from Vegetables is drawn for you, so you never pick who comes next. Top 5 holds one per slot. The Tier List works like the regular board, with several characters in each row.
Vegetables - Versus
Run a fast elimination tournament for Vegetables and keep choosing winners until only one character remains.
Vegetables - Bracket
Build a championship bracket for Vegetables. Drag the seeds, or fill them at random. Click a fighter to send them through, or roll the match.
Vegetables - Alignment Chart
Arrange Vegetables in a grid or circle with up to 16 sections. Place characters freely, including between sections.
Vegetables - 0–10
Give each Vegetables character a score from 0 to 10. Same scores sit together, from 10 at the top down to 0.
Number keys set 0 to 9. Tap a character on the board to change that score.
Characters (271)
Produce Aisle Icons
The vegetables that anchor a shopping list and a dinner plate. Broccoli, carrot, tomato, potato, onion and garlic carry the most recipes, so they set the standard every other vegetable is judged against. Below them sit the supporting stars that still earn repeat buys, and the divisive picks that only some kitchens defend.
Broccoli
Carrot
Tomato
Potato
Onion
Garlic
Cucumber
Bell Pepper
Lettuce
Cabbage
Cauliflower
Spinach
Zucchini
Eggplant
Pumpkin
Sweet Potato
Radish
Celery
Kale
Brussels Sprout
Asparagus
Green Bean
Pea
Maize
Beet
Okra
Artichoke
Turnip
Parsnip
Leek
Leafy Greens, Ranked
Leafy greens split into two camps: the tender salad leaves and the sturdy cooking greens. Spinach, kale, lettuce and arugula win on versatility, while chard, collards and watercress reward a hot pan. The wild and bitter greens close the list, for cooks who like a little bite.
Spinach
Kale
Lettuce
Arugula
Cabbage
Bok Choy
Swiss Chard
Collard Greens
Watercress
Napa Cabbage
Radicchio
Endive
Tatsoi
Mizuna Greens
Rapini
Celtuce
Corn Salad
Miner S Lettuce
Common Purslane
Dandelion
Sorrel
Water Spinach
Malabar Spinach
Chicory
Fiddlehead
Vegetable Fern
Sea Kale
New Zealand Spinach
Orache
Fat Hen
Fruit Vegetables
Botanically fruits, culinarily vegetables — tomato, cucumber, peppers, squash and eggplant all make the same quiet argument: seeds or not, they belong in the savory pan. This ranking sorts the fresh salad regulars from the hearty squash and the global gourds that only appear in specific kitchens.
Tomato
Cucumber
Bell Pepper
Zucchini
Eggplant
Pumpkin
Butternut Squash
Spaghetti Squash
Kabocha
Calabaza
Tomatillo
Okra
Chayote
Bitter Melon
Armenian Cucumber
Winter Melon
Luffa
Ivy Gourd
Pointed Gourd
Ridged Gourd
Snake Gourd
Spine Gourd
Tinda
West Indian Gherkin
Cucamelon
Kiwano
Caigua
Gac
Calabash
Fluted Pumpkin
Pepper Heat Index
Heat is the whole point here. Habanero and cayenne sit at the top for pure fire, jalapeño and peperoncino balance punch with everyday use, and the mild peppers close the list for anyone who wants flavor without the burn. Ranked for both spice and how often each one actually lands in a dish.
Habanero
Chili Pepper
Cayenne Pepper
Jalapeno
Peperoncino
New Mexico Chile
Siling Haba
Hungarian Wax Pepper
Big Jim Pepper
Pimiento
Friggitello
Bell Pepper
Roots, Tubers & Bulbs
Everything that grows underground or stores its flavor in a bulb. Potato and sweet potato are the comfort defaults, garlic, onion and ginger are the flavor base of half the world cooking, and the tubers further down — yam, cassava, taro — carry entire regional cuisines. The bottom rows are the specialist roots worth seeking out.
Potato
Sweet Potato
Garlic
Onion
Ginger
Carrot
Beet
Radish
Turmeric
Yam
Cassava
Taro
Turnip
Parsnip
Daikon
Rutabaga
Kohlrabi
Celeriac
Horseradish
Wasabi
Jicama
Jerusalem Artichoke
Lotus Root
Bamboo Shoot
Burdock
Tigernut
Water Chestnut
Yacon
Ulluco
Oca
Pods, Beans & Peas
Peas, beans and lentils are the quiet protein of the vegetable world. Fresh pods like green beans, snap peas and snow peas lead on texture, while chickpeas, lentils and soybeans do the heavy lifting in stews and staples. The rare beans at the bottom are the ones worth hunting down at specialty markets.
Pea
Green Bean
Chickpea
Lentil
Soybean
Peanut
Snap Pea
Snow Pea
Black Eyed Pea
Mung Bean
Fava Bean
Common Bean
Lima Bean
Azuki Bean
Pigeon Pea
Runner Bean
Winged Bean
Urad Bean
Asparagus Bean
Hyacinth Bean
Tepary Bean
Moth Bean
Horse Gram
Ricebean
Guar
Indian Pea
Tarwi
Velvet Bean
Devil S Claw
From the Sea
Sea vegetables trade sweetness for umami, salt and a mineral snap. Nori, kombu and wakame are the everyday workhorses of Japanese cooking, hijiki and arame bring depth to simmered dishes, and the rest of the list ranges from salad-ready sea lettuce to the chewy, briny specialties that reward an adventurous palate.
Nori
Kombu
Wakame
Hijiki
Arame
Dulse
Sea Lettuce
Aonori
Laver
Mozuku
Ogonori
Guso
Carola
Dabberlocks
Eelgrass
Sea Grape
Sea Beans
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