You probably know that légume is the most common way to say “vegetable” in French. But what if you want to be more specific when you're at a bustling Parisian market or dining in a fine restaurant?

As you learn French, you'll find that the language often has more precise terms for categories of things, and vegetables are no exception! Knowing these words will not only expand your vocabulary but also deepen your appreciation for French cuisine.

Let’s dig in and explore 9 different ways to talk about vegetables in French!

The standard 'vegetable' – un légume

The standard 'vegetable' – un légume

Un légume is the most direct and universally used French word for 'vegetable'. It's a cornerstone of culinary vocabulary you'll encounter everywhere.

Crucially, légume is a masculine noun. This never changes, regardless of the specific vegetable. You will see it in these forms:

• un légume - a vegetable (singular)
• le légume - the vegetable (singular)
• des légumes - some vegetables (plural)
• les légumes - the vegetables (plural)

This word is appropriate in every situation, from ordering at a restaurant (Je voudrais une soupe de légumes) to shopping at the market (Quels légumes sont de saison ?) or discussing nutrition. It is the default term you should always use.

A common point of confusion for learners is the similarity between légume and légumineuse. While related, they are not the same.

Un légume is the broad category for all vegetables (carrots, broccoli, spinach, etc.). Une légumineuse refers specifically to legumes or pulses, like lentils (les lentilles), chickpeas (les pois chiches), and beans (les haricots). However, in everyday conversation, légumineuses are often simply referred to as légumes.

Vegetables are central to French cuisine. Many families maintain a potager (vegetable garden), and classic dishes like la ratatouille are a celebration of seasonal vegetables. The phrase manger cinq fruits et légumes par jour (eat five fruits and vegetables a day) is a well-known public health slogan in France.

💡 * Il faut manger plus de légumes. (You must eat more vegetables.)

• La carotte est mon légume préféré. (The carrot is my favorite vegetable.)
• Je vais au marché pour acheter des légumes frais. (I'm going to the market to buy fresh vegetables.)
• La soupe de légumes est très saine. (Vegetable soup is very healthy.)

The 'green vegetables' – les légumes verts

The “green vegetables” – les légumes verts

The phrase les légumes verts is a direct and literal translation of “green vegetables.” It is used to refer to any vegetable that is green in color, making it a very common and useful term in everyday French.

You will often hear or read les légumes verts in contexts related to health, nutrition, cooking, and grocery shopping. For example, a doctor might advise you to eat more of them, or a recipe might list them as a key ingredient.

Pay attention to the grammar: légumes is a masculine plural noun, so the adjective for green, vert, must agree with it, becoming verts. This is a classic example of French adjective agreement.

This category includes a wide variety of vegetables, from leafy greens like spinach (les épinards) and lettuce (la laitue) to others like green beans (les haricots verts), broccoli (le brocoli), and zucchini (la courgette).

Knowing the term les légumes verts is fundamental for anyone interested in French cuisine, as these vegetables form the basis of many traditional salads, side dishes, and soups.

💡 * Pour être en bonne santé, il est important de manger des légumes verts.

• J'ai acheté des haricots, des épinards et d'autres légumes verts au marché.
• Le médecin lui a conseillé un régime riche en légumes verts.
• Ce plat est servi avec une poêlée de légumes verts de saison.

The 'raw vegetables' (often an appetizer) – les crudités

In French cuisine, les crudités refers to a classic dish of 'raw vegetables,' most commonly served as a starter (une entrée).

The word crudité literally translates to 'rawness.' As a dish, it's an assortment of fresh, raw vegetables, often sliced, grated, or cut into sticks (bâtonnets).

Les crudités are a staple appetizer in French homes, bistros, and cafeterias. An assiette de crudités (plate of raw vegetables) is considered a light, healthy, and refreshing way to begin a meal.

A typical plate might include grated carrots (carottes râpées), sliced cucumbers (concombres), radishes (radis), celery (céleri), and cherry tomatoes (tomates cerises).

Crucially, les crudités are almost always served with a dressing. A simple vinaigrette is the most traditional accompaniment, but various dips or sauces can also be used.

Remember that crudités is a feminine noun and is almost always used in its plural form. You would say une assiette de crudités or les crudités.

💡 * En entrée, je vais prendre l'assiette de crudités.

• Les enfants aiment tremper les crudités dans la sauce.
• C'est une option saine et simple pour un apéritif.
• N'oublie pas la vinaigrette pour les crudités !

The 'root vegetable' – un légume-racine

The French term for 'root vegetable' is a straightforward compound noun: un légume-racine. It literally combines légume (vegetable) and racine (root). This structure is logical and easy to remember once you know the two base words.

As a noun, légume-racine is masculine, so you use un for singular and des for plural. When pluralizing this type of compound noun (noun + noun), both parts take an 's': des légumes-racines. This is a common pattern for compound words in French.

This term broadly covers any vegetable grown for its edible root. Common légumes-racines you'll find in France include la carotte (carrot), la pomme de terre (potato), la betterave (beet), le navet (turnip), and le panais (parsnip).

You will frequently see this term on menus, in recipes, and at the market (au marché). For example, a restaurant might offer a purée de légumes-racines (root vegetable puree) or a poêlée de légumes-racines (pan-fried root vegetables) as a side dish.

💡 * J'ai acheté des légumes-racines au marché pour faire un ragoût.

• La carotte est mon légume-racine préféré.
• En automne, j'aime cuisiner des légumes-racines rôtis au four.
• Ce plat est un mélange de plusieurs légumes-racines de saison.

The 'dried vegetable' or 'pulse' – un légume sec

In French, a dried vegetable or pulse, such as a lentil, bean, or chickpea, is called un légume sec.

Un légume sec literally translates to 'a dry vegetable.' The term is a culinary category for all pulses—the edible seeds of plants in the legume family that are harvested when dry.

The term légume sec is grammatically masculine. Therefore, you must use masculine articles and adjectives with it, such as un légume sec (a pulse) or le légume sec (the pulse).

More often than not, you will see this term in its plural form, les légumes secs, when referring to pulses as a general food group. This is very common in recipes and supermarkets.

This is essential vocabulary for cooking, grocery shopping, or reading a menu in France. Look for the légumes secs aisle in a supermarket to find items like lentils, chickpeas, and kidney beans.

💡 * J'adore la soupe de légumes secs en hiver.

• Les lentilles sont mon légume sec préféré.
• Il faut faire tremper certains légumes secs avant de les cuire.
• Où se trouve le rayon des légumes secs, s'il vous plaît ?

The 'seasonal vegetables' – les légumes de saison

The French phrase for 'seasonal vegetables' is a direct and simple translation: les légumes de saison. This is a common and widely understood term you'll encounter at markets, in restaurants, and in everyday conversation about food.

Let's break it down: les légumes means 'the vegetables,' and de saison means 'of the season' or 'in season.' You can use this construction with other nouns as well, such as les fruits de saison (seasonal fruits).

You'll most often hear or see this phrase at a French marché (market) where vendors proudly label their produce. It's also common on restaurant menus to highlight fresh ingredients. Asking a vendor, Quels sont les légumes de saison en ce moment? ('What are the seasonal vegetables right now?') is a great way to practice your French and eat well.

In France, there is a strong cultural emphasis on eating fresh, local, and seasonal food. The concept of terroir (the taste of a specific place) is deeply ingrained, so choosing les légumes de saison is not just a dietary choice but a key part of French gastronomy.

💡 * Au marché, j'achète toujours les légumes de saison.

• Le chef ne cuisine qu'avec des produits de saison.
• Les asperges sont mes légumes de saison préférés au printemps.
• Pouvez-vous me dire quels sont les légumes de saison en ce moment ?

The 'vegetable garden' or 'patch' – le potager

In French, the specific term for a 'vegetable garden' or 'vegetable patch' is le potager. This word is distinct from le jardin, which is a more general term for a garden that might include flowers, lawns, or trees.

The word le potager is derived from potage, which means 'soup'. Historically, the potager was the garden where vegetables for soups and stews (pots) were grown, highlighting its practical, food-producing purpose.

Le potager is a masculine noun. Therefore, you use masculine articles like le (the) or un (a/an). For example, you would say un beau potager (a beautiful vegetable garden).

💡 * Mon grand-père passe des heures à travailler dans son potager. (My grandfather spends hours working in his vegetable garden.)

• Nous cultivons des tomates et des courgettes dans notre petit potager. (We grow tomatoes and zucchinis in our small vegetable patch.)
• En été, tous les légumes que nous mangeons viennent du potager. (In the summer, all the vegetables we eat come from the vegetable garden.)

The 'side of vegetables' (on a menu) – la garniture de légumes

The 'side of vegetables' (on a menu) – la garniture de légumes

When you see la garniture on a French menu, it refers to the side dish that accompanies the main course. Adding de légumes specifies that the side consists of vegetables. This is a crucial term for navigating restaurant menus in France.

The word garniture isn't limited to vegetables. It can refer to any accompaniment, such as rice (riz), potatoes (pommes de terre), or pasta (pâtes). It's the general French term for the 'side' that completes the main protein.

If a menu simply lists a main dish like 'poulet rôti' (roast chicken), you can ask the server, “Quelle est la garniture ?” (What is the side dish?) to know what it comes with. This is a very practical phrase for dining out.

💡 * Le plat principal est servi avec une garniture de légumes de saison.

• Je voudrais le saumon, mais est-il possible de changer la garniture ?
• La garniture du jour est une purée de carottes.
• Pourriez-vous remplacer les frites par une garniture de légumes, s'il vous plaît ?

1. Defining 'Heirloom Vegetables': Légumes Anciens et Oubliés

In French, an 'heirloom' or 'forgotten' vegetable is most commonly called un légume ancien (literally 'an ancient vegetable') or un légume oublié ('a forgotten vegetable'). These terms are often used interchangeably to describe vegetable varieties that were cultivated in the past but are not typically found in large-scale modern supermarkets.

The idea behind légumes anciens is the preservation of agricultural biodiversity. Unlike modern commercial vegetables, which are often bred for uniform size, long shelf life, and resistance to pests, heirloom vegetables are valued for their unique flavors, textures, and historical significance. They represent a connection to a region's culinary heritage.

In recent years, there has been a significant resurgence of interest in these 'forgotten vegetables' in France. Renowned chefs and home cooks alike seek them out at local farmers' markets (marchés) to add distinctive and authentic flavors to their dishes. This trend reflects a broader movement towards traditional foods and sustainable agriculture.

Some classic examples of légumes anciens you might encounter in France include the panais (parsnip), the topinambour (Jerusalem artichoke), the rutabaga (swede/rutabaga), and colorful, non-orange carrots known as carottes de couleur.

💡 * Au marché, j'ai trouvé des légumes anciens que ma grand-mère cuisinait.

• Le chef a préparé un plat délicieux avec du topinambour, un légume oublié.
• Cultiver un légume ancien dans son jardin est une façon de préserver le patrimoine.
• La purée de panais est une alternative savoureuse à la purée de pommes de terre.

Are there other ways to say 'vegetable' in French?

Are there other ways to say “vegetable” in French?

Our list features the most common ways to say “vegetable” in French, focusing on the essential term légume. But the French culinary world is vast, and you'll encounter many other specific or regional terms as you explore French cuisine and culture.

To discover more nuanced terms, try searching for French recipes online. A search for recette de légumes d'automne (autumn vegetable recipe) or exploring a regional specialty might introduce you to new vocabulary used by native speakers.

Pay attention when you're watching French cooking shows, reading menus, or even shopping at a marché (market). You might see terms like primeurs for early-season vegetables or specific names for vegetable medleys. Context is key to understanding these new words.

Embracing the language of food is a delicious way to immerse yourself in French culture. Don't be afraid to ask a vendor or waiter about a vegetable you don't recognize. It’s a great way to practice and learn.

For more detailed vocabulary, especially related to cooking, popular French recipe sites like Marmiton or Cuisine AZ are fantastic resources. They provide context through thousands of authentic recipes.

I hope this guide has helped you add some fresh vocabulary to your French. To end, here is a quote from the French gastronome Jean Anthelme Brillat-Savarin that perfectly captures the importance of our topic: La destinée des nations dépend de la manière dont elles se nourrissent. (The destiny of nations depends on how they nourish themselves.)