Curious about the varieties of vegetables cultivated in Morocco? Delve into our exploration as we delve into the diverse array of Moroccan veggies. From traditional staples to exotic finds, we’ve compiled an extensive list of the types of Moroccan veggies that thrive in the country’s soil. Let’s embark on this flavorful journey without delay.
1. Potato
This vegetable is commonly grown in Morocco and has a high nutritional value, containing plenty of vitamin C, Potassium, Iron, Magnesium, Phosphorus, and Protein.
It also contains the B-complex vitamins but not enough to be considered an essential nutrient. The potato is rich in starch which helps with digestion.
2. Onions
Onions are often grown in Morocco as well and have a lot of different Vitamins contained in them, on top of that onions also have a water content of about 50%
That’s a lot of water! Onions are used for flavoring dishes as well as being cooked into stews or soups. They can be eaten raw as well.
3. Carrots
Carrots are grown all over the world and are very nutritious. They contain vitamin A, iron, potassium, phosphorus, and other minerals.
Carrots are usually steamed before they’re eaten but can be enjoyed raw if that is what you prefer.
4. Turnips
Turnips are a popular vegetable and make a fantastic addition to your meals. They are rich in vitamin K, vitamin C & Calcium.
Turnips are steamed and can be added to salads, mashed potatoes, soups as well as several other tasty dishes.
5. Bell Peppers
These peppers are common in Moroccan cuisine. They are typically stuffed with meat, rice, or vegetables. Bell peppers are full of vitamin C and contain a great deal of fiber.
To add more flavor to your meal, sprinkle salt on bell pepper strips or stir-fried bell pepper strips while cooking.
6. Zucchini
The zucchini is one of the world’s favorite veggies. It is low in calories and fat and is a good source of vitamin C, magnesium, phosphorous, and fiber.
Zucchinis are typically steamed and then served as a side dish. You can eat these straight out of the oven like chips too.
7. Peas
Peas are often grown in Morocco. They are extremely versatile; they can be sautéed, boiled, baked, or even made into soup.
This vegetable is a good source of protein, vitamin D, and fiber. There are many types of pea out there and Morocco grows several of them.
8. String Beans
String beans are another delicious veggie. They are a bit spicy and have a sweet taste that goes perfectly with most foods.
String beans are rich in folic acid, vitamin C, dietary fiber, and manganese. String beans are commonly used in salads, soups, and stir-fries. But there are many ways to cook them.
9. Cucumber
This refreshing vegetable can be eaten raw or cooked. It contains vitamin C, dietary fiber, calcium, and folate. It tastes best when it’s fresh.
Some people enjoy dipping cucumbers in dips such as hummus or other types of dip.
10. Artichoke
This vegetable is known to grow in Mediterranean climates, from Spain to Italy.
Artichokes are filled with antioxidants and nutrients such as vitamin E, vitamin C, riboflavin, niacin, and thiamine.
These antioxidant powerhouses help fight off free radicals that cause damage to our bodies. Artichokes are commonly steamed and then served on their own.
Or they can be sliced up and put into salads, pasta, or fish dishes.
11. Lentils
Lentils are another popular bean that has been consumed since ancient times. Lentils are high in protein, fiber, vitamins, and minerals.
In Moroccan cuisine, lentils are often served with couscous or rice. They can also be mixed together with eggs for an easy breakfast dish.
12. Broccoli
This vegetable is loaded with vitamin C and fiber. Broccoli is especially hearty because its branched stalks contain more of this nutrient than the heads.
Broccoli is a member of the cabbage family and is best when young and tender. The broccoli stems can be peeled and cut into chunks to use in stir-fries or as a substitute for spaghetti.
13. Cauliflower
Similar to broccoli, cauliflower is a member of the cruciferous vegetable family which includes kale, mustard greens, collards, Brussels sprouts, and kohlrabi.
Unlike broccoli, cauliflower doesn’t need much preparation. Simply chop it up and toss it into any type of salad or sauce.
Cauliflower is a versatile vegetable and one that you are sure to have heard of.
14. Chard
Chard is a leafy green vegetable that resembles spinach but is slightly less bitter. Chard is extremely nutritious. It’s packed with iron, potassium, beta-carotene, and vitamins A and C.
Chard is a delicious addition to any vegetarian diet. Chop chard leaves up and toss them into your favorite pasta sauce to add flavor.
Not only is chard healthy for you, but it is also a tasty vegetable and one you are certain to enjoy.
15. Sunchoke
You probably haven’t heard of sunchoke. They are a pretty obscure vegetable. So, what exactly are they?
These root vegetables come in two forms-white sunchokes and purple sunchokes. Sunchokes are native to North America and Europe.
They are very rich in fiber and vitamin B6. If you want to make a healthy snack try cutting up some sunchokes and eating them like potato chips.
16. Asparagus
Asparagus is one of my favorite vegetables. I love it roasted with olive oil and lemon juice. Asparagus provides us with vitamin K, folate, fiber, and many other essential nutrients.
You don’t have to eat it plain either. Try mixing it with tomatoes, olives, feta cheese, and basil for a great side dish.
17. Pumpkin
Pumpkins are not only good tasting, they’re also good for you! Pumpkin seeds are loaded with zinc, magnesium, selenium and copper.
Pumpkin seed oil is used in cooking and baking because it adds a nutty taste to foods. Add pumpkin seeds to oatmeal, cookies and muffins for added nutrition.
18. Eggplant
Eggplants are a member of the nightshade family, along with tomatoes, peppers, and potatoes. Eggplants are excellent sources of dietary fiber, vitamin A, potassium, manganese, phosphorus, copper, folate, and protein.
Eggplant is usually stuffed with herbs or spices. They can be grilled whole or diced and tossed into a tomato sauce.
19. Cabbage
Cabbage is a member of the brassica (broccoli) family and is loaded with calcium, vitamin C, folic acid, and fiber.
Cabbage is also high in antioxidants that protect against cancer. Cabbage is available year-round and comes in several varieties.
Slice cabbage thinly and sauté it in butter, garlic, and onions until it begins to brown. Then add salt and pepper to taste. Serve over pasta or as a side dish.
20. Kale
There are thousands of different types of kale. Kale belongs to the genus Brassica. Kale contains lots of fiber, calcium, vitamin C, manganese, and riboflavin.
Kale is quite versatile. Use it raw in salads, cooked in soups, or sliced thin and pan fried.
21. Sugar Beets
Sugar beets are sometimes called sugar beet, taproot, or beetroot. Sugar beet has a sweet, earthy flavor and is a member of the Beta vulgaris subspecies.
This vegetable is full of natural sugars. The roots are often peeled and boiled or baked. They can be served alone or combined with apples, pears, oranges, bananas, peaches, apricots, carrots, and parsnips.
22. Lettuce
Lettuce is a member of the lettuce family. Lettuces contain more than 50% water.
They provide us with minerals such as calcium, magnesium, phosphorous, sodium, sulfur, chlorine, bromine, iodine, iron, potassium, copper, zinc, and manganese.
Lettuce is available year-round. It’s best when young and fresh. Wash and cut off the leaves. Tear them into bite-size pieces. Drizzle with lemon juice just before serving.
23. Spinach
Spinach is a leafy green that grows well in cool weather. Spinach is an excellent source of vitamins A and C, iron, folic acid, niacin, pantothenic acid, thiamin, biotin, magnesium, vitamin D, and potassium.
It is one of the most nutritious greens available. Eat spinach both raw and steamed. Steam spinach for about 2 minutes and then let sit until cooled. Rinse with cold water, drain and serve immediately.
24. Tomato
Tomato is often grown in Morocco, and it has a long history in the region, being introduced by Arabs who came from North Africa.
Tomatoes were first cultivated in the Maghreb (Northwest of Africa) during the 10th century, but it was not until the 15th century that they became popular throughout the whole country.
Although tomato is technically a fruit it is commonly treated as a vegetable and makes an appearance in many of our savory dishes.
Final Thoughts
That is all for this article. While there are not a ton of unusual vegetables found in Morocco, they are producers of a lot of the universally loved fruit and vegetables you enjoy every day.
There are hundreds of plants besides vegetables that grow in Morocco, if you are interested in learning more we highly recommend you do a little research and broaden your horizons.
We never truly stop learning, so why stop at the end of this article?
We hope that you enjoyed learning about these amazing vegetables that are grown in Morocco.
Have a fantastic day.
