Photo of corn.

Plants that start with C

The most well-known plants and fungi, listed by their common names.
Photo of cashew fruit
Victoria Rachitzky / CC BY-SA

Cis forCashew

Scientific name: anacardium occidentale
The cashew, or caju, is a small tree native to Brazil. Cashew nuts are the seeds of the cashew apple, and are found in the grey bump at the end of the fruit in the picture. The cashew apple itself is sweet, soft and juicy. Cashews are usually sold roasted and salted and eaten as a snack.
Nuts & seeds
Photo of a cauliflower.
Nick Saltmarsh / CC BY-SA

Cis forCauliflower

Scientific name: brassica oleracea
Cauliflowers are a member of the cabbage family. The part of the cauliflower that we eat is a very dense, white mass of unopened flowers. Cauliflowers are very similar to broccoli. Cauliflower are usually cut up into bite-sized pieces, and then steamed, boiled or stir-fried. They can be used in a wide variety of dishes. Cauliflowers go well with white or cheese-based sauces.
Vegetables, Brassicas
Photo of a cedar tree
M_Eriksson / CC BY-SA

Cis forCedar

Scientific name: family: pinaceae, genus: cedrus
Cedar is a group of pine tree originally found at high altitudes in the Himalayas. Cedar wood is scented by its oil, and is very long lasting. It can be used to make roof shingles and siding that will not rot. Cedar wood is a natural moth repellant, and with that property and the nice smell cedar is a popular choice for making furniture that you keep clothes in.
Conifers
Photo of celery
Stacy / CC BY-SA

Cis forCelery

Scientific name: apium graveolens
Celery is a plant that grows to be about 1 metre high. It is green and leafy with thick stems and a large root bulb under the ground. In some countries the root is cooked and eaten, but in most countries only the stem of the celery is used. Celery is used mostly cooked in soups and raw in salads.
Vegetables, Plants
Photo of freshly picked chard
Tim Sackton / CC BY-SA

Cis forChard

Scientific name: beta vulgaris
Chard, also known as Swiss chard or silverbeet, is a leafy green vegetable with red or white stems. It is best eaten fresh when it is young.
Vegetables, Plants
Photo of cherries
Benson Kua / CC BY-SA

Cis forCherry

Scientific name: prunus avium
Cherries are a small, red fruit with a single stony seed. The cherry is related to almonds, peaches, plums and apricots. You can eat cherries fresh, or use them cooked in cakes and pies.
Stone fruit
Photo of a chestnut in its shell
Pizzodisevo / CC BY-SA

Cis forChestnut (nut)

Scientific name: castanea sativa
A chestnut is the seed of a tree related to the oak tree, which grows in the northern hemisphere. It grows its seeds in a spikey shell. Chestnuts can be eaten raw but they do not taste very good this way. They are most often roasted before you eat them, but they can also be eaten candied, boiled, steamed, grilled or used as a stuffing.
Nuts & seeds
Photo of chickpeas
Lisa Brank / CC BY-SA

Cis forChickpea

Scientific name: cicer arietinum
The chickpea, also called garbanzo bean or Indian pea, is a legume that is widely used in the Middle East and India. Chickpeas can be soaked overnight and cooked whole, and eaten plain, in a salad, or as part of a stew or curry. They can also be ground into flour and used for baking. They are the main ingredient of falafels and hummus.
Legumes
Photo of hot chilis
Jeremy Keith / CC BY-SA

Cis forChili

Scientific name: capsicum annuum
The chili pepper, also spelt chilli, is a small fruit that ranges in colour from green to yellow to red, the most common. The chili is very hot, and when you eat one it feels like your mouth is burning. Chilis are in the same family as the capsicum (bell pepper).
Fruit, Herbs & spices, Plants
Photo of some chives
Linda N. / CC BY-SA

Cis forChives

Scientific name: allium schoenoprasum
Chives are a member of the onion family. Chives grow in clumps from a bulb under the ground. You can use the leaves cut up on salads or on potato or pasta dishes. You can use the flowers in salads too. Chives are very easy to grow from seed, and they can also grow new chives by digging up a clump and splitting off the smaller side bulbs. There are different varieties of chives, one of the most useful being garlic chives, which have leaves and flowers with a strong garlic flavour.
Herbs & spices, Plants