Vegetables are plants grown for their leaves, succulent stems, young shoots, fruits or a combination of these plant parts. They are protective foods, for the maintenance of good health and diseases prevention. The vegetables in Africa are either exotic like Celosia argentea, Latuca sativa, Lycopersicon esculentum, Capsicum spp., Cucumis sativus, Alium spp., Beta vulgaris, Moringa oleifera and
... [Show full abstract] Amaranths, or indigenous, including Telfairia occidentalis, Corchorus olitorius, Vernonia amygdalina, Pterocarpus soyauxi, Ocimum gratissimum, Tamarindus indica, Talinum triangulare, Momordica charantia, Zanthoxylum zanthoxyloides and Luffa aegyptiaca. The geographical location and climatic condition of Africa supports a huge diversity and distribution of vegetables. Vegetables contain vitamins, minerals and essential amino acids, none has cholesterol and most are low in fat and calories and also fiber, which help keep the digestive system healthy. They are cultivated extensively by small scale farmers and few large scale enterprises. These indigenous vegetables are important component of African cultural heritage. They play roles in the tradition, food and income security of many households. In spite of these, vegetables are neglected by researchers, policy makers and funding agencies and are currently threatened and underutilized. There is need not only to conserve their germplasm but also to improve production, utilization and trade. Storage and marketing is complex and increasingly challenging because of their peculiar nature.