The objectives of this cross-sectional survey were to investigate the consumption of indigenous vegetables among older adults in Mae Rim district, Chiang Mai province, and to examine the nutritional value of these vegetables. A questionnaire was used to collect the data, and documentary research on nutritional values was conducted. The results revealed that the factors related to the practice of consuming vegetables by older adults, with statistical significance at the level of 0.05, were those related to the overall practices, which included knowledge about all indigenous vegetables and cooking methods, which were negatively related. When the aspects were considered, it was found that the factors related to conservation and transference of wisdom had three factors: knowledge about all indigenous vegetables, being negatively related, knowledge about the vegetables on cooking methods, being negatively related, and occupation. There were two factors related to cooking practices: age and number of family members. The factor associated with seeking knowledge about indigenous vegetables and cooking methods was negatively related. When the classification of the northern indigenous vegetables was conducted, it was found that there were 21 species divided into five groups: low energy, high vitamin A, having antioxidants (phenolic, flavonoid, and isoflavone compounds), high minerals, and high fibers/better excretory system. It is advisable that older adults consume appropriate amounts of vegetables suitable for their physical conditions and avoid those with nutrients more than what is needed.