10-letter Vegetables that contain R

List of 10-letter Vegetables that contain R

1

Bell Pepper

Capsicum annuum

A large, mild, hollow nightshade fruit grown in green, red, yellow, and orange — the same plant changes color with ripeness, the green ones being immature versions of the others.

2

Broad Beans

Vicia faba

Ancient beans from the Mediterranean and Middle East — large, flat, pale green beans in thick pods; eaten fresh in spring as a delicacy; dried as dried fava beans, the basis of ful medames, bissara, and dozens of traditional dishes.

3

Cavolo Nero

Brassica oleracea var. palmifolia

Black Tuscan kale — the darkest, most robustly flavoured of all kale varieties, with long, deeply crinkled, almost black-green leaves that become sweeter after the first frost; the essential leaf in ribollita and other Tuscan winter soups; more tender and less bitter than curly kale, it is now a staple of artisan cuisine worldwide.

4

Lemongrass

Cymbopogon citratus

A tropical grass with an intensely citrus-lemony fragrance from its stalks — essential in Thai, Vietnamese, Indonesian, and Malaysian cooking; the bottom white section is finely sliced or pounded into pastes, while the whole stalk is used to infuse soups and curries.

5

Runner Bean

Phaseolus coccineus

A long-podded climbing bean from the Mexican highlands — grown across British and Eastern European gardens for its prolific harvest, eaten as fresh long pods rather than dried beans.

6

Tepary Bean

Phaseolus acutifolius

A small ancient bean cultivated by indigenous peoples of the Sonoran Desert for over 5,000 years — extreme drought-tolerance, distinctive flavor, and a major comeback in Native American food sovereignty movements.

7

Watercress

Nasturtium officinale

A peppery aquatic green growing wild in cold streams across Eurasia and the Americas, eaten in sandwiches, salads, and soups, and ranked the most nutrient-dense vegetable on Earth.

8

Wild Garlic

Allium ursinum

The woodland carpet of spring — wild garlic (*ramsons*) carpets British and European deciduous woodland floors from March to May, filling the air with garlic scent before the tree canopy closes; every part is edible, from the leaves and stems to the white star-shaped flowers; it is the most aromatic of Britain's edible wild plants and is now widely foraged for restaurant kitchens.