2-syllable Vegetables that contain S

List of 2-syllable Vegetables that contain S

1

Basil

Ocimum basilicum

A fragrant Mediterranean herb central to Italian, Thai, and Vietnamese cuisines — with dozens of varieties from sweet Genovese to lemon to holy Thai basil, each with distinct flavor profiles.

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

Cactus

Opuntia ficus-indica

Edible cactus pads (nopales) and stems from prickly pear and related species — a staple of Mexican cooking, eaten grilled, scrambled with eggs, or in salads.

4

Camas

Camassia quamash

A North American native bulb that was a major staple food for Plateau and Pacific Northwest indigenous peoples — slow-roasted in earth ovens to convert its complex carbohydrates into intensely sweet caramelized food.

5

Catsear

Hypochaeris radicata

A common dandelion-lookalike weed often called "false dandelion" — its leaves are edible like dandelion (with a milder flavor) and its roots have been roasted as a coffee substitute in foraging traditions.

6

Drumstick

Moringa oleifera

The long pod of the moringa tree (also called moringa pods) — eaten across South Asian and African cuisines as a vegetable, while the leaves of the same tree are a renowned superfood.

7

Dulse

Palmaria palmata

A purple-red Atlantic seaweed eaten as a salty mineral-rich snack and umami ingredient — Maritime Canadian and Irish-Scottish coastal traditions, with a recently-discovered "tastes like bacon when fried" property.

8

Mushroom

Agaricus bisporus (button, cremini, portobello)

The edible fruiting body of fungi (not technically a vegetable, but treated as one), with hundreds of cultivated and wild species ranging from mild button to umami-rich porcini.

9

Nettles

Urtica dioica

The sting that becomes a virtue in the pot — stinging nettles are one of Britain's most nutritious wild vegetables, with young spring tips packed with iron, vitamin C, and protein; blanching removes the sting completely and leaves a deep green, earthy leaf used in soups, risotto, pasta, tea, and beer.

10

Parsnip

Pastinaca sativa

A pale, sweet, carrot-relative root with a complex herbal flavor — improves dramatically after frost, central to British and Eastern European winter cooking, and unfairly overshadowed by carrots.

11

Radish

Raphanus sativus

A small, crisp, peppery root vegetable in the brassica family, eaten raw with salt and butter, sliced into salads, or roasted to mellow its bite.

12

Samphire

Salicornia europaea (marsh samphire / glasswort); Crithmum maritimum (rock samphire)

A distinctive sea vegetable with an intense salty, maritime flavour — marsh samphire (glasswort) is a bright green succulent harvested from tidal mudflats in summer, blanched briefly and served with butter and fish; rock samphire has a more pungent, aromatic taste and grows on coastal cliffs.

13

Sea Kale

Crambe maritima

A British coastal native cultivated as a luxury spring vegetable — the young shoots are blanched by covering the crowns in early spring to exclude light, producing ivory-white, tender spears with a mild, nutty, slightly bitter flavour reminiscent of asparagus; once highly prized at Victorian tables, it fell out of fashion but has been revived by chefs and kitchen gardeners seeking heritage vegetables.

14

Shallot

Allium cepa var. aggregatum

A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.

15

Snap Pea

Pisum sativum var. macrocarpon

A cross between the garden pea and mangetout — the entire crisp, sweet pod is eaten whole, including the small, developed peas inside; one of the sweetest raw vegetables and a favourite for snacking and stir-frying.

16

Sorrel

Rumex acetosa (common sorrel); Rumex scutatus (French sorrel)

A sharp, lemony herb-leaf vegetable with one of the most intensely sour tastes in the vegetable garden — its oxalic acid content gives it a flavour like lemon juice with green leafy notes; used in French sorrel soup, as a sauce with fish, wilted with cream, or raw in salads where it cuts through richness.

17

Spinach

Spinacia oleracea

A leafy green native to ancient Persia, eaten raw or cooked, especially rich in iron, folate, and vitamin K.

18

Sweet Corn

Zea mays var. saccharata

A grain crop bred for high-sugar kernels eaten as a vegetable — derived from teosinte over 9,000 years ago in Mexico, now the staple summer barbecue side dish across the Americas.

19

Tatsoi

Brassica rapa var. rosularis

A small Asian green with dark spoon-shaped leaves arranged in a flat rosette — a cousin of bok choy, eaten in salads, stir-fries, and increasingly in Western salad mixes for its distinctive shape and mild mustard flavor.