2-syllable Vegetables that contain U

List of 2-syllable Vegetables that contain U

1

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.

2

Celtuce

Lactuca sativa var. asparagina

A Chinese variety of lettuce grown for its thick fleshy stem rather than its leaves — sliced into matchsticks or chunks for stir-fries, with a crispy mild flavor between celery and lettuce.

3

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.

4

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.

5

Lettuce

Lactuca sativa

A crisp leafy green grown in dozens of varieties from delicate butterhead to crunchy iceberg, the foundation of cold salads everywhere.

6

Mung Bean

Vigna radiata

A small green legume native to South Asia — dried mung beans cook quickly and are used in dals and porridges; sprouted they become bean sprouts; split yellow they make the silkiest dal; whole in Ayurvedic cooking they are considered the most easily digestible pulse.

7

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.

8

Pumpkin

Cucurbita pepo, C. moschata, or C. maxima

A large orange winter squash native to the Americas, with sweet starchy flesh used in soups, pies, and seasonal lattes — and its seeds eaten as a snack.

9

Turnip

Brassica rapa subsp. rapa

A peppery, white-and-purple root vegetable common in Northern European cooking — predating potatoes as a staple, with leaves (turnip greens) eaten as a separate vegetable across the American South.