2-syllable Vegetables that end with E

List of 2-syllable Vegetables that end with E

1

Cabbage

Brassica oleracea var. capitata

A leafy brassica forming dense round heads, eaten raw, fermented, or cooked across nearly every cuisine in the temperate world.

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

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.

4

Endive

Cichorium endivia (curly endive / escarole); Cichorium intybus var. foliosum (Belgian endive)

A chicory-family vegetable with crisp, pale, tightly packed leaves and a pleasant bitterness — Belgian endive is grown in darkness to blanch it white; curly endive (frisée) is the salad green with frilled, pale yellow-green leaves.

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

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.

7

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.