Vegetables pronounced in 3 syllables that contain B — full profile for each.
You're looking for 3-syllable vegetables containing B — here are 12 matches, each linked to a full profile.
The edible young growth of bamboo plants — harvested as they emerge from the soil before the shoots harden into woody cane; a staple of East and Southeast Asian cooking, eaten fresh, tinned, or fermented.
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.
A green flowering brassica with tightly clustered florets, descended from wild Mediterranean cabbage and prized for its fiber and vitamin C.
Tiny cabbage-like buds growing along a tall stalk — the most-divisive vegetable of the 20th century, transformed in the 21st through high-heat roasting and dramatic genetic improvement.
A crisp, watery fruit (botanically) eaten as a vegetable — sliced fresh, pickled, or blended into cold soups, with cooling associations everywhere it grows.
A long brown-olive Atlantic seaweed (also called winged kelp or badderlocks) — a traditional Scottish and Icelandic food eaten as a salad green, soup ingredient, or chewy snack.
A swollen-stem cabbage relative — a bulb of crisp white-green flesh that tastes like a sweeter, milder broccoli stem, eaten raw or cooked across Northern European, Indian, and Vietnamese cuisines.
A small olive-green Indian Himalayan bean — once a major food crop in the Eastern Himalayas, now a "lost crop" being revived for its drought-resilience and unique nutritional profile.
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.
A small black-skinned cream-fleshed lentil (also called black gram) — the foundation of South Indian cuisine, the protein in dosa and idli batters, and the dal in dal makhani.
Japan's fiery green condiment — not a chilli heat but a sharp, volatile, nasal-clearing pungency from isothiocyanates that hits instantly and dissipates quickly; true wasabi is the grated rhizome of a semi-aquatic Japanese plant; the green paste served in most Western sushi restaurants is imitation wasabi made from horseradish, mustard, and food colouring.
A heat-tolerant pod bean reaching 30-50 cm long — beloved across Chinese, Thai, Filipino, and Indian cuisines, eaten quick-cooked rather than long-stewed for its distinctive crunch.
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