3-syllable Vegetables that contain D

List of 3-syllable Vegetables that contain D

1

Collard Greens

Brassica oleracea var. viridis

Large, flat, dark green brassica leaves with a mild-bitter flavour — slow-braised for hours in the American South with smoked pork until silky; also eaten across Africa, Brazil, and Portugal.

2

Dabberlocks

Alaria esculenta

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.

3

Dandelion

Taraxacum officinale

A common lawn weed worldwide that's also a respected leaf vegetable — bitter spring greens used from Italian cucina povera to Korean kimchi to American foragers' first wild green of the year.

4

Daylily

Hemerocallis fulva

A common ornamental garden flower whose unopened buds and just-opened flowers are a Chinese vegetable — used dried in stir-fries, fresh in salads, and as a thickener in hot-and-sour soup.

5

Dolichos

Lablab purpureus

A purple-podded climbing bean (also called hyacinth bean or lablab) used across South Asian, African, and Caribbean cuisines — both fresh pods and dried beans, with edible flowers and ornamental status as a garden showpiece.

6

Urad Bean

Vigna mungo

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.

7

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.

8

Yardlong Bean

Vigna unguiculata subsp. sesquipedalis

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.