3-syllable Vegetables that contain L

List of 3-syllable Vegetables that contain L

1

Bell Pepper

Capsicum annuum

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.

2

Broccoli

Brassica oleracea var. italica

A green flowering brassica with tightly clustered florets, descended from wild Mediterranean cabbage and prized for its fiber and vitamin C.

3

Brussels Sprouts

Brassica oleracea var. gemmifera

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.

4

Celery

Apium graveolens

A pale-green, fibrous, intensely aromatic stalk used as both vegetable and aromatic base — a key member of French *mirepoix* and the *holy trinity* of Cajun cooking.

5

Cilantro

Coriandrum sativum

A polarizing fresh herb that's central to Mexican, Indian, Thai, Vietnamese, and Middle Eastern cuisines — and tastes like soap to people with specific olfactory genetics.

6

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.

7

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.

8

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.

9

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.

10

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.

11

Kohlrabi

Brassica oleracea var. gongylodes

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.

12

Lemongrass

Cymbopogon citratus

A tropical grass with an intensely citrus-lemony fragrance from its stalks — essential in Thai, Vietnamese, Indonesian, and Malaysian cooking; the bottom white section is finely sliced or pounded into pastes, while the whole stalk is used to infuse soups and curries.

13

Lotus Root

Nelumbo nucifera

The starchy underwater rhizome of the sacred lotus plant — when sliced, each round reveals a beautiful symmetrical pattern of hollow tunnels that allows the plant to transport oxygen to its submerged roots; crispy when stir-fried, chewy when simmered, and prized across East and Southeast Asian cuisines.

14

Perilla

Perilla frutescens

An aromatic herb-leaf with a complex, distinctive flavour somewhere between basil, mint, and anise — red and green varieties are central to Japanese, Korean, and Southeast Asian cuisines; the green variety (*shiso*) wraps sashimi and flavours rice; the red variety colours pickled plums and sesame oil in Japanese cooking.

15

Salsify

Tragopogon porrifolius (white salsify); Scorzonera hispanica (black salsify)

The "oyster plant" — a long, white-rooted or black-skinned root vegetable that tastes faintly of oysters when cooked; popular in Victorian Britain and 19th-century European cooking, it declined into obscurity in the 20th century but is now experiencing a revival among chefs interested in forgotten vegetables.

16

Scallion

Allium fistulosum and others

Young onions harvested before bulb formation — also called green onions or spring onions, used worldwide as both garnish and primary ingredient, especially in East Asian cooking.

17

Ulluco

Ullucus tuberosus

A small, brightly colored Andean tuber — pink, yellow, red, or speckled — eaten across Peru, Bolivia, and Ecuador for its waxy, slightly mucilaginous flesh and earthy sweetness.

18

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.

19

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.