Vegetables pronounced in 3 syllables that contain S — full profile for each.
You're looking for 3-syllable vegetables containing S — here are 13 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.
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 starchy tropical tuber feeding hundreds of millions across Africa, South America, and Asia — calorie-dense and drought-tolerant, but requires careful processing to remove natural cyanide.
A pale green Mexican squash with a single seed and crisp watery flesh — a staple across Latin America, the Caribbean, and Asian diasporas, eaten in soups, stir-fries, and salads.
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.
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 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.
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.
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.
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.
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.
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 peppery aquatic green growing wild in cold streams across Eurasia and the Americas, eaten in sandwiches, salads, and soups, and ranked the most nutrient-dense vegetable on Earth.
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