3-syllable Vegetables that contain T

List of 3-syllable Vegetables that contain T

1

Artichoke

Cynara cardunculus var. scolymus

The unopened flower bud of a giant Mediterranean thistle, eaten by stripping leaves dipped in butter or vinaigrette and arriving at the prized tender heart.

2

Bamboo Shoot

Various (Phyllostachys edulis — Mao bamboo; Bambusa spp.; Dendrocalamus spp.)

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.

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

Chayote Squash

Sechium edule

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.

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

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.

7

Potato

Solanum tuberosum

A starchy underground tuber from the Andes that became one of the most important food crops on Earth — the world's fourth-largest staple after rice, wheat, and maize.

8

Tigernut

Cyperus esculentus

A wrinkled brown tuber (not actually a nut) eaten as a snack across Africa and the Mediterranean — and the foundation of Spain's beloved horchata de chufa, dating back to Moorish-era Valencia.

9

Tomato

Solanum lycopersicum

A sweet-tart nightshade berry, botanically a fruit, treated culinarily as a vegetable, and the foundation of cuisines from Italy to Mexico.

10

Tree Onion

Allium × proliferum

A perennial onion variety (also called walking onion or topset onion) that produces small bulbs at the top of its flower stalks — drooping under their own weight to plant new bulbs nearby, "walking" across the garden.

11

Turmeric

Curcuma longa

A bright orange-yellow rhizome from a tropical Asian plant — fundamental to South Asian and Southeast Asian cuisine, the source of curry's golden color, and the focus of an enormous global "anti-inflammatory" supplement industry.

12

Watercress

Nasturtium officinale

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.

13

Yuca Root

Manihot esculenta

The starchy tuberous root of the cassava plant — a global staple crop feeding over 800 million people under different names worldwide, from Latin America's yuca frita to Nigeria's fufu to Brazil's pão de queijo.