6-letter Vegetables that contain R

List of 6-letter Vegetables that contain R

1

Carrot

Daucus carota subsp. sativus

A crunchy orange root vegetable rich in beta-carotene, descended from wild purple ancestors and now grown on every continent except Antarctica.

2

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.

3

Garlic

Allium sativum

A pungent bulbous member of the allium family, used worldwide for its sharp aromatic warmth, and one of humanity's oldest cultivated medicinal foods.

4

Ginger

Zingiber officinale

A pungent, peppery rhizome from a tropical Asian plant — used fresh, dried, candied, or pickled in nearly every cuisine, with strong digestive and anti-nausea uses in folk and modern medicine.

5

Radish

Raphanus sativus

A small, crisp, peppery root vegetable in the brassica family, eaten raw with salt and butter, sliced into salads, or roasted to mellow its bite.

6

Rapini

Brassica rapa subsp. rapa

A bitter Italian leafy green with small broccoli-like florets (also called broccoli rabe) — a defining ingredient of southern Italian cuisine, Italian-American sausage sandwiches, and Mediterranean winter cooking.

7

Sorrel

Rumex acetosa (common sorrel); Rumex scutatus (French sorrel)

A sharp, lemony herb-leaf vegetable with one of the most intensely sour tastes in the vegetable garden — its oxalic acid content gives it a flavour like lemon juice with green leafy notes; used in French sorrel soup, as a sauce with fish, wilted with cream, or raw in salads where it cuts through richness.

8

Turnip

Brassica rapa subsp. rapa

A peppery, white-and-purple root vegetable common in Northern European cooking — predating potatoes as a staple, with leaves (turnip greens) eaten as a separate vegetable across the American South.

9

Yarrow

Achillea millefolium

A wild and cultivated medicinal herb — sometimes used as a salad green and bitter herb, more famously known for its 5,000-year history as a wound-healing plant and traditional flavoring agent in pre-hops beer.