Vegetables with exactly 7 letters that contain A — full profile for each.
You're looking for 7-letter vegetables containing A — here are 15 matches, each linked to a full profile.
A peppery, slightly bitter salad leaf with a distinctive mustardy heat that intensifies as the plant ages — also called rocket in Britain and Australia; a Mediterranean staple increasingly consumed worldwide.
A leafy brassica forming dense round heads, eaten raw, fermented, or cooked across nearly every cuisine in the temperate world.
A wild ancestor of the artichoke — its fleshy leaf stalks are eaten like celery, central to Italian and Spanish winter cuisine, while the artichoke we know is bred from the same species' flower buds.
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 common dandelion-lookalike weed often called "false dandelion" — its leaves are edible like dandelion (with a milder flavor) and its roots have been roasted as a coffee substitute in foraging traditions.
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.
A pungent Mediterranean herb essential to Italian, Greek, and Mexican cooking — closely related to marjoram but more assertive, with the dried form actually more intense than fresh.
A pale, sweet, carrot-relative root with a complex herbal flavor — improves dramatically after frost, central to British and Eastern European winter cooking, and unfairly overshadowed by carrots.
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.
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.
A British coastal native cultivated as a luxury spring vegetable — the young shoots are blanched by covering the crowns in early spring to exclude light, producing ivory-white, tender spears with a mild, nutty, slightly bitter flavour reminiscent of asparagus; once highly prized at Victorian tables, it fell out of fashion but has been revived by chefs and kitchen gardeners seeking heritage vegetables.
A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.
A cross between the garden pea and mangetout — the entire crisp, sweet pod is eaten whole, including the small, developed peas inside; one of the sweetest raw vegetables and a favourite for snacking and stir-frying.
A leafy green native to ancient Persia, eaten raw or cooked, especially rich in iron, folate, and vitamin K.
A Chinese leaf-and-stem vegetable (also called yu choy, choy sum) with bright green leaves and pale stems, beloved in Cantonese cooking — quick stir-fried or blanched, with a distinctive sweet-mustard flavor.
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