Every vegetable on this page is exactly 7 letters long — full profile for each.
Looking for 7-letter vegetables? Here are 20 vegetables that fit — each linked to a full profile.
Letters are counted across the whole name with spaces, hyphens, apostrophes, and diacritics excluded. "Apple Pie" is 8 letters; "Boeuf Bourguignon" is 16.
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 Chinese cabbage with crisp white stems and dark green leaves — quick-cooking, mild, and a workhorse of stir-fries, dumpling fillings, and Chinese soups.
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 Chinese variety of lettuce grown for its thick fleshy stem rather than its leaves — sliced into matchsticks or chunks for stir-fries, with a crispy mild flavor between celery and lettuce.
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 crisp leafy green grown in dozens of varieties from delicate butterhead to crunchy iceberg, the foundation of cold salads everywhere.
The sting that becomes a virtue in the pot — stinging nettles are one of Britain's most nutritious wild vegetables, with young spring tips packed with iron, vitamin C, and protein; blanching removes the sting completely and leaves a deep green, earthy leaf used in soups, risotto, pasta, tea, and beer.
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.
A large orange winter squash native to the Americas, with sweet starchy flesh used in soups, pies, and seasonal lattes — and its seeds eaten as a snack.
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.
That's our current list of vegetables with exactly 7 letters. Need a different length? Try the browse-by-length pills in the sidebar, or combine with a starting letter — for example, 7-letter vegetables that start with A.