8-letter Vegetables that contain E

List of 8-letter Vegetables that contain E

1

Beetroot

Beta vulgaris

A deep crimson taproot with an earthy, sweet flavor, rich in nitrates and folate; the same plant gives us chard from its leaves.

2

Celeriac

Apium graveolens var. rapaceum

An ugly knobby celery root with creamy off-white flesh — a hidden European winter staple, eaten roasted, mashed, or grated raw into the French classic *céleri rémoulade*.

3

Chickpea

Cicer arietinum

The world's most widely eaten pulse — a round, beige legume cultivated for 10,000 years; the foundation of hummus, dal, chana masala, falafel, and dozens of dishes across the Middle East, Mediterranean, and South Asia.

4

Cucumber

Cucumis sativus

A crisp, watery fruit (botanically) eaten as a vegetable — sliced fresh, pickled, or blended into cold soups, with cooling associations everywhere it grows.

5

Eggplant

Solanum melongena

A glossy purple nightshade fruit treated culinarily as a vegetable, central to cuisines from the Mediterranean to South and East Asia.

6

Jalapeño

Capsicum annuum var. jalapeño

Mexico's most recognised chilli pepper — a medium-heat, thick-walled green or red chile with a bright, vegetal flavour, grown in Jalapa, Veracruz, and eaten fresh, pickled, smoked (chipotle), or as nacho topping worldwide.

7

Mung Bean

Vigna radiata

A small green legume native to South Asia — dried mung beans cook quickly and are used in dals and porridges; sprouted they become bean sprouts; split yellow they make the silkiest dal; whole in Ayurvedic cooking they are considered the most easily digestible pulse.

8

Ricebean

Vigna umbellata

A small olive-green Indian Himalayan bean — once a major food crop in the Eastern Himalayas, now a "lost crop" being revived for its drought-resilience and unique nutritional profile.

9

Rosemary

Salvia rosmarinus (formerly Rosmarinus officinalis)

A pine-scented woody Mediterranean shrub that's beloved in roast meats, breads, and Mediterranean grilling — extraordinarily long-lived and traditionally associated with remembrance.

10

Samphire

Salicornia europaea (marsh samphire / glasswort); Crithmum maritimum (rock samphire)

A distinctive sea vegetable with an intense salty, maritime flavour — marsh samphire (glasswort) is a bright green succulent harvested from tidal mudflats in summer, blanched briefly and served with butter and fish; rock samphire has a more pungent, aromatic taste and grows on coastal cliffs.

11

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.

12

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.

13

Urad Bean

Vigna mungo

A small black-skinned cream-fleshed lentil (also called black gram) — the foundation of South Indian cuisine, the protein in dosa and idli batters, and the dal in dal makhani.