1
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.
You're looking for 8-letter vegetables containing U — here are 9 matches, each linked to a full profile.
List of 8-letter Vegetables that contain U
2
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.
3
Mushroom
Agaricus bisporus (button, cremini, portobello)
The edible fruiting body of fungi (not technically a vegetable, but treated as one), with hundreds of cultivated and wild species ranging from mild button to umami-rich porcini.
4
Rutabaga
Brassica napus subsp. rapifera
A large yellow-fleshed Scandinavian root vegetable — a hybrid of cabbage and turnip, known as "swede" in Britain and central to Scandinavian, British, and Nordic-influenced cooking.
5
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.
6
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.
7
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.
8
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.
9
Zucchini
Cucurbita pepo
A summer squash with thin green skin and tender white flesh, harvested young; mild-flavored and absorbent of whatever it's cooked with.
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