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.
Looking for 8-letter vegetables? Here are 22 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.
List of 8-letter Vegetables
2
Broccoli
Brassica oleracea var. italica
A green flowering brassica with tightly clustered florets, descended from wild Mediterranean cabbage and prized for its fiber and vitamin C.
3
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*.
4
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.
5
Cilantro
Coriandrum sativum
A polarizing fresh herb that's central to Mexican, Indian, Thai, Vietnamese, and Middle Eastern cuisines — and tastes like soap to people with specific olfactory genetics.
6
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.
7
Dolichos
Lablab purpureus
A purple-podded climbing bean (also called hyacinth bean or lablab) used across South Asian, African, and Caribbean cuisines — both fresh pods and dried beans, with edible flowers and ornamental status as a garden showpiece.
8
Eggplant
Solanum melongena
A glossy purple nightshade fruit treated culinarily as a vegetable, central to cuisines from the Mediterranean to South and East Asia.
9
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.
10
Kohlrabi
Brassica oleracea var. gongylodes
A swollen-stem cabbage relative — a bulb of crisp white-green flesh that tastes like a sweeter, milder broccoli stem, eaten raw or cooked across Northern European, Indian, and Vietnamese cuisines.
11
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.
12
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.
13
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.
14
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.
15
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.
16
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.
17
Scallion
Allium fistulosum and others
Young onions harvested before bulb formation — also called green onions or spring onions, used worldwide as both garnish and primary ingredient, especially in East Asian cooking.
18
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.
19
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.
20
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.
21
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.
22
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.
About 8-letter vegetables
That's our current list of vegetables with exactly 8 letters. Need a different length? Try the browse-by-length pills in the sidebar, or combine with a starting letter — for example, 8-letter vegetables that start with A.