Vegetables that contain S

List of Vegetables That Contain S

1

Asparagus

Asparagus officinalis

A spring shoot of a perennial lily relative, prized for its grassy flavor and tender tips, eaten green, white, or purple.

2

Bamboo Shoot

Various (Phyllostachys edulis — Mao bamboo; Bambusa spp.; Dendrocalamus spp.)

The edible young growth of bamboo plants — harvested as they emerge from the soil before the shoots harden into woody cane; a staple of East and Southeast Asian cooking, eaten fresh, tinned, or fermented.

3

Basil

Ocimum basilicum

A fragrant Mediterranean herb central to Italian, Thai, and Vietnamese cuisines — with dozens of varieties from sweet Genovese to lemon to holy Thai basil, each with distinct flavor profiles.

4

Broad Beans

Vicia faba

Ancient beans from the Mediterranean and Middle East — large, flat, pale green beans in thick pods; eaten fresh in spring as a delicacy; dried as dried fava beans, the basis of ful medames, bissara, and dozens of traditional dishes.

5

Brussels Sprouts

Brassica oleracea var. gemmifera

Tiny cabbage-like buds growing along a tall stalk — the most-divisive vegetable of the 20th century, transformed in the 21st through high-heat roasting and dramatic genetic improvement.

6

Butternut Squash

Cucurbita moschata

A winter squash with smooth tan skin and dense, sweet orange flesh — one of the most versatile and widely eaten squash varieties; roasts to a caramelised sweetness and blends to a silky soup.

7

Cactus

Opuntia ficus-indica

Edible cactus pads (nopales) and stems from prickly pear and related species — a staple of Mexican cooking, eaten grilled, scrambled with eggs, or in salads.

8

Camas

Camassia quamash

A North American native bulb that was a major staple food for Plateau and Pacific Northwest indigenous peoples — slow-roasted in earth ovens to convert its complex carbohydrates into intensely sweet caramelized food.

9

Cassava

Manihot esculenta

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.

10

Catsear

Hypochaeris radicata

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.

11

Chayote Squash

Sechium edule

A pale green Mexican squash with a single seed and crisp watery flesh — a staple across Latin America, the Caribbean, and Asian diasporas, eaten in soups, stir-fries, and salads.

12

Chives

Allium schoenoprasum

Slim hollow grass-like onion relatives — the mildest member of the *Allium* family, used as fresh herb garnish for soups, eggs, baked potatoes, and countless other dishes.

13

Collard Greens

Brassica oleracea var. viridis

Large, flat, dark green brassica leaves with a mild-bitter flavour — slow-braised for hours in the American South with smoked pork until silky; also eaten across Africa, Brazil, and Portugal.

14

Dabberlocks

Alaria esculenta

A long brown-olive Atlantic seaweed (also called winged kelp or badderlocks) — a traditional Scottish and Icelandic food eaten as a salad green, soup ingredient, or chewy snack.

15

Delicata Squash

Cucurbita pepo

A small, oblong, cream-and-green-striped winter squash with thin edible skin and rich sweet flesh — a 1990s revival of a forgotten 1894 American heirloom that's become a fall farmers'-market favorite.

16

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.

17

Drumstick

Moringa oleifera

The long pod of the moringa tree (also called moringa pods) — eaten across South Asian and African cuisines as a vegetable, while the leaves of the same tree are a renowned superfood.

18

Dulse

Palmaria palmata

A purple-red Atlantic seaweed eaten as a salty mineral-rich snack and umami ingredient — Maritime Canadian and Irish-Scottish coastal traditions, with a recently-discovered "tastes like bacon when fried" property.

19

Horseradish

Armoracia rusticana

A sharp, eye-watering root in the brassica family — the active ingredient in prepared horseradish and wasabi-style condiments, with chemistry similar to mustard.

20

Japanese Eggplant

Solanum melongena (Japanese cultivars)

A long, slim, deep-purple eggplant with thinner skin and creamier flesh than the globe eggplant — the standard in East Asian cooking, ideal for quick stir-fries and miso preparations.

21

Jerusalem Artichoke

Helianthus tuberosus

A knobby, nutty tuber unrelated to artichokes and not from Jerusalem — a North American sunflower relative producing crisp, sweet roots eaten roasted, raw, or in soup.

22

Lemongrass

Cymbopogon citratus

A tropical grass with an intensely citrus-lemony fragrance from its stalks — essential in Thai, Vietnamese, Indonesian, and Malaysian cooking; the bottom white section is finely sliced or pounded into pastes, while the whole stalk is used to infuse soups and curries.

23

Lotus Root

Nelumbo nucifera

The starchy underwater rhizome of the sacred lotus plant — when sliced, each round reveals a beautiful symmetrical pattern of hollow tunnels that allows the plant to transport oxygen to its submerged roots; crispy when stir-fried, chewy when simmered, and prized across East and Southeast Asian cuisines.

24

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.

25

Nettles

Urtica dioica

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.

26

Parsnip

Pastinaca sativa

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.

27

Radish

Raphanus sativus

A small, crisp, peppery root vegetable in the brassica family, eaten raw with salt and butter, sliced into salads, or roasted to mellow its bite.

28

Romanesco

Brassica oleracea (Botrytis Group)

The mathematically perfect vegetable — romanesco broccoli (or Roman cauliflower) forms a head of tightly packed, spiralling chartreuse-green florets that arrange themselves in a precise Fibonacci spiral; each smaller cone is a perfect miniature of the whole, making the vegetable a textbook example of a natural fractal; milder and nuttier in flavour than broccoli or cauliflower, it has become a favourite of chefs for its visual impact.

29

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.

30

Salsify

Tragopogon porrifolius (white salsify); Scorzonera hispanica (black salsify)

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.

31

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.

32

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.

33

Sea Kale

Crambe maritima

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.

34

Shallot

Allium cepa var. aggregatum

A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.

35

Snap Pea

Pisum sativum var. macrocarpon

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.

36

Sorrel

Rumex acetosa (common sorrel); Rumex scutatus (French sorrel)

A sharp, lemony herb-leaf vegetable with one of the most intensely sour tastes in the vegetable garden — its oxalic acid content gives it a flavour like lemon juice with green leafy notes; used in French sorrel soup, as a sauce with fish, wilted with cream, or raw in salads where it cuts through richness.

37

Spinach

Spinacia oleracea

A leafy green native to ancient Persia, eaten raw or cooked, especially rich in iron, folate, and vitamin K.

38

Sprouting Broccoli

Brassica oleracea (Italica Group)

The traditional British winter brassica — purple or white sprouting broccoli produces a mass of small, tender florets on long stems throughout late winter and early spring, bridging the hungry gap between root vegetables and summer crops; unlike head broccoli, it is harvested by picking individual spears, which encourages further production; the purple variety is sweeter and more tender than supermarket broccoli.

39

Sweet Corn

Zea mays var. saccharata

A grain crop bred for high-sugar kernels eaten as a vegetable — derived from teosinte over 9,000 years ago in Mexico, now the staple summer barbecue side dish across the Americas.

40

Sweet Potato

Ipomoea batatas

A starchy, sweet-fleshed tuber unrelated to the common potato, native to Central America and a global staple food crop, especially in tropical and subtropical agriculture.

41

Tatsoi

Brassica rapa var. rosularis

A small Asian green with dark spoon-shaped leaves arranged in a flat rosette — a cousin of bok choy, eaten in salads, stir-fries, and increasingly in Western salad mixes for its distinctive shape and mild mustard flavor.

42

Wasabi

Eutrema japonicum (syn. Wasabia japonica)

Japan's fiery green condiment — not a chilli heat but a sharp, volatile, nasal-clearing pungency from isothiocyanates that hits instantly and dissipates quickly; true wasabi is the grated rhizome of a semi-aquatic Japanese plant; the green paste served in most Western sushi restaurants is imitation wasabi made from horseradish, mustard, and food colouring.

43

Water Chestnut

Eleocharis dulcis

An aquatic vegetable grown in muddy ponds — a small, round corm with crisp, white flesh that retains its crunch even after cooking; a key ingredient in Chinese stir-fries, dumpling fillings, and Southeast Asian desserts.

44

Watercress

Nasturtium officinale

A peppery aquatic green growing wild in cold streams across Eurasia and the Americas, eaten in sandwiches, salads, and soups, and ranked the most nutrient-dense vegetable on Earth.