Vegetables that contain T

List of Vegetables That Contain T

1

Artichoke

Cynara cardunculus var. scolymus

The unopened flower bud of a giant Mediterranean thistle, eaten by stripping leaves dipped in butter or vinaigrette and arriving at the prized tender heart.

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

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.

4

Bitter Melon

Momordica charantia

A tropical vine vegetable with intensely bitter flesh — the most bitter of all commonly eaten vegetables; used across Asia and the Caribbean for its medicinal properties and its role as a flavour counterpoint to rich, fatty 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

Carrot

Daucus carota subsp. sativus

A crunchy orange root vegetable rich in beta-carotene, descended from wild purple ancestors and now grown on every continent except Antarctica.

9

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.

10

Celtuce

Lactuca sativa var. asparagina

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.

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

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.

13

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.

14

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.

15

Eggplant

Solanum melongena

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

16

Iceberg Lettuce

Lactuca sativa var. capitata

A tightly headed crisphead lettuce with cool, watery, mild leaves — the wedge-salad workhorse, the burger-topping standard, and the most-shipped lettuce in the U.S.

17

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.

18

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.

19

Lentil

Lens culinaris

One of humanity's oldest cultivated plants — small lens-shaped legume seeds that cook quickly without soaking, providing exceptional plant protein; the foundation of Indian dal, French lentilles du Puy, and Middle Eastern mujaddara.

20

Lettuce

Lactuca sativa

A crisp leafy green grown in dozens of varieties from delicate butterhead to crunchy iceberg, the foundation of cold salads everywhere.

21

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.

22

Mint

Mentha (genus, multiple species)

A vigorously spreading herb family that flavors everything from Moroccan tea to British roast lamb to Vietnamese spring rolls — with hundreds of varieties of distinctive cooling intensity.

23

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.

24

Potato

Solanum tuberosum

A starchy underground tuber from the Andes that became one of the most important food crops on Earth — the world's fourth-largest staple after rice, wheat, and maize.

25

Red Leaf Lettuce

Lactuca sativa var. crispa

A loose-leaf lettuce variety with deep red-purple leaf tips — used widely in mixed salads, sandwich layers, and decorative plates for its visual contrast against green lettuces.

26

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.

27

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.

28

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.

29

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.

30

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.

31

Taro

Colocasia esculenta

A starchy tropical corm eaten across Pacific, Asian, and African cuisines — fundamental to Hawaiian poi, West African fufu, Japanese satoimo, and Filipino ginataang halo-halo.

32

Tarwi

Lupinus mutabilis

An Andean lupin bean with extraordinarily high protein content (over 40%) — a traditional Peruvian and Bolivian staple that requires extensive water-soaking to remove bitter alkaloids before eating.

33

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.

34

Tepary Bean

Phaseolus acutifolius

A small ancient bean cultivated by indigenous peoples of the Sonoran Desert for over 5,000 years — extreme drought-tolerance, distinctive flavor, and a major comeback in Native American food sovereignty movements.

35

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.

36

Tomatillo

Physalis philadelphica

A small green papery-husked Mexican fruit-vegetable that's the foundation of salsa verde, mole verde, and the green chile cuisine of central Mexico — tart, citrus-like, distinctly different from a tomato despite the name.

37

Tomato

Solanum lycopersicum

A sweet-tart nightshade berry, botanically a fruit, treated culinarily as a vegetable, and the foundation of cuisines from Italy to Mexico.

38

Tree Onion

Allium × proliferum

A perennial onion variety (also called walking onion or topset onion) that produces small bulbs at the top of its flower stalks — drooping under their own weight to plant new bulbs nearby, "walking" across the garden.

39

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.

40

Turnip

Brassica rapa subsp. rapa

A peppery, white-and-purple root vegetable common in Northern European cooking — predating potatoes as a staple, with leaves (turnip greens) eaten as a separate vegetable across the American South.

41

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.

42

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.

43

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.

44

Yukon Gold Potato

Solanum tuberosum 'Yukon Gold'

A golden-fleshed Canadian hybrid potato variety renowned for its buttery flavor and creamy texture that needs little enrichment — a cook's favorite for mashing, roasting, and potato salads.