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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.
This page lists vegetables that end with E. 13 vegetables are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
List of Vegetables That End With E
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Cabbage
Brassica oleracea var. capitata
A leafy brassica forming dense round heads, eaten raw, fermented, or cooked across nearly every cuisine in the temperate world.
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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.
4
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.
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Endive
Cichorium endivia (curly endive / escarole); Cichorium intybus var. foliosum (Belgian endive)
A chicory-family vegetable with crisp, pale, tightly packed leaves and a pleasant bitterness — Belgian endive is grown in darkness to blanch it white; curly endive (frisée) is the salad green with frilled, pale yellow-green leaves.
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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.
7
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.
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Kale
Brassica oleracea var. sabellica
A hardy leafy brassica with crinkly or flat dark green leaves, packed with vitamin K and tolerant of cold weather long after other greens have given up.
9
Lettuce
Lactuca sativa
A crisp leafy green grown in dozens of varieties from delicate butterhead to crunchy iceberg, the foundation of cold salads everywhere.
10
Mâche
Valerianella locusta
The tenderest of salad leaves — small, velvety rosettes with a mild, nutty, slightly sweet flavour; a classic French winter salad green harvested when almost everything else in the garden has died back; sold as lamb's lettuce in Britain and corn salad in North America.
11
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.
12
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.
13
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.
Looking for more vegetables?
Try vegetables that start with E, or contain E anywhere. Or browse the full vegetables index.