1
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.
This page lists vegetables that end with I. 8 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 I
2
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.
3
Rapini
Brassica rapa subsp. rapa
A bitter Italian leafy green with small broccoli-like florets (also called broccoli rabe) — a defining ingredient of southern Italian cuisine, Italian-American sausage sandwiches, and Mediterranean winter cooking.
4
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.
5
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.
6
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.
7
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.
8
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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Try vegetables that start with I, or contain I anywhere. Or browse the full vegetables index.