11 vegetables ending with the letter T — each with origin, classification, and notes.
This page lists vegetables that end with T. 11 vegetables are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
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.
A deep crimson taproot with an earthy, sweet flavor, rich in nitrates and folate; the same plant gives us chard from its leaves.
A crunchy orange root vegetable rich in beta-carotene, descended from wild purple ancestors and now grown on every continent except Antarctica.
A glossy purple nightshade fruit treated culinarily as a vegetable, central to cuisines from the Mediterranean to South and East Asia.
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.
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.
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.
A small, mild, refined onion relative — the preferred onion of French cuisine, with a softer flavor and more delicate texture than common bulb onions.
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.
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.
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.
Try vegetables that start with T, or contain T anywhere. Or browse the full vegetables index.