If you are looking for vegetables with 11 letters, you have found the right article. We have compiled a complete list and included a brief description. Read on to learn more!
1. Cauliflower
Cauliflower belongs to the same family as other known vegetables like kale, broccoli, and cabbage. Though the most known variety is white, other colors exist like orange, green, and purple. The edible flower heads are grilled, roasted, boiled, or stir-fried. Although the leaves are commonly disregarded, they are edible too.
2. Chanterelle
Chanterelle refers to numerous species of wild edible mushrooms that are yellow, white, or orange in color. Some species have a mild pepper taste, most have a fruity scent, while some others are spicy. The yellow variety being the most flavorful is used by chefs in gourmet cooking. It is usually sauteed or buttered.
3. Dwarf Fennel
This perennial herb plant which belongs to the carrot family is mainly cultivated for its edible seeds, shoots, and leaves. The whole plant is aromatic and used as a food flavoring, while the bulb-shaped base and shoots are eaten as vegetables. Due to its taste and aroma, it is also used in other food products such as candies, medicines, and food production.
4. Green Pepper
Green pepper refers to the green/unripe fruit of the species capsicum annum, commonly known as bell pepper or simply, pepper. They are considered cheap among other colored peppers, due to being harvested earlier, though this does not mean the nutrition content is low. They contain iron and are rich in vitamin C.
5. Haricot Bean
This white bean native to America is smaller compared to other types of beans. It has an oval-shaped, slightly flattened surface. Haricot beans are used in numerous dishes like baked beans, soups, and pies.
6. Horseradish
Horseradish belongs to the mustard family, cultivated for its strong pungent flavor commonly used as a spice and condiment. It is native to Southeastern Europe and Western Asia. In the UK and Poland, grated horseradish with vinegar is popular, usually paired with roast beef, sandwiches, and other dishes.
7. Scarlet Bean
Also called butter bean, this plant in the legume family is cultivated both as food and ornamental plant. The knife-shaped pods are usually harvested and consumed while still young. It is used in many cuisines, usually as a side dish. Greece and Northern Africa are the main producers of the pods in the European market.
8. Spring Onion
The difference between spring onion, scallion, and green onion really just has to do with at what age they are harvested. Spring onions tend to have round bulbs, and long, green, tube-like leaves used as a spice, garnish, and topping in various dishes. Compared to the regular onion, spring onions are milder and less pungent in taste.
9. Sweet fennel
This flowering plant belonging to the carrot family is cultivated mainly for its flavor and aroma, used as an herb. The swollen bulb-shaped stem is used in many cuisines, can be sautéed, braised, and stewed, grilled, or eaten raw. The young leaves are used as garnish in salads, sauces, and soups. The small flowers of wild fennel, being the most powerful form are also the most expensive part of the plant.
10. Sweet Potato
Botanically, this sweet, tuberous root vegetable belongs to the morning glory family. Mainly cultivated for its roots, its leaves may also be eaten, prepared like other leafy vegetables by steaming, stir-frying, or boiling. The starchy roots, meanwhile, may be boiled and mashed like the regular potato, fried, baked and stuffed, or mixed in other dishes.
Hey, I’m Joey. I’ve been cooking since I was a little kid and love everything about it. You can find my writing about food, kitchen appliances (such as blenders) and much more. Thanks for stopping by!
