Are you here to find vegetable names with 5 letters? Look no further! We have listed them all here, along with a brief description. Read on to find out what they are!
1. Chard
Chard is a leaf vegetable that belongs to the family Amaranthaceae. Its leaves vary from green to red, while its yellow stalks vary from white to yellow. Fresh chard is commonly used in salads, soups, omelets, and stir-fried. In some cuisines, the leaves may also be used as wraps, similar to tortillas.
2. Chive
This vegetable is a close relative to onions, garlic, leeks, and other members of the family Angiospermae, cultivated mostly for its edible leaves and flowers. The leaves are often used as an herb and spice in savory dishes, while the flowers are used as garnish or toppings in a number of dishes.
3. Choko
Choko is one of the other alternative names of the vegetable more commonly known as chayote of the gourd family. The most commonly consumed part of this vegetable is its fruit, which is quite crispy and watery, although, in some parts of Asia, its seeds and tubers are also consumed.
4. Cress
This edible herb plant is characterized by its pinkish-white flower. Since it is related to mustard, it has a similar pepper-like taste. It is usually added in soups, sandwiches, and salads. The sprouts are edible too together with the shoot and dried seeds.
5. Cubeb
Cubeb is a species of pepper that is most commonly grown in the Indonesian archipelago, alternatively known as tailed pepper. It is grown for its fruits and oil. Once dried, its white seeds are ground to be made into a spice, while the extracted oil is used in cigarette production, among other industrial uses.
6. Enoki
Enoki is one of the most popular mushroom species used in Japanese cuisine where it is otherwise known as enokitake. This crunchy mushroom has a mild and delicate taste. It may be eaten raw in sandwiches and salads, but is also a key ingredient in some soups and pasta.
7. Mooli
Mooli is one of the other names of the vegetable we commonly know as daikon radish. Although an East Asia and South Asia native, it is now available almost everywhere. This white tuber may be pickled, made into a garnish, dipping, and mixed into different dishes.
8. Morel
This honeycomb-looking edible fungus is a highly valued ingredient in gourmet cooking owing to the difficulty of its cultivation, making it a multimillion-dollar industry in Turkey, North America, and China. The unique flavor that morel has makes it popular among high-end chefs, mixing it with meat, soups, and sauces.
9. Onion
Onion is the member of the allium family (along with garlic, leeks, and chives) that is most widely cultivated. It is cultivated for its bulb-shaped crop in the plant base which appears upon maturity. It commonly used as a spice in many dishes, an ingredient mixed with other vegetables, or eaten raw.
10. Savoy
Savoy is a species of Brassica oleracea, a cabbage variety. It is cultivated for its leaves, which are green, tender, and crunchy. Often used in stews and soups, its taste is very comparable to a regular cabbage’s.
11. Swede
This root vegetable is in fact a hybrid between turnip and cabbage. The roots are edible and along with the tops, which are consumed like most leaf vegetables.
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!
