Are you looking for vegetable names with 6 letters? Look no further. We have listed them all in this article, along with a brief description of each. Read further to learn more.
1. Carrot
Carrot is one of the most popular and widely consumed vegetables in the world. Although it is recognizable for its orange color, there are wild carrot varieties that are black, white, purple, or yellow. The edible roots have very flexible culinary uses.
2. Celery
Celery is popular both for its culinary and medicinal purposes. As a vegetable, it is grown for its green leaves and long stalks. In some places, its bulb-shaped root is also used in cooking. Celery is often served as a side dish, a garnish, or as a topping.
3. Chocho
Chocho is one of the many alternative names referring to the fruit vegetable chayote. This plant belonging to the family Cucurbitaceae is one of the vegetables introduced to the rest of the world during the Columbian exchange. The crunchy fruit of this vegetable is sometimes stir-fried, sauteed, or steamed. It is rich in Vitamin C.
4. Daikon
Daikon, otherwise known as radish is a vegetable, grown and known for its long, white, slender roots. It is popularly used in salads or made into pickles. It is also used in soups, stews, and other savory dishes. The green leaves are also used as garnish or toppings for some dishes.
5. Endive
Endive is a leafy vegetable that belongs to the genus chichorium, along with other leafy vegetables characterized by a bitter taste. There are two main varieties, the curly ones with green narrow leaves called chicory in the US, while the other variety has broad, pale leaves that are not as bitter.
6. Fennel
Though not a root vegetable, fennel belongs to the carrot family. This flower-bearing plant has yellow flowers with a feather-like texture, and right below its stalks is a bulb. Fennel is usually used as a herb.
7. Garlic
Garlic is one of the most used spices universally. This central Asian native is a close relative of onions and leeks, its bulb-shaped base is the most used part of the plant, typically as a seasoning, although the leaves and flowers are also consumed in other cuisines, which are described to be less pungent and spicy.
8. Lentil
Lentils have been getting more and more popular over the years as a meatless protein source. Canada and India, where it is a staple, account for more than half of the world’s production of lentils. In Europe and America, it is usually cooked in soups, stews, and salads.
9. Marrow
This oval-shaped member of the squash family has a hard outer shell and a neutral flavor. The fruit is usually harvested as soon as it is already fully mature. Just like other members of the squash family, it may be cooked into soups and stews and can be preserved for weeks or months before cooking.
10. Oyster
Oyster is a type of edible mushroom with a cap that is shaped like an oyster, hence the name. The cap is light brown to gray in color and smooth to touch, while its flesh is white and firm. This is widely used in Japanese, Korean, and Chinese cuisines, and is often served in soups, stir-fried, or made into sauces.
11. Pepper
Pepper, scientifically known as capsicum, is a South American native that has become quite ubiquitous in many cuisines around the world. It varies in shape, size, and taste, others hotter than the rest, depending on the cultivar. While others are consumed as is, there are other cultivars that are made into spices, such as paprika, chili, and cayenne.
12. Potato
Potato is a root vegetable that has come to be one of the most important staple foods of the world. Originally from the Americas, potatoes are known to have over 4000 varieties, each with its own culinary use. The world’s biggest producer of potatoes is China, followed by India and Russia.
13. Radish
This vegetable which belongs to the family Brassicaceae is known and grown for its edible roots. It has been grown in Asia even before the Roman empire. It is usually eaten raw in salads, but may also be cooked in dishes like soups and stews. It is crunchy and has a pungent, slightly bitter and spicy taste.
14. Tomato
Although botanically a fruit, culinarily, it is consumed more as a vegetable. This South American native has multiple uses; it may be consumed cooked or raw, mixed into salads, cooked into dishes, or made into drinks.
15. Turnip
This root vegetable, just like radishes, is also grown for its fleshy white tuber. It is eaten in salads, pickles, or as a side dish. The edible leaves may be consumed in the same way as mustard leaves, as a garnish, or as a side dish. The pungent flavor fades through cooking.
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!
