Are you here looking for vegetable names with 8 letters? In this article, you will find a complete list, along with a brief description of each. So let’s get started!
1. Beetroot
Beetroot is the edible root of the beet plant. The color varies from red to purple, and is usually served either boiled or roasted, and in some cases, eaten raw, mixed with other vegetables in a salad. Besides its culinary use and because of its natural color, beetroot is also used in the production of food coloring.
2. Broccoli
This popular vegetable that belongs to the cabbage family has dark green flowering buds, and light green leaves and stalks. Broccoli may be prepared and consumed in a variety of ways, usually, as a salad, side dish, steamed, or stir-fried. Broccoli is well-liked both for its taste as well as its nutritional content.
3. Celeriac
This variety of celery is cultivated for its edible stem and shoots. It is sometimes considered a root vegetable, although it has a bulbous stem with tiny multiple roots connected to it. This vegetable is believed to have originated from the Mediterranean.
4. Chickpea
This annual legume which is also commonly called garbanzo is believed to have been cultivated first in the Middle East, where the protein-rich seeds are often used as a key ingredient for popular traditional dishes like hummus and falafel. Outside the Middle East, it is also widely used in Meditteranean and Indian cooking.
5. Cucumber
Cucumbers are one of the most widely cultivated and consumed vegetables in the world. Primarily, there are three types: pickling, slicing, and seedless. Although originally from South Asia, China today is responsible for more than 77% of the world’s production. This flexible vegetable is often eaten raw as a salad but also goes well in many other dishes.
6. Eggplant
Also called aubergine in British English, eggplants are considered very flexible vegetables owing to how it lends itself very easily to flavors, because of its spongy and absorbent flesh. Most eggplant cultivars are purple, although the shade and darkness may vary. As a berry botanically, it is related to other vegetables such as tomato and chili pepper.
7. Kohlrabi
Kohlrabi, otherwise known as German turnip, is a cultivar of the wild cabbage, and as such, it is related to other vegetables such as kale, collard greens, and Savoy cabbage. The bulb-shaped stem is consumed raw as a salad with a texture often compared to a broccoli stem, although sweeter in comparison.
8. Mung bean
This member of the legume family is widely popular in South and Southeast Asia, where it made into different dishes, both sweet and savory. Besides its mature beans, its sprouts are also widely consumed and made into dishes or garnish. Both are a rich source of protein.
9. Mushroom
Several species of macrofungi are edible and are consumed not only for their nutritional content but also for their culinary value. They’re a great source of umami flavor, especially dried shiitake. Many mushroom species are commercially cultivated, with China followed by the US as the top producers.
10. Pimiento
Pimiento (alternative spelling: pimento) is in fact a variety of chili pepper, otherwise called cherry pepper, owing to its shape. They are green when young, and turn red as they mature. In comparison to bell peppers, pimientos have a sweeter and more succulent flesh. It may be eaten as is although it is great with other ingredients in other dishes.
11. Rutabaga
This root vegetable is a hybrid between cabbage and turnip, although in some parts of the English-speaking world, it is just called turnip. In Europe, rutabaga roots are often boiled and mashed with potato and served with sausages, whereas in Canada it is often considered a winter vegetable. Besides human consumption, this vegetable is also used in the production of animal feeds.
12. Shiitake
Shiitake is one of the most popular varieties of edible mushrooms that are prominently used in traditional Japanese and East Asian cooking. These macrofungi often grow on decayed chestnut, maple, and oak trees. In Japanese cuisine, shiitake is used in both its fresh and dried forms, and can often be found in soups. It may also be sauteed or steamed.
13. Soya Bean
Soya bean, also called soybean, is an East Asian native plant that is grown for its beans, which have come to be used for many purposes. Among the many products that come from this plant is tofu, which is the most popular meat alternative, soy milk, soy sauce and paste, and tempeh.
14. Zucchini
This summer squash is often confused for marrow, a related but unidentical vegetable. They are typically green of varying darkness and can be as long as one meter when fully mature. It is often consumed steamed, boiled, grilled, stuffed, and baked. There are many recipes that feature zucchini as its key ingredient due to its flexibility.
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!
