List of Vegetables With E
Vegetables can be eaten raw or cooked, and are often used in a variety of recipes and culinary dishes. Below is the list of vegetables that start with e.
Vegetables That Start With E
- Endives
- Eggplant
- Edamame, Soybeans
- Ensete
- Endive
- Elephant Garlic
- Elephant Foot Yam
- Eggplant
- Earthnut Pea
All Vegetables That Start With E
- Earthnut pea
- East Indian lemongrass
- Edamame
- Eggplant
- Egyptian onion
- Elephant ear
- Elephant garlic
- Elephant yam
- Emmer wheat
- Endive
- English cucumber
- English peas
- English spinach
- Enoki mushroom
- Epazote
- Escarole
- Ethiopian mustard
- European black nightshade
- European pear
- European pumpkin
- European sea beet
- European white asparagus
- Evergreen huckleberry
- Edible flowers
- Edible pods
- Edible seaweed
- Eelgrass
- Egyptian bean
- Elderberries
- Elephant apple
- Elephant ear taro
- Emmental cheese
- Endive lettuce
- Ensete
- Ergot
- Escolar
- Estevia
- Etoile de Nice
- Eucalyptus leaves
- European anchovy
- European chestnut
- European cranberry bush
- European hazelnut
- European hornbeam
- European linden
- European mistletoe
- European olive
- European pear tree
- European plum tree
- European white birch
- European white elm
- European white waterlily
- Evening primrose
- Evergreen blueberry
- Exotic fruits
- Exotic vegetables
- Early broccoli
- Early girl tomato
- Eastern black walnut
- Eastern red cedar
- Echalion
- Echinacea
- Eggfruit
- Egyptian leek
- Elephant foot yam
- Elephant heart plum
- Elephant’s ear kale
- Emerald kale
- Emilia
- English black currant
- English celery
- English cherry
- English chestnut
- English daisy
- English holly
- English lavender
- English oak
- English pea shoots
- English walnut
- Enokidake mushroom
- Epazote leaves
- Eppaw
- Escallion
- Escarole endive
- Espelette pepper
- Eton mess
- European butter
- European cranberry
- European cuttlefish
- European elderberry
- European flounder
- European green crab
- European lobster
- European mandrake
- European perch
- European plaice
- European plum
- European quail
- European sea bass
- European sprat
- European squid
- European whitefish
- Everbearing strawberry
- Evergreen pear
- Exotic mushrooms
- Exotic tomatoes
Green Vegetables Starting With E
- Edamame: Young soybeans still in their pods, often served as a snack or appetizer.
- Elephant ear leaves: The large, edible leaves of the taro plant, are often used in Hawaiian cuisine.
- Endive: A leafy vegetable with a slightly bitter taste, often used in salads and as a garnish.
- Enoki mushrooms: Thin, delicate mushrooms are often used in Asian cuisine.
- Epazote: An herb commonly used in Mexican cuisine, known for its pungent, earthy flavor.
- Escarole: A leafy green vegetable with a slightly bitter taste, often used in salads and soups.
- Ethiopian kale: A variety of kale with tender leaves and a slightly sweet taste, often used in Ethiopian cuisine.
10 Common Vegetables Beginning with E (Definitions and Pictures)
Eggplant
Eggplant, also known as aubergine, is a purple vegetable that is widely used in many cuisines around the world. It is a member of the nightshade family and is closely related to tomatoes and potatoes. Eggplant has a mild, slightly bitter taste and a spongy texture. It can be grilled, roasted, fried, or used in stews and curries.
Edamame
Edamame is young soybeans that are harvested while they are still green and enclosed in their pods. They are a popular snack in many Asian countries and are also commonly used in salads and stir-fries. Edamame are rich in protein, fiber, and other essential nutrients.
Endive
Endive is a leafy green vegetable that is closely related to lettuce and is often used in salads. It has a slightly bitter taste and a crunchy texture. Endive is also commonly used in cooking, particularly in French cuisine. It can be grilled, sautéed, or used in soups and stews.
Escarole
Escarole is a leafy green vegetable that is similar in taste to the endive but has a slightly milder flavor. It is a member of the chicory family and is often used in salads and soups. Escarole is also a good source of vitamins and minerals.
Elephant Garlic
Elephant garlic is a type of garlic that is much larger than regular garlic. It has a milder flavor and a sweeter taste than regular garlic and is often used in cooking. Elephant garlic is also a good source of vitamins and minerals.
Egyptian Onion
Egyptian onion, also known as tree onion, is a type of perennial onion that grows in clusters. It has a milder flavor than regular onions and is often used in salads and stews. Egyptian onion is also a good source of vitamins and minerals.
Enoki Mushroom
Enoki mushroom is a type of mushroom that has long, thin stems and small, white caps. It has a slightly sweet taste and a crunchy texture. Enoki mushrooms are commonly used in soups, stir-fries, and salads.
Epazote
Epazote is a herb that is widely used in Mexican cuisine. It has a strong, pungent flavor and is often used in soups and stews. Epazote is also believed to have some medicinal properties, particularly as a digestive aid.
Eddo
Eddo is a root vegetable that is similar in taste and texture to taro. It is commonly used in Caribbean and African cuisine and can be boiled, fried, or used in stews and curries. Eddo is also a good source of carbohydrates and dietary fiber.
Emu Apple
Emu apple, also known as native cranberry, is a type of fruit that is native to Australia. It has a tart, slightly sweet taste and is often used in jams, sauces, and chutneys. Emu apple is also a good source of vitamins and antioxidants.
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