7-Letter Vegetables

A pungent, leafy green plant of the mustard family (Brassicaceae) native to the Mediterranean region, widely cultivated and consumed as a culinary vegetable for its distinctive peppery flavor.

A mild variety of chili pepper widely used in Southwestern United States and Mexican cuisine, often stuffed, roasted, or used in salsas.

The long, slender, edible taproot of the burdock plant, widely cultivated and consumed as a crunchy root vegetable in East Asian cuisine.

The edible leaves and young shoots of this plant, cultivated widely as a heat-tolerant leafy vegetable in Asian and African cuisines.

A variety of sweet potato (Ipomoea batatas) native to the Caribbean, characterized by its reddish-pink to purplish skin and dry, white or yellowish flesh that has a mildly sweet, nutty flavor.

A cultivated biennial plant (Brassica oleracea var. capitata) grown as an annual vegetable crop, characterized by a dense, leafy head that is typically green, purple, or white.

The starchy, tuberous root of the cassava plant, consumed as a staple carbohydrate in many tropical regions and used to produce tapioca.

The crisp, slightly bitter leaves of the chicory plant, commonly cultivated and eaten raw in salads.

The edible, starchy tuber or corm of the dasheen plant, often boiled, baked, or fried as a staple root vegetable in Caribbean cuisine.

The immature green soybean itself, either within the pod or shelled, commonly used in salads, stir-fries, and health foods.

A leafy green vegetable of the mustard family characterized by thick, glossy blue-green leaves, crisp stems, and small flower heads, widely cultivated and consumed in Chinese cuisine.

A variety of the common bean, especially the small white bean that is frequently dried and used in cooking, famously known as the primary ingredient in British baked beans.

An Asian variety of winter squash with a hard, dark green rind and sweet, dense, bright orange flesh, commonly referred to as Japanese pumpkin.

The crisp, edible leaves of the lettuce plant, commonly eaten raw as a base for salads or as a sandwich topping.

The starchy, edible tuberous root (corm) of certain tropical plants of the arum family, native to tropical America and characterized by its shaggy, brown skin and earthy, nutty flavor, widely used in Caribbean and Latin American cuisine.

A large, rounded, orange-yellow fruit of a trailing vine of the gourd family, widely cultivated for food, pies, and ornamental purposes.

The long, tapering, cream-colored root of a biennial plant in the parsley family, cultivated and eaten as a vegetable, known for its sweet and slightly earthy flavor, especially when cooked.

A mild, dark green variety of chili pepper native to the state of Puebla, Mexico, widely used in Mexican cuisine for dishes such as chiles rellenos.

The tart, edible stalks of the rhubarb plant, botanically a vegetable but frequently treated as a fruit and cooked with sugar to make pies, crumbles, and compotes.

A variety of lettuce (Lactuca sativa var. longifolia) characterized by its crisp, elongated leaves that grow in a tall, cylindrical head, famously used as the traditional base for Caesar salads.

The dark green, succulent leaves of the spinach plant, commonly eaten as a nutritious vegetable either raw in salads or cooked.

A small bulbous vegetable of the allium family that grows in clusters like garlic and has a mild, slightly sweet onion flavor.

A small, slender, and notably hot chili pepper originally cultivated in the mountainous regions of Mexico, widely used in salsas and other culinary dishes.

A leafy green vegetable native to China, featuring slender, crisp green stalks, oval leaves, and small yellow flowers, commonly stir-fried or steamed in Asian cuisine.