9-Letter Vegetables

The tender, edible springtime shoots of a tall plant belonging to the lily family, commonly consumed as a vegetable.

A plant of the nightshade family (Solanum melongena), bearing a fleshy, egg-shaped, typically dark purple fruit that is cooked and eaten as a vegetable.

The large, unopened flower bud of a thistle-like plant, featuring thick, fleshy leaf bracts and a solid, tender heart, widely cooked and consumed as a vegetable.

A type of winter squash with smooth, pale tan skin, a characteristic elongated bell shape, and sweet, orange flesh.

A long, green summer squash widely used as a culinary vegetable, harvested before its rind hardens.

A common cultivated variety of cabbage (Brassica oleracea) bearing tight green floral heads on thick stalks, originally grown in Calabria, Italy.

The long, slender, and edible seed pod of the moringa tree, widely used as a vegetable in South Asian and Southeast Asian cuisine.

The large, flat, edible green bean (seed) of the Vicia faba plant, widely cultivated as a cool-season crop and used in various global cuisines.

The small, oblong, edible green fruit of this vine, which turns bright red when fully ripe and is widely used as a vegetable in South Asian, Southeast Asian, and Indian cuisines.

A leafy green vegetable (Brassica rapa var. perviridis) originating in Japan, characterized by dark green leaves and a mildly sweet, mustard-like flavor, often used in salads, stir-fries, and soups.

The broad, flat, pale green or white edible seed of a Central and South American legume, widely cultivated and consumed as a vegetable.

A small, round, green edible seed of a leguminous plant native to the Indian subcontinent, commonly sprouted or used in Asian soups, curries, and desserts.

A variety of garden pea harvested when young, characterized by a flat, crisp, and edible pod that is consumed whole.

A small, oval, white variety of the common bean (Phaseolus vulgaris), commonly dried and used to make baked beans, soups, and pies.

A cultivated form of leaf chicory, distinguished by its vibrant wine-red or purple leaves with white veins and a distinctly bitter, peppery taste.

A plant or part of a plant used as food, typically consumed as an accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean.

A large, elongated vine fruit (Benincasa hispida) native to South and Southeast Asia, characterized by a white, waxy coating on its skin when mature and widely cooked as a vegetable in Asian cuisines.

A tropical, fleshy herbaceous plant (Talinum fruticosum) widely cultivated and consumed as a nutritious leafy vegetable, especially prevalent in West African, South American, and Southeast Asian cuisines.