Explore the 18 Vegetables That Start With E

There are more than 1,000 vegetable species in the world — an astounding number, really, considering many of us don’t consume more than the basics in our lifetime. Things like carrots, potatoes, tomatoes, peas, and broccoli aren’t unusual to see on American plates, but with hundreds more options, that’s barely scratching the surface.

Within the realm of vegetables, there are more than 20 that start with the letter “E.” We bet some of these you have eaten recently, while there are likely some you may have never heard about. Read on to learn about these veggies that start with “E” and then challenge yourself to source out an option or two you may have never tried.

1. Earthnut Peas

An ancient perennial plant that grows in Europe and West Asia, earthnut peas are our first pick on this list of vegetables that start with E. They belong to the same family as green beans, French beans, and fava beans. The plant has sweet-smelling flowers and edible tubers, and the peas can be boiled or roasted — their flavor is comparable to chestnuts. 

2. Edamame Beans

The earliest records of soybean cultivation date back to over 7,000 years ago in China. Essentially an immature soybean, edamame can be boiled or steamed, and they’re often enjoyed with a dash of salt. They are rich in folic acid and compounds that bolster the immune system.

3. Ethiopian Mustard

Ethiopian mustard is a mild-flavored leafy vegetable. It has thick, dark green leaves and bright yellow flowers. Although it originates in Ethiopia, the vegetable now grows in parts of Europe and the United States. The leaves, stalks, and seeds of Ethiopian mustard are all edible. To consume this vegetable, boil the leaves and stalks in salted water.

4. Elephant Foot Yam

Elephant foot yam, also known as Kanda, is a carb- and protein-rich vegetable. Predominantly present in Africa and parts of South and Southeast Asia, it’s a popular ingredient in curries, and people use the greens and stems in cooking. Several traditional Indian medicine systems use elephant foot yam for medicinal purposes — it is effective in piles treatment.

5. Eggplant

Eggplant is a purple vegetable native to India and a member of the nightshade family, which includes potatoes, peppers, and tomatoes. It is one of the more popular vegetables that start with E. Eggplant is an excellent source of vitamin C and dietary fiber and also contains vitamin B6, potassium, and folate. It is usually grilled, roasted, or fried.

6. Elephant Garlic

Elephant garlic originated in the Eastern Mediterranean, but immigrants brought it to the United States. It gets its name from its massive size, with the ability to grow up to almost 6 inches in diameter! Interestingly, it is more closely related to leeks than garlic.

7. Endive

A small, leafy, short-stemmed herb from the chicory family, endive looks like a tiny bunch of romaine lettuce and is bitter in taste. Endive is rich in folate, high in dietary fiber, and a good source of vitamins B, C, and K as well as minerals.

8. Eddo

A tropical root vegetable with edible stems, people eat eddo in tropical areas around the world, mainly in the West Indies and South America. The vegetable has a mild flavor and starchy texture and must be prepared well or can taste acrid. You can consume eddo raw, but tastes better when cooked.

9. Escarole

Escarole, like endive, is part of the chicory family with curly, broad, green leaves and a bitter taste that gets mellower when cooked. To enjoy escarole, use it in pasta and soups. Escarole is a good source of vitamins A and K; its fiber supports digestive health and can help regulate blood sugar levels.

10. Elephant Ears

Elephant ears are a type of tropical plant with large leaves. Its stalk, however, is considered a vegetable. Sometimes called taro, this starchy root vegetable is native to Southeast Asia and is a good source of carbohydrates, vitamin C, and dietary fiber, and it is low in fat and calories. Enjoy it boiled, fried, or steamed. Use it in stews, soups, and curries, or mash it and use it as a thickening agent.

11. English Peas

English peas are a popular vegetable. Also called garden peas or shelling peas, this legume is native to Europe and Asia. Available fresh, frozen, or canned, they are rich in protein, fiber, and vitamins A and C. When buying fresh peas, remember to choose firm, green, and plump pods without discoloration or signs of mold.

12. Espelette Peppers

Espelette pepper, or Piment d’Espelette, is a chili pepper from the French commune of Espelette. The pepper is small, about 1 inch in diameter, round, red, and mildly hot. They measure up to 4,000 Scoville Heat Units. 

Espelette peppers are dried and crushed into a fine, bright red powder with a mild, fruity flavor with just a hint of heat. Popular in Basque cuisine, the pepper can be used in a range of dishes, including stews, soups, and meats. It’s also used in sauces and to make vinaigrettes and rubs. 

13. Ethiopian Kale

Ethiopian kale is a green leafy vegetable commonly known as collard or mustard greens. Native to the African nation, it’s a member of the cabbage family. Ethiopian kale has a slightly bitter flavor, milder than kale. It is a rich source of vitamins A, C, and K, dietary fiber, and calcium. You can cook Ethiopian kale or eat it raw.

14. English Spinach 

English spinach is an herbaceous plant that belongs to the Chenopodiaceae family. It grows in regions with temperate climates. It is delicious eaten raw but can also be blanched, served with butter on the side, or in omelets, frittatas, or pies.

15. Eelgrass

Eelgrass, also called wild celery or tape grass, is a kind of seagrass that grows in coastal waters. This submerged aquatic plant grows in estuaries and coastal areas and is food for animals like ducks, geese and sea urchins. In Asia, it is food for humans, too — people boil or roast it. Eelgrass is rich in protein and vitamins A and C.

Unfortunately, due to pollution and overharvesting, many eelgrass populations are declining. 

16. Evergreen Onion

Evergreen onion, also called ramps or wild leeks, is a wild onion native to the Eastern United States and Canada. Harvested in springtime, evergreen onion has a pungent odor similar to garlic and a mildly sweet onion-like flavor. Rich in vitamins C and K as well as folate, it’s also a good source of antioxidants and has several beneficial immunity-boosting compounds that support overall health.

You can consume raw and cooked evergreen onions in sandwiches, salads, soups, omelets, quiches, as garnishes, and more.

17. Egyptian Onion

The Egyptian onion is a relative of the common onion and is a perennial bulb vegetable. Also called topset onion, its leaves are a popular substitute for green onions. Egyptian onions have a mild, sweet flavor and one can use them in stews, soups, and casseroles.

18. Eskimo potato

Eskimo potato, also called Alaska potato, is a small, knobby wild root vegetable that grows in North America’s Arctic regions. These potatoes have a white flesh and a nutty flavor, and it’s a staple food for people in the Arctic. This is one of the more obscure choices among the vegetables that start with E.

Other Vegetables That Start With E

• Estero salad
• Echinacea purpurea
• Echiveria
• Eryngium planum
• Epazote
• Eastern white pumpkin
• Elbow macaroni squash
• Elfin herb

There aren’t too many vegetables that start with E and some of the ones mentioned on the above list might be uncommon. While some of these are not generally considered vegetables, they are classified as such as per culinary use. Enjoy your culinary adventures with these tasty veggies

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