When Larissa and I first became vegetarians, I’ll admit that our knowledge of veggies was very limited.
One way to explore new vegetables is by going through the alphabet to see how many veggies you can name by letter. It’s a fun way to discover new flavors, boost your meals with extra nutrition, and maybe even find a new favorite to grow in your garden.
Today, we’re checking out vegetables that start with E. While this list might not be as long as some of the other letters, it’s full of interesting and versatile picks. From leafy greens to root vegetables (and even a few exotic ones), you’ll find a tasty and versatile mix.
Curious about the bitter crunch of endive, the mellow bite of elephant garlic, or the protein-packed punch of edamame? This list of vegetable names is here to expand your appreciation for the many types of veggies out there. Let’s take a look!
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10 Vegetables That Start with E
1. Endive
Endive is one of those vegetables that surprises you. It looks like a leafy green you’d toss into a salad—and you can—but it also brings a bold, bitter flavor that sets it apart from typical salad greens like romaine or spinach.
Part of the chicory family, endive comes in a few varieties, with curly endive (also called frisée) and Belgian endive being the most common.
The bitter bite of endive makes it perfect for balancing richer flavors. It’s great chopped into a citrusy salad, paired with sweet tomatoes, or even grilled for a warm side dish.
In terms of nutrition, endive is a vitamin-rich vegetable, especially high in vitamins A and K. It’s also a good source of fiber, making it a smart addition to a balanced diet.
2. Elephant Garlic
Despite its name, elephant garlic isn’t true garlic; it’s more closely related to leeks. Its cloves are huge (hence the name), and the flavor is much milder than regular garlic, which makes it a great substitute for true garlic if you’re not a fan of the sharp garlic taste.
Because it’s part of the allium family (garlic, onions, leeks, chives, and shallots), elephant garlic has the familiar garlicky aroma when it’s roasted or sautéed. It adds a nice, mild garlic flavor to soups, mashed potatoes, and pasta dishes.
Elephant garlic grows best in a sunny spot, If you’re a vegetable gardener, plant your elephant garlic in a sunny spot in your garden
Nutrition-wise, elephant garlic is a decent source of fiber and may support immune health.
3. Eggplant
Known as aubergine in many parts of the world, eggplant is a versatile vegetable with many possible uses. It’s technically a fruit, but in most cooking circles, it’s treated like a veggie—and that’s how we’re using it here.
Eggplant comes in several varieties, many with deep purple skin, though you might also spot white or striped ones. The flesh has a soft texture and a mild flavor that soaks up seasonings and sauces like a sponge.
Eggplant is popular in cuisines across East Asia, Southeast Asia, and the Mediterranean. Best-known eggplant dishes include eggplant
As a rich source of antioxidants and fiber, eggplant fits well in a plant-based diet.
Check out our friend, plant-based chef Laura Theodore’s (aka The Jazzy Vegetarian) delicious eggplant recipe, Spicy Vegan Eggplant Rollatini.
4. Edamame
Edamame are, quite simply, soybeans harvested before they ripen. Typically steamed or roasted (in or out of the pod) and seasoned, edamame is a tasty, protein-packed snack.
Edamame are an excellent source of
Larissa and I always keep a bag of frozen edamame on hand for a quick snack or salad topper. It’s one of those foods that’s as convenient as it is healthy.
5. Earthnut Pea
Here’s a more obscure one: the earthnut pea. Also known as the tuberous pea or groundnut, this ancient vegetable grows underground like a peanut and is part of the tuber vegetable group.
It’s not super common in most grocery stores, but it’s packed with nutritional benefits and has a slightly sweet, nutty flavor. In some regions, it’s foraged rather than cultivated, and it’s been used historically as a survival food.
Earthnut peas are a good source of carbohydrates, protein, and fiber, so they definitely earn a spot on this list for their nutrition and history.
6. Elephant Foot Yam
This one might be new if you haven’t explored many exotic vegetables. The elephant foot yam is a large, starchy tuber popular in parts of India and Southeast Asia. Its flesh is firm and earthy, with a flavor that’s slightly bitter unless it’s cooked well.
As a tuber, it’s rich in carbs and fiber, making it a good energy source and good for digestion. You’ll often find it in curries or fried patties, especially during the winter months, as it’s warming and filling.
Elephant foot yams grow in tropical regions.
7. Escarole
Like endive, escarole is part of the chicory family and has a slightly bitter flavor, especially the outer leaves. The tender inner leaves have a milder flavor, making them perfect for mixing into salads or cooking in soups.
We love adding escarole to our homemade tomato soup for an extra kick of greens (especially when we’re craving our go-to: Easy Vegan Tomato Soup from Nora Cooks). Escarole is packed with vitamins A and C and has that hearty leaf texture that holds up well to heat.
8. Ensete (False Banana)
Ensete, also known as false banana, is a tropical plant mostly found in Ethiopia. While it looks like a banana tree, the fruit isn’t edible. Instead, people use the starchy parts of the stem and roots in traditional dishes.
It’s not common in Western kitchens, but it’s a great example of how diverse and fascinating the array of vegetables around the world can be.
It also ties into the appreciation for vegetable cultivation, especially in areas with limited growing space.
9. Elephant Ears (Colocasia)
Elephant ears are known more for their dramatic, leafy appearance in gardens, but in some cultures, the stems and tuberous roots (taro) are cooked and eaten.
The roots must be prepared carefully to remove natural toxins, but when cooked right, they’re creamy and satisfying—similar to sweet potatoes or Asian radish.
They’re a nice option if you’re looking for leaf vegetables with ornamental and edible appeal. Just keep in mind, this one’s more niche and usually considered an exotic vegetable.
10. Epazote
Bonus veggie for those who like strong flavors—epazote is a leafy herb often used in Mexican cooking, especially with baked beans or black-eyed peas, to reduce their…ahem…gassy effects.
It has a very distinctive taste—some say medicinal or pungent—but in small amounts, it adds a nice earthiness. While technically an herb, it’s often treated like a vegetable in traditional dishes.
Epazote is rich in certain nutrients and can be a unique addition to your vegetable garden if you’re looking for something different.
It’s easy to fall into a rut with the same familiar vegetables—but trying out a few new ones can really mix things up in the kitchen. Even though there aren’t as many vegetables that start with E as with other letters, the ones on this list are full of flavor, nutrition, and cooking possibilities.
Adding leafy greens to your salad, roasting a root veggie for dinner, or trying something totally new like earthnut peas or epazote expand your food horizons and give your body a boost with more vitamin-rich vegetables.
Let us know in our Facebook group, The Peas and Carrots Society, if you’ve tried any of these—or if you’ve got another “E” veggie we missed!
If you’re looking for other vegetable and fruit “Starts with” lists, we’ve got those, too! Check out our Ultimate A-Z Index of Vegetarian-Friendly Lists.
