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Level 133

Vegetables


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greens
any of various leafy plants or their leaves and stems eaten as vegetables
tomato
mildly acid red or yellow pulpy fruit eaten as a vegetable
cucumber
The edible fruit of this plant, having a green rind and crisp white flesh.
carrot
deep orange edible root of the cultivated carrot plant
potato
an edible tuber native to South America; a staple food of Ireland
onion
A monocotyledonous plant of genus ''Allium'' allied to garlic, used as vegetable and spice.
cabbage
The leaves of this plant eaten as a vegetable.
cauliflower
a plant having a large edible head of crowded white flower buds
Brussels sprouts
las coles de Bruselas; le chou de Bruxelles; der Rosenkohl; a couve-de-bruxelas; i cavoletti
broccoli
a plant of the cabbage family, Brassicaceae
beetroot
a normally deep red coloured cultivar of the beet
aubergine
a dark purple colour; eggplant.
marrow
The substance inside bones which produces blood cells.
turnip
widely cultivated plant having a large fleshy edible white or yellow root
parsley
annual or perennial herb with aromatic leaves
dill
aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
lettuce
any of various plants of the genus Lactuca
celery
The stalks of this herb eaten as a vegetable.
asparagus
The young shoots of ''Asparagus officinalis'' eaten as a vegetable.
spinach
dark green leaves; eaten cooked or raw in salads
pea
The edible seed of some of these plants
maize
Corn; a type of grain of the species ''Zea mays''.
kidney bean
A variety of common bean, , with a dark-red skin.
bell pepper
, an edible spicy-sweet fruit, indigenous to the New World.
radish
A plant of the ''Brassicaceae'' family, ''Raphanus sativus'', having an edible root
artichoke
Mediterranean thistlelike plant widely cultivated for its large edible flower head