types:
legumbre
the seedpod of a leguminous plant (such as peas or beans or lentils)
hierbas
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
hortaliza
any of various leafy plants or their leaves and stems eaten as vegetables
solanácea
any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon
tubérculo
any of various fleshy edible underground roots or tubers
ruibarbo
long pinkish sour leafstalks usually eaten cooked and sweetened
crucífera
a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
calabaza
edible fruit of a squash plant; eaten as a vegetable
pepino
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
alcachofa
a thistlelike flower head with edible fleshy leaves and heart
espárrago
edible young shoots of the asparagus plant
bambú
edible young shoots of bamboo
cebolla
an aromatic flavorful vegetable
puerro
related to onions; white cylindrical bulb and flat dark-green leaves
apio
stalks eaten raw or cooked or used as seasoning
seta
fleshy body of any of numerous edible fungi
calabaza
usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
trufa
edible subterranean fungus of the genus Tuber
plátano
starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
hinojo
aromatic bulbous stem base eaten cooked or raw in salads
legumbre
edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
chop-suey de verduras
succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
patata
an edible tuber native to South America; a staple food of Ireland
ñame
edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food
boniato
the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States
berenjena
egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
berza,
col
any of various types of cabbage
brécol
branched green undeveloped flower heads
coliflor
compact head of white undeveloped flowers
brécol,
brócoli
slightly bitter dark green leaves and clustered flower buds
acelga
long succulent whitish stalks with large green leaves
pimiento
sweet and hot varieties of fruits of plants of the genus Capsicum
chalote
small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning
alubia,
haba,
judía
any of various edible seeds of plants of the family Leguminosae used for food
lenteja
round flat seed of the lentil plant used for food
guisante
seed of a pea plant used for food
garbanzo
large white roundish Asiatic legume; usually dried
zanahoria
orange root; important source of carotene
apio
any of several types of commercially grown celery having green stalks
apio
thickened edible aromatic root of a variety of celery plant
diente de león
edible leaves of the common dandelion collected from the wild; used in salads and in making wine
colinabo
fleshy turnip-shaped edible stem of the kohlrabi plant
tomate
mildly acid red or yellow pulpy fruit eaten as a vegetable
salsifí
either of two long roots eaten cooked
rábano
pungent fleshy edible root
nabo
root of any of several members of the mustard family
nabiza
tender leaves of young white turnips
acedera,
agrilla
large sour-tasting arrowhead-shaped leaves used in salads and sauces
espinaca
dark green leaves; eaten cooked or raw in salads