Vegetables

perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

an edible tuber native to South America

mildly acid red or yellow pulpy fruit eaten as a vegetable

bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb

a plant bearing sweet, mild red peppers

a melon vine of the genus Cucumis

an egg-shaped vegetable that usually has a dark-purple color

plant with dense clusters of tight green flower buds

a common bean plant cultivated for its slender green edible pods

a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds

tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times

the small edible cabbage-like buds growing along a stalk of the brussels sprout plant

widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

a cruciferous plant of the genus Raphanus having a pungent edible root

a cruciferous plant with a thick bulbous edible yellow root

a strong-scented plant cultivated for its edible root

pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh

North American walnut tree having light-brown wood and edible nuts; source of a light-brown dye

a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

plant cultivated for its enlarged fleshy turnip-shaped edible stem

a flowering plant with tall stalks and edible green seed pods used in cooking

any of several aromatic herbs having edible seeds and leaves and stems

plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

bulbous herb of southern Europe widely naturalized

plant cultivated for its succulent edible dark green leaves

beet lacking swollen root

lettuce with long dark-green spoon-shaped leaves

kale that has smooth leaves

any of several water-loving cresses

leaves eaten as cooked greens

tender leaves of young white turnips

young leaves of the beetroot

widely cultivated herb with leaves valued as salad green

the foliage of the dandelion plant

variety of endive having leaves with irregular frilled edges

a vegetable grown for its edible leaves or flowers