Potravinové Ingredience - Listová a brukvovitá zelenina

a type of vegetable with large green leaves, eaten raw in a salad

salát

dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked

špenát

a type of lettuce with crisp leaves that are pale green in color and form a round ball

salátová hlávka

a peppery and leafy green vegetable commonly used in salads and as a garnish

rukola, zwiebelová salátová

a leafy vegetable with crisp white stalks and dark green leaves

bok čaj, čínské zelí

a vegetable with white or red leaf stalks and large green leaves, used in cooking

svatojánská řepa, mangold

a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad

čekanka, čikorka

a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes

endivie

a variety of chicory that bears dark red leaves

radicchio, červená čekanka

a type of lettuce with long, crisp leaves and a slightly bitter taste

římský salát, románský

a vegetable with white or red leaf stalks and large green leaves, used in cooking

mangold, švýcarský mangold

a vegetable with elongated, tightly-packed leaves and a slightly bitter taste

červená řepa, salátová řepa

a plant that grows in running water with pungent green leaves that are used in cooking

kerblík, vodní cress

a variety of leafy vegetables that are commonly used as the base for salads

salátové listy, zelené listy

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

zelí

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

květák

a vegetable with a thick stem and clusters of edible flower buds, typically green in color

brokolice

a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

artičok

the round flower head of a vegetable with thick green leaves, the heart of which is edible

artičok, glóbusový artyčok

a root vegetable with a nutty flavor, often used as a substitute for potatoes

jeruzalémský artyčok, topinambur

a dark green type of broccoli

kalábrie, brokolice kalábrie

a type of cabbage with green or purple curly leaves

kadeřávek, kale

the edible swollen stem of a plant of the cabbage family, used in cooking or salads

kedluben

a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine

bok čoy, pak choi

a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor

skořicový zelí, savojské zelí

any young shoot or newly grown part of a plant that is eaten in salads

výhonky, klíčení

a small round green vegetable from the cabbage family, used in cooking

ruzicová kapusta

a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking

čínské zelí, pak choi

a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor

břehové byliny, růžičková kapusta

a common name for the plant species Chenopodium album, known for its edible leaves and seeds

tučná slepice, kozlíček bílý

a leafy green vegetable with small, tender leaves and a mild, nutty flavor

jehněčí salát, salát jehněčí

a flowering plant known for its vibrant flowers and soft, velvety leaves

sléz, mauka

a European plant of the parsley family that grows on seacoast and is sometimes pickled

slančík, mořská bylina

a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots

mořský kale, mořská kapusta

a European plant that is from the dock family, the leaves of which add a sour taste to the food

štěrbina

a flowering plant with fern-like leaves and clusters of small, aromatic flowers

řepík, střevíček

cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking

kysané zelí