Grundlegende Substantive - Gemüse

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

Karotte

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

Kartoffel

a soft and round fruit that is red and is used a lot in salads and many other foods

Tomate

a round vegetable with many layers and a strong smell and taste

Zwiebel

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

Brokkoli

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

Spinat

a long fruit that has thin green skin and is used a lot in salads

Gurke

a vegetable with dark purple skin, which is eaten cooked

Aubergine

any fungus with a short stem and a round top that we can eat

Pilz

a tall plant with large yellow seeds that grow together on a cob, which is cooked and eaten as a vegetable or animal food

Mais

a green seed, eaten as a vegetable

Erbse

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

Salat

a type of vegetable having a strong smell and spicy flavor that is used in cooking

Knoblauch

an aromatic plant with curly green leaves, used for garnishing food or in cooking

Petersilie

an edible root of red color with a pungent taste that is eaten raw in salads

Radieschen

the swollen yellow root of a plant of the cabbage family, used in cooking

Rutabaga, Steckrübe

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

Artischocke

a leafy vegetable with crisp white stalks and dark green leaves

Pak Choi, chinesischer Senfkohl

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

Kohl

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

Blumenkohl

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

Eisberg-Salat

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

Rosenkohl

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

Rucola, Salatrauke

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

Paprika, Gemüsepaprika

the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste

Chili, Paprika

a type of chili pepper known for its medium heat and distinct flavor

Jalapeño

a long and thin vegetable with dark green skin

Zucchini, Zucchino

a long green vegetable with edible stems, used in cooking or eaten raw

Spargel

a seed growing in long pods on a climbing plant, eaten as a vegetable

Bohne

a green vegetable that people eat raw or use in cooking

Sellerie

a young onion taken from the ground before the root is formed, with a long green stem, eaten as a vegetable

Frühlingszwiebel, Lauchzwiebel

a vegetable similar to a potato in shape that has a sweet taste and white flesh

Süßkartoffel, Batat

a type of cabbage with green or purple curly leaves

Grünkohl, kale

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

Mangold, Schweizer Mangold

a type of vegetable with long green seed cases, used in cooking

Okraschote

a root vegetable with creamy flesh and white and purple skin, used in cooking

Steckrübe, Rübe

a variety of chicory that bears dark red leaves

Radicchio, rote Chicorée

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

Zichorie, Wilde Zichorie

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

Endivie

a type of green vegetable that is long and thin and is used in cooking

grüne Bohne, Stangenbohne

a plant of the onion family with layers of green leaves and a white stem, used in cooking

Lauch

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

Brunnenkresse, Wassersalat

the white root of a plant of the parsley family with a sweet taste that is used in cooking

Pastinake

a type of onion plant producing small clustered mild-flavored bulbs used as seasoning

Schalotte

the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb

Schnittlauch

a leafy herb that has a strong and slightly sour taste

Koriander

a mild radish with a white slender root that is used in Asian cuisine

Daikon

a small-sized variety of tomato known for its sweet flavor and small, round shapees

Cherrytomate, kleine Tomate

a vegetable with a round dark red root that is used in cooking or producing sugar

Rote Beete

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

Mangold, Schweizer Rübe