Ingredientes de Alimentos - Hortalizas de bulbo y tallo
Aquí aprenderá los nombres de los vegetales de bulbo y tallo en inglés, como "celery", "garlic" y "scallion".
Revisión
Tarjetas de memoria
Ortografía
Cuestionario
a vegetable with both lettuce-like leaves and a thick stem

celtuce, lechuga de tallo
a long green vegetable with edible stems, used in cooking or eaten raw

espárrago
a thistle-like plant with edible stalks and leaves, commonly used in Mediterranean cuisine

alcachofa del cardo, cardo comestible
the knobby edible root of a plant of the celery family that is very scented, eaten as a vegetable

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

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

ajo
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

hinojo
a herbaceous plant with flat, narrow leaves that have a distinct garlic-like flavor

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

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

puerro
a type of cactus commonly used in Mexican cuisine for its edible pads or paddles

nopal, nopalito
a unique variety of asparagus known for its tender stalks and distinct flavor

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

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

cebolleta, cebolla china
a type of onion plant producing small clustered mild-flavored bulbs used as seasoning

chalote, chalota, escalonia
a perennial plant with long, slender green leaves and a mild onion flavor

cebollino, cebolla de verdeo
a type of wild onion with a distinct garlicky flavor

puerro silvestre, ajo de oso
a young onion taken from the ground before the root is enlarged, with a long green stem, eaten as a vegetable

cebolleta
a type of onion with a vibrant purple outer skin and a mild, sweet flavor

cebolla morada, cebolla violeta
a type of green vegetable that is long and thin and is used in cooking

frijol verde, judía verde, habichuela
a flat-podded pea variety that is harvested and eaten when both the pod and the peas inside are still young and tender

guisante chino, arveja plana
a variety of pea with edible pods that are sweet and crunchy

guisante azucarero, guisante dulce
a scarlet bean that grows in green pods on a climbing plant, used in cooking

ayocote, ejote
