Ingredientes de Alimentos - Verduras de bulbo y tallo
Aquí aprenderás los nombres de las verduras de bulbo y tallo en inglés como "apio", "ajo" y "cebollino".
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Cuestionario
a green vegetable that people eat raw or use in cooking

apio
a vegetable with both lettuce-like leaves and a thick stem

celtuce, lechuga china
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

cardo, cardón
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

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

colinabo
a fragrant herb with a distinct citrus-like flavor

hierba de limón, limoncillo
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, higo chumbo
a round vegetable with many layers and a strong smell and taste

cebolla
a unique variety of asparagus known for its tender stalks and distinct flavor

espárrago prusiano, espárrago de Prusia
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

cebolla galesa, cebolleta
a type of wild onion with a distinct garlicky flavor

ajo silvestre, puerro salvaje
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 roja
a type of onion with a mild taste and yellowish-brown skin

cebolla española, cebolla dulce española
a small, round onion used in culinary applications for its mild flavor and pearl-like appearance

cebolla perla, cebolleta
a type of green vegetable that is long and thin and is used in cooking

frijol verde, judía verde, habichuela
a green seed, eaten as a vegetable

guisante, arveja
a flat-podded pea variety that is harvested and eaten when both the pod and the peas inside are still young and tender

guisante de nieve, tirabeque
a variety of pea with edible pods that are sweet and crunchy

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

alubia, frijol
a dwarf bean with yellow pods

frijol de cera, judía de cera, judía mantequera
a scarlet bean that grows in green pods on a climbing plant, used in cooking

ayocote, ejote
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