Ingredientes de Alimentos - Hortalizas de bulbo y tallo

a green vegetable that people eat raw or use in cooking

apio

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

celtuce

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 de Jerusalén

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

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 puerro

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

colinabo

a type of herb that belongs to the Allium family and has a pungent, onion-like flavor

kurrat

a fragrant herb with a distinct citrus-like flavor

hierba de limón

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

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

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

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

chalote

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

cebollino galés

a type of wild onion with a distinct garlicky flavor

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

sweet-flavored onion grown in Georgia

cebolla Vidalia

a type of onion with a mild taste and yellowish-brown skin

cebolla española

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

cebolla perla

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

frijol verde

a green seed, eaten as a vegetable

guisante

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

a variety of pea with edible pods that are sweet and crunchy

guisante azucarero

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

alubia

a dwarf bean with yellow pods

frijol de cera

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

habichuela

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

ayocote