Sustantivos Básicos - Verduras

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

zanahoria

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

patata, papa

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

cebolla

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

brócoli, brécol

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

espinaca

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

pepino

a vegetable with dark purple skin, which is eaten cooked

berenjena

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

seta

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

maíz

a green seed, eaten as a vegetable

guisante, arveja

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

lechuga

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

ajo

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

perejil

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

rábano

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

nabo sueco

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

alcachofa

a leafy vegetable with crisp white stalks and dark green leaves

bok choy, brócoli chino

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

repollo

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

coliflor

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

lechuga iceberg, lechuga repollada

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

col de Bruselas, repollito de Bruselas, tallo

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

rúcula, arúgula

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

pimiento

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

chile, ají

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

jalapeño

a long and thin vegetable with dark green skin

calabacín, calabacita

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

espárrago

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

alubia, frijol

a green vegetable that people eat raw or use in cooking

apio

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

cebolleta

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

boniato, batata

a type of cabbage with green or purple curly leaves

col rizada, repollo rizado

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

acelgas

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

okra, ocra

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

nabo

a variety of chicory that bears dark red leaves

achicoria roja

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

achicoria

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

escarola

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

frijol verde, judía verde, habichuela

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

puerro

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

berro

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

chirivía, pastinaca

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

chalote, chalota, escalonia

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

cebollino, cebolleta

a leafy herb that has a strong and slightly sour taste

cilantro

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

tomate cherry, tomate cereza

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

remolacha, betabel

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

acelga