Connexion
Ingrédients Alimentaires - Légumes-Feuilles et Crucifères
Ici, vous apprendrez les noms des légumes feuilles et crucifères en anglais tels que « épinards », « brocoli » et « artichaut ».
Réviser
Flashcards
Orthographe
Quiz
a type of vegetable with large green leaves, eaten raw in a salad
laitue
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
épinard
a type of lettuce with crisp leaves that are pale green in color and form a round ball
laitue iceberg
a peppery and leafy green vegetable commonly used in salads and as a garnish
roquette, arouette
a leafy vegetable with crisp white stalks and dark green leaves
bok choy, chou de Chine
a vegetable with white or red leaf stalks and large green leaves, used in cooking
blette, bette, carde
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
endive, chicorée
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
endive
a type of lettuce with long, crisp leaves and a slightly bitter taste
laitue romaine, romaine
a vegetable with white or red leaf stalks and large green leaves, used in cooking
bette
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
endive, chicorée
a plant that grows in running water with pungent green leaves that are used in cooking
cresson
a variety of leafy vegetables that are commonly used as the base for salads
feuilles de salade, salades vertes
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
chou
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
chou-fleur
a vegetable with a thick stem and clusters of edible flower buds, typically green in color
brocoli
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
artichaut
the round flower head of a vegetable with thick green leaves, the heart of which is edible
artichaut
a root vegetable with a nutty flavor, often used as a substitute for potatoes
topinambour, artichaut de Jérusalem
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
chou-rave
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
bok choy, pak choï
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
chou savoyard, chou de Savoye
any young shoot or newly grown part of a plant that is eaten in salads
germe, pousse
a small round green vegetable from the cabbage family, used in cooking
chou de Bruxelles
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
chou chinois
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
lansat, laitue des marais
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
fat hen, chénopode blanc
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
laitue de lapin, laitue d'agneau
a flowering plant known for its vibrant flowers and soft, velvety leaves
guimauve, malva
a European plant of the parsley family that grows on seacoast and is sometimes pickled
fenouil marin
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
chou marin, crambé
a European plant that is from the dock family, the leaves of which add a sour taste to the food
oseille
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
achillée, herbe aux charpentiers
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
choucroute
