Ingrédients Alimentaires - Légumes-Tiges et Bulbes

a green vegetable that people eat raw or use in cooking

céleri

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

celtuce, laitue de mer

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

asperge

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

cardon

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

céleri

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

ciboulette

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

ail

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

fenouil

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

ciboulette à l'ail, ail des ours

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

chou-rave

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

kurrat, herbe de kurrat

a fragrant herb with a distinct citrus-like flavor

citronnelle

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

poireau

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

nopal, figuier de barbarie

a round vegetable with many layers and a strong smell and taste

oignon

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

asperge prussienne

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

oignon vert

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

oignon vert

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

échalote

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

oignon gallois, ciboule galloise

a type of wild onion with a distinct garlicky flavor

poireau sauvage, ail des bois

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

ciboule

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

oignon rouge, oignon violet

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

oignon espagnol, oignon doux espagnol

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

oignon perle, oignon grelot

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

haricots verts

a green seed, eaten as a vegetable

petit pois, pois

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

pois mangetout, pois gourmand

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

pois croquant, pois sucré

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

haricot

a dwarf bean with yellow pods

haricot jaune

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

haricot vert

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

haricot d'Espagne, haricot fleur