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Noms de Base - Légumes
Ici, vous apprendrez des noms anglais relatifs aux légumes, tels que "carotte," "épinard," et "radis."
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a long orange vegetable that grows beneath the ground and is eaten cooked or raw
carotte
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
potate
a soft and round fruit that is red and is used a lot in salads and many other foods
tomate
a vegetable from the cabbage family with a thick stem and a compact head of dense florets that are usually green in color
brocoli
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
épinard
a long fruit that has thin green skin and is used a lot in salads
concombre
any fungus with a short stem and a round top that we can eat
champignon
a tall plant with large yellow seeds that grow together on a cob, which is cooked and eaten as a vegetable or animal food
maïs
a type of vegetable with large green leaves, eaten raw in a salad
laitue
a type of vegetable having a strong smell and spicy flavor that is used in cooking
ail
an aromatic plant with curly green leaves, used for garnishing food or in cooking
persil
an edible root of red color with a pungent taste that is eaten raw in salads
radis
the swollen yellow root of a plant of the cabbage family, used in cooking
rutabaga
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
artichaut
a leafy vegetable with crisp white stalks and dark green leaves
bok choy
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 type of lettuce with crisp leaves that are pale green in color and form a round ball
laitue iceberg
a small round green vegetable from the cabbage family, used in cooking
chou de Bruxelles
a peppery and leafy green vegetable commonly used in salads and as a garnish
roquette
a small hollow fruit, typically red or green, etc., used in cooking or eaten raw
poivron
the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste
piment
a type of chili pepper known for its medium heat and distinct flavor
jalapeno
a long green vegetable with edible stems, used in cooking or eaten raw
asperge
a seed growing in long pods on a climbing plant, eaten as a vegetable
haricot
a young onion taken from the ground before the root is formed, with a long green stem, eaten as a vegetable
oignon vert
a vegetable similar to a potato in shape that has a sweet taste and white flesh
pomme de terre douce
a vegetable with white or red leaf stalks and large green leaves, used in cooking
bette
a root vegetable with creamy flesh and white and purple skin, used in cooking
navet
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
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
endive
a type of green vegetable that is long and thin and is used in cooking
haricots verts
a plant of the onion family with layers of green leaves and a white stem, used in cooking
poireau
a plant that grows in running water with pungent green leaves that are used in cooking
cresson
the white root of a plant of the parsley family with a sweet taste that is used in cooking
panais
a type of onion plant producing small clustered mild-flavored bulbs used as seasoning
échalote
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb
ciboulette
a mild radish with a white slender root that is used in Asian cuisine
radis blanc
a small-sized variety of tomato known for its sweet flavor and small, round shapees
tomate cerise
a vegetable with a round dark red root that is used in cooking or producing sugar
betterave
a vegetable with white or red leaf stalks and large green leaves, used in cooking
blette
