Ingredienti Alimentari - Verdure a foglia e crocifere

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

lattughe

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

spinaci

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

lattuga iceberg

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

rucola, rucola selvatica

a leafy vegetable with crisp white stalks and dark green leaves

bok choy, cavolo cinese

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

bietole

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

cicoria

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

cicoria

a variety of chicory that bears dark red leaves

radicchio

a type of lettuce with long, crisp leaves and a slightly bitter taste

lattuga romana, romana

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

Bietole

a vegetable with elongated, tightly-packed leaves and a slightly bitter taste

catalogo, scarola

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

crescione

a variety of leafy vegetables that are commonly used as the base for salads

foglie di insalata, verdure a foglia

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

cavolo

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

cavolfiore

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

broccolo

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

carciofo

the round flower head of a vegetable with thick green leaves, the heart of which is edible

carciofo

a root vegetable with a nutty flavor, often used as a substitute for potatoes

carciofo di Gerusalemme, topinambur

a dark green type of broccoli

calabrese

a type of cabbage with green or purple curly leaves

cavolo

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

cavoli rapa

a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine

bok choy, pak choi

a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor

cavolo savoy, cavolo di Savoya

any young shoot or newly grown part of a plant that is eaten in salads

germogliare

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

germoglio di Bruxelles

a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking

Cavoli cinesi

a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor

lenticchia d'acqua, piante acquatiche

a common name for the plant species Chenopodium album, known for its edible leaves and seeds

gallo grasso, chenopodio bianco

a leafy green vegetable with small, tender leaves and a mild, nutty flavor

lattuga di agnello, lattuga di pecora

a flowering plant known for its vibrant flowers and soft, velvety leaves

malva, malvavisco

a European plant of the parsley family that grows on seacoast and is sometimes pickled

zaffiro

a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots

cavoli di mare

a European plant that is from the dock family, the leaves of which add a sour taste to the food

sauro

a flowering plant with fern-like leaves and clusters of small, aromatic flowers

millefoglie, achillea

cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking

crauti