ログイン
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
ほうれん草
a type of lettuce with crisp leaves that are pale green in color and form a round ball
アイスバーグレタス
a peppery and leafy green vegetable commonly used in salads and as a garnish
アルグラ, ルコラ
a vegetable with white or red leaf stalks and large green leaves, used in cooking
スイスチャード, 葉ビーツ
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
チコリ, チコリの葉
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
エンダイブ
a type of lettuce with long, crisp leaves and a slightly bitter taste
ロメインレタス, ロメイン
a vegetable with white or red leaf stalks and large green leaves, used in cooking
スイスチャード, マングールド
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
ワットルー], [さら
a plant that grows in running water with pungent green leaves that are used in cooking
クレソン, 水に育つハーブ
a variety of leafy vegetables that are commonly used as the base for salads
サラダグリーン, サラダの葉
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
キャベツ
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
カリフラワー
a vegetable with a thick stem and clusters of edible flower buds, typically green in color
ブロッコリー
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
アーティチョーク
the round flower head of a vegetable with thick green leaves, the heart of which is edible
グローブアーティチョーク, アーテイチョーク
a root vegetable with a nutty flavor, often used as a substitute for potatoes
チョンゲンヤ, エルサレムアーティチョーク
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
コールラビ
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
チンゲンサイ, パクチョイ
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
サボイキャベツ, サヴォイキャベツ
a small round green vegetable from the cabbage family, used in cooking
芽キャベツ
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
チンゲンサイ, 中国野菜
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
ミズネ, ミズバショウ
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
太った雌鶏, ヒユ
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
子羊のレタス, ラムレタス
a flowering plant known for its vibrant flowers and soft, velvety leaves
マロウ, ハイビスカス
a European plant of the parsley family that grows on seacoast and is sometimes pickled
サンファイア, 海辺のハーブ
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
海藻キャベツ, 海のケール
a European plant that is from the dock family, the leaves of which add a sour taste to the food
ソレル
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
ヤロウ, 千葉葉
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
ザワークラウト
