Voedingsingrediënten - Blad- en kruisbloemige groenten
Hier leert u de namen van blad- en kruisbloemige groenten in het Engels, zoals "spinazie", "broccoli" en "artisjok".
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a type of vegetable with large green leaves, eaten raw in a salad
sla
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
spinazie
a type of lettuce with crisp leaves that are pale green in color and form a round ball
ijsbergsla
a peppery and leafy green vegetable commonly used in salads and as a garnish
rucola
a leafy vegetable with crisp white stalks and dark green leaves
bok choy
a vegetable with white or red leaf stalks and large green leaves, used in cooking
snijbiet
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
cichorei
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
andijvie
a variety of chicory that bears dark red leaves
radicchio
a type of lettuce with long, crisp leaves and a slightly bitter taste
romaine
a vegetable with white or red leaf stalks and large green leaves, used in cooking
snijbiet
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
witloof
a plant that grows in running water with pungent green leaves that are used in cooking
waterkers
a variety of leafy vegetables that are commonly used as the base for salads
saladegroenten
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
kool
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
bloemkool
a vegetable from the cabbage family with a thick stem and a compact head of dense florets that are usually green in color
broccoli
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
artisjok
the round flower head of a vegetable with thick green leaves, the heart of which is edible
globe artisjok
a root vegetable with a nutty flavor, often used as a substitute for potatoes
jeruzalem-artisjok
a type of cabbage with green or purple curly leaves
boerenkool
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
knolselderij
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
paksoi
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
savooiekool
any young shoot or newly grown part of a plant that is eaten in salads
spruiten
a small round green vegetable from the cabbage family, used in cooking
spruitjes
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
Chinese kool
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
waterkers
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
vette hen
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
lammsla
a flowering plant known for its vibrant flowers and soft, velvety leaves
malva
a European plant of the parsley family that grows on seacoast and is sometimes pickled
zeekraal
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
zeekool
a European plant that is from the dock family, the leaves of which add a sour taste to the food
zure room
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
duizendblad
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
zuurkool