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Składniki żywności - Warzywa liściaste i krzyżowe
Tutaj nauczysz się nazw warzyw liściastych i krzyżowych w języku angielskim, takich jak „szpinak”, „brokuły” i „karczoch”.
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a type of vegetable with large green leaves, eaten raw in a salad
sałata
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
szpinak
a type of lettuce with crisp leaves that are pale green in color and form a round ball
sałata lodowa
a peppery and leafy green vegetable commonly used in salads and as a garnish
rukola
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
boćwina
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
cykoria
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
endywia
a type of lettuce with long, crisp leaves and a slightly bitter taste
sałata rzymska
a vegetable with white or red leaf stalks and large green leaves, used in cooking
burak liściowy
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
cykoria
a plant that grows in running water with pungent green leaves that are used in cooking
rukiew wodna
a variety of leafy vegetables that are commonly used as the base for salads
sałatowe liście
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
kapusta
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
kalafior
a vegetable from the cabbage family with a thick stem and a compact head of dense florets that are usually green in color
brokuł
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
karczoch
the round flower head of a vegetable with thick green leaves, the heart of which is edible
karczoch
a root vegetable with a nutty flavor, often used as a substitute for potatoes
karczoch jerozolimski
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
kalarepa
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
pak choi
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
kapusta szałwiowa
any young shoot or newly grown part of a plant that is eaten in salads
kiełki
a small round green vegetable from the cabbage family, used in cooking
brukselka
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
kapusta chińska
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
berrowa
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
gruba kura
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
sałata jagnięca
a flowering plant known for its vibrant flowers and soft, velvety leaves
malwa
a European plant of the parsley family that grows on seacoast and is sometimes pickled
dziki szczypiorek
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
wodorost kapustny
a European plant that is from the dock family, the leaves of which add a sour taste to the food
szczaw
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
krwawnik
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
kapusta kiszona
