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Ingrediente Alimentare - Legume cu frunze și crucifere
Aici veți învăța în engleză numele legumelor cu frunze și crucifere, cum ar fi „spanac”, „broccoli” și „anghinare”.
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Chestionar
a type of vegetable with large green leaves, eaten raw in a salad
salată
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked
spanac
a type of lettuce with crisp leaves that are pale green in color and form a round ball
salată iceberg
a peppery and leafy green vegetable commonly used in salads and as a garnish
rucola, salată cosică
a leafy vegetable with crisp white stalks and dark green leaves
bok choy, varză chinezească
a vegetable with white or red leaf stalks and large green leaves, used in cooking
sfecle, mangold
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
cicoare, cicoare sălbatică
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
endivie
a variety of chicory that bears dark red leaves
radicchio, cicoare roșie
a type of lettuce with long, crisp leaves and a slightly bitter taste
salată romană, romaine
a vegetable with white or red leaf stalks and large green leaves, used in cooking
mangold, sfeclă elvețiană
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
cicoare, endivă
a plant that grows in running water with pungent green leaves that are used in cooking
năsturel, năsturel de apă
a variety of leafy vegetables that are commonly used as the base for salads
frunze de salată, verzi de salată
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
varză
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
conopidă
a vegetable with a thick stem and clusters of edible flower buds, typically green in color
broccoli
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
ardei gras
the round flower head of a vegetable with thick green leaves, the heart of which is edible
anghinare, anghinare glob
a root vegetable with a nutty flavor, often used as a substitute for potatoes
artişoc de Ierusalim, topinambur
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
gălbenele
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
pak choi, bucium
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
varză savoy, varză de savoy
any young shoot or newly grown part of a plant that is eaten in salads
plante tinere, lăstari
a small round green vegetable from the cabbage family, used in cooking
varză de Bruxelles
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
varză chineză, pak choi
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
iarba de apă, berzun
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
găină grasă, chenopodium album
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
salată de miel, salată de ovine
a flowering plant known for its vibrant flowers and soft, velvety leaves
mălăieș, mălvă
a European plant of the parsley family that grows on seacoast and is sometimes pickled
sampir, iarbă de mare
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
varză de mare, varză marină
a European plant that is from the dock family, the leaves of which add a sour taste to the food
sorrel
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
mătrăguna, florile yarrow
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
varză murată
