Basic Nouns - Vegetables

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

a soft and round fruit that is red and is used a lot in salads and many other foods

a round vegetable with many layers and a strong smell and taste

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

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

a long fruit that has thin green skin and is used a lot in salads

a vegetable with dark purple skin, which is eaten cooked

any fungus with a short stem and a round top that we can eat

a tall plant with large yellow seeds that grow together on a cob, which is cooked and eaten as a vegetable or animal food

a green seed, eaten as a vegetable

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

a type of vegetable having a strong smell and spicy flavor that is used in cooking

an aromatic herb with flat or curly leaves, typically chopped and used to garnish or season food

an edible root of red color with a pungent taste that is eaten raw in salads

the swollen yellow root of a plant of the cabbage family, used in cooking

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

a leafy vegetable with crisp white stalks and dark green leaves

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

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

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

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

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

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste

a type of chili pepper known for its medium heat and distinct flavor

a long and thin vegetable with dark green skin

a long green vegetable with edible stems, used in cooking or eaten raw

a seed growing in long pods on a climbing plant, eaten as a vegetable

a green vegetable that people eat raw or use in cooking

a young onion taken from the ground before the root is formed, with a long green stem, eaten as a vegetable

a vegetable similar to a potato in shape that has a sweet taste and white flesh

a type of cabbage with green or purple curly leaves

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

long green edible pods, mucilaginous in texture, commonly cooked in soups, stews, or sautéed

a root vegetable with creamy flesh and white and purple skin, used in cooking

a variety of chicory that bears dark red leaves

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

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

a type of green vegetable that is long and thin and is used in cooking

a plant of the onion family with layers of green leaves and a white stem, used in cooking

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

the white root of a plant of the parsley family with a sweet taste that is used in cooking

a type of onion plant producing small clustered mild-flavored bulbs used as seasoning

the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb

a leafy herb that has a strong and slightly sour taste

a mild radish with a white slender root that is used in Asian cuisine

a small-sized variety of tomato known for its sweet flavor and small, round shapees

a vegetable with a round dark red root that is used in cooking or producing sugar

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