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  • Amaranth -  any of various plants of the genus Amaranthus having dense plumes of green or red flowers; often cultivated for food; seed of amaranth plants used as a native cereal in Central and South America
  • Amaranthus cruentus -  tall showy tropical American annual having hairy stems and long spikes of usually red flowers above leaves deeply flushed with purple; seeds often used as cereal
  • Arugula -  erect European annual often grown as a salad crop to be harvested when young and tender
  • Beet -  round red root vegetable; biennial Eurasian plant usually having a swollen edible root; widely cultivated as a food crop
  • Bok choy -  elongated head of dark green leaves on thick white stalks; Asiatic plant grown for its cluster of edible white stalks with dark green leaves
  • Brassica rapa -  widely cultivated plant having a large fleshy edible white or yellow root
  • Borago officinalis -  hairy blue-flowered European annual herb long used in herbal medicine and eaten raw as salad greens or cooked like spinach
  • Broccoli -  branched green undeveloped flower heads; plant with dense clusters of tight green flower buds
  • Brassica oleracea -  wild original of cultivated cabbages; common in western coastal Europe; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers
  • Brussels sprouts -  the small edible cabbage-like buds growing along a stalk of the brussels sprout plant
  • Brassica oleracea -  wild original of cultivated cabbages; common in western coastal Europe; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers
  • Cabbage -  any of various types of cabbage; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers; informal terms for money; verb make off with belongings of others
  • Brassica oleracea -  wild original of cultivated cabbages; common in western coastal Europe; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers
  • Hypochaeris radicata -  European weed widely naturalized in North America having yellow flower heads and leaves resembling a cat's ears
  • Celery -  stalks eaten raw or cooked or used as seasoning; widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
  • Celtuce -  leaves having celery-like stems eaten raw or cooked; lettuce valued especially for its edible stems
  • Lactuca sativa -  annual or perennial garden plant having succulent leaves used in salads; widely grown
  • Chickweed -  any of various plants of the genus Stellaria; any of various plants related to the common chickweed
  • Chicory -  crisp spiky leaves with somewhat bitter taste; root of the chicory plant roasted and ground to substitute for or adulterate coffee; perennial Old World herb having rayed flower heads with blue florets cultivated for its root and its heads of crisp edible leaves used in salads; the dried root of the chicory plant: used as a coffee substitute
  • Cichorium intybus -  perennial Old World herb having rayed flower heads with blue florets cultivated for its root and its heads of crisp edible leaves used in salads
  • Brassica oleracea -  wild original of cultivated cabbages; common in western coastal Europe; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers
  • Common purslane -  weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan
  • Portulaca oleracea -  weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan
  • Dandelion -  any of several herbs of the genus Taraxacum having long tap roots and deeply notched leaves and bright yellow flowers followed by fluffy seed balls
  • Taraxacum officinale -  Eurasian plant widely naturalized as a weed in North America; used as salad greens and to make wine
  • Dill -  aromatic threadlike foliage of the dill plant used as seasoning; aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
  • Anethum graveolens -  aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
  • Endive -  widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched; variety of endive having leaves with irregular frilled edges
  • Cichorium endivia -  widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched
  • Fat hen -  European plant naturalized in North America; often collected from the wild as a potherb
  • Chenopodium album -  common weedy European plant introduced into North America; often used as a potherb
  • Fiddlehead -  New World fern having woolly cinnamon-colored spore-bearing fronds in early spring later surrounded by green fronds; the early uncurling fronds are edible; tall fern of northern temperate regions having graceful arched fronds and sporophylls resembling ostrich plumes
  • Pteridium aquilinum -  large coarse fern often several feet high; essentially weed ferns; cosmopolitan
  • Garden rocket -  erect European annual often grown as a salad crop to be harvested when young and tender
  • Eruca sativa -  erect European annual often grown as a salad crop to be harvested when young and tender
  • Good-King-Henry -  European plant naturalized in North America; often collected from the wild as a potherb
  • Grape -  any of various juicy fruit of the genus Vitis with green or purple skins; grow in clusters; any of numerous woody vines of genus Vitis bearing clusters of edible berries
  • Vitis -  the type genus of the family Vitaceae; woody vines with simple leaves and small flowers; includes a wide variety of grapes
  • Plantago major -  common European perennial naturalized worldwide; a troublesome weed
  • Brassica rapa -  widely cultivated plant having a large fleshy edible white or yellow root
  • Kale -  coarse curly-leafed cabbage; a hardy cabbage with coarse curly leaves that do not form a head; informal terms for money
  • Brassica oleracea -  wild original of cultivated cabbages; common in western coastal Europe; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers
  • Brassica rapa -  widely cultivated plant having a large fleshy edible white or yellow root
  • Lamb's lettuce -  widely cultivated as a salad crop and pot herb; often a weed
  • Chenopodium album -  common weedy European plant introduced into North America; often used as a potherb
  • Land cress -  of southwestern Europe; cultivated in Florida
  • Lettuce -  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money
  • Lactuca sativa -  annual or perennial garden plant having succulent leaves used in salads; widely grown
  • arrowroot -  white-flowered West Indian plant whose root yields arrowroot starch; a nutritive starch obtained from the root of the arrowroot plant; canna grown especially for its edible rootstock from which arrowroot starch is obtained
  • artichoke -  a thistlelike flower head with edible fleshy leaves and heart; Mediterranean thistlelike plant widely cultivated for its large edible flower head
  • arugula -  erect European annual often grown as a salad crop to be harvested when young and tender
  • asparagus -  edible young shoots of the asparagus plant; plant whose succulent young shoots are cooked and eaten as a vegetable
  • belgian endive -  young broad-leaved endive plant deprived of light to form a narrow whitish head
  • bok choy -  elongated head of dark green leaves on thick white stalks; Asiatic plant grown for its cluster of edible white stalks with dark green leaves
  • broccoli -  branched green undeveloped flower heads; plant with dense clusters of tight green flower buds
  • broccoli rabe -  slightly bitter dark green leaves and clustered flower buds; plant grown for its pungent edible leafy shoots
  • cabbage -  any of various types of cabbage; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers; informal terms for money; verb make off with belongings of others
  • carrot -  promise of reward as in "carrot and stick"; orange root; important source of carotene; perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions; deep orange edible root of the cultivated carrot plant
  • cassava -  any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch; cassava root eaten as a staple food after drying and leaching; source of tapioca; a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
  • cauliflower -  compact head of white undeveloped flowers; a plant having a large edible head of crowded white flower buds
  • celeriac -  thickened edible aromatic root of a variety of celery plant; grown for its thickened edible aromatic root
  • celery root -  thickened edible aromatic root of a variety of celery plant; grown for its thickened edible aromatic root
  • celery -  stalks eaten raw or cooked or used as seasoning; widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
  • chicory -  crisp spiky leaves with somewhat bitter taste; root of the chicory plant roasted and ground to substitute for or adulterate coffee; perennial Old World herb having rayed flower heads with blue florets cultivated for its root and its heads of crisp edible leaves used in salads; the dried root of the chicory plant: used as a coffee substitute
  • curly endive -  crisp spiky leaves with somewhat bitter taste
  • collards -  kale that has smooth leaves
  • corn -  something sentimental or trite; ears of corn grown for human food; tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times; (Great Britain) any of various cereal plants (especially the dominant crop of the region--wheat in England or oats in Scotland and Ireland); the dried grains or kernels or corn used as animal feed or ground for meal; a hard thickening of the skin (especially on the top or sides of the toes) caused by the pressure of ill-fitting shoes; whiskey distilled from a mash of not less than 80 percent corn; verb preserve with salt; feed (cattle) with corn
  • crookneck -  yellow squash with a thin curved neck and somewhat warty skin
  • cucumber -  cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons; a melon vine of the genus Cucumis; cultivated from earliest times for its cylindrical green fruit
  • daikon -  radish of Japan with a long hard durable root eaten raw or cooked
  • eggplant -  egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow; hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
  • fennel -  fennel seeds are ground and used as a spice or as an ingredient of a spice mixture; leaves used for seasoning; aromatic bulbous stem base eaten cooked or raw in salads; any of several aromatic herbs having edible seeds and leaves and stems
  • horseradish -  grated horseradish root; coarse Eurasian plant cultivated for its thick white pungent root; the root of the horseradish plant; it is grated or ground and used for seasoning
  • kale -  coarse curly-leafed cabbage; a hardy cabbage with coarse curly leaves that do not form a head; informal terms for money
  • kohlrabi -  fleshy turnip-shaped edible stem of the kohlrabi plant; plant cultivated for its enlarged fleshy turnip-shaped edible stem
  • lettuce -  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money
  • iceberg -  a large mass of ice floating at sea; usually broken off of a polar glacier; lettuce with crisp tightly packed light-green leaves in a firm head
  • lettuce -  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money
  • leaf -  hinged or detachable flat section (as of a table or door); a sheet of any written or printed material (especially in a manuscript or book); the main organ of photosynthesis and transpiration in higher plants; verb produce leaves, of plants; turn over pages; look through a book or other written material
  • lettuce -  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money
  • romaine -  lettuce with long dark-green leaves in a loosely packed elongated head
  • okra -  tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus; long green edible beaked pods of the okra plant; long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
  • onion -  an aromatic flavorful bulb; bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb; edible bulb of an onion plant
  • parsnip -  whitish edible root; eaten cooked; a strong-scented plant cultivated for its edible root; the whitish root of cultivated parsnip
  • pepper -  sweet and hot varieties of fruits of plants of the genus Capsicum; pungent seasoning from the berry of the common pepper plant of East India; use whole or ground; climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam; any of various tropical plants of the genus Capsicum bearing peppers; verb attack and bombard with or as if with missiles; add pepper to
  • red pepper -  very hot red peppers; usually long and thin; some very small; ground pods and seeds of pungent red peppers of the genus Capsicum
  • pepper -  sweet and hot varieties of fruits of plants of the genus Capsicum; pungent seasoning from the berry of the common pepper plant of East India; use whole or ground; climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam; any of various tropical plants of the genus Capsicum bearing peppers; verb attack and bombard with or as if with missiles; add pepper to.
  • potato -  an edible tuber native to South America; a staple food of Ireland; annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous
  • potato -  an edible tuber native to South America; a staple food of Ireland; annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous
  • yellow -  of the color intermediate between green and orange in the color spectrum; of something resembling the color of an egg yolk; cowardly or treacherous; changed to a yellowish color by age; easily frightened; affected by jaundice which causes yellowing of skin etc; typical of tabloids;  yellow color or pigment; the chromatic color resembling the hue of sunflowers or ripe lemons; verb turn yellow
  • pumpkin -  usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn; a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes
  • radicchio -  prized variety of chicory having globose heads of red leaves
  • rutabaga -  the large yellow root of a rutabaga plant used as food; a cruciferous plant with a thick bulbous edible yellow root
  • salsify -  either of two long roots eaten cooked; Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States; edible root of the salsify plant
  • sorrel -  of a light brownish color;  a horse of a brownish orange to light brown color; large sour-tasting arrowhead-shaped leaves used in salads and sauces; East Indian sparsely prickly annual herb or perennial subshrub widely cultivated for its fleshy calyxes used in tarts and jelly and for its bast fiber; any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine; any plant or flower of the genus Oxalis
  • spaghetti squash -  medium-sized oval squash with flesh in the form of strings that resemble spaghetti; squash plant bearing oval fruit with smooth yellowish skin and tender stranded flesh resembling spaghetti
  • spinach -  dark green leaves; eaten cooked or raw in salads; southwestern Asian plant widely cultivated for its succulent edible dark green leaves
  • squash -  a game played in an enclosed court by two or four players who strike the ball with long-handled rackets; edible fruit of a squash plant; eaten as a vegetable; any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits; verb to compress with violence, out of natural shape or condition
  • butternut -  oily egg-shaped nut of an American tree of the walnut family; North American walnut tree having light-brown wood and edible nuts; source of a light-brown dye
  • sweet potato -  the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States; pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh; egg-shaped terra cotta wind instrument with a mouthpiece and finger holes
  • swiss chard -  long succulent whitish stalks with large green leaves; beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
  • tomatillo -  small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk; annual of Mexico and southern United States having edible purplish viscid fruit resembling small tomatoes; Mexican annual naturalized in eastern North America having yellow to purple edible fruit resembling small tomatoes
  • tomato -  mildly acid red or yellow pulpy fruit eaten as a vegetable; native to South America; widely cultivated in many varieties
  • turnip -  root of any of several members of the mustard family; widely cultivated plant having a large fleshy edible white or yellow root
  • watercress -  of a moderate yellow-green color that is greener and deeper than moss green and yellower and darker than pea green;  cresses that grow in clear ponds and streams; any of several water-loving cresses
  • zucchini -  small cucumber-shaped vegetable marrow; typically dark green; marrow squash plant whose fruit are eaten when small
  • artichoke  a thistlelike flower head with edible fleshy leaves and heart; Mediterranean thistlelike plant widely cultivated for its large edible flower head
  • eggplant  egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow; hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
  • asparagus  edible young shoots of the asparagus plant; plant whose succulent young shoots are cooked and eaten as a vegetable
  • peanuts  an insignificant sum of money; a trifling amount
  • broccoli  branched green undeveloped flower heads; plant with dense clusters of tight green flower buds
  • brussels sprouts  the small edible cabbage-like buds growing along a stalk of the brussels sprout plant
  • cabbage  any of various types of cabbage; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers; informal terms for money; verb make off with belongings of others
  • kohlrabi  fleshy turnip-shaped edible stem of the kohlrabi plant; plant cultivated for its enlarged fleshy turnip-shaped edible stem
  • Savoy cabbage  head of soft crinkly leaves; cabbage plant with a compact head of crinkled leaves
  • Red cabbage  compact head of purplish-red leaves; cabbage plant with a compact head of reddish purple leaves
  • Cabbage  any of various types of cabbage; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers; informal terms for money; verb make off with belongings of others
  • cauliflower  compact head of white undeveloped flowers; a plant having a large edible head of crowded white flower buds
  • celery  stalks eaten raw or cooked or used as seasoning; widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
  • endive  widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched; variety of endive having leaves with irregular frilled edges
  • fennel  fennel seeds are ground and used as a spice or as an ingredient of a spice mixture; leaves used for seasoning; aromatic bulbous stem base eaten cooked or raw in salads; any of several aromatic herbs having edible seeds and leaves and stems
  • greens  any of various leafy plants or their leaves and stems eaten as vegetables
  • bok choy  elongated head of dark green leaves on thick white stalks; Asiatic plant grown for its cluster of edible white stalks with dark green leaves
  • chard  long succulent whitish stalks with large green leaves; beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
  • kale  coarse curly-leafed cabbage; a hardy cabbage with coarse curly leaves that do not form a head; informal terms for money
  • spinach  dark green leaves; eaten cooked or raw in salads; southwestern Asian plant widely cultivated for its succulent edible dark green leaves
  • anise  liquorice-flavored seeds or oil used in cookies or cakes or pickles; native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
  • basil  leaves of the common basil; used fresh or dried; (Roman Catholic Church) the bishop of Caesarea who defended the Roman Catholic Church against the heresies of the 4th century; a saint and Doctor of the Church (329-379); any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum
  • caraway  leaves used sparingly in soups and stews; a Eurasian plant with small white flowers yielding caraway seed
  • coriander  parsley-like herb used as seasoning or garnish; dried coriander seeds used whole or ground; Old World herb with aromatic leaves and seed resembling parsley
  • chamomile  Eurasian plant apple-scented foliage and white-rayed flowers and feathery leaves used medicinally; in some classification systems placed in genus Anthemis
  • daikon  radish of Japan with a long hard durable root eaten raw or cooked
  • fennel  fennel seeds are ground and used as a spice or as an ingredient of a spice mixture; leaves used for seasoning; aromatic bulbous stem base eaten cooked or raw in salads; any of several aromatic herbs having edible seeds and leaves and stems
  • lavender  of a pale purple color;   any of various Old World aromatic shrubs or subshrubs with usually mauve or blue flowers; widely cultivated
  • marjoram  pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets; aromatic Eurasian perennial
  • oregano  aromatic Eurasian perennial; pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
  • parsley  aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food; annual or perennial herb with aromatic leaves
  • rosemary  extremely pungent leaves used fresh or dried as seasoning for especially meats; widely cultivated for its fragrant grey-green leaves used in cooking and in perfumery
  • sage  of the grey-green color of sage leaves; having wisdom that comes with age and experience;   aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc; a mentor in spiritual and philosophical topics who is renowned for profound wisdom; any of various plants of the genus Salvia; a cosmopolitan herb
  • thyme  leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables; any of various mints of the genus Thymus
  • lettuce  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money
  • arugula  erect European annual often grown as a salad crop to be harvested when young and tender
  • New Zealand spinach  coarse sprawling Australasian plant with red or yellow flowers; cultivated for its edible young shoots and succulent leaves
  • okra  tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus; long green edible beaked pods of the okra plant; long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
  • Chives  cylindrical leaves used fresh as a mild onion-flavored seasoning; perennial having hollow cylindrical leaves used for seasoning
  • Garlic  aromatic bulb used as seasoning; bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves
  • Leek  related to onions; white cylindrical bulb and flat dark-green leaves; plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
  • onion  an aromatic flavorful bulb; bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb; edible bulb of an onion plant
  • shallot  small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning; type of onion plant producing small clustered mild-flavored bulbs used as seasoning; aggregated bulb of the multiplier onion
  • scallion  young onion before the bulb has enlarged; plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
  • bell pepper  large bell-shaped sweet pepper in green or red or yellow or orange or black varieties; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
  • chili pepper  very hot and finely tapering pepper of special pungency; plant bearing very hot and finely tapering long peppers; usually red
  • Paprika  a mild powdered seasoning made from dried pimientos; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
  • Tabasco pepper  plant bearing very hot medium-sized oblong red peppers; grown principally in the Gulf Coast states for production of hot sauce
  • Cayenne pepper  a long and often twisted hot red pepper; ground pods and seeds of pungent red peppers of the genus Capsicum; plant bearing very hot and finely tapering long peppers; usually red
  • radicchio  prized variety of chicory having globose heads of red leaves
  • rhubarb  plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous; long pinkish sour leafstalks usually eaten cooked and sweetened
  • beetroot  beet having a massively swollen red root; widely grown for human consumption; round red root vegetable
  • carrot  promise of reward as in "carrot and stick"; orange root; important source of carotene; perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions; deep orange edible root of the cultivated carrot plant
  • celeriac  thickened edible aromatic root of a variety of celery plant; grown for its thickened edible aromatic root
  • taro  tropical starchy tuberous root; herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves; edible starchy tuberous root of taro plants
  • water chestnut  edible bulbous tuber of a Chinese marsh plant; Chinese sedge yielding edible bulb-shaped tubers; a plant of the genus Trapa bearing spiny four-pronged edible nutlike fruits
  • ginger  (used especially of hair or fur) having a bright orange-brown color;   pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery; dried ground gingerroot; perennial plants having thick branching aromatic rhizomes and leafy reedlike stems; liveliness and energy; verb add ginger to in order to add flavor
  • parsnip  whitish edible root; eaten cooked; a strong-scented plant cultivated for its edible root; the whitish root of cultivated parsnip
  • rutabaga  the large yellow root of a rutabaga plant used as food; a cruciferous plant with a thick bulbous edible yellow root
  • radish  pungent fleshy edible root; Eurasian plant widely cultivated for its edible pungent root usually eaten raw; pungent edible root of any of various cultivated radish plants; radish of Japan with a long hard durable root eaten raw or cooked; a cruciferous plant of the genus Raphanus having a pungent edible root
  • wasabi  the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish; a Japanese plant of the family Cruciferae with a thick green root
  • horseradish  grated horseradish root; coarse Eurasian plant cultivated for its thick white pungent root; the root of the horseradish plant; it is grated or ground and used for seasoning
  • jerusalem artichoke  sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips; tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers; edible tuber of the Jerusalem artichoke
  • potato  an edible tuber native to South America; a staple food of Ireland; annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous
  • sweet potato  the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States; pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh; egg-shaped terra cotta wind instrument with a mouthpiece and finger holes
  • yam  edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food; sweet potato with deep orange flesh that remains moist when baked; any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots; edible tuber of any of several yams
  • turnip  root of any of several members of the mustard family; widely cultivated plant having a large fleshy edible white or yellow root
  • salsify  either of two long roots eaten cooked; Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States; edible root of the salsify plant
  • skirret  an Asiatic herb cultivated in Europe for its sweet edible tuberous root
  • acorn squash  small dark green or yellow ribbed squash with yellow to orange flesh; squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges
  • butternut squash  buff-colored squash with a long usually straight neck and sweet orange flesh; plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind
  • courgette  small cucumber-shaped vegetable marrow; typically dark green; marrow squash plant whose fruit are eaten when small
  • cucumber  cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons; a melon vine of the genus Cucumis; cultivated from earliest times for its cylindrical green fruit
  • hubbard squash  large football-shaped winter squash with a warty grey-green rind; any of several winter squash plants producing large greyish-green football-shaped fruit with a rough warty rind
  • squash  a game played in an enclosed court by two or four players who strike the ball with long-handled rackets; edible fruit of a squash plant; eaten as a vegetable; any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits; verb to compress with violence, out of natural shape or condition
  • spaghetti squash  medium-sized oval squash with flesh in the form of strings that resemble spaghetti; squash plant bearing oval fruit with smooth yellowish skin and tender stranded flesh resembling spaghetti
  • tomato  mildly acid red or yellow pulpy fruit eaten as a vegetable; native to South America; widely cultivated in many varieties
  • watercress  of a moderate yellow-green color that is greener and deeper than moss green and yellower and darker than pea green;   cresses that grow in clear ponds and streams; any of several water-loving cresses
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