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Across
  1. 1. A refreshing green vegetable, often used in salads or pickled.
  2. 3. A summer squash often used in stir-fries, salads, or as a side dish.
  3. 4. A fungus used in cooking, available in various varieties like button, portobello, and shiitake.
  4. 8. A leafy vegetable, commonly used in slaws, soups, or stir-fries.
  5. 13. A crunchy vegetable with a mild anise or licorice flavor, often used raw in salads or roasted.
  6. 14. A type of mushroom, often used in Asian dishes for its rich, savory flavor.
  7. 17. Also called celeriac, a root vegetable used in soups, stews, or mashed.
  8. 19. A small, crunchy root vegetable, often used in salads for its peppery taste.
  9. 20. A white, dense vegetable, often used as a low-carb substitute in various dishes.
  10. 21. The leafy tops of turnips, often sautéed or used in soups.
  11. 24. A vegetable with a tough exterior and tender inner heart, often eaten steamed or in dips.
  12. 27. A starchy root vegetable, commonly used in Asian cuisines in savory or sweet dishes.
  13. 28. An herb with a fresh, citrusy flavor, often used as a garnish or in salsas.
Down
  1. 2. A type of Chinese cabbage, commonly used in stir-fries or soups.
  2. 5. A leafy green vegetable, commonly used in salads, soups, or as a side dish.
  3. 6. A root vegetable with a deep red color, often used in salads or roasted.
  4. 7. A starchy root vegetable, often roasted or mashed.
  5. 9. A peppery leafy green often used in salads or as a garnish.
  6. 10. A leafy green vegetable known for its health benefits, often used in salads or smoothies.
  7. 11. A red-leafed vegetable with a slightly bitter flavor, often used in salads.
  8. 12. A slightly bitter leafy green, often used in salads or as a garnish.
  9. 15. A green vegetable with tender stalks, often grilled or steamed.
  10. 16. A crunchy, orange root vegetable, often eaten raw or in salads.
  11. 18. A long vegetable with a mild onion flavor, often used in soups and stews.
  12. 22. A round orange vegetable, often used in pies or roasted as a side dish.
  13. 23. A leafy vegetable with bright-colored stems, often used in sautéed dishes or soups.
  14. 25. A green vegetable with a mucilaginous texture, commonly used in gumbo or fried.
  15. 26. A red fruit often used as a vegetable in salads, sauces, and soups.