vegetable

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Across
  1. 3. Spicy green leaves used in Southern and Asian cuisine.
  2. 6. Sweet, red root vegetable often roasted or used in salads.
  3. 8. Golden kernels on the cob, commonly grilled or boiled.
  4. 12. Small, mild onions often used in dressings and sauces.
  5. 13. Leafy vegetable with a dense head, used in slaws and soups.
  6. 14. Sweet pepper available in various colors like red, yellow, and green.
  7. 18. Crisp green vegetable, often found in salads and pickles.
  8. 20. Red fruit used in salads and sauces, often mistaken for a vegetable.
  9. 21. Tender green pods commonly used in side dishes.
  10. 22. Green, pod-like vegetable often used in Southern cooking.
  11. 23. Green vegetable with a tree-like appearance, rich in vitamins.
  12. 24. Root vegetable with a slightly spicy flavor, often used in stews.
  13. 25. Mild-flavored member of the onion family, often used in soups.
  14. 27. Orange squash often used in pies and soups.
  15. 28. Orange root vegetable often used in salads and soups.
  16. 29. Peppery green often used in salads and soups.
  17. 30. Small green spheres often found in soups and stews.
  18. 38. Tiny green shoots used in sandwiches and salads.
  19. 40. Fungi with a variety of textures and flavors, used in many dishes.
  20. 42. Spicy root used in cooking and baking.
  21. 43. Spear-like green vegetable often steamed or grilled.
Down
  1. 1. Glossy purple vegetable with a mild flavor, often used in casseroles.
  2. 2. Peppery green leafy vegetable often used in salads.
  3. 4. Orange-fleshed tuber, sweeter than a regular potato.
  4. 5. Large, white radish with a mild flavor, commonly used in Asian dishes.
  5. 7. Small green vegetables that resemble tiny cabbages.
  6. 9. Leafy green with a slightly bitter taste, often used in salads.
  7. 10. Nutritious dark green leafy vegetable with a slightly bitter taste.
  8. 11. Leafy green vegetable with colorful stems, often sautéed or used in salads.
  9. 14. Tender shoots from bamboo plants, used in Asian dishes.
  10. 15. Crisp, sweet root vegetable often used in salads and snacks.
  11. 16. Thistle-like vegetable with edible buds and leaves.
  12. 17. White vegetable with a branching structure, often used as a low-carb substitute.
  13. 19. Crisp root vegetable with a peppery flavor.
  14. 21. Strong-smelling bulb used to flavor many dishes.
  15. 26. Crunchy green stalks often used in soups and as a snack.
  16. 27. Sweet, pale root vegetable often roasted or used in soups.
  17. 31. Young soybeans, often served as a snack or appetizer.
  18. 32. Starchy tuber, commonly mashed or baked.
  19. 33. Common leafy green used in salads.
  20. 34. Green summer squash often grilled or sautéed.
  21. 35. Layered vegetable with a strong flavor, often used as a base for cooking.
  22. 36. Mild-flavored cabbage used in Asian cuisine, often in stir-fries.
  23. 37. Yellow-fleshed root vegetable, similar to a turnip but sweeter.
  24. 39. Anise-flavored vegetable with a bulb and fronds, used in salads and roasts.
  25. 41. Dark green leafy vegetable high in iron.