Vegetable Vocan

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Across
  1. 4. Ingredients made by a mixture of other ingredients.
  2. 7. Certain vegetables that are traditionally used as the foundational basis for the flavors of recipes within a given type of cuisine.
  3. 8. Something good to eat; a delicacy.
Down
  1. 1. Assorted raw vegetables served as an hors d'oeuvre, typically with a sauce into which they may be dipped.
  2. 2. All types of greens that are sturdy and leafy, such as chard, kale, mustard, beet, collard, and turnip greens
  3. 3. The name given to plant and algae foods that grow in or near the ocean.
  4. 5. A toxic glycoalkaloid known to accumulate under certain conditions
  5. 6. Vegetables that are grown for their leaves and commonly used in salads.
  6. 9. A much thickened underground part of a stem or rhizome, e.g. in the potato, serving as a food reserve and bearing buds from which new plants arise.