Across
- 3. Leafy vegetables eaten raw.
- 7. Such vegetables as onions, garlic, celery, and bell peppers, which add aroma and flavor when sauteed.
Down
- 1. Greens typically cooked before being seasoned and eaten, including collards, dandelion greens, kale, mustard greens, and chard.
- 2. Seaweeds that grow in waters with filtered sunlight; classified as algae, not plants.
- 4. Sea vegetables that helps produce consistency of such products as ice cream, salad dressings, soups, and puddings.
- 5. Large, underground stem, the plant part that stores nutrients.
- 6. Bitter, toxic compound that forms green patches on potatoes with exposure to light.