Fruits and Vegetables

2. a North American cereal plant that yields large grains, or kernels, set in rows on a cob. Its many varieties yield numerous products, highly valued for both human and livestock consumption.
5. a yellowish- or brownish-green edible fruit that is typically narrow at the stalk and wider toward the base, with sweet, slightly gritty flesh.
7. a spherical green seed that is eaten as a vegetable or as a pulse when dried.
8. the large fruit of a plant of the gourd family, with smooth green skin, red pulp, and watery juice.
9. a tapering orange-colored root eaten as a vegetable.
11. a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
12. a strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
13. a round stone fruit with juicy yellow flesh and downy pinkish-yellow skin.

1. an edible bulb with a pungent taste and smell, composed of several concentric layers, used in cooking.
2. a cultivated plant of the parsley family, with closely packed succulent leafstalks that are eaten raw or cooked.
3. an edible seed, typically kidney-shaped, growing in long pods on certain leguminous plants.
4. a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap.
6. a cultivated plant of the daisy family, with edible leaves that are a usual ingredient of salads. Many varieties of lettuce have been developed with a range of form, texture, and color.
10. a swollen pungent-tasting edible root, especially a variety which is small, spherical, and red, and
14. a long, green-skinned fruit with watery flesh, usually eaten raw in salads or pickled.