Vegetables

3. There are two basic varieties of these potatoes – black and white.
5. Resemble the shape of hornlike double topknots used in coming of age ceremonies.
6. Often used in Mediterranean and Asian cuisines, known for its spongy texture.
8. The vegetables and plants are foraged in the wild and they shouldn't be confused with the ones that are cultivated and harvested from fields.
10. One of the valuable food sources and medicinal plants of indigenous Andean populations.
12. This plant is cultivated throughout East Asia, including Japan, Korea, Kuril Islands, and Vietnam, and may vary in shape and color.
14. Mild in flavor and used in a variety of dishes, such as stir-fries and zucchini bread.
15. A staple in cooking, used to add flavor to a wide range of dishes.

1. It is rich in glucomannan sugar, a fiber widely used in powdered form that is incorporated in many traditional and modern remedies.
2. Refreshing and commonly used in salads, sandwiches, and pickles.
4. Versatile and available in numerous varieties, used for mashing, roasting, or frying.
7. Portuguese sailors introduced it to Japan in the 16th century, where it eventually evolved into the variety we know today.
9. Is the edible part of the tropical plant that is formally called Abelmoschus esculentus.
11. They can be either grilled or boiled, but shouldn't ever be overcooked as it might give them an unwanted, slimy texture.
13. This root-like vegetable is characterized by a distinctive, mildly sweet flavor with hints of apples, pears, celery, and watermelon.