Vegetables

3. white bulb with a strong flavor, used to add spice and flavor to food.
6. bulb vegetable with a pungent flavor, used for seasoning in many dishes.
7. small, crunchy root vegetable with a peppery flavor, usually red or white.
8. red, juicy fruit often used as a vegetable in cooking, commonly in salads and sauces.
9. green vegetable with a tree-like structure, eaten for its flower heads and stems.
10. round green seeds from a pod, eaten fresh or cooked.
12. glossy, purple vegetable with spongy flesh, often used in grilling or cooking.
14. vegetable, typically green or purple, with tightly packed leaves used in salads or cooking.
15. long, green vegetable with watery flesh, often eaten raw in salads.

1. green, cylindrical vegetable that is tender and used in cooking.
2. starchy root vegetable that is often boiled, fried, or baked.
4. white, round vegetable consisting of compact clusters of flower buds.
5. long, orange root vegetable that is crunchy and sweet.
11. leafy green vegetable, rich in iron and used in salads or cooked.
13. Pepper:A sweet, colorful vegetable that can be green, red, yellow, or orange.