VEGETABLES

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Across
  1. 1. Choy — A type of Chinese cabbage with white stalks and green leaves.
  2. 4. — A dark green leafy vegetable considered a superfood.
  3. 5. — A starchy tuber, often confused with sweet potato.
  4. 10. — Long green stalks, often served steamed or roasted.
  5. 12. — A vegetable similar to green onions, with a mild flavor.
  6. 14. — A spicy root vegetable often used as a condiment.
  7. 15. Cabbage — A Chinese cabbage with pale green leaves.
  8. 16. — A reddish-purple leafy vegetable with a bitter taste.
  9. 17. Chard — A leafy green vegetable with colorful stems.
  10. 18. — A vegetable with a bulb, stalk, and fronds; tastes like licorice.
  11. 20. — A green vegetable with thick leaves and a heart inside.
Down
  1. 2. — A green pod vegetable often used in gumbo.
  2. 3. — A pale root vegetable that looks like a white carrot.
  3. 6. Greens — Leafy greens with a spicy taste, used in Southern cooking.
  4. 7. — A peppery leafy green often used in salads.
  5. 8. — A white and purple root vegetable.
  6. 9. — A starchy root vegetable used in Asian and Hawaiian cuisine.
  7. 11. — Another name for green onion.
  8. 13. Sprouts — Small green vegetables that look like tiny cabbages.
  9. 19. — A slightly bitter leafy vegetable, often used in salads.