Across
- 1. Choi — Another name for bok choy, a type of Chinese cabbage.
- 5. — A crunchy, sweet root vegetable eaten raw or in salads.
- 7. Garlic — A milder, larger variety of garlic.
- 8. — A tangy leafy green often used in soups and sauces.
- 11. — A root vegetable with a taste similar to oysters.
- 12. Potato — A small, young potato harvested early in the season.
- 15. — Also called black salsify, a root vegetable with a dark skin.
- 18. — A vegetable that comes in green, red, yellow, and orange varieties.
- 19. — A spoon-shaped leafy green often used in Asian salads.
- 20. Bean — A long, thin green vegetable eaten whole.
Down
- 2. — A peppery leafy green often used in Italian salads.
- 3. — A root similar to ginger, used in Southeast Asian cooking.
- 4. Shoot — The edible sprout of bamboo, used in many Asian dishes.
- 6. Pepper — A sweet, mild variety of capsicum.
- 9. — A large white radish popular in Japanese and Korean dishes.
- 10. — A fast-growing leafy green with a peppery taste.
- 13. Bean — A very long bean often used in Asian cuisine.
- 14. — A salty green vegetable found near the sea, also known as sea asparagus.
- 16. — A root vegetable also known as celery root.
- 17. — A green vegetable with a fractal pattern, similar to cauliflower.