VEGETABLES

5. — A red-leafed vegetable with a bitter taste, used in salads.
7. — A bulbous vegetable with a taste similar to turnips, often eaten raw.
9. Chestnut — A crunchy, aquatic vegetable commonly used in Asian dishes.
12. — A leafy green vegetable with colorful stems, also known as Swiss chard.
15. — A leafy vegetable with a bitter taste, often used in salads.
16. — Another name for sweet potato, commonly used in New Zealand and Australia.
17. — Also known as green onions, with a mild onion flavor.
19. — A green, wrinkled vegetable with a bitter taste, used in Asian cooking.

1. — A long, green vegetable often eaten raw in salads.
2. — A root vegetable similar to carrots but with a pale color and sweet flavor.
3. — A leafy vegetable that comes in green, purple, and savoy varieties.
4. Fern — The young, coiled fronds of a fern plant, considered a delicacy.
6. — A green vegetable often used in gumbo and Southern cooking.
8. — A vegetable related to onions, with a mild, sweet flavor.
10. Root — A starchy root vegetable popular in Pacific Island and Asian cuisines.
11. — A fast-growing, peppery vegetable used in salads and sandwiches.
13. — A small, mild onion often used in sauces and salads.
14. — A fungi, often used in cooking, that comes in many varieties.
18. Corn — A cereal vegetable that is sweet and eaten off the cob.
20. — A slightly bitter leafy vegetable, often used in salads.