Across
- 2. Squash quashes that are harvested when immature
- 6. a North American cereal plant that yields large grains, or kernels, set in rows on a cob.
- 10. a large rounded orange-yellow fruit with a thick rind, edible flesh, and many seeds.
- 12. a long-necked onion with a small bulb, in particular a green onion.
- 14. a long, green-skinned fruit with watery flesh, usually eaten raw in salads or pickled.
- 15. This dark leafy green belongs to a group of cabbage cultivars grown for their edible leaves.
- 16. a pear-shaped fruit with a rough leathery skin, smooth oily edible flesh, and a large stone.
- 22. or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible. The buds resemble broccoli.
- 23. an edible legume. It is an annual plant known for its lens-shaped seeds
- 24. is a cruciferous vegetable that is naturally high in fiber and B-vitamins.
- 26. a pungent, hot-tasting powder prepared from dried and ground peppercorns, commonly used as a spice or condiment to flavor food.
- 27. a tapering orange-colored root eaten as a vegetable.
- 29. Greens the leaves of the mustard plant
- 31. an edible bulb with a pungent taste and smell, composed of several concentric layers, used in cooking.
- 32. a herbaceous plant widely cultivated as a source of food for humans and livestock, and for processing into sugar. Some varieties are grown for their leaves and some for their large nutritious root.
- 33. a green variety of smooth-skinned summer squash.
- 35. Chard a beet of a variety with broad white leaf stalks that may be prepared and eaten separately from the green parts of the leaf.
- 36. a round root with white or cream flesh which is eaten as a vegetable and also has edible leaves.
Down
- 1. a strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
- 3. the purple egg-shaped fruit of a tropical Old World plant, which is eaten as a vegetable.
- 4. Greens a cabbage of a variety that does not develop a heart.
- 5. is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable.
- 7. a tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots.
- 8. is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root.
- 9. Sprouts grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and resemble miniature cabbages.
- 10. a long tapering cream-colored root with a sweet flavor.
- 11. spherical green seed that is eaten as a vegetable or as a pulse when dried.
- 13. a tall Mediterranean composite herb resembling a thistle with coarse pinnately incised leaves also
- 17. Root a variety of celery cultivated for its edible stem or hypocotyl, and shoots.
- 18. large, dark green leaves that are eaten raw or cooked
- 19. a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap.
- 20. a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
- 21. a glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a vegetable or in salad.
- 25. a plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb which together with the leaf bases is eaten as a vegetable.
- 28. Greens The edible leaves of the turnip plant
- 30. is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.
- 34. a cultivated plant of the parsley family, with closely packed succulent leaf stalks that are eaten raw or cooked.