Vegetables

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Across
  1. 1. A leafy green vegetable with colorful stems.
  2. 6. A bulbous vegetable with a mild licorice flavor.
  3. 9. Leafy greens often cooked with ham hocks.
  4. 11. A root vegetable with a sweet, mild taste.
  5. 12. A green, wrinkled vegetable with a mild flavor.
  6. 13. A large, white radish used in Asian cuisine.
  7. 15. A leafy green often used in soups and stews.
  8. 17. A crisp, leafy green used in salads.
  9. 18. A fresh herb used in many international cuisines.
  10. 23. A Chinese cabbage with crinkly leaves.
  11. 25. A sweet root vegetable often roasted or mashed.
Down
  1. 2. A peppery green used in salads and as a garnish.
  2. 3. A large orange vegetable often used in pies.
  3. 4. Yellow kernels that can be boiled, grilled, or roasted.
  4. 5. A bitter leafy vegetable used in salads.
  5. 7. The leafy greens of the turnip plant.
  6. 8. A root vegetable similar to a turnip.
  7. 10. Leafy greens with a spicy, peppery flavor.
  8. 14. A type of Chinese cabbage with crunchy stems.
  9. 16. A leafy green with a slightly bitter taste.
  10. 19. A leafy green with a peppery taste, used in salads.
  11. 20. A root vegetable often used in stews and soups.
  12. 21. A crisp, white-fleshed root vegetable used in salads.
  13. 22. A green vegetable used in gumbo and other dishes.
  14. 24. An aromatic herb often used to flavor pickles.