vegetable

A legume resembling a nut, the fruit of the plant Arachis hypogaea.

A bright green, biennial herb, Petroselinum crispum, having many cultivars.

The leaves of these plants used as a flavouring.

A stalk of celery.

Loofah plant

A stew of mutton and vegetables.

Any oil produced from plants, such as olive oil and corn oil, mostly used for cooking.

Lady's thumb or redleg (Persicaria maculosa), an herb in the buckwheat family.

Citrullus colocynthis, a vine that bears a hard, bitter fruit.

A loaf of fish, meat, or vegetables baked in a pastry shell.

A milky liquid made from soy beans and used as a beverage, cooking ingredient or substitute for dairy milk.

A bundled mixture of herbs or dried herbs used as a flavouring for stews, soups and sauces.

Any plant of the genus Helianthus, so called probably from the form and color of its floral head, having the form of a large disk surrounded by yellow ray flowers.

Ribgrass; Old World plantain, Plantago lanceolata.

A plant of any of the species in genus Cicuta, all highly poisonous and easily confused with other non-toxic forage plants.

Corn chamomile, field chamomile, Anthemis arvensis.

Hibiscus sabdariffa, an edible flower in the hibiscus family used to make hibiscus tea, also known as agua de jamaica or sorrel.

Garden produce, groceries (see truck garden).

Mangelwurzel

The edible fungus Hydnum repandum.