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A round vegetable which grows underground and has white flesh with light brown, red or pink skin, or the plant on which these grow.

A seed, or the pod containing seeds, of various climbing plants, eaten as a vegetable

A long thin pale-green vegetable with dark green skin, usually eaten uncooked in salads

A vegetable that is usually green, red or yellow, has a rounded shape and is hollow with seeds in the middle.

A plant with large green leaves, eaten raw in salads

A round red sharp-tasting fruit with a lot of seeds which is eaten cooked or raw as a savoury food.

A type of celery (= a vegetable) with a large round white root eaten as a vegetable

A leaf from a bay tree, often dried and used in cooking to add flavour.

A plant which grows in water, whose green leaves taste hot and are used as food, often eaten raw in salads.

A plant of the onion family that has a strong taste and smell and is used in cooking to add flavour.

The small red or green seed case from particular types of pepper plant that is used to make some foods very hot and spicy.

A herb with curly or flat leaves, used to add flavour to food and also to make it look attractive.

A vegetable with a strong smell and flavour, made up of several layers surrounding each other tightly in a round shape, usually brown or red on the outside and white inside.

A plant with long thin leaves and purple flowers, or its leaves when cut into small pieces and used in cooking to give a flavour similar to onions.

A vegetable with a thick green stem and a tree-like dark green top.

A large round vegetable with hard yellow or orange flesh.

The small round dark red root of a plant, which is eaten cooked as a vegetable, especially cold in salads.

A small vegetable, usually red or white and round or shaped like a finger, which grows underground and is usually eaten raw in salads.

A plant with large green leaves and a long white root with a strong sharp taste

A herb whose seeds and thin feathery leaves are used in cooking