A tapering orange-colored root eaten as a vegetable.
A cabbage of a variety similar to the cauliflower, bearing heads of green or purplish flower buds.
A European plant cultivated for its large thistlelike flower heads.
A herbaceous plant widely cultivated as a source of food for humans and livestock, and for processing into sugar.
An edible bulb with a pungent taste and smell, composed of several concentric layers, used in cooking.
A cultivated plant of the parsley family, with closely packed succulent leafstalks that are eaten raw or cooked.
A round root with white or cream flesh that is eaten as a vegetable and also has edible leaves.
A long tapering cream-colored root with a sweet flavor.
A spherical green seed that is widely eaten as a vegetable.
A vegetable consisting of the small compact bud of a variety of cabbage.
A cultivated plant of the daisy family, with edible leaves that are a usual ingredient of salads.
A cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
A strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
A swollen pungent-tasting edible root, especially a variety that is small, spherical, and red, and eaten raw with salad.
A plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb that together with the leaf bases is eaten as a vegetable.
A tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots.
A starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable.
A plant of the mallow family with long ridged seedpods, native to the Old World tropics.
A hardy cabbage of a variety that produces erect stems with large leaves and no compact head.
Chinese cabbage of a variety with smooth-edged tapering leaves.
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