Words related to "Vegetables"
Discover the correct pronunciation of "Vegetables" words by English native speakers.
Artichoke
An artichoke is a thistle-like vegetable with a large, globular base consisting of tightly packed, edible leaves that surround a central core called the heart. The heart is considered the most tender and delicious part of the artichoke. It is typically cooked and served as a side dish or used in various recipes, such as dips, salads, and stuffed preparations. Artichokes are native to the Mediterranean region and are known for their unique, slightly sweet, and nutty flavor. They also have nutritional benefits, being a good source of fiber, vitamins, and antioxidants.
Arugula
Arugula is a type of leafy green vegetable also known as rocket or rucola. It has a slightly bitter and peppery taste and is commonly used in salads, sandwiches, and as a garnish. Arugula is rich in nutrients like vitamins A, C, and K, as well as antioxidants and minerals.
Asparagus
Asparagus is a type of perennial plant that belongs to the lily family. It is native to Europe and is widely cultivated in many parts of the world. The plant is characterized by its green, spear-shaped leaves that are high in nutritional value and are often eaten as a vegetable.
Aubergine
Aubergine is a French word that refers to the eggplant, a large, purple or black, pear-shaped vegetable commonly used in cooking. It is a part of the nightshade family and is native to Asia. The aubergine is versatile and can be grilled, roasted, baked, or fried, and is often featured in dishes like ratatouille, moussaka, or eggplant parmesan.
Azuki
Azuki, also spelled adzuki or often referred to as red bean, is a small, reddish-brown bean commonly used in East Asian cuisine, particularly in Japanese, Chinese, and Korean dishes. It is usually sweetened and used in desserts like bean paste fillings for pastries, mochi (Japanese rice cakes), and traditional soups. It can also be boiled and served as a savory side dish. The azuki bean is known for its nutritional value, containing high levels of protein, fiber, and various minerals.
Beet
"Beet" refers to a root vegetable that is also known as a beetroot. It has a round or oval shape, typically with a dark red or purple color, although there are also yellow and white varieties. Beets are rich in nutrients like fiber, vitamins, and minerals. They can be eaten cooked or raw, and are commonly used in salads, soups, and as a ingredient in various dishes. The leaves of the beet plant, called beet greens, are also edible and can be prepared similarly to spinach.
Beetroot
Beetroot is a root vegetable, also known as a beet, that is typically reddish-purple in color but can also be golden or white. It has a sweet and earthy taste and is commonly used in salads, soups, and as a side dish. Beetroot is rich in nutrients like fiber, vitamins, minerals, and antioxidants. It is also known for its potential health benefits, such as lowering blood pressure and improving athletic performance due to its high nitrate content.
Borlotti
Borlotti is a type of Italian bean, also known as borlotto or cranberry bean. It is a variety of white bean with a distinctive red and white speckled appearance, and is often used in soups, stews, and Mediterranean-style dishes.
Broccoli
Broccoli is a type of vegetable that belongs to the cabbage family. It's a cool-season crop that's typically green in color and has a dense, impressive head-like structure. Broccoli is often steamed, roasted, or sautéed and is a rich source of vitamins C and K, as well as fiber and antioxidants. It's a popular ingredient in many cuisines, particularly in Italian, Asian, and American cooking.
Cabbage
Cabbage is a type of leafy green vegetable that belongs to the family Brassica. It is a cruciferous vegetable, characterized by its dense, crinkled leaves and strong, pungent flavor. Cabbage is commonly used in a variety of dishes, including salads, soups, sauerkraut, kimchi, and fermented foods. It is also a good source of vitamins, minerals, and antioxidants, and is often associated with several potential health benefits, such as reducing inflammation and improving digestion.
Caraway
Caraway is a noun that refers to a type of annual herb or weed (Carum carvi) whose seeds are used as a spice, particularly in baking bread and other baked goods. The seeds have a distinctive flavor and aroma, often described as nutty and slightly sweet. Caraway is also sometimes used to refer to the seeds themselves, which are often used as a seasoning in various dishes, including soups, stews, and salads.
Carrot
A carrot is a long, thin, and sweet root vegetable often orange in color, commonly used in soups, stews, salads, and as a snack. It is also a source of fiber, vitamins, and minerals.
Carry
To carry means to hold or support something, often by transporting it from one place to another, either physically or figuratively.
Cauliflower
Cauliflower is a type of vegetable that belongs to the Brassica family, which also includes cabbage, broccoli, and kale. It is a cruciferous vegetable, characterized by its white, green, or purple head, which is made up of tightly packed flower buds. Cauliflower is low in calories and rich in vitamins, minerals, and antioxidants, making it a popular ingredient in many cuisines. It can be used in a variety of dishes, from simple sautés and roastings to more complex recipes like quiches and casseroles.
Celeriac
Celeriac is a type of root vegetable that is a type of celery. It has a bulbous shape and a sweet, slightly bitter flavor. It is often used in soups, stews, and salads, and can be cooked by boiling, roasting, or stewing. It is also sometimes used as a substitute for potatoes or other root vegetables in recipes.
Celery
Celery is a type of vegetable, a stalky vegetable with a crunchy texture and a mild, slightly sweet flavor. It is often used as an ingredient in salads, soups, and stews.
Chamomile
Chamomile is a type of herb that is often used to calm the mind and body, particularly when used in tea form. It is known for its soothing effects and is often used to help people relax, reduce stress and anxiety, and promote a good night's sleep.
Chard
Chard is a type of leafy green vegetable, specifically a type of beet. It has leaves that are similar to spinach, but with a slightly bitter taste. It can be eaten raw or cooked and is often used in salads, soups, and sautéed dishes.
Chayote
Chayote is a type of vegetable, also known as a chaaya or mirliton, which belongs to the Cucurbitaceae family. It is a mild-tasting, squash-like vegetable with a soft, buttery texture and a mild flavor that is often described as being similar to a cross between a zucchini and a pear.
Chickpeas
Chickpeas are a type of legume, also known as garbanzo beans. They are small, creamy-white beans that are commonly used in Middle Eastern, Mediterranean, and Indian cuisine. They are a good source of protein, fiber, and various essential nutrients, and are often used in dips, salads, and as an ingredient in hummus.
Chilli
Chilli is a popular spice made from the dried and ground fruit of the Capsicum plant. It is often used to add flavor and heat to a variety of dishes, such as stews, soups, and sauces. The word "chilli" can also refer to the plant itself, which is native to Central and South America. In some parts of the world, particularly the United States and the UK, the word "chili" is also commonly used, although this is technically incorrect as "chili" is a loanword from the Spanish language. In general, chilli is a staple ingredient in many cuisines, particularly in Mexican, Tex-Mex, and Asian cooking.
Chives
Chives are a type of herb that is commonly used in cooking to add a mild onion flavor to dishes. They are a member of the onion family and have a delicate, grass-like appearance. Chives are often used as a garnish or added to soups, salads, and sauces.
Collards
Collards are a type of leafy green vegetable that belongs to the cabbage family. They are also known as leafy greens or non-head-forming Brassicas. They have thick, slightly bitter leaves that are often used in soups, stews, and sautéed dishes. Collards are a good source of vitamins A, C, and K, as well as minerals such as calcium and iron. They are also rich in antioxidants and have been linked to several potential health benefits, including reducing inflammation and improving heart health. In some African American traditions, collard greens are associated with good luck and prosperity, and are often served on special occasions such as New Year's Day.
Coriander
Coriander is a herb that is commonly used in cooking, particularly in Middle Eastern, Indian, and Asian cuisine. It has a distinctive warm, earthy flavor and aroma. The term "coriander" can also refer to the seeds of the plant, which are often used as a spice. Additionally, the term "coriander" is sometimes used to refer to cilantro, which is the leaves of the same plant.
Corms
Corms are underground storage organs that serve as a food reserve for certain plants, such as gladiolus and crocus. They are similar to tubers, but are usually smaller and more bulbous. Corms are composed of a mass of fleshy tissue, often with a central stem or base, and are typically found near the surface of the soil. They allow the plant to survive during periods of drought or adversity, and can also be used for propagation by planting the corms in well-draining soil.
Corn
Corn refers to a type of grain that is obtained from the ears of the maize plant. It is often used as a food ingredient, particularly in the form of flour, meal, or sweet corn.
Courgette
A courgette is a type of summer squash, also known as a zucchini in some parts of the world. It is a popular vegetable in many cuisines, particularly in Mediterranean and European cooking. Courgettes are often used in salads, grilled, sautéed, or baked, and can be used as a substitute for meat or as a side dish. They are also a good source of fiber, vitamins, and minerals.
Cucurbita
Cucurbita is a genus of plants in the gourd family, Cucurbitaceae. It includes species such as squash, pumpkins, melons, and cucumbers. The genus Cucurbita is native to the Americas and is widely cultivated for its edible fruits.
Cymbopogon
Cymbopogon is a genus of grasses commonly known as lemongrass or citronella. There are over 50 species of Cymbopogon, which are native to tropical and subtropical regions of Asia, Africa, and Australia. The most well-known species is Cymbopogon citratus, which is widely cultivated for its essential oil, which is used in perfumes, soaps, and insect repellents. The leaves of Cymbopogon species have a citrusy flavor and aroma, and are often used in cooking and herbal remedies.
Dill
Dill is a type of herb that is commonly used in cooking, particularly in Scandinavian and Eastern European cuisine. It is a feathery-leaved plant with a distinctive flavor and aroma, often used to add flavor to pickles, sauces, and other dishes.
Dulse
Dulse is a type of edible red seaweed that is commonly used in Irish and Scottish cuisine. It has a distinctive flavor and is often dried for use in soups, stews, and as a seasoning.
Eggplant
A type of purple vegetable, also known as aubergine, commonly used in cooking, especially in Mediterranean and Asian cuisine.
Endive
Endive is a type of leafy green vegetable, typically white or yellow, with a crunchy texture and a mild, slightly sweet flavor. It is often used in salads, as a crudité to accompany dips, or as a garnish for various dishes. Endive is also known as Witloof or Belgian endive.
Fennel
Fennel is a perennial herb with yellow or green flowers, often used in cooking and as a natural breath freshener. It is also a versatile food ingredient, used in salads, soups, and as a crunchy addition to various dishes. The seeds and leaves of the fennel plant have a distinctive anise-like flavor and aroma, which is often used to add flavor to food and beverages.
Frisee
Frisee is a type of endive, a Belgian variety of endive that has a strong, bitter flavor and a curly, frizzy texture. It is often used in salads, as a garnish, and as an ingredient in various dishes. The name "frisee" is derived from the French word for "curly", which refers to the plant's distinctive curly leaves.
Garlic
Garlic is a type of vegetable that is commonly used in cooking for its strong, distinctive flavor and aroma. It is a bulbous perennial plant that is native to central Asia and has been widely cultivated and used in various cuisines around the world.