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A long, orange root vegetable with a sweet flavor.

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A green vegetable with a dense cluster of small, flowering heads.

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A red or yellow fruit with juicy flesh and edible seeds, commonly used as a vegetable in cooking.

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A leafy green vegetable often used as a base for salads.

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A starchy tuberous vegetable that is a staple food in many cuisines.

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A pungent bulb vegetable with edible layers that can be white, yellow, or red.

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A leafy green vegetable with dark, crinkly leaves, often used in salads or cooked dishes.

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A long, green cylindrical vegetable with watery flesh and edible seeds.

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A pungent bulbous plant with a strong, distinctive flavor and aroma, consists of multiple cloves enclosed in a papery skin.

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A large, sweet pepper with a bell-like shape, typically red, green, or yellow in color.

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A green summer squash with tender flesh, often used in cooking or baking.

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A purple or white fruit with glossy skin and soft, creamy flesh.

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A purple or white fruit with glossy skin and soft, creamy flesh.

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A fungus with a fleshy, spore-bearing fruiting body, often used in cooking.

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A small round green seed or the plant that produces it, commonly eaten as a vegetable.

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A tall cereal plant with large ears of yellow or white seeds, often used as a vegetable.

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A small root vegetable with a crisp texture and peppery flavor.

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A long, fibrous stalk vegetable with a mild flavor, often used in salads or soups.

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A root vegetable with a dark red or purple skin and sweet, earthy flavor.

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A green or white vegetable with long, tender spears and a delicate flavor.