n
a type of bok choy with greener leafage, consumed mainly in the Eastern parts of China, notably Shanghai from which its alternative name, Shanghai bok choy, originates.
n
Alternative spelling of bok choy [Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.]
n
Alternative spelling of bok choy [Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.]
n
A form of the kale plant, Brassica oleracea acephala, used as the vegetable spring greens / collard greens.
n
A variety of soft lettuce.
n
(around New York City, Northern New Jersey, Connecticut, Rhode Island, Massachusetts, and especially upstate New York and Vermont) A particular night, commonly the night of the 30th to the 31st of October, during which young people play pranks and do mischief in their neighborhoods.
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A particular type of sprouting broccoli.
n
Alternative form of carrageenan [A food additive made from a purified extract of red seaweed, commonly used as a thickening agent.]
n
Alternative form of cushaw [Any of certain cultivars of Cucurbita argyrosperma (Cucurbita mixta), one of the species of winter squash.]
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A cultivar of lettuce harvested primarily for its 15- to 20-centimeter stem.
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A vegan or vegetarian substitute for tuna, based on chickpeas and seasonings.
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A variety of chili native to Mexico.
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Synonym of watermelon radish
n
Alternative form of chiretta [A kind of felwort, Swertia chirata (syn. Agathotes chirayta), found in northern India, esteemed as a tonic and febrifuge.]
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A cultivated variety of Brassica oleracea, or a cross between cabbage, kohlrabi, and kale, used as fodder
n
A Chinese vegetable, a variety of Brassica rapa parachinensis subspecies, similar to bok choy but slimmer, with smooth green leaves and pale green stems, and clusters of flowers on the tips of the inner shoots
n
A pearl onion or other sweet onion seasoned and pickled in brine, used as a cocktail garnish.
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A Mediterranean variety of kale, Brassica oleracea var. acephala.
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A form of Brassica oleracea, sometimes called Brassica oleracea var. acephala or Brassica oleracea var. viridis, similar to kale, that is a popular food in the rural southern United States.
n
A pickled gherkin cucumber.
n
Alternative form of corn salad; Valerianella locusta or similar plants in genus Valerianella. [Any of the small plants in genus Valerianella, used in salads and as a herb, especially Valerianella locusta.]
n
A variety of lettuce with long, crisp leaves.
n
A lettuce (such as iceberg lettuce) with crisp tightly packed light-green leaves in a firm head.
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a blue-green alga (Nostoc flagelliforme) used as a vegetable in Chinese cooking
n
Cauliflower when used as an alternative to potatoes by followers of a low-carbohydrate diet.
n
Alternative spelling of finocchio [A fennel cultivar with a bulb-like structure at its base, used as a vegetable; Florence fennel (Foeniculum vulgare var. azoricum).]
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(agriculture) The daikon, particularly when grown for animal fodder rather than for human consumption.
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Alternative form of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
n
Alternative spelling of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
n
Alternative spelling of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
n
(uncountable) A preparation from Allium sativum used as a food ingredient or the flavor or other characteristics of such an ingredient.
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A large navy bean that has a flattened shape similar to lima beans and a delicate flavor.
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A type of round, white turnip from Japan.
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A lettuce cultivar (Lactuca sativa var. capitata) noted for its crunchiness; the most familiar of all lettuces sold in the United States.
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A much smaller cylindrical white radish cultivar of the European radish.
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A flat-leafed type of parsley used in cooking and salads
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Alternative spelling of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
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(Scotland, archaic) Any cabbage, greens, or vegetables.
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(usually in the plural) A vegetable that is a hybrid of kale and Brussels sprouts.
n
A leaf vegetable, a form of Brassica rapa, used in Japanese cooking
n
(US, historical, nationalist) sauerkraut
adj
Cooked with onions, especially caramelized onions.
n
Alternative spelling of mung bean [The seed of Vigna radiata, native to South Asia.]
n
By extension, any thin/small ring-shaped deep-fried crispy dough with onion contained in it.
n
Alternative spelling of bok choy [Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.]
n
(Hawaii) A person who smokes this cultivar.
n
Alternative form of bok choy [Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.]
n
A variety of cabbage (Brassica oleracea var. capitata) that forms canonical rather than rounded heads and is noted for its delicate flavor.
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(uncountable) rocket, arugula
n
A long-leafed variety of lettuce, Lactuca sativa var. longifolia.
n
(Chinese cuisine) Synonym of watermelon radish
n
Leafy vegetables typically eaten raw, such as lettuce, rocket (arugula), etc.
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Brassica oleracea var. sabauda, a hardy cabbage with dense, crinkled leaves
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Any onion that lacks a fully developed bulb.
n
(Chinese cuisine) The watermelon radish.
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(Chinese cuisine) Synonym of shinrimei
n
collard greens (the greens)
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(Scotland, Ireland, Northern England) The turnip.
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Synonym of Brussels sprout.
n
A kind of starch with large, oval, flattened grains, often sold as arrowroot or used for adulterating cocoa, made from the rootstocks of a species of Canna, probably Canna edulis.
n
Synonym of white sweet potato
n
(cooking) Bracken, used as a vegetable in Japanese cuisine.
n
(countable, uncountable) Brassica oleracea var. capitata f. alba, a cabbage plant with white leaves grown in northern and central Europe.
n
Alternative spelling of yu choy [A variety of Brassica known as B. rapa var. oleifera or B. campestris, related to choy sum and bok choy.]
n
In Tibetan cuisine, wild ginseng cooked and mixed with yogurt
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