n
Alternative form of ajwain [A plant in the family Apiaceae (Trachyspermum ammi), and its seed-like fruit, which is used (especially in South Asian cooking) for its thyme-like flavor.]
n
Alternative form of ajwain [A plant in the family Apiaceae (Trachyspermum ammi), and its seed-like fruit, which is used (especially in South Asian cooking) for its thyme-like flavor.]
adj
Only used in baby-cut carrot
n
A single bean in a portion of baked beans.
n
(chiefly in the plural) A sprout of the mung bean.
n
Alternative form of bean sprout [(chiefly in the plural) A sprout of the mung bean.]
n
(US, Canada) A beetroot, a swollen root of such a plant.
n
(usually uncountable) The edible part of the root of a beet plant, raw or prepared.
n
A dried black seed of certain varieties of the common bean, Phaseolus vulgaris.
n
Obsolete form of banana. [An elongated curved tropical fruit of a banana plant, which grows in bunches and has a creamy flesh and a smooth skin.]
n
Either of two edible plants of the species Brassica oleracea with light green heads.
n
Rapini, a leafy-green vegetable.
adj
(colloquial, humorous) broccoli-like
n
Alternative form of Brussels sprout [(chiefly in the plural) The green vegetable Brassica oleracea var. gemmifera, a cabbage variety native to Belgium.]
n
(chiefly in the plural) The green vegetable Brassica oleracea var. gemmifera, a cabbage variety native to Belgium.
n
(UK) A kind of sprouting broccoli.
n
Alternative form of canagong [(archaic) pigface (mesembryanthemum plant)]
n
Any of a number of cultivars of rapeseed (Brassica napus) and closely related field mustard (Brassica rapa), which have a lower erucic acid and glucosinolate content than traditional rapeseed.
n
A cultivar of field pea or maple pea, dried, soaked, boiled, then fried.
n
A form of fennel (Foeniculum vulgare) used in salads
n
Alternative form of caraway [A biennial plant, Carum carvi, native to Europe and Asia, mainly grown for its seed to be used as a culinary spice.]
n
The stalk of kale or cabbage
n
(figuratively) Something that causes excitement or interest.
adj
(cooking) Prepared with cauliflower.
n
The seed of the plant celery, Apium graveolens, used as a seasoning in cooking.
n
(uncountable, cooking) An edible leafy vegetable, Beta vulgaris subsp. cicla, with a slightly bitter taste.
n
Obsolete form of cardoon. [Cynara cardunculus, a prickly perennial plant related to the artichoke which has leaf stalks eaten as a vegetable.]
n
Alternative form of chay root [The root of Oldenlandia umbellata, native to India, which yields a durable red dyestuff.]
n
Alternative form of chay root [The root of Oldenlandia umbellata, native to India, which yields a durable red dyestuff.]
n
Alternative spelling of chicory [(chiefly Britain) The common chicory (Cichorium intybus), the source of Belgian endive, radicchio, and sugarloaf.]
n
(cooking) An edible chicory bud.
n
The mass of immature florets in the centre of the bud of an artichoke.
n
Alternative form of chay root [The root of Oldenlandia umbellata, native to India, which yields a durable red dyestuff.]
n
Archaic spelling of chicory. [(chiefly Britain) The common chicory (Cichorium intybus), the source of Belgian endive, radicchio, and sugarloaf.]
n
An East Asian grass, Coix lacryma-jobi, sometimes harvested as a cereal.
n
oilseed rape (Brassica napus), cultivated for its seeds, which yield an oil, valued for illuminating and lubricating purposes.
n
Alternative form of cowage [A leguminous climbing plant, Mucuna pruriens, the spiculae of which are sometimes used as a mechanical vermifuge.]
adj
Pertaining to the gourd family, including cucumbers, pumpkins etc.
n
(US) A pickled green bean, usually with dill and garlic for flavoring but often with other spices.
n
A type of kidney bean, common in France.
n
Alternative form of frambesia [Yaws, the disease.]
n
(in Mexico, the southwestern United States, and the West Indies) The bean-like seed of any of several related plants, such as the cowpea, used as food.
n
Alternative form of frijol [(in Mexico, the southwestern United States, and the West Indies) Any cultivated bean of the genus Phaseolus, especially the black seed of a variety of Phaseolus vulgaris.]
n
(botany) A vegetable with a pulpy, seed-rich body which grows on a vine.
n
Alternative form of calavance [Any bean, but especially the hyacinth bean (Lablab purpureus).]
n
Synonym of elephant's foot Dioscorea elephantipes
n
(medicine, archaic) A pea, or similar round body, used to maintain irritation in a wound, and promote the secretion and discharge of pus.
n
A similar item made from a turnip
n
Alternative form of camachile [Pithecellobium dulce, a fabaceous flowering plant.]
n
A small variety of cos lettuce.
n
A kind of green lettuce with frilly leaves.
n
Alternative form of mamey [The evergreen tree Mammea americana, or its edible fruit]
n
Alternative spelling of mangelwurzel [A root vegetable, variety of Beta vulgaris, cultivated chiefly as cattle feed.]
n
A vegetable pea (Pisum sativum) eaten when immature.
n
(Judaism) A bitter vegetable, such as horseradish or Romaine lettuce, eaten at the Passover seder as a reminder of the bitterness of slavery in Egypt.
n
Alternative form of Menippea [Menippean satire.]
n
The mung bean, cultivated for its sprouts, Vigna radiata or Phaseolus aureus.
n
The seed of Vigna radiata, native to South Asia.
n
Alternative form of mung bean [The seed of Vigna radiata, native to South Asia.]
n
The leaves of the mustard plant, used as a salad.
n
(Quebec, slang) meter maid
n
Used other than figuratively or idiomatically: A seed produced by an onion plant.
n
Alternative form of orach [especially Atriplex hortensis]
n
The root of the parsnip, when used as a vegetable.
n
A pea extract that composes 5% of peas by weight, that is lighter than pea solids but heavier than pea liquids when pureed peas are centrifuged, which contains the majority of pea flavour compounds.
n
(derogatory) A small farm.
n
A guacamole substitute made with peas.
n
Alternative form of pibcorn [Synonym of pibgorn]
n
A tropical African plant, Cajanus cajan, formerly Cajanus indicus.
n
Alternative form of peepul [The sacred fig, Ficus religiosa.]
n
(botany) Any fruit vegetable whose pods are often eaten while they are still green.
n
Synonym of Good King Henry
n
A green lentil of the variety Lens esculenta puyensis.
n
Alternative spelling of khat [A shrub, Catha edulis, whose leaves are used as a mild stimulant when chewed or brewed as tea; also a drug produced from this plant.]
n
Alternative form of rabe [The budding shoot of a brassica that has bolted.]
n
Alternative form of rapscallion [(archaic) A rascal, scamp, rogue, or scoundrel.]
adj
(rare) Characteristic of a radish.
n
A type of onion with reddish purplish skin.
n
Synonym of watermelon snow
n
The root of a plant used as an edible vegetable, such as the carrot, potato, or onion.
n
Alternative form of sagapenum [A yellow to brown bitter gum that derives from plants of the genus Ferula.]
n
(obsolete, rare) Synonym of endive
n
Obsolete spelling of celery [A European herb (Apium graveolens) of the carrot family.]
n
Alternative spelling of chadon beni [(Caribbean) Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine.]
n
(Scotland) The leaves and tops of vegetables, especially potatoes and turnips.
n
Alternative form of chaya (“leafy vegetable”) [A teahouse in Japan.]
n
(plural only, chiefly Britain) the dark green leaves of the borecole plant, Brassica oleracea acephala, used as a vegetable; collard greens
n
(botany) Any other similar-looking plant of other genera.
n
An insect in any of several species of true bugs in the family Coreidae which feed on plants in the family Cucurbitaceae
n
Alternative spelling of sugar beet [A type of beet whose root contains a high concentration of sucrose.]
n
Alternative form of tania (“new cocoyam or taro”) [(rare) New cocoyam, yautia (Xanthosoma sagittifolium).]
n
A fleshy, thickened underground stem of a plant, usually containing stored starch, for example a potato or arrowroot.
n
Alternative form of tulsi (“holy basil”) [Holy basil, Ocimum tenuiflorum.]
n
A plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit, grain, herb, or spice in the culinary sense.
n
Any substance of plant origin that can be used as a rennet substitute.
n
(New Zealand) A oca; a tuber from the species Oxalis tuberosa.
n
A vegetable, the Indian white yam.
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