A

Amaranth - a cosmopolitan genus of annual or
short-lived perennial plants.
American groundnut - a perennial vine that bears
edible beans and large
edible tubers.
Anthocyanin - responsible for red and blue to violet
pigments.
Anthoxanthin - responsible for the yellow
pigments.
Artichoke - a European plant cultivated for its large
thistle-like flower heads.
Arugula - It is sometimes conflated with Diplotaxis
tenuifolia, known as perennial
wall rocket, another plant of
the Brassicaceae family
that is used in the same manner.
Asparagus - a spring vegetable, a
flowering perennial plant species
in the genus Asparagus.
Avocado - a fruit with rough dark green or
purple skin, smooth light
green flesh, and a large seed in
the middle.

B
Baking - a method of cooking food that uses
prolonged dry heat, normally in
an oven, but also in hot ashes, or on
hot stones.

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 Balance - a state in which different things occur in
equal or proper amounts.
Bean - a seed of any of various erect or climbing
plants of the legume family.

Beet - a rounded red root of the beet plant that is

eaten as a vegetable.
Bell pepper - a cultivar group of the
species Capsicum annuum.
Bias - making diagonal cut.
Bitter melon - a tropical and subtropical vine of the
family Cucurbitaceae, widely
grown in Asia, Africa, and
the Caribbean for its edible fruit,
which is extremely bitter.
Boiling - a rapid vaporization of a liquid, which
occurs when a liquid is heated to
its boiling point,
the temperature at which the vapor
pressure of the liquid is equal to the
pressure exerted on the liquid by the
surrounding environmental
pressure.
 Bok choy - can refer to two groups of Chinese leaf
vegetables often used in Chinese
cuisine: the Pekinensis Group (napa
cabbage) and the Chinensis Group.
Bouquet ere - a bouquet of vegetables.
Braising - a combination-cooking method that uses
both moist and dry heats.
Broccoli - an edible green plant in the cabbage
family whose large flowerhead is
eaten as a vegetable.
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Brussels sprout - a member of the Gemmifera
Group of cabbages (Brassica
oleracea), grown for its edible buds.

Cabbage - a leafy green or purple biennial plant,

grown as an annual vegetable
crop for its dense-leaved heads.
Canned - a preserved in a metal or glass container.
Carbohydrate - any one of various substances
found in certain foods that
provide your body with heat.
Caretonoids - the yellow, orange to red soluble
pigments found in plants.
Carotene - any of several orange or red crystalline
hydrocarbon pigments.
Carrot - a long orange root of a plant that is eaten as
a vegetable.
Cauliflower - a flower cluster used as a vegetable.
Ceecy - a carrot.
Celery - a vegetable that is grown for its long light
green stems.
Celtuce - a cultivar of lettuce grown primarily for its
thick stem, used as avegetable.
Chaya - a large, fast-growing
leafy perennial shrub that is
believed to have originated in
the Yucatán
Peninsula of Mexico.

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 Chayote - a pear-shaped fruit of a West Indian
annual vine of the gourd family is
widely cultivated as a vegetable.
Chicory - a somewhat woody, perennial herbaceous
plant usually with bright
blue flowers, rarely white
or pink.

Chives - the common name of Allium

schoenoprasum. It, like most of
the other species of the Allium genus, is a
choice edible.
Chlorophyll - the green substance in plants that
makes it possible for them to
make food from carbon dioxide and
water.
Chopping board - used to hold item while
chopping.
Colander - used to drain excess water after washing.
Collard greens - are various loose-
leafed cultivars of Brassica
oleracea, part of the Acephala group,
which also contains
cabbage and broccoli.
Common bean - a herbaceous annual plant grown
worldwide for its edible dry seed
(known as just "beans") or unripe fruit
(green beans).
Cucumber - a fruit of a vine of the gourd family
cultivated as a garden vegetable.

D
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Daikon - a mild-flavored winter radish (Raphanus
sativus) usually characterized by
fast- growing leaves and a long
white napiform root.
Dandelion - a very common wild plant that has
bright yellow flowers.
Deep-frying - to cook in a deep layer of oil or fat.

Diamond - thinly slicing and cutting into strips of

appropriate width.
Dicing - producing cube shapes.
Dill - an annual herb in the celery family Apiaceae.
Dolichos bean - a species of bean in the
family Fabaceae. It is native
to Africa and it is
cultivated throughout
the tropics for food.
Doria - cucumbers cooked in butter.

Eggplant - a widely cultivated perennial

Asian herb of the nightshade
family yielding edible fruit.
Elephant foot yam - a tropical tuber crop
grown primarily in Africa, South
Asia, Southeast Asia and
the tropical Pacific islands.
Because of its production potential
and popularity as a vegetable in various
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cuisines, it can be raised as a cash
crop.
Elephant garlic - a perennial plant belonging
to the onion genus. It is not a
true garlic, but actually a
variant of the garden leek.
Endive - a plant with curly green leaves that are eaten
raw.
Ensete - a genus of monocarpic flowering
plants native to tropical regions of
Africa and Asia.
F

Fennel - a garden plant that is grown for its seeds,

stems, and leaves.
Fermiere - carrots, turnips, onions, celery cut into
uniform slices.
Fiddleheads - are the furled fronds of a
young fern,[1] harvested for use as
a vegetable.
Flavonoid - any of a group of oxygen-containing
aromatic antioxidant compounds
that includes many common
pigments.
Flavor - a quality of something that you can taste.
Florentine - spinach.
Fluted pumpkin- a tropical vine grown in West
Africa as a leaf vegetable and for
its edible seeds.
Forestiere - mushrooms.

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Freshness - a newly produces, made, gathered, etc. :
not preserved by being frozen,
canned, etc.
Frozen - treated, affected, or crusted over by
freezing.
Fructose - the natural sugar that provides the
sweetness in vegetables.
Fuit - the part of a plant that has the seeds in it.
Frying - to ccok in fat or oil.

G
Garlic - a plant that is related to the onion and that has small
sections.

Ginger - a flowering plant in

the family Zingiberaceae whose rhizome, 
ginger root or simply ginger, is widely
used as a spice or a folk medicine.
Glutamic acid - a crystalline amino acid widely
ditributed in plant and animal
proteins.
Glycemic index - a measure of the rate at which
ingested food causes the level of
glucose in the blood rise.
Golden samphire - a perennial coastal
species, which may be
found growing on salt marsh or
sea cliffsacross
western and southern Europe and

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 the Mediterranean.Young leaves
may be eaten raw or cooked as
a leaf vegetable.
Good-King-Henry - has been grown as
a vegetable in cottage gardens for
hundreds of years,
although this dual- purpose vegetable is
now rarely grown and the species is
more often considered a weed.
Gourd - any of a family of chiefly herbaceous
tendril-bearing vines.
Green beans - in the northeastern and western
United States, are the unripe fruit
and protective pods of
various cultivars of the common bean
(Phaseolus vulgaris).

H
Horseradish - a tall plant whose root is used for
making a sauce.
Huckleberry - any of genus of American shrubs of
the health.

I
Ivy gourd - a tropical vine.

J
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Jardiniere - garden vegetables.
Jerusalem artichoke - a species ofsunflower native
to eastern North America, and found
from
eastern Canada and Maine west
to North Dakota, and south to northern
Florida and Texas. It is also cultivated
widely across the temperate zone
for its tuber, which is used as a root
vegetable.
Jicama - the name of a native Mexican vine, although
the name most commonly refers to the
plant's edible tuberous root. 
Judic - braised lettuce.
Julienne and baton net - making long rectangular
line.

K
Kale - a vegetable of the plant species Brassica
oleracea with green or purple
leaves.

Komatsuna - a leaf vegetable. It is a variety of

Brassica rapa, the
plant species that yields
the turnip, mizuna, napa cabbage,
and rapini.
Kohlrabi - an annual vegetable, and is a low,
stoutcultivar of cabbage. Kohlrabi
can be eaten raw as well as cooked.

L
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 Ladle - a large and deep spoon with a long
handle that is used for
serving liquid.
Lamb's lettuce - a small dicot annual plant of
the family Caprifoliaceae that is
an edible leaf
vegetable with a characteristic
nutty flavor, dark green color,
and soft texture, popularly
served as salad greens.
Laver - an edible, littoral alga (seaweed). In Wales,
laver is used for
making laverbread, a
traditional Welsh dish. Laver as food is
also commonly found around the west
coast of Britain and east coast of Ireland
along the Irish Sea, where it is
known as slake.
Leafy - consisting mostly of leaves.
Leek - a vegetable that has long green leaves rising
from a thick white base and that
tastes like a mild onion.

Lentil - an edible pulse. It is a bushy annual plant of

the legume family, known for
its lens- shaped seeds.
Lettuce - a plant that has large leaves that are eaten
especially in salads.
Luffa - a genus of tropical and subtropical vines in
the cucumber (Cucurbitaceae)
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family.In everyday non-technical
usage, the luffa, also spelled loofah,
usually means the fruit of the two
species L.
aegyptiaca and L. acutangula.
The fruit of these species is cultivated
and eaten as a vegetable.
Lycopene - a caretonoid pigment that is the red
coloring matter of tomato.
Lyonnaise - prepared with onions.

M
Malabar spinach - It is found in tropical Asia and
Africa where it is widely used as
a leaf vegetable.
Mincing - producing very vine cut usually for onions
and garlic.
Miner's lettuce - a fleshy annual plant native to the
western mountain and coastal regi
ons of North America from southern
most Alaska and
central British
Columbia south to Central America.

Mung bean - used as an ingredient in

both savory and sweet
dishes.

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 Mulukhiyah - the leaves of Corchorusspecies (Jute
leaves) used as a vegetable.
Mustard - a plant with yellow flowers, leaves that
can be used for food, and seeds
that are used in making mustard.
Mozuku - a type of edible seaweed in the
genus Cladosiphon, naturally
found in Okinawa, Japan. Most mozuku
is now farmed by locals, and sold
to processing factories. The main
use of mozuku is as food, and as a
source of one type
of sulfated polysaccharide called 
Fucoidan, which is used as a cancer
treatment aid and health supplement.

N
Napa - a type of Chinese cabbage originating near
the Beijing region of China, and is
widely used in East Asian cuisine.
Nicoise - tomatoes concasse cooked with garlic.
Nopal - a common name in Mexican Spanish for the
plant, and the pads themselves, of
the Opuntia cacti, in the
subfamily Opuntioid
eae.
Nori - the Japanese name for edible seaweed species
of the red algae genus Porphyra,
including P.
yeeziensis andP. tenera.

O
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Ogonori - a type of edible seaweed eaten along the
coasts of Japan, Southeast
Asia,Hawaii, and the Caribbean.
Ogonori is typically eaten cold and is a
source of the thickener agar.
Okra - a flowering plant in the mallow family. It is
valued for its edible green seed
pods. 
Olive - a species of small tree in the family Oleaceae,
found in much
of Africa,the Mediterranea
n Basin from Portugal to
the Levant, the Arabian Peninsula, and
southern Asia as far
east as China, as well as the Canary
Islands, Maur
itius and Réunion.
Onions - cultivated and used around the world. As a
food item they are usually served
cooked, as a vegetable or part of a
prepared savoury dish, but can also
be eaten raw or used to
make pickles or chutneys.
Oven - for cooking vegetables oven-steam or bake.

P
Pan - a usually broad, shallow, and open container for
domestic use like cooking.
Paring knife - used for paring.
Parmientier - potatoes

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Parsnip - a root vegetable closely related to
the carrot and parsley.

Pays Anne - making curved or uneven cuts of

the same thickness.
Peas - a small, round, green seed that is eaten as a
vegetable and that formed in a
seed case.
Peanut - a crop of global importance. It is widely
grown in the tropics and sub-
tropics, being important to both
smallholder and large commercial
producers. 
Pearl onion - a close relative of the leek ,and may be
distinguished from common onions by
having only a single storage leaf,
similar to cloves of garlic.
Peeling - removal of the outer skin using bare
hands.
Pigeon pea - a perennial legume from
the family Fabaceae. Since
its domestication in South
Asia at least 3,500 years ago, its seeds
have become a common food
grain in Asia, Africa, and Latin
America.
Potato - an erect South American herb of the
nightshade family widely
cultivated for its edible starchy
tuber.
Potato onion - a variety of the Aggregatum
Group of Allium cepa, similar to
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 the shallot, although
producing larger bulbs. It is
remarkably easy to grow, keeps better
than almost any other variety of
onion, and is ideal for the home
gardener with restricted space.

Pots - a usually rounded metal or earthen container

used chiefly for domestic purposes for
holding liquids or growing.
Prairie turnip - an herbaceous perennial plant native
to prairies and dry woodlands of
central North America, which
bears a starchy tuberous root edible as
a root vegetable.
Primeurs - first spring vegetables.
Princesse - asparagus.
Printaniere - spring vegetables.
Protein - a substance found in foods that is an
important part of the human diet.
Provencale - tomatoes with garlic, paersley, and
sometimes mushrooms or olives.
Prussian asparagus - a plant whose young
flower shoots may be eaten as
a vegetable, similar
to asparagus.
Pumpkin - a fruit of any of various cultivars of
herbaceous plants of the gourd
family that is typically round and
orange but may be another color or
shape.
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Q

R
Radish - a small, round vegetable that is red or white,
is eaten raw in salads.

Radicchio - a leaf chicory grown as a leaf

vegetable which usually has
white- veined red leaves. It has
a bitter and spicy taste, which mellows
when it is grilled or roasted.
Rapini - a green cruciferous vegetable. The edible
parts are the leaves, buds, and
stems. 
Ricebean - a warm-season annual vine legume with
yellow flowersand small
edible beans.
Rondelle - making cylindrical cut.
Runner bean - a plant in the legume
or Fabaceaefamily. It is grown
both as a food plant and
an ornamental plant.
Rutabaga - a root vegetable that may have
originated as a cross between
the cabbageand the turnip.

S
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 Scallion - an onion forming a thick basal portion
without a bulb.
Seasoning - a substance that is used to add flavor to
food.
Shallot - a small type of onion that is used in
cooking.
Shoot - a new branch and its leaves on an established
plant.

Snap peas - are a cultivar group of edible-

podded peas that differ from snow
peas in that their pods are round
as opposed to flat.
Snow pea - a legume, more specifically a variety
of pea eaten whole in its pod
while still unripe.
Soaking - to put something in a liquid for a period of
time.
Sour cabbage - vegetable, which is popular in
the Serbian and
the Bulgarian cuisine, not
separate leaves or grated mass.
Soybean - a species of legume native to East Asia,
widely grown for its
edible bean which has numerous uses.

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Spinach - a plant with dark green leaves that are
eaten as a vegetable.
Squash - a genus of herbaceous vine in the
gourd family, Cucurbitaceae, also
known as cucurbits, native to the
Andes and Mesoamerica.
Stalks - the main stem of the herbaceous plant often
with its dependent parts.
Steamer - a container in which food is cooked with
steam.
Stems - a main trunk of a plant.

Stove - a flat piece of kitchen equipment for

cooking that usually has
four devices.
Strainer - a kitchen device that has many
small holes and that is used to
hold back solid pieces while a liquid
passes through.
Sugar - a sweet substance that comes from
plants and is used to make foods
sweeter.
Sweet Pepper - any of various large mild
thick-walled capsicum fruits.

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 Taro - used as vegetables for their corms, leaves, and
leaf-stems (petioles).
Tatsoi - an Asian variety of Brassica rapa grown for
greens. This plant has become
popular in North American cuisine as well,
and is now grown throughout the world.
Tepary bean - is native to the southwestern United
States and Mexico and has been
grown there by the native peoples
since pre- Columbian times.
Tomato - the edible, often red berry-type fruit of
the nightshade Solanum
lycopersicum.

Turmeric - a rhizomatous herbaceous perennial
plant of
the ginger family,Zingiberaceae.
Turnip - a root vegetable commonly grown
in temperate climates worldwide
for its white, bulbous taproot.
Tree onions - are similar to common onions
(A. cepa), but with a cluster of
bulblets where a normal onion
would have flowers.

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Ullucus tuberosus - a plant grown primarily as
a root vegetable, secondarily as a leaf
vegetable.
Urad bean - a bean grown in the Indian
subcontinent. At one time it was
considered to belong to the same
species as the mung bean.

Vanilla - a flavor derived from orchids of the

genus Vanilla, primarily from the
Mexican species, flat-
leaved vanilla.
Velvet bean - a tropical legume native to Africa and
tropical Asia and widely
naturalized and cultivated.

Wakame - a sea vegetable, or edible seaweed.

It has a subtly sweet flavour and
is most often served in
soups and salads.
Wasabi - a plant of the Brassicaceae family, which
includes cabbages,horseradish,
and mustard.

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 Water chestnut - a grass-like sedge. It is widely
grown in many countries for its
edible corms.
Welsh onion - a species of perennial onion.
Wheatgrass - a food prepared from the cotyledons of
the common wheat plant, Triticum
aestivum (subspecies of the
familyPoaceae). It is sold
either as a juice or
powder concentrate. 
Wild garlic - a North American species of wild
onion widespread across
eastern Canada and the
eastern United States.
Winged bean - a tropical legume plant native
to New Guinea. Winged bean is
nutrient- rich, and all parts of the
plant are edible. 

Y
Yacón - a species of perennial daisy traditionally
grown in the northern and
central Andes from Colom
bia to northern Argentina for its
crisp, sweet- tasting, tuberous roots.

21
Yam - the common name for some plant species in
the genus Dioscorea (family 
Dioscoreaceae) that form
edible tubers.
Yardlong - a legume cultivated to be eaten as green
pods.
Yarrow - a flowering plant in the family Asteraceae.
It has been introduced as a feed
for live stock in places like New
Zealand and Australia. However, it is a
weed in those places and
sometimes also in its native
regions.

Zucchini - a summer squash which can reach nearly

a meter in length, but which is
usually harvested at half that size
or less.

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