Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
|adzuki aduki adsuki azuki
|a kind of bean, an Oriental food plant.
|an umbelliferous plant, the stems of which were formerly eaten as CELERY is now > ALEXANDERSES.
|in Indian cooking, a potato.
|an umbelliferous South American food-plant with edible tubers.
|a thistlelike perennial plant with large fleshy scaly head and bracts and edible receptacle; the grey-green flower-head of this, served as a vegetable.
|arugola rucola rugola arugula
|a Mediterranean plant used in salads.
|any plant of the Asparagus genus of Liliaceae, one species having young shoots eaten as a delicacy.
|the egg-shaped fruit of an Asian annual plant, eaten as a vegetable.
|(dial.) a turnip.
|an aboriginal American name for the sweet potato.
|a variety of lettuce with smooth green leaves.
|the name of several kinds of leguminous plants and their seeds; (verb) to strike on the head.
|like a bean.
|the sprout of a newly germinated mung bean, eaten as a vegetable, esp in Chinese dishes.
|the stem of a bean plant.
|a plant of the goosefoot family, with a red or white succulent root, used as food (red) and as a source of sugar (white); (verb) to improve or mend, esp. a fire.
|the dark-red root of the beet plant eaten as a vegetable.
|another name for OKRA > BENDYS.
|OKRA as used in Indian cookery.
|a sweet potato.
|a brassicaceous plant of many varieties. [Du. boerenkool, peas cabbage].
|as in borlotti bean, a kind of kidney bean. No —S.
|a cruciferous plant of the genus Brassica, which includes cabbage, turnip, rape, etc. [L. brassica, cabbage].
|the edible root of a leguminous plant, found near the Rocky Mountains, aka prairie turnip.
|in India, the aubergine or egg-plant.
|a leguminous vegetable.
|broccoli broccolini brocoli
|a plant of the Cabbage species, resembling the cauliflower.
|a vegetable of the Cruciferae family; (verb) to steal or purloin, orig. of tailors who took small pieces of customer's cloth as a perquisite.
|like a cabbage > CABBAGIER, CABBAGIEST
|a variety of sprouting BROCCOLI.
|a kind of PULSE.
|in W. Indies, a yam or sweet potato.
|the white haricot beans used in French and Italian cooking.
|a plant of the Umbelliferae family, having an edible tapering root of a reddish or yellowish colour.
|like or tasting of carrot > CARROTIER, CARROTIEST.
|a cabbage stock.
|a variety of cabbage with a white, closely-packed, flower-head, eaten as a vegetable.
|a vegetable, celery with a turnip-like root.
|an umbelliferous plant whose blanched leafstalks are eaten cooked or uncooked as a vegetable.
|in Indian cooking, the CHICKPEA.
|the edible leafstalk of a variety of white BEET.
|a tropical American cucurbitaceous plant, aka CHOKO or CHOCHO; its edible fruit eaten as a vegetable. [Sp. f. Nahuatl chayotli.]
|chibol cibol ciboule.
|a variety of onion, aka spring onion.
|the chick-pea > CHICHES.
|a dwarf pea grown for food esp. in Asia.
|the shoot of the chicory plant, eaten like lettuce.
|the fruit of a tropical vine, similar to cucumber and eaten as a vegetable in the W Indies and Australia.
|a cabbage; an ornamental soft rosette; a cream bun > CHOUX.
|the TARO or other edible araceous tuber > COCCOS.
|a tropical tuber.
|a variety of cabbage cultivated for its seeds, which yield an oil valued for illuminating and lubricating purposes. [Du. koolzaad, cabbage seed].
|a small gherkin.
|a kind of lettuce > COSES.
|a small variety of vegetable marrow, aka ZUCCHINI.
|a name for many pungent-leaved cruciferous plants of various genera often used as a culinary garnish and in salads.
|a variety of lettuce.
|cabbage cut fine and allowed to ferment in a brine made of its own juice with salt, aka SAUERKRAUT.
|a variety of pepper.
|a climbing plant of the Cucurbitaceae, with bristly lobed leaves and tendrils; its long cylindrical fruit, used as a salad vegetable and pickle.
|the pigeon pea, a pea-like plant cultivated in India and the tropics.
|dahl dal dhal dholl
|an Indian name for a lentil.
|a long white root vegetable similar to a RADISH.
|the TARO, a kind of yam.
|a long-podded leguminous plant allied to the HARICOT > DOLICHOSES. [Gk. dolichos, long].
|an early potato > EARLIES.
|a preparation of baby soybeans in the pod commonly found in Japan, China and Korea.
|another name for TARO a kind of yam > EDDOES.
|a salad plant of the chicory genus.
|pickled vegetables such as onions, carrots, jalapeno peppers and garlic, typically served with fish.
|a wavy-leafed salad plant of the ENDIVE family.
|eschalot shallot shalot
|an onion with garlic-flavoured bulbs.
|a broad bean.
|one of the young unfurling fronds of ferns that are sometimes eaten as a vegetable.
|the kidney bean > in both cases FRIJOLES not FRIJOLS*.
|a variety of curly ENDIVE.
|a chickpea > GARBANZOS.
|a kind of small, prickly cucumber, much used for pickles.
|in India, a cabbage or cauliflower.
|a legume grown for forage and its seeds which yield guar gum.
|another name for OKRA.
|a kind of bean or pea.
|a variety of broad bean.
|Spring onions. No JIBBON*.
|an edible starchy tuberous root of a leguminous tropical American vine.
|a Japanese pumpkin or squash.
|a hardy cabbage-like vegetable.
|(Maori) a kind of marrow found in New Zealand.
|a variety of cabbage > KOHLRABIES or KOHLRABIS.
|the sweet potato.
|a tropical bean with edible pods.
|a vegetable of the onion genus.
|the fruit or edible portion of any leguminous plant (bean, pea, etc.) grown for food.
|a leguminous annual plant common near the Mediterranean; its small, flattish, round seed, orange or brown, used for food.
|a composite plant with milky juice, or one of many varieties, whose leaves are used for salad.
|a kind of bean.
|mandioc manihoc manihot manioc manioca
|a plant of the manioc genus whose roots yield a nourishing starch; cassava.
|a variety of BEET.
|a type of pea cooked and eaten together with its pod; aka snow peas.
|a variety of pumpkin cooked as a vegetable; (verb) to be a companion to.
|a rich but late variety of pea.
|a Japanese vegetable of the cabbage family, closely related to MIZUNA.
|the shoots of young salad plants, served as a vegetable dish.
|a variety of lettuce with crisp green leaves.
|an E. African vegetable like a radish > MOOLIS.
|as in moong bean, a kind of bean.
|(coll.) a potato.
|a rape or coleseed with a carrot-shaped root; a wild Swedish turnip.
|a variety of lettuce.
|a tropical plant of the mallow family, with edible pods.
|like an onion > ONIONIER, ONIONIEST.
|(Irish) a cabbage.
|an umbelliferous plant or its edible carrot-like root.
|the nutritious seed of certain papilionaceous climbing plants.
|peacod peapod peascod peasecod
|the pod of the pea.
|like a pea.
|(Spanish) a variety of sweet red pepper.
|a dark green, moderately hot CHILI used in Mexican cooking.
|a plant of the bean family.
|the seeds of leguminous plants as food collectively, beans, peas, lentils, etc; (verb) to beat, throb.
|a purple-leaved variety of chicory from Italy > RADICCHIOS.
|a plant of the genus Raphanus; its pungent root, eaten raw as a salad vegetable.
|immature turnip plants > RAPINIS.
|a roast potato > ROASTIES.
|a cruciferous salad plant of Mediterranean origin.
|a type of lettuce.
|a type of cauliflower.
|a large variety of garden pea.
|the wild radish.
|a root vegetable like a swede. [Swed. dialect rotabagge].
|in Indian cookery, spinach.
|herbs and vegetables for salad.
|the oyster plant or vegetable oyster, a purple-flowered European composite plant cultivated for its edible root tasting like oysters, and its tender spring shoots boiled like asparagus.
|cabbage cut fine and allowed to ferment in a brine made of its own juice with salt.
|a kind of cabbage.
|an onion with a slim bulb; a leek.
|a bean produced by an eastern Asiatic plant.
|a plant of the goosefoot family; its young leaves used as a vegetable.
|a very thin, inferior asparagus.
|a Swedish turnip, a large buff-flowered, glaucous-leaved kind with yellow flesh.
|a sweet variety of maize; the yellow kernels of this, eaten as a vegetable.
|sybo syboe sybow
|a CIBOL, a spring onion > of SYBO is SYBOES.
|a kind of yam, aka DASHEEN, EDDO > TAROS.
|(Chinese) a variety of Chinese cabbage.
|a Mexican dish of fried plantains.
|(Scots) a turnip. [Chambers says 'often humorous': I love the idea of one Scot saying TUMSHIE and all the others falling about laughing: who said the Scots didn't have a sense of humour?]
|the swollen edible root of a brassicaceous plant; (verb) to plant with turnips; to feed on turnips > TURNIPS, TURNIPING, TURNIPED.
|like a turnip > TURNIPIER, TURNIPIEST.
|a vegetable > VEGES; (verb) to laze about, to engage in mindless activity > VEGGES, VEGGED, VEGGING.
|a plant or part of one used for food, other than those considered to be fruits.
|a sweet onion from Vidalia, Georgia.
|a kind of CHICORY with white leaves.
|a variety of beet. [Ger. Wurzel, root].
|a large tuberous edible root like the potato, grown in tropical countries.
|a courgette > ZUCCHINIS.