Vegetables

a small round squash (=a hard smooth vegetable), usually orange or yellow, in the shape of an acorn

a round green vegetable with thick pointed leaves arranged close together in layers. After cooking it, you pull off each leaf and eat the soft bottom part.

arugula (noun)

American rocket, eaten in salads

asparagus (noun)

a long thin green vegetable whose stems and tips (=pointed ends) are eaten

aubergine (noun)

British a vegetable with a smooth dark purple skin and white flesh. The American word is eggplant.

bamboo shoots (noun)

a vegetable consisting of the stems of a young bamboo plant, used especially in Chinese cooking

beet (noun)

American a beetroot

beet (noun)

a sugar beet

beetroot (noun)

British the round dark-purple root of a vegetable that is cooked and eaten cold, especially in salads. The American word is beet.

bhindi (noun)

Indian English okra

bok choy (noun)

mainly American pak choi

brinjal (noun)

Indian English an aubergine

broccoli (noun)

a vegetable consisting of green stems with many small green or purple buds on the ends

Brussels sprout (noun)

a small round vegetable consisting of many green leaves wrapped tightly around each other

butternut squash (noun)

a long orange vegetable shaped like a bell with a hard skin and solid orange flesh that becomes soft when cooked

cabbage (noun)

a hard round vegetable with green or purple leaves that can be eaten raw in salads or cooked

calabrese (noun)

a dark green vegetable that is a type of broccoli

capsicum (noun)

a red, green, or yellow pepper

carrot (noun)

a long hard orange vegetable that grows under the ground and has green leaves on its top

cauliflower (noun)

a vegetable with a hard round white central part surrounded by green leaves

celeriac (noun)

a large white vegetable that grows under the ground and is eaten raw or cooked. It is a type of celery.

celery (noun)

a pale green vegetable with a group of long stems that are eaten raw or cooked

chard (noun)

a vegetable with white stems and large dark green leaves

chicory (noun)

British a vegetable with stiff white leaves that have a bitter taste, usually eaten raw in salads

chicory (noun)

American an endive

chilli (noun)

a red or green vegetable with a hot taste, usually thin and pointed in shape

Chinese cabbage (noun)

Chinese leaves

Chinese leaves (noun)

a vegetable that has large pale green leaves with thick white stalks. It can be cooked or eaten raw in salads.

corn on the cob (noun)

the top part of a maize plant, cooked and eaten as a vegetable

cos lettuce (noun)

British a type of long thin lettuce

courgette (noun)

British a long vegetable with dark green skin. The American word is zucchini.

cucumber (noun)

a long thin vegetable that has a dark green skin and is white inside. It is usually eaten raw in salads.

eggplant (noun)

American an aubergine

endive (noun)

a vegetable with curly green leaves eaten in salad

endive (noun)

American the vegetable chicory

fennel (noun)

a white vegetable with green feathery leaves that is eaten raw in salads or as a cooked vegetable

garden egg (noun)

West African an aubergine

garlic (noun)

a round white vegetable with small sections called cloves which you add to food for a strong pleasant flavour. The whole garlic is called a bulb.

globe artichoke (noun)

a round green vegetable in which the leaves grow in a ball shape on a tall stem

green bean (noun)

a long thin green vegetable that grows on a tall climbing plant

green pepper (noun)

a hollow green vegetable containing small white seeds. It can be eaten raw in salads or cooked.

iceberg lettuce (noun)

a round pale green lettuce with leaves that form a tight ball

jalapeño (noun)

a small green or red pepper often used in Mexican cooking for giving food a hot flavour

Jerusalem artichoke (noun)

a vegetable with a very pale brown skin and white flesh. It grows under the ground.

kale (noun)

a vegetable with large curly dark-green leaves. Kale is a type of cabbage.

kohlrabi (noun)

a hard round vegetable, eaten raw in salads or cooked

leek (noun)

a long thin vegetable that tastes similar to an onion and is white at one end with green leaves at the other

lettuce (noun)

a vegetable with large thin green leaves that you eat raw in a salad

mangetout (noun)

British a small flat green vegetable with very small seeds inside. It is a type of pea and you can eat its skin.

marog (noun)

South African wild spinach or other leafy greens, cooked and eaten as a vegetable

marrow (noun)

British a large long vegetable that has a dark green skin and is white inside

new potato (noun)

a small potato taken from the ground early in the year

okra (noun)

a vegetable with long green pods (=seed containers) that is used especially in African and South Asian cooking

onion (noun)

a round vegetable with thin dry skin and many layers inside that tastes and smells very strong

pak choi (noun)

British a Chinese vegetable with long dark green leaves and white stems

parsnip (noun)

a long white hard vegetable that grows under the ground

pea (noun)

a very small round green vegetable that grows in a long narrow pod

pepper (noun)

a red, green, orange, or yellow vegetable with small white seeds inside. It can be eaten raw in salads or cooked.

pepper (noun)

a small pepper with a strong hot flavour

pimento (noun)

a small red vegetable that is a type of pepper

plantain (noun)

a type of banana (=long yellow fruit) used as a vegetable in cooking Caribbean and African foods

potato (noun)

a very common hard round vegetable that has a brown, red, or yellow skin and is white or yellow inside. It grows under the ground and can be cooked in many different ways

pumpkin (noun)

a large round vegetable with a thick orange skin and large seeds

radicchio (noun)

a vegetable with small purple and white leaves, eaten raw in salads

radish (noun)

a small pink or red vegetable that is eaten raw in salads

red pepper (noun)

a red vegetable with small white seeds inside. It can be eaten raw in salads or cooked.

rocket (noun)

British a leaf vegetable with a strong flavour, eaten raw in salads

romaine (noun)

mainly American a type of lettuce with long narrow firm leaves. The usual British word is cos lettuce.

russet (noun)

a type of potato with russet coloured skin

rutabaga (noun)

American a swede

samphire (noun)

a plant with fleshy leaves that grows by the sea and can be eaten as a vegetable

savoy cabbage (noun)

a type of cabbage (=a round green vegetable) whose leaves are curly, not smooth

scallion (noun)

American a spring onion

shallot (noun)

a small vegetable similar to an onion

snow pea (noun)

American a mangetout

spinach (noun)

a vegetable with dark green leaves that can be cooked or eaten raw in salads

spring greens (noun)

British the leaves of young cabbages

spring onion (noun)

British a small white onion with a long thin stem with green leaves on it that is often eaten raw in salads

sprout (noun)

British a Brussels sprout

spud (noun)

informal a potato

sugar beet (noun)

a vegetable that grows under the ground and is used for producing sugar

swede (noun)

British a hard round yellow vegetable that grows under the ground

sweet pepper (noun)

a green, red, or yellow vegetable that does not have a strong flavour. Sweet peppers are often simply called peppers.

sweet potato (noun)

a vegetable with a slightly sweet taste that looks like a potato with pink skin

Swiss chard (noun)

a vegetable with large green leaves and thick stems

tater (noun)

very informal a potato

tattie (noun)

Britishinformal a potato

turnip (noun)

a large round light-coloured root vegetable that grows under the ground

veg (noun)

Britishinformal vegetables

water chestnut (noun)

a small hard white vegetable, often used in Asian cooking

wild rice (noun)

the seed of a grass that grows in North America, eaten as a vegetable

yam (noun)

American a sweet potato

yam (noun)

a root vegetable that looks like a long white potato and has a brown skin

zucchini (noun)

American a courgette

Synonyms and antonyms of Vegetables in British Thesaurus