A) Asteraceae B) Brassicaceae C) Poaceae D) Solanaceae
A) Smooth and round B) Needle-like C) Frilly or serrated D) Heart-shaped
A) Sweet and mild B) Bitter and sour C) Salty and umami D) Pungent and peppery
A) White B) Yellow C) Dark green D) Red
A) Jams B) Stir-fries C) Juice D) Ice cream
A) Vitamin D B) Vitamin B12 C) Vitamin C D) Vitamin K
A) Spinach B) Romaine Lettuce C) Osaka Purple D) Kale
A) Arid B) Tropical C) Hot and humid D) Cool weather
A) Protrusions B) Dimples C) Undulations D) Segments
A) Bitter B) More intense C) Sweeter D) Milder
A) Leaves B) Roots C) Flowers D) Stems
A) Peppers B) Potatoes C) Tomatoes D) Cabbage
A) Spinacia oleracea B) Solanum lycopersicum C) Lactuca sativa D) Brassica juncea
A) Glucosinolates B) Capsaicin C) Oxalic acid D) Tannins
A) Partial shade B) Nutrient deficiency C) Overwatering D) Full sun
A) Drying B) Blanching C) Fermenting D) Freezing
A) Mexico B) Italy C) France D) China
A) Crisp leaves B) Slimy texture C) Yellowing leaves D) Wilted leaves
A) Fruit B) Leafy green vegetable C) Grain D) Root vegetable
A) Well-drained soil B) Dry soil C) Sandy soil D) Clay soil
A) Small, round leaves B) Bright yellow leaves C) Reddish-purple leaves D) Very smooth leaves
A) Smaller, thinner leaves B) Larger, broader leaves C) More intensely spicy flavor D) Darker green color
A) Root stalk B) Stem stalk C) Bolted stalk D) Leaf stalk
A) No change in flavor B) Becomes milder C) Becomes more bitter D) Becomes sweeter
A) Aphids B) Ants C) Grasshoppers D) Snails
A) Store in direct sunlight B) Freeze without blanching C) Refrigerate in a plastic bag D) Leave on the counter
A) Antioxidant properties B) Increased blood sugar C) Increased cholesterol D) Reduced bone density
A) Himalayan region B) Mediterranean region C) South America D) North Africa
A) When they turn yellow B) Before they bolt C) During flowering D) After they bolt
A) Lettuce B) Spinach C) Turnip greens D) Parsley |