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