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