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