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