Vegetables

Artichoke

Slightly resembles a thistle. Only a small portion of this vegetable is eaten.

Asparagus

A thick, green shoot, with a feather-like tip.

Beans

A handful of various edible seeds.

Beetroot

Dark red and just small enough to fit in the hand.

Bell Pepper

A large, sweet pepper.

Bou Wheat

The grains of a type of wheat known to Bormar.

Broccoli

The ends of the broccoli stalk have hundreds of tiny, edible flower buds.

Brussel Sprout

A tiny variety of cabbage that can be eaten in a single bite.

Cabbage

A large vegetable that is surrounded by many edible leaves.

Cassava

The starchy, tuberous root of some variety of tree.

Cauliflower

Large green leaves surround a white head which resembles a cloud.

Celery

Crunchy but often seen as an acquired taste.

Chickpea

A large, round seed, often mashed into a paste.

Chili Pepper

Ranges from rich and flavoursome, to powerfully hot and spicy. Be careful when you eat these raw!

Cucumber

A long, green vegetable, with crunchy, watery flesh.

Eggplant

Smooth and purple, the skin of the eggplant almost resembles leather.

Garlic

A very strong tasting and smelling bulb. Has a multitude of uses.

Golden Rye

Named for its resemblance to the rye plant, it has a long, yellow stalk that can be eaten raw.

Leek

A large, elongated vegetable with a white base and long, green leaves.

Lettuce

Comprised of many large leaves wrapped around one another in a ball.

Onion

A large bulb with a strong smell and taste. Can be eaten raw, but is very often roasted.

Parsnip

Similar to a carrot, the parsnip has a light-yellow colouring and a slightly sweeter taste.

Peas

Small green seeds that form in pods.

Peate Seed

Found in swampland, the seeds are large enough to eat as a snack.

Poff Grass

A thick leaf that tries to hold onto as much water as possible, despite being found in boggy marshlands.

Radish

Light red and strong tasting, this small bulb can be grown at home.

Savannah

With bitter flesh and a large stone in the middle, they are not the most popular of fruits.

Rhubarb

Farmers have long insisted that the best way to grow rhubarb is to simply leave it alone.

Slemp

A large leaf about the thickness of a finger. Once cut, it tends to lose its flavour very quickly.

Squash

Often varies in size, shape and colour, squash is a variety of pumpkin.

Sweet Potato

With light brown skin but vivid orange flesh, sweet potato gets its name from its taste when roasted.

Tomato

A glossy red fruit that is most often prepared as though it were a vegetable.

Turnip

A white root that turns to purple near the leaves. Large specimens can be the size of a head.

Water Fig

Similar in size and shape to the fig, this has a crunchy texture and is found growing near riversides.