rockmelon

1998, FAO, Pesticide Residues in Food, 1998, Evaluations: Part 1: Residues, Volume 1, page 459,
Australia reported trials on cucumbers, zucchini, rockmelons and watermelons. […] Twenty-four rockmelons were dipped, followed by 24 cucumbers. The dimethoate dip solution was analysed before and after the dippings and contained 409 mg/l and 404 mg/l respectively. Four samples each of rockmelon and cucumber were taken 0, 3 and 7 days after treatment and homogenized.

rockmelon ginger whip
Put 280 g (10 oz/2 cups) chopped ripe rockmelon (or other orange-fleshed melon), 125 ml (4 fl oz/1/2 cup) orange juice, 1 tablespoon chopped fresh ginger and 8 ice cubes in a blender. Blend until smooth and pour into tall glasses.

2004, Michele Cranston, Marie Claire Kitchen, page 41:

Also called ‘netted’ melon (because of the raised webbing on its skin) or muskmelon on account of its glorious smell when ripe, rockmelon has deep, peachy-coloured flesh which is rich in beta carotenes (vitamin A).

2006, Leanne Kitchen, Grower′s Market, page 148:

(Australia, New Zealand) A type of melon, Cucumis melo var. reticulatus, with sweet orange flesh and a rough skin resembling netting.


cantaloupe

From French cantaloup, from Italian Cantalupo (a place name), from Italian canto + lupo, literally "howl of the wolf".
Named after a former Papal summer estate near Rome, where the melons were first grown after being introduced to Europe.

Cucumis melo Cantalupensis Group, a cultivar group melon with sweet aromatic orange flesh, including two main types:

(UK, Ireland) Cantalupensis Group sensu stricto, with non- or slightly netted rind, also known as true cantaloupe or European cantaloupe, found in the Middle East and Europe.


beech mast

en-noun

beech mast (usually uncountable, plural beech masts)

the fruit or mast of the beech tree; beechnuts


soursop

/ˈsaʊəɹˌsɒp/

Annona muricata
Annona muricata#Translingual

A small tropical evergreen tree, Annona muricata.

Bermuda buttercup (Oxalis pes-caprae), an edible wood sorrel native to South Africa

(by extension) any wood sorrel, especially when used as food


codling

From Middle English codling, codeling, equivalent to cod + -ling.

A hake (cod-related food fish), notably from the genus Urophycis.


Spartan

From Middle English Spartan, Spertan, from Latin Spartānus, from Sparta + -ānus, equivalent to Sparta + -an.

A red apple cultivar from British Columbia, Canada


slivovitz

slivovitz (countable and uncountable, plural slivovitzes)

From Serbo-Croatian šljȉvovica, шљи̏вовица (“slivovitz”), from šljȉva, шљи̏ва (“plum”) + -ica, -ица (suffix forming a feminine noun, often a diminutive). Šljȉva may be derived from Proto-Indo-European *sliwo-, the suffixed form of *(s)leh₃y- (“bluish”), describing the colour of the fruit.

The spirit called Sirmischer Slivovitz is met with at Trieste. It is distilled from fermented plums, and is made in Sirmia near Belgrade. This kind of spirit is also in use at Vienna and Prague.

1820, W[illiam] A[rchibald] Cadell, chapter I, in A Journey in Carniola, Italy, and France, in the Years 1817, 1818, […] In Two Volumes, volume I, Edinburgh: Printed for Archibald Constable and Co.; London: Hurst, Robinson, and Co. Cheapside, →OCLC, page 18:

Four fairs are held at Pest annually; and while they last, it is calculated that 20,000 strangers and 14,000 waggons pass the outer lines. 8000 large barges unload at the quay in the course of the year: the principal trade lies in wines, raw hides, honey, wax, and a vile spirit, called Slivovitz, made from plums.

1850, “Route 282. The Danube (F[rance]).—Presburg to Pest.”, in A Hand-book for Travellers in Southern Germany; […], 5th corrected and enlarged edition, London: John Murray, […] ; Paris: A[nthony] & W[illiam] Galignani & Co.; Stassin and Xavier; Leipzig: Longman, →OCLC, section XV (Hungary), page 420, column 1:

There is a great abundance of all the necessaries of life and even many of its luxuries, as game, fish, very good wine, tobacco, plum brandy (‘slivovitz’), an excellent spirit, and silk in considerable quantity.

1872 September, “D.”, “Servia”, in James Anthony Froude, editor, Fraser’s Magazine, volume VI, number XXXIII (New Series), London: Longmans, Green, and Co. […], →OCLC, page 351, column 1:

"There is a flask of slivovitz (the plum brandy of the country) underneath the seat, if you should require it."

1897, Bram Stoker, Dracula, published 1899, page 11:

We went in the hotel bar, sat down and proceeded to order some Slivovitz. When I first tasted it I thought that it was nice, but it tasted so much like apple cider that I said to myself, "This stuff ain't so bad," and, before long, I had ordered many of these bad drinks.

1986, Buck Clayton, assisted by Nancy Miller Elliott, “Humphrey Lyttelton and My English Tours”, in Buck Clayton’s Jazz World, Basingstoke, Hampshire, London: The Macmillan Press, →ISBN, page 176:

[W]hen I reach the bridge and begin to run across it, I will pray that the sniper who killed old man Samir yesterday and little Lejla the day before, is looking the other way, or moving position as the snipers do, or warming his fingers round a mug of hot coffee, or glancing up and downing a slivovic.

1996, Gordon Stevens, chapter 1, in Kara’s Game, London: HarperCollins, →ISBN, page 31:

It is almost impossible to attend a meeting, visit someone at home, or even call upon the sisters at the monastery and not be offered slivovic. Morning, noon, or night … it doesn't matter. When my meeting with the pcelari ended, Mesam presented me with a gift. It was a bottle of slivovic.

2008, Frank E. Wismer III, “The Reverend Canon Andrew White”, in War in the Garden of Eden: A Military Chaplain’s Memoir from Baghdad, New York, N.Y.: Seabury Books, →ISBN, pages 33–34:

(countable, uncountable) A type of rakija made mostly in Eastern European countries from distilled, fermented plum juice.

Schligowitz

rakija made from distilled, fermented plum juice


ladyfinger

LL-Q1860 (eng)-Flame, not lame-ladyfinger.wav

Ladyfingers soaked in liqueur are the base of tiramisu, but I suppose you could just cut up a sponge cake instead.

A small sponge cake, shaped approximately like a finger.


fauxtatoes

Blend of faux (“artificial, fake”) + potatoes.

blend

Cauliflower Purée (a.k.a. "Fauxtatoes") This is a wonderful substitute for mashed potatoes with any dish that has a gravy or sauce.

2010, Dana Carpender, “Sides”, in 1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert that Let You Live Your Low-Carb Lifestyle and Never Look Back, Beverly, Mass.: Fair Winds Press, →ISBN, page 209:

Are your kids begging for mashed potatoes with their grilled chicken and Brussels sprouts (hooray for you if your kids eat Brussels sprouts!)? Make a healthier choice by switching to faux-tatoes, a blend of pureed cauliflower and coconut milk.

2014, J. J. Virgin, “Top Swaps and the Virgin Plate”, in The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast, New York, N.Y.: Grand Central Life & Style, →ISBN:

Fauxtatoes are a great stand-in for mashed potatoes, especially if you have a super tasty gravy to soak up.

2015, Dana Carpender, “Hot Vegetable Sides”, in Paleo/Primal in 5 Ingredients or Less: More than 200 Sugar-Free, Grain-Free, Gluten-Free Recipes, Beverly, Mass.: Fair Winds Press, →ISBN, page 128:

A dish of mashed cauliflower used as an alternative to potatoes by followers of a low-carbohydrate diet.


stevia

From the Latin genus name Stevia, after 16th century Spanish botanist Pedro Jaime Esteve (latinized as Petrus Jacobus Stevus).

A naturally sweet herb called stevia is gaining in popularity as a sugar substitute, especially in beverages. Food additives must provide evidence of their safety and effectiveness before receiving FDA approval, and stevia lacks this approval for use as a sweetener because so little is known about its effects on human health, save that it can be absorbed by the human digestive tract.

2006, Frances Sizer, Ellie Whitney, Nutrition: Concepts and Controversies, 10th edition, page 49:

Another natural sweetener comes from the stevia plant. In December 2008, the Food and Drug Administration (FDA) gave a “generally recognized as safe” status to Truvia and PureVia, both of which are wholly derived from the stevia plant and have no calories.

2010, Rita Girouard Mertig, What Nurses Know...Diabetes, page 18:

My absolute preference for a sweetener is the herb stevia—not the white crystalline extract, but the chopped green leaves. Stevia has no calories and does not cause any insulin response.

2010, Sam Graci, The Food Connection: The Right Food at the Right Time, page 139:

Any of the sweet herbs of genus Stevia, native to tropical and subtropical regions of South America and western North America.


ladies' fingers

From a supposed resemblance to women's fingers.

Synonym of okra: the edible capsules of the okra plant.


sweet pepper

en-noun

sweet pepper (countable and uncountable, plural sweet peppers)

Capsicum annuum
Capsicum annuum#Translingual

(UK) The fruit of a nonspicy cultivar of pepper, Capsicum annuum, marketed in green-, red-, yellow- and orange-skinned varieties.


nonpareil

nonpareil (countable and uncountable, plural nonpareils)

LL-Q1860 (eng)-I learned some phrases-nonpareil.wav

/ˌnɑnpəˈɹɛl/

From Late Middle English non-parail (“unparalleled, nonpareil”) [and other forms], from Middle French nonpareille, nonpareil (“unparalleled”) (obsolete), from non- (prefix meaning ‘not’) + pareil (“alike, like, same”). Pareil is derived from Old French pareil, from Late Latin pāriculus (“equal; like; of a number: even”), from Latin pār (“equal; like; of a number: even; suitable”) + -culus (a variant of -ulus (suffix forming diminutives)). Doublet of umpire.
Noun sense 4 (size of type standardized at 6-point) is usually taken to derive from the attractive type cut by the brothers Giovanni and Gregorio De Gregori (fl. 1482–1503 and 1496–1527 respectively) for their 1498 edition of the divine offices in Venice; it was for a long time the smallest-sized type in use.

nb...

nonparaille, nonpareyl, nounparalle, nowimparaile

nonpareillo

quasi-Italian, obsolete, chiefly 17th–18th c.

I believe that letters which are less than a millimetre and a half (1/17 inch) high, will finally prove injurious to the eye. How little attention has hitherto been paid to this important subject is exemplified in the fact that even oculistic journals and books frequently contain nonpareil, or letters only a millimetre (1/25 inch) high.

1881 May 19, Hermann Cohn, “Eyes and School-Books”, in Popular Science Monthly:

A Handbook of Astronomy (cover, brown leather, detached, 5 plates, antique letterpress long primer, author’s footnotes nonpareil, marginal clues brevier, captions small pica).

1922 February, James Joyce, “[17]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC:

(uncountable, typography, chiefly historical) A size of type between ruby and emerald (or, in the United States, between agate and minion), standardized as 6-point; (countable) a slug of this size.

nonparej

size of type standardized at 6-point; slug of this size


red pepper

A red-colored, ripe, bell or sweet pepper. Unripe peppers of this variety are green and edible but not as sweet.


chaya

A large, fast-growing leafy perennial Mexican shrub which is popular in Mexico and Central America as a leafy vegetable, cooked and eaten like spinach, from species Cnidoscolus aconitifolius or Cnidoscolus chayamansa.


pickled egg

Jars of pickled eggs are seen in British pubs, where they are served as bar snacks.

(British) An egg, usually from a hen, that has been pickled in vinegar, giving the outside a brown colour.


tomacco

A tomato plant grafted onto a tobacco plant.


taro

en-noun

taro (usually uncountable, plural taros)

Tok Pisin: taro

Borrowed from Maori taro. Doublet of kalo, from Hawaiian.

The Jiasian region is famous for taro ice cream. Even though taro is the key ingredient in the ice cream, people in this area bought taro from other regions. During the post-Typhoon Morakot reconstruction process, JCA and other local organisations encouraged large numbers of farmers in Jiasian to grow taro. The Agriculture Bureau then started investing in Jiasian taro farming. Local taro ice cream makers are now using local taro to support local agriculture.

2018, Lena Dominelli, editor, The Routledge Handbook of Green Social Work, Routledge, →ISBN, →OCLC, page 134:

Colocasia esculenta
Colocasia esculenta#Translingual

Colocasia esculenta, raised as a food primarily for its corm, which distantly resembles potato.

Any of several other species with similar corms and growth habit in Colocasia, Alocasia etc.


hackberry

hackberry (countable and uncountable, plural hackberries)

Lindheimer's hackberry (Celtis lindheimeri

Any of several deciduous trees of the genus Celtis, widespread over the Northern Hemisphere, having small fruit.

Prunus padus, a species of cherry tree, of Eurasia, or its berry.


macadamia nut

The hard-shelled edible seed of the macadamia tree.


madnep

(obsolete) The masterwort (Peucedanum ostruthium).


macadamia

macadamia (countable and uncountable, plural macadamias)

An evergreen tree, of the genus Macadamia, native to Australia and cultivated in Hawaii.


biffin

Possibly from beef, because of the red colour.

A deep-red cooking apple native to Britain.


chia

chia (countable and uncountable, plural chias)

Borrowed from Spanish chía, from Classical Nahuatl chiyan (“seed of the chia plant”).

der

Salvia columbariae, a sage with similar seeds, native to the southwestern US and northwestern Mexico.


okra

en-noun

okra (countable and uncountable, plural okras)

From an unknown West African language, probably Igbo ọ́kụ̀rụ̀ but cf. Akan ŋkrũmã and ŋkrakra (“broth”).

der

Igbo ọ́kụ̀rụ̀

Ocra, this has a round green stem, which rises straight up to ten or twelve foot high.

1707, Hans Sloane, A Voyage to the Islands Madera, Barbados..., volume I, page 222:

Okra does not do well in tight, waterlogged soils, but will tolerate a soil pH range of from 6.0 to 7.5.

1989, Ib Libner Nonnecke, Vegetable Production, page 610:

We planted some truck crops like watermelons and okra, which was risky.

2011, Leon Neel et al., The Art of Managing Longleaf: A Personal History of the Stoddard-Neel Approach, page 36:

Abelmoschus esculentus
Abelmoschus esculentus#Translingual

The flowering mallow plant Abelmoschus esculentus itself, now commonly grown in the tropics and warmer parts of the temperate zones.


corn dog

LL-Q1860 (eng)-Flame, not lame-corn dog.wav

A hot dog coated in cornbread batter and deep-fried in hot oil.


old woman

en-noun

old woman (countable and uncountable, plural old women)


pimpernel

From Anglo-Norman pimpernele et al., Middle French pimpinelle (“burnet saxifrage”) et al., from Medieval Latin pimpinella, pipinella, most likely from piper (“pepper”) because its fruit resembled peppercorns, although variants may suggest other derivations, bipinnella the bipennis (“two-winged”).

der

Pimpinella saxifraga
Pimpinella saxifraga#Translingual

(now rare) A plant of the genus Pimpinella, especially burnet saxifrage (Pimpinella saxifraga).

Common Pimpernel has diverse weak square stalks lying on the ground, beset all along with two small and almost round leaves at every joint [...].

1653, Nicholas Culpeper, The English Physician Enlarged, Folio Society, published 2007, page 221:

Pimpernel (poor man's weather glass) was also a protection, but as the gatherer collected the herbs, he must chant a certain incantation and continue to do so twice a day for 15 days[.]

1940, Rosetta E. Clarkson, Green Enchantments: The Magic Spell of Gardens, The Macmillan Company, page 272:

Anagallis arvensis
Anagallis arvensis#Translingual

Any of various plants of the genus Anagallis, having small red, white or purple flowers, especially the scarlet pimpernel (Anagallis arvensis).

Sanguisorba spp.
Great burnet (Sanguisorba officinalis)

Sanguisorba minor
Sanguisorba minor#Translingual

Sanguisorba spp.
Salad burnet (Sanguisorba minor).


guarriboom

From Khwe gwarri (whence also Zulu umgwali) + Afrikaans boom, from Dutch boom (“tree”).

(South Africa) A shrub, Euclea divinorum; its fruit can be fermented to produce vinegar.


ganna

en-noun

ganna (usually uncountable, plural gannas)

(South Africa) A plant formerly used to provide alkaline ashes for soap-making, Salsola aphylla.


sakura

Borrowed from Japanese 桜(さくら) (sakura, “cherry tree”).

In his hand, he holds a sakura. He plans to give it to his daughter, marking a milestone in her life and protection for the future.

2022, Rajah E. Smart, Felicia M. Banks, The Sakura Cloud, Bloomington, Ind.: AuthorHouse, →ISBN:

cherry blossom (blossom of the Japanese cherry tree)

سَاكُورَا

blossom of the Japanese cherry tree — see also cherry blossom


glair

glair (countable and uncountable, plural glairs)

From Middle English glaire, from Old French glaire, from Vulgar Latin *clāria, a substantive use of Latin clārus (“clear”).

If you beat an egg white until a froth forms on the surface, the clear liquid below the froth is glair.

2021, Hana Videen, The Wordhord, Profile Books, published 2022, page 65:

Egg white, especially as used in various industrial preparations.


malic

(organic chemistry) Of or pertaining to malic acid or its derivatives.


cayenne pepper

cayenne pepper (countable and uncountable, plural cayenne peppers)

From Old Tupi ky'ynha (“hot pepper”), later associated with Cayenne.

A powder condiment or spice formed from the dried chilli pepper varieties above.


capsicum

Borrowed from New Latin capsicum, from Ancient Greek καψικός (kapsikós, “like a box”), from Latin capsa (“box”).

der

Capsicum frutescens
Capsicum frutescens#Translingual

Any of several tropical American plants, of the genus Capsicum, principally the species Capsicum annuum and Capsicum frutescens, that are cultivated as edible peppers.

نَبَات فُلْفُل

plant of the genus Capsicum (only terms covering capsicum in general apply, NOT species-specific)


dasheen

From a language of the West Indies. Probably from Antillean Creole dachine or another French creole, from French (chou) de Chine (literally “(cabbage) of China”), as the species originated in China.

He say tell your people [...] to boil more banana, and roast more yam, fry more potato and dig up more dasheen.

2014, Marlon James, A Brief History of Seven Killings, Oneworld Publications (2015), page 151:

Old cocoyam; the edible starchy yellow tuber of the taro plant.


basil balm

A perennial herb, Monarda clinopodia, found in eastern North America, which has aromatic foliage and white- or yellowish- pink flowers.


plum brandy

en-noun

plum brandy (usually uncountable, plural plum brandies)

A distilled alcoholic drink made with plums.


serviceberry

Compound of service (“sorb tree”) + berry. (The first part is from Latin sorbus, not English service (“assistance”).)

com+

Sorbus domestica
Sorbus domestica#Translingual

Sorbus torminalis
Sorbus torminalis#Translingual

(Europe) Several species of trees in the genus Sorbus, especially Sorbus domestica and Sorbus torminalis.

(Canada, US) Any plant of the genus Amelanchier of small deciduous trees and large shrubs in the family Rosaceae.


frijol

Phaseolus vulgaris
Phaseolus vulgaris#Translingual

Any cultivated bean of the genus Phaseolus, especially the black seed of a variety of Phaseolus vulgaris.


sagebrush

/ˈseɪd͡ʒˌbɹʌʃ/

From sage + brush, from resemblance in odor and appearance to Salvia officinalis.

Any of several North American aromatic shrubs of the genus Artemisia, having silvery-grey, green leaves.


silverbeet

From silver + beet (from the colour of the leaf stalks).

[H]e had, not long after their angry struggle, stationed her (with geographic cunning) to set out some silver-beet in a patch he had dug just below the window of the bigger shack.

1979, Thea Astley, Hunting the Wild Pineapple, Nelson, page 132:

(Australia, New Zealand) The vegetable Beta vulgaris cicla; chard.


sunchoke

Jerusalem artichoke
Jerusalem artichoke#English

(chiefly US) Synonym of Jerusalem artichoke


Jerusalem artichoke

en-noun

Jerusalem artichoke (plural Jerusalem artichokes)

Uncertain, possible corruption of Italian articiocco girasole (“sunflower artichoke”), with girasole mistaken for the word Jerusalem.

der

Helianthus tuberosus
Helianthus tuberosus#Translingual

A variety of sunflower, Helianthus tuberosus, native to North America, having yellow flower heads and edible tubers.


tansy

en-noun

tansy (countable and uncountable, plural tansies)

Benedict (bishop of Milan)
de:Poematium Medicum
tansy

From Old French tanesie, tanoisie, tanasie, tanaisie, from Medieval Latin tanacetum, atanacetum, attested since the 8th century, of obscure origin, speculated from Ancient Greek ἀθανασία (athanasía, “immortality”) owing to hallucinations from the thujone in the plant, else from taenia (“tapeworm”) due to its primary use against parasites by which reason it is called in Arabic حَشِيشَة الدُود (ḥašīša ad-dūd, literally “worm herb”), otherwise a Berber borrowing like tagetes.

unk

obscure

noncog

حَشِيشَة الدُود

I had a pretty dinner for them; viz., a brace of stewed carps, six roasted chickens, and a jowle of salmon, hot, for the first course; a tanzy and two neats' tongues, and cheese the second; and were very merry all the afternoon, talking and singing and piping upon the flageolette.

(uncountable, obsolete) A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs (including tansy), baked with butter in a shallow dish. "Originally flavoured with tansy, but by Pepys's time generally having spinach as its predominant flavouring."


mickey

* (potato): From the common Irish name; compare murphy (“a potato”).
* (computer mouse resolution): An allusion to the cartoon character Mickey Mouse.

(Australia, informal) A well-known honeyeater, the Noisy Miner, Manorina melanocephala, of eastern Australia.


star fruit

Averrhoa carambola
Averrhoa carambola#Translingual

The fruit of the carambola tree, Averrhoa carambola.


Golden Delicious

en-noun

Golden Delicious (plural Golden Deliciouses)

Now this is quality produce, and you know what they say – you’ll never get tired of a good old Granny Smith, no matter how many of those horrible Golden Deliciouses you get rammed down your throat.

1998 November, “Fanzine Farm”, in James Ashton, editor, N64 Magazine, number 21, Bath: Future Publishing Ltd, →ISSN, page 18:

Sure, they’re just adding animal hormones to fruit at parties on the weekend right now, but soon, they’ll be adjusting some apple DNA every night, staying out late and hanging out with seedy (unintentional but highly awesome pun!) characters. They’ll ignore their responsibilities, turn on their families, and resort to a life of crime to support this filthy habit.. And where does that leave us, your average student apple aficionados? Eating cow-infused Golden Deliciouses, that’s where.

2009 September 15, Stacey McLachlan, “Secret Meat”, in D’Arcy Bresson, editor, The Lance, volume 82, number 6, Windsor, Ont.: University of Windsor, page 14:

The committee certainly spent a morning in an orchard, and there was a nice young apple-farmer with a beard who knew his Granny Smiths from his Golden Deliciouses.

2016, Sarah Winterton, “The Awkward Squad in Their Pomp”, in The Wintertons Unmuzzled: The Life & Times of Nick & Ann Winterton, Two Westminster Mavericks, London: Biteback Publishing, →ISBN, page 232:

A variety of apple which is pale yellow/green in color, and has a mild sweet flavour


argan

When pressed, the argan tree’s fruit produces a luxurious oil which is rich in fatty acids, omega-6 and vitamin E. Argan is said to help treat many skin and hair conditions.

2016 June 7, Celeste Hicks, “'Free, local and special': argan oil co-ops booming in Morocco”, in The Guardian:

A tree of species Sideroxylon spinosum (formerly Argania spinosa), of southwestern Morocco, particularly prized for its oil.


gooranut

Uncertain. Compare Hausa gōr̃ò, Bambara goro, Mandinka guro (“kola nut”).


persimmon

From Powhatan pichamins, pushemins, pasimenan (“dried fruit”), from the same Proto-Algonquian root *-imin (“fruit, berry”) as Unami ximin.

Diospyros kaki
Diospyros kaki#Translingual

The tree this fruit grows on, generally one of two species of ebony: Diospyros kaki (Asian) or Diospyros virginiana (North American).


African cherry orange

African cherry orange (plural African cherry oranges)

A small tree or shrub of species Citropsis articulata, bearing a small citrus fruit about three inches in diameter, native to Africa.


oroblanco

/ˌɔːɹoʊˈblɑːŋkoʊ/

From Spanish oro + blanco literally "white gold".

A hybrid fruit developed by crossing a pomelo and a white grapefruit. When fully developed, it is approximately the size of a grapefruit.


Buddha's hand

Citrus medica var. sarcodactylus, a fragrant variant of citron whose fruit is segmented into finger-like sections.


olallieberry

From Chinook Jargon olallie ("berry"), probably from Lower Chinook úlali ("camas patch"), from úlal ("camas") + -i, a deictic suffix; + berry.

A hybrid berry with a tart taste created by crossing a loganberry and a youngberry.


dekopon

Borrowed from Japanese デコポン (dekopon), from でこ (凸, deko, “uneven”) + ポンカン (ponkan, “a kind of tangerine”).

A large, sweet hybrid citrus fruit, made by crossing a kiyomi and a ponkan.


boysenberry

/ˈbɔɪzn̩ˌbɛɹi/

From Boysen + berry, named after its creator Rudolph Boysen.

A colour of the purple colour spectrum, based on the same fruit's colour, whose hexadecimal code is #873260, RGB is rgb(135, 50, 96), CMYK is (63%, 29%, 47%) and HSL is hsl(328°, 46%, 36%).


kaffir lime

Citrus hystrix
Citrus hystrix#Translingual

Citrus hystrix, a species of fragrant, small lime native to Southeast Asia, the leaves of which are used in cooking for their citrus flavor.


bison grass

Hierochloe odorata
Hierochloe odorata#Translingual

Anthoxanthum nitens
Anthoxanthum nitens#Translingual

Hierochloe odorata (syn. Anthoxanthum nitens), an aromatic herb native to North America and Eurasia, so called principally when used to flavor a Polish vodka.


ashwagandha

/ˌʌʃwəˈɡʌndə/

From Sanskrit अश्वगन्ध (aśvagandha, “horse’s smell”).

bor

Withania somnifera
Withania somnifera#Translingual

Withania somnifera, a stout shrub that produces red berry-like fruit, native to India, Pakistan and Sri Lanka.


pomelo

→ French: pomélo, pomelo

→ German: Pomelo

→ Italian: pomelo

→ Polish: pomelo

→ Portuguese: pomelo

→ Spanish: pomelo

Of uncertain etymology, though possibly a variant of earlier pampelmoes, from French, Dutch, Portuguese sources ultimately equivalent to "thick lemon" or transcribing the Tamil பம்ப ளிமாசு (pampa ḷimācu, “big citrus”). Alternatively, possibly from pome (“apple”) + melon or some cognate; though such a compound is currently unattested, some early variant spellings seem to show influence from pome.

Citrus maxima
Citrus maxima#Translingual

The large fruit of the Citrus maxima (syn. C. grandis), native to South Asia and Southeast Asia, with a thick green or yellow rind, a thick white pith, and semi-sweet translucent pale flesh.


rapini

From Italian rapini, diminutive of rapo, variant of rapa (“turnip”).

Bitter and salty foods often go very well together and here the slight bitterness of rapini (also known as broccoli rabe) complements the savoriness of pork sausage. Use either the homemade sausage on page 163 or a plain pork […]

2012, Giuliano Hazan, Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes, Open Road Media, →ISBN:

Brassica rapa subsp. ruvo
Brassica rapa#Translingual

A vegetable native to China, Brassica rapa subsp. ruvo, with green spiky leaves and a bitter taste.


celtuce

en-noun

celtuce (countable and uncountable, plural celtuces)

A cultivar of lettuce harvested primarily for its 15- to 20-centimeter stem.


freedom fries

LL-Q1860 (eng)-Flame, not lame-freedom fries.wav

Originated at Cubbie's, a restaurant in Beaufort, North Carolina (owner Neal Rowland) in February 2003.
"It was never about politics," Rowland said of his initial decision to rename french fries "freedom fries." "It was about supporting our troops. Nothing has changed here. We still support our troops, and we still call them freedom fries."

[Q.]“Freedom fries” is a symbol of anti-French feeling. Does that sort of thing gall you?
[A.]Higonnet: […] Again, one has to distinguish between the public situation, in which a sense of hostility to things French is quite severe, and the private situation inside the university world where, when people talk about freedom fries, it's a big joke.

2003 March 22, Joseph Rosenbloom, quoting Patrice Higonnet, “Europeans in America: Freedom fries and raw nerves”, in International Herald Tribune:

Upset by the failure of the French government to support the war, however, the chairman of the House Administration Committee announced on March 11 that he had ordered “French toast” and “French fries” stricken from the menu of the House cafeteria. In their place would be “freedom toast” and “freedom fries.”

2006, Andrew Rudalevige, The New Imperial Presidency, page 3:

French Toast Egg Bagels Served as French Toast
Freedom Fries
Irish Nachos Freedom Fries, Bacon Bits, Chedder^([sic]) & Jack Cheese

2013 June 24, Dave Lieberman, quoting the menu of Bagel Me! restaurant, “Restaurant in Villa Park Still Sells “Freedom” Fries, But Doesn't Have a Problem with “French” Toast”, in OC Weekly:

Republican House members then ordered that “French fries” on the menus of all congressional restaurants be renamed “Freedom fries.” In response, a French Embassy spokesperson noted that fries had originated in Belgium.

2021 September 17, Karen DeYoung, “France recalls its ambassadors to the United States and Australia over submarine dispute”, in Washington Post:

(rare, US politics, sometimes humorous) French fries.


Otaheite apple

Spondias dulcis
Spondias dulcis#Translingual

The tree that bears this fruit, Spondias dulcis (syn. S. cytherea)


syboe

(Scotland) A spring onion or green onion.


Brussels sprout

Brussels sprout (plural Brussels sprouts)

LL-Q1860 (eng)-Flame, not lame-Brussels sprout.wav

Recorded since 1748. Named after Brussels, where they were cultivated in the current form perhaps as early as the 13th c. Sprout is from Old English -sprutan (in asprutan (“to sprout”); cognate with Old Saxon sprutan, Old Frisian spruta, Middle Dutch spruten, modern Dutch spruit (“sprout; Brussels sprout”), Old High German spriozan, German sprießen (“to sprout”), from Proto-Germanic *spreutaną, from Proto-Indo-European *sper- (“to strew”).

cog

Brussels sprouts reach a length of 4 centimeters and resemble clusters of miniature cabbages.

(chiefly in the plural) The green vegetable Brassica oleracea var. gemmifera, a cabbage variety native to Belgium.


kailan

Borrowed from Cantonese 芥蘭／芥兰 (gaai3 laan4-2).

Brassica oleracea var. alboglabra
Brassica oleracea var. alboglabra

Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.


lovestone

From love + stone, in reference to the way that ivy grows over and clings to stone walls, etc.


sanicle

Any of several plants, of the genus Sanicula, having palmate compound leaves and small flowers arranged in umbels; the snakeroot.


pawpaw

Via Portuguese and Spanish papaya (which is botanically unrelated) from Kari'na kapaja; the reason for the change in spelling is unknown.
Via Yuchi pahpah

Any of several types of trees having edible fruit:

Mountain pawpaw (Vasconcellea pubescens), a fruit tree native to South America.


marionberry

Named for Marion County, Oregon, where it was developed, + berry.

A member of the blackberry family, a cross between the Chehalem berry and olallieberry blackberries.


lemongrass

en-noun

lemongrass (usually uncountable, plural lemongrasses)

(colloquial, US) Sourgrass, Oxalis pes-caprae.


buffaloberry

Any of several shrubs, of the genus Shepherdia, native to North America.


arrowroot

arrowroot (countable and uncountable, plural arrowroots)

/ˈæɹə(ʊ)ɹuːt/

From Lokono aru-aru (literally “meal of meals”), influenced by arrow + root because the plant’s “roots” (more accurately rhizomes) are used on wounds from poison darts to absorb the poison.

refn

In the Brisbane Botanic Gardens, Mount Coot-tha, in Toowong, Queensland, Australia.

der

The East India arrowroot was considered the best; and the French West India arrowroot not so good. The East India arrowroot had the finest grains; the second finest were those from the potato; and third the tous les mois or French West India arrowroot; […]

1845, Edwin Lankester, “Lecture II. Starch—Potato—Arrow-root—Tapioca—Protein—Wheat—Maize—Rice.”, in Report of Lectures on the Natural History of Plants Yielding Food; […], London: John Churchill, […], →OCLC, page 16:

Arrowroots were introduced into the area in early 1983 by an elderly citizen known as Mr. Awondo, who brought it from Central Kenya where it is planted in the moist river beds. […] Arrowroots thrive where there is enough moisture in the soil for its normal growth and development.

2018, Serena A. A. Nasongo, Charlotte de Fraiture, J. B. Okeyo-Owuor, “Trade-offs between Crop Production and Other Benefits Derived from Wetland Areas: Short-term Gain versus Long-term Livelihood Options in Ombeyi Watershed, Kenya”, in John Abbink, editor, The Environmental Crunch in Africa: Growth Narratives vs. Local Realities, Cham, Switzerland: Palgrave Macmillan, →DOI, →ISBN, page 68:

Maranta arundinacea
Maranta arundinacea#Translingual

(countable, uncountable) Maranta arundinacea from the Marantaceae family, a large perennial herb native to the Caribbean area with green leaves about 15 centimeters long.

Arrowroot (pia) is a member of the Tacca family. […] The ancient Hawaiians used the arrowroot (pia) as a food and as a medicine.

1982, Lois Lucas, “Arrowroot: Pia”, in Plants of Old Hawaii, Honolulu, Hi.: Bess Press, →ISBN, page 4:

The root tubers of Japanese arrowroot can be used either in fresh dried form after cooking in a manner similar to other root crops. The fresh roots are used for the extraction of starch (kudzu powder). […] Japanese arrowroot plant foliage is also a palatable fodder for farm cattle in the form of hay, pasture or silage, especially in the off season.

2017, A. T. Sadashiva, M. V. Bharathkumar, “Japanese Arrowroot”, in M. K. Rana, editor, Vegetable Crop Science, Boca Raton, Fla.: CRC Press, →ISBN:

Pueraria montana var. lobata#Translingual

(countable, uncountable) Usually preceded by an attributive word: some other plant whose rhizomes are used to prepare a substance similar to arrowroot (sense 3), such as Zamia integrifolia (Florida arrowroot) or Pueraria montana var. lobata (Japanese arrowroot or kudzu).

Dr. Ifill could state, with certainty, that all the arrow-root imported into this country from Barbadoes, was made from the maranta; […] The difference in the quality of the arrow-roots imported into this country, depended on the care which had been employed in the preparation. The greater number of times the fecula was washed, the purer it would be.

1840 February 1, “Medico-botanical Society. Arrow-root, Genuine and Impure.—Test for Ascertaining Its Quality.—Skin Diseases.”, in Thomas Wakley, editor, The Lancet, volume I, number 857, London: Printed for the editor, by George Churchill, […], →OCLC, page 704:

[page 396] Arrowroot is the fecula of Maran′ta arundina′cea or West Indian arrowroot; Sex. Syst. Monandria Monogynia; Nat. Ord. Marantaceæ; a plant, which is a native of South America and the West Indies, where it is largely cultivated in gardens and provision grounds. The tubers or roots are beaten into a pulp, stirred with cold water, removing the fibres with the hand; the milky juice is passed through a fine sieve, and the starch is allowed to subside in the strained fluid. The fecula is then washed, and dried without heat. This is the Arrowroot. […] [pages 397–398] As an aliment, arrowroot is considered to be less nutritive than wheaten starch, but more palatable and digestible. […] Boiled in water or milk, it is a very common, and favourite aliment in febrile and inflammatory affections, in chronic diseases, and in convalescence from the acute.

1843, Robley Dunglison, “Demulcents”, in General Therapeutics and Materia Medica, Adapted for a Medical Text Book. … In Two Volumes, volume II, Philadelphia, Pa.: Lea and Blanchard, →OCLC, section VIII (Agents whose Action is Prominently Mechanical), pages 396–398:

The presence of potato starch in arrow root may be discovered by the microscope. Arrow root consists of regular ovoid particles of nearly equal size, whereas potato starch consists of particles of an irregular ovoid or truncated form, exceedingly irregular in their dimensions, some being so large as ¹⁄₃₀₀ of an inch, and others only ¹⁄₂₀₀₀.

1845, Andrew Ure, “ARROW ROOT”, in Recent Improvements in Arts, Manufactures, and Mines: […], London: Printed for Longman, Brown, Green, and Longmans, […], →OCLC, page 10:

Mix to a smooth batter the arrowroot with ½ pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured. Then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan.

1861, Isabella Beeton, “Chapter XXIX. Recipes.”, in The Book of Household Management; […], London: S[amuel] O[rchart] Beeton, […], →OCLC, paragraph 1407 (Arrowroot Blanc-mange), page 706:

Arrowroot is made from Zamia angustifolia in the Bahamas, etc. Under the local name of Coonti an arrowroot is prepared in Florida from the fecula of Zamia integrifolia. […] Arrowroot prepared in Queensland from Encephalartus (Zamia) spiralis was shown in 1872 at the London Exhibition.

1873 September, P. L. Simmonds, “The Edible Starches of Commerce, Their Production and Consumption”, in Charles F[rederick] Chandler, W[illiam] H[enry] Chandler, editors, The American Chemist: A Monthly Journal of Theoretical, Analytical, and Technical Chemistry, volume IV, number 3, Philadelphia, Pa.: Henry C[harles] Lea, →OCLC, page 98, column 2:

For food, they [ancient Hawaiians] mixed the arrowroot with coconut cream or milk (wai o ka nui), or wrapped it in tī (kī) leaves. Also they steamed the arrowroot in an imu to make the dessert haupia.

The Hawaiian dessert most commonly encountered by visitors is haupia. At every commercial luau, a thick and stodgy pudding of cornstarch and coconut milk is cut into squares and served on pieces of green ti leaf. This version is a long way from the original. […] [T]he coconut milk should be thickened with pia, the Polynesian arrowroot. […] The most highly regarded "arrowroot" is West Indian (Maranta arundinacea); […] Haupia made with this West Indian arrowroot was indeed creamier, almost gelatinous, nothing like so solid and pasty, and with a clearer flavor than haupia made with cornstarch. It is worth seeking out arrowroot, with the caveat that you may not be getting what you expect.

1996, Rachel Laudan, “The Coconut and the Arrowroot”, in The Food of Paradise: Exploring Hawaii’s Culinary Heritage (Kolowalu Book), Honolulu, Hi.: University of Hawaiʻi Press, →ISBN, part 4 (In the Beginning), pages 229–230:

(uncountable) A starchy substance obtained from the rhizomes of an arrowroot plant used as a thickener.


lotus

Unadapted borrowing from Latin lōtus, from Ancient Greek λωτός (lōtós). Doublet of lote. First attested in the 1540s

A water lily, genus Nymphaea, especially those of Egypt or India.

A legendary plant eaten by the Lotophagi of the Odyssey that caused drowsiness and euphoria.

Diospyros lotus
Diospyros lotus#Translingual

A number of other plants bearing lotus in their scientific or common names (see Derived terms below).

Diospyros lotus, date plum or Caucasian persimmon.

Lotus, a terrestrial genus with small flowers that includes bird's-foot trefoils and deervetches.

Ziziphus lotus
Ziziphus lotus#Translingual

Ziziphus lotus, a shrub species with edible fruit.

Since the '60s ended abruptly on January 1, 1970, everyone, protestors, police and all, fell to the ground in a full lotus.

1979, Charlie King (lyrics and music), “Vaguely Reminiscent of the Sixties (The Story)”:


papaya

LL-Q1860 (eng)-I learned some phrases-papaya.wav

Borrowed from Spanish papaya, from Lokono papáia.

but strictly speaking this refers to a different tree

Carica papaya
Carica papaya#Translingual

A tropical American evergreen tree, Carica papaya, having large, yellow, edible fruit.


new potato

A potato harvested before fully developed for its tender, less starchy texture and more delicate flavor.


Good King Henry

1640; alteration (influenced by the name of Henry VII (1457–1509), King of England) of Good-Henry (1578), from the name Henry.

Blitum bonus-henricus
Blitum bonus-henricus#Translingual

A goosefoot of species Blitum bonus-henricus (syn. Chenopodium bonus-henricus), native to Britain and much of Europe, cultivated as a vegetable.


Ichang lemon

A slow-growing citrus plant hybrid (Citrus cavaleriei × Citrus maxima), noted for its unusual hardiness, native to East Asia.


moly

en-noun

moly (countable and uncountable, plural molies)

From Latin mōly, from Ancient Greek μῶλυ (môlu) (probably a loanword).

Any plant associated with the mythological moly, especially the European allium, Allium moly.


galingale

galingale (countable and uncountable, plural galingales)

/ˈɡælɪŋɡeɪl/

From Middle English galingale, from Old French galingal, from Arabic خَلَنْجَان (ḵalanjān), from Persian قولنجان (qulenjân, qulanjân), from Sanskrit कुलञ्जन (kulañjana), perhaps from Chinese 高良薑／高良姜 (gāoliángjiāng), from 高涼／高凉 (Gāoliáng) (a prefecture or county in China) + 薑／姜 (jiāng, “ginger”).

One of several species of Cyperus sedges with aromatic rhizomes.


hing

(India) Asafoetida, especially when used as a seasoning.


mikan

From Japanese 蜜柑 (ミカン, mikan), short for 温州蜜柑 (うんしゅうミカン, Unshū mikan, literally “honey citrus of Wēnzhōu”).

Citrus unshiu
Citrus unshiu#Translingual

An orange seedless citrus fruit Citrus unshiu, originating from Japan, about the size of a tangerine.


pace egg

A hard-boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.

County Durham website dedicated to preservation of dialect terms


jarp

Borrowed from Scots jaup (“(noun) dash or splash of mud, water, etc.; broken piece, fragment; light blow, slap; (verb) of water: to dash; to splash; to cause a splash by striking the surface of or throwing water; to bespatter or splash (mud, water, etc.); (obsolete) to knock about, manhandle”), perhaps from jalp, jilp (“to spill, splash, squirt”), probably originally imitative of a splash.

bor

Making these Easter or anytime decorated hard-boiled eggs is a tradition in northern England where they are known as paste eggs (or pace eggs as they are called in other areas). They are used in jarping competitions, in which each child holds an egg pointy end up and tries to crack their opponent's egg with one jarp, without breaking their own. Then everyone eats the eggs.

2017, Linda Tubby, “Flower-power Paste Eggs”, in Cracked: Creative and Easy Ways to Cook with Eggs, London: Kyle Books, →ISBN:

(Cumbria, Ireland, Northumberland, Yorkshire, games) The act of knocking one's pace egg (“a coloured hard-boiled egg traditionally made at Easter”) against that of an opponent, with the aim of cracking the other's egg and leaving one's own intact, an Easter custom in many countries.

pääsiäismunien yhteen napautus

act of knocking one’s pace egg against that of an opponent, with the aim of cracking the other's egg and leaving one’s own intact, an Easter custom in many countries


pysanka

Borrowed from Ukrainian пи́санка (pýsanka), from писа́ти (pysáty, “to write”), referring to writing on an egg with a stylus in a wax-resist dyeing process, from Proto-Slavic *pьsati, related to *pьstrъ (“feathered”), + feminine ending -ка (-ka).

A hand-decorated Ukrainian Easter egg with intricate designs.

пі́санка

Easter egg decorated with intricate designs


ume

Japanese apricot, a species of Asian plum, Prunus mume.


cashew apple

The cashew apple is really the swollen flower stalk to which the nut is attached.[…]Generally, not more than two or three cashew apples are eaten at a time because the apple is fibrous and has an astringent and acrid taste due to the presence of tannins and substances of a phenolic nature which will irritate the throat. That is why the bulk of cashew apples in this country is wasted.

1995, “Appendix III: Cashew Apple Preparations”, in Regional Meeting on Cashew Research and Development, page 44:

2000, L. R. Verma, V. K. Joshi (editors), Postharvest Technology of Fruits and Vegetables, Volume 1: General Concepts and Principles, page 1091,
In Brazil, cashew apple wine is prepared and marketed on a commercial scale, but its sale is declining. Another fascinating product is bottled cashew-apple-in-sugarcane brandy.

2008, Anacardiaceae, entry in Jules Janick, Robert E. Paull (editors), The Encyclopedia of Fruit & Nuts, page 9,
In Brazil, the cashew apple is sold fresh and the juice is widely available. […] In 16th-century Brazil, cashew apples and their juice were taken by Europeans to treat fever, to sweeten breath and to 'conserve the stomach'.

An ovoid to pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower (the true fruit being the cashew nut).


cashew nut

Cashew nut is made up of a fruit in which the kernel is embedded. The real fruit of the cashew is commonly a nut. It is a kidney- or heart-shaped achene, in any normal variety.

2015, Encyclopedia of Food and Health, Academic Press, →ISBN, page 683:

The seed of the cashew tree, often viewed as a nut in the culinary sense.


cashew

Reanalysis of French acajou as a + cajou, from Old Tupi akaîu. Doublet of acajou.

wild cashew

Anacardium excelsum or Anacardium giganteum

Soft-wood grafting and veneer grafting are successful in cashew.

2002, P. K. Ray, Breeding Tropical and Subtropical Fruits, page 221:

Also known as the Native Cashew, it is a member of the Anacardiaceae, the same plant family to which the Cashew and Mango trees belong.

2005, Roger Martin, Tree-Kangaroos of Australia and New Guinea, page 106:

Cashew (Anacardium occidental L.) is an export-oriented crop grown for its nuts, a true drupe.

2007, Alice Kurian, K. V. Peter (series editor), Commercial Crops Technology (Horticulture Science; 8), page 63:

Anacardium occidentale
Anacardium occidentale#Translingual

A tree, Anacardium occidentale, native to northeastern Brazil, now widely grown in tropical climates for its cashew nuts and cashew apples.


zinziberaceous

Belonging to or resembling the ginger family, the Zingiberaceae.


chilihead

(slang) Someone who enjoys eating chili peppers or chili con carne.


greengage

/ˈɡɹiːnɡeɪd͡ʒ/

By surface analysis, green + gage.
alternative etymology
The legend goes that Sir William Gage, 2nd Baronet of Hengrave, (c. 1656–1727), had a shipment of plums from France, in which the labels of the reine-claude got lost, by which reason his gardener called it after his master. Horticulturist Peter Collinson reports in his notes edited by L. W. Dillwyn in 1843, page 60: I was on a visit to Sir William Gage, at Hengrave, near Bury; he was then near 70; he told me that he first brought over, from France, the Grosse reine Claude, and introduced it into England, and in compliment to him the Plum was called the Green Gage; this was about the year 1725. Contrary to the common story however here the French name is known to the baronet, and it could consequentially completely be a running joke, in that he exploited a coincidental likeness of his name to a plant name to become part of history. An older term denoting the very same plum cultivar, which ultimately derives from the Near East, via the Sublime Porte under Kanuni Süleyman, is found in Persian گوجه سبز (gowje sabz)

named-after

The apricot rarely produces any fruit, except in a few places, and then very scantily. The greengage plum is nearly equally unproductive.

1834, John Forbes, “Sketch of the Medical Topography of the Hundred of Penwith”, in Transactions of the Provincial Medical and Surgical Association, volume 2, page 66:

Just where the horse trams trundled across the market was a row of fruit stalls, with fruit blazing in the sun—apples and piles of reddish oranges, small greengage plums and bananas.

1913, D. H. Lawrence, chapter 5, in Sons and Lovers:

A plum cultivar with greenish-yellow flesh and skin, Prunus domestica subsp. italica var. claudiana.

Hengrave
Peter Collinson (botanist)
Rokewode-Gage baronets
Sublime Porte
Suleiman the Magnificent

جَانَرِك

a plum with greenish-yellow flesh and skin


mielie

en-noun

mielie (countable and uncountable, plural mielies)

From Afrikaans mielie, from Portuguese milho.

"Throughout most of the country, however, South African cuisine relies on meat and mielies. Many South Africans, black and white, would cheerfully go through their lives eating little else. Up to half the arable land in South Africa is planted with maize, which was grown by tribes across Southern African long before the colonists arrived. https://web.archive.org/web/20060720101224/http://www.southafrica.info/plan_trip/holiday/food_wine/920091.htm


eating apple

Coordinate term: cooking apple

Any apple primarily used for eating raw: such a variety; an individual apple (instance) of such type.


cooking apple

Coordinate term: eating apple

Any apple primarily used for making pies, crumbles or sauces: such a variety; an individual apple (instance) of such type.


kenning

From ken (“to beget, bring forth”), from Middle English kennen (“to beget, conceive (offspring); to give birth to”), from Old English cennan, gecennan (“to beget (offspring); to give birth to; to bring forth, produce”); see further at etymology 1.

inh

The ſtreine or kenning of the egge.

1585, “Oui vmbilicus”, in Iohn Higins, transl., The Nomenclator, or Remembrancer of Adrianus Iunius, London: Ralph Newberie and Henrie Denham, page 54:

(zoology, obsolete, rare) A chalaza or tread of an egg (a spiral band attaching the yolk of the egg to the eggshell); a cicatricula.


kenning

A learned borrowing from Old Norse kenning, from kenna (“to know; to perceive”), from Proto-Germanic *kannijaną (“to make known”); see further at etymology 1. Compare can, keen, ken.

der

[A]s we are all aware, the Skalds used all sorts of kennings from Jewels, Gold, Silver, &c., to betoken Women, &c. Gold is called "The Sea's Blink (Blik)", and so on, and a female is "Gold's Mistress", "The Goddess of the Golden Jewel", and so forth.

1867–1868, George Stephens, “Bracteates”, in The Old-Northern Runic Monuments of Scandinavia and England, Now First Collected and Deciphered, volume II, London: John Russell Smith; Copenhagen: Michaelsen and Tillge; printed by H. H. Thiele, →OCLC, pages 509–510:

I venture to say that a close study of the style of Piers Plowman would thoroughly dispose of alliteration as chief factor in the kenning-process.

1887 January, Francis B. Gummere, “Wilhelm Bode: Die Kenningar in der angelsächsen Dichtung. Mit Ausblicken auf andere Litteraturen. Darmstadt und Leipzig, 1886. [Strasburg Dissertation].”, in A. Marshall Elliott, editor, Modern Language Notes, volume II, number 1, Baltimore, Md.: [Johns Hopkins Press], →ISSN, →OCLC, column 36:

If we now move to the second helmingr, Kock tries to unscramble the two kenningar[…], but this is over-zealous, since there are ample parallels for such braiding of kenning elements. Finnbogi interprets the kenning 'ǫrbeiðanda bǫðvar jǫkla' contextually, to mean 'the one who provoked the warrior into drawing his sword' (Orkneyinga saga, 202).

2006, Viking and Medieval Scandinavia, Turnhout, Antwerp, Belgium: Brepols, →OCLC, page 149:

The original also makes frequent use of the circumlocutory type of poetic expression known as the kenning, which consists (in its simplest form) of a base-word (always a noun, sometimes the second of the two elements in a compound word) accompanied by a determinant (either a noun in the genitive or, in the case of a compound-word kenning, the first of the compound's two elements).

2007, Andrew Wawn with Graham Johnson and John Walter, editors, Constructing Nations, Reconstructing Myth: Essays in Honour of T. A. Shippey (Making in the Middle Ages; 9), Turnhout, Antwerp, Belgium: Brepols, →ISBN, page 172:

(poetry) A metaphorical compound or phrase, used especially in Germanic poetry (Old English or Old Norse) whereby a simple thing is described in an allusive way.

kenning

metaphorical phrase used in Germanic poetry


kenning

unknown

Origin unknown

In the hall. One large table, with frame. 10s. ij cobbordes 8s. j fourme, j chaire, and j kenninge measure, 12d.

1585–1586 January 18, “LXIII. Testamentum Johannis Ogle. [63. Will of John Ogle.]”, in [William Greenwell], editor, Wills and Inventories from the Registry at Durham. Part II (The Publications of the Surtees Society; XXXVIII), Durham: Published for the Society by George Andrews, Durham; London: Whittaker and Co., 13 Ave Maria Lane; T. and W. Boone, 29 New Bond Street; Edinburgh: Blackwood and Sons, published 1860, →OCLC, page 132:

He called one day at Mr. Hepple's, of Needless Hall, in a forlorn condition, seeking his seed (a present of corn given at seed-time). […] After this conversation, Mr. Hepple served him with a kenning of oats, which was a much greater quantity than he usually gave on such occasions.

1828, chapter XXX, in E. Mackenzie, editor, compiled by James Thompson, A New, Improved, and Authentic Life of James Allan, the Celebrated Northumberland Piper; Detailing His Surprising Adventures in Various Parts of Europe, Asia, and Africa, including a Complete Description of the Manners and Customs of the Gipsy Tribes. Collected from Sources of Genuine Authority, by James Thompson, with Explanatory Notes by E. Mackenzie, …, Newcastle upon Tyne: Printed and published by Mackenzie and Dent, St. Nicholas' Church-yard [...], →OCLC, page 460:

(Northern England) A dry measure equivalent to half a bushel; a container with that capacity.


pepo

Borrowed from Latin pepō, from Ancient Greek πέπων (pépōn, “large melon”), from πέπων (pépōn, “ripe”), from πέπτω (péptō, “ripen”). Doublet of pumpion; compare pumpkin.

der

A fruit of plants of the gourd family Cucurbitaceae, possessing a hard rind and producing many seeds in a single, central, pulpy chamber.

The Papago claim that their ancient pepo would produce a mature, sweet melon if the ground were wet only once, while the "new" melons would not.

1945, George Francis Carter, Plant Geography and Culture History in the American Southwest, Issue 5 edition, page 25:


frittata

Borrowed from Italian frittata, from fritto (“fried”).

The classic Italian egg pie, the frittata is an attractive dish that requires no fancy rolling or split-second timing... Much of the preparation for most frittate can be done in advance[.]

1998, Mark Bittman, How to Cook Everything, page 740:

A crustless quiche: a molded omelette in which vegetables, cheese, etc., are mixed into the eggs and cooked together.


pupusa

From Spanish pupusa, from Pipil pupusawa (“swollen”).


collard greens

Brassica oleracea
Brassica oleracea#Translingual

Brassica oleracea var. acephala#Translingual

A form of Brassica oleracea, sometimes called Brassica oleracea var. acephala or Brassica oleracea var. viridis, similar to kale, that is a popular food in the rural southern United States.


grits

(Western Hemisphere) Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.


bleeding heart

Lamprocapnos spectabilis
Lamprocapnos spectabilis#Translingual

Any of various perennial plants, of the family Papaveraceae, subfamily Fumarioideae, often having pink heart-shaped flowers, including:

Dicentra, a genus native to eastern Asia and North America, some species with colors and shape similar to Lamprocapnos spectabilis.


dandelion greens

(plural only) The leaves of the dandelion, eaten as a vegetable.


Katy

A diminutive of the female given name Katherine, variant of Katie.

A city in Texas; named for the MKT railroad.

An unincorporated community in Missouri.

An unincorporated community in West Virginia.


wolfberry

Any of flowering species of the genus Lycium.


sweet potato

Ipomoea batatas
Ipomoea batatas#Translingual

A tropical perennial American vine, Ipomoea batatas, having a fleshy tuber.

The sweet potato is the article referred to as potato by Shakespeare and other English writers, previous to the middle of the seventeenth century.

1892, Ella Eaton Kellogg, “Vegetables”, in Science in the Kitchen: A Scientific Treatise on Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes, Revised edition, Michigan: Health Publishing Company, page 239:

The tuber of this plant cooked as a vegetable.


pine nut

en-noun

pine nut (countable and uncountable, plural pine nuts)

From Middle English pinnote, pynote, from Old English pīnhnutu (“pinenut”), equivalent to pine + nut. Cognate with Swedish pinjenöt (“pinenut”).

The edible seed of any of several species of evergreen pine, especially Pinus pinea, Pinus cembra, and Pinus cembroides.


dessert grape

A grape grown for eating rather than for making wine.

uva da tavola

a grape grown for eating rather than for making wine


cubeb berry

A berry of the tailed pepper (Piper cubeba), eaten as a fruit.


fat choy

a blue-green alga (Nostoc flagelliforme) used as a vegetable in Chinese cooking


granadilla

granadilla (countable and uncountable, plural granadillas)

On these plains, too, you will find the bushy oleander, many varieties of Jerusalem thorn and African rose, the bright scarlet of the cordium, bowers of jessamine, vines of grenadilla, and the silver and silky leaves of the portlandia.

1852, Mrs. David Osborne, The World of Waters:

Any of several species of genus Passiflora of passion flowers of tropical America.

granadilla

any of several passion flowers of tropical America

granadilla

the edible fruit of some of the species of these plants


scorzonera

Scorzonera hispanica
Scorzonera hispanica#Translingual

A herb from southern Europe (Pseudopodospermum hispanicum, syn. Scorzonera hispanica), having yellow flowers and edible carrot-shaped roots.


black salsify

black salsify (usually uncountable, plural black salsifies)

Black salsify is lumped in as a member of the salsify-type vegetable family even though it is a different genus and species due to similarities in its flavor and textural profile.

2008, Dolf De Rovira, Dictionary of Flavors, John Wiley & Sons, →ISBN, page 150:

A perennial member of the sunflower family (Asteraceae), cultivated as a root vegetable (Pseudopodospermum hispanicum, syn. Scorzonera hispanica).


jicama

From Mexican Spanish jícama, from Nahuatl xīcama.

The edible root of the yam bean, Pachyrhizus erosus, used in salads in Central America and as a snack in Mexico.


finocchio

finocchio (plural finocchi or finocchios)

/fɪˈnəʊkɪəʊ/

Borrowed from Italian finocchio (“fennel; (derogatory) male homosexual”). Doublet of fennel.

bor

Finocchios are shoots of the fennel, an odoriferous plant of the Umbelliferae family.

1974, Ali-Bab (author) and Elizabeth Benson (translator), Encyclopedia of Practical Gastronomy, page 41

For the first time, finocchio, or Florence fennel, has performed for me as it should and has swollen out into bulbous protrusions at the base of its leaf stalks.

1981, Country Life, volume 170, page 1,057:

The strong anise odor of finocchio repels many insects from other vegetables.

1983, Theodore James, The Gourmet Garden, page 44:

Also called Florence fennel, finocchio has long been a popular vegetable in Europe but has somehow fallen out of circulation from most American gardens.

1994, B. Rosie Lerner, Beverly S. Netzhammer, Possum in the Pawpaw Tree: A Seasonal Guide to Midwestern Gardening, page 43:

A fennel cultivar with a bulb-like structure at its base, used as a vegetable; Florence fennel (Foeniculum vulgare var. azoricum).


batata

Borrowed from Spanish batata, from Taíno batata. Doublet of English potato.


celeriac

en-noun

celeriac (countable and uncountable, plural celeriacs)

/səˈlɛəɹiæk/

/səˈlɪəɹiæk/

Apium graveolens
Apium graveolens#Translingual

A form of celery, Apium graveolens, having an aromatic taproot eaten as a vegetable.


corn salad

corn salad (countable and uncountable, plural corn salads)

From corn + salad; plant so called from being commonly found as a weed in grain fields.

Valerianella locusta
Valerianella locusta#Translingual

Any of the small plants in genus Valerianella, used in salads and as a herb, especially Valerianella locusta.


purslane

purslane (usually uncountable, plural purslanes)

From Old French porcelaine, probably an alteration of Latin porcilaca (“purslane”) (related to portulaca (“purslane”)) to assimilate it with porcelaine (“porcelain”).

Other similar plants in other families in order Caryophyllales


bonza

A reddish apple originating in Australia.


butternut squash

butternut squash (countable and uncountable, plural butternut squashes)

Cucurbita moschata
Cucurbita moschata#Translingual

A vase-shaped orange-fleshed hard winter squash, a cultivar of Cucurbita moschata.


nightshade

LL-Q1860 (eng)-Flame, not lame-nightshade.wav

From Middle English nyȝtschade, niȝteschode, nyght shade, from Old English nihtsċada, corresponding to night + shade. Compare German Nachtschatten.

tall nightshade

Solanum giganteum; Solanum chenopodioides

Any of the poisonous plants belonging to the genus Solanum, especially black nightshade or woody nightshade.


woundwort

woundwort (countable and uncountable, plural woundworts)

Berufskraut

any of several plants formerly used for wounds

Any of several plants formerly used in poultices for wounds.

Any of several plants of the genus Stachys

Achillea millefolium
Achillea millefolium#Translingual

soldier's woundwort
soldier's woundwort#English

Achillea millefolium (soldier's woundwort)

Solidago virgaurea (European golden-rod)

Bellis perennis
Bellis perennis#Translingual

Prunella vulgaris
Prunella vulgaris#Translingual


polenta

polenta (countable and uncountable, plural polentas)

Any of various types and consistencies of a starchy accompaniment to a meal made from coarse maize-meal porridge, sometimes fried or grilled.


cornstalk

He's a bloody cornstalk.

(Australia, slang, derogatory) a non-indigenous native of New South Wales.


red currant

/ˈɹɛdˌkʌɹənt/

/ˈɹɛdˌkɜɹənt/

/ˈɹɛdˌkʌɹənt/

And a hint of still waters, a stream, a brook, a rivulet, meandering with flashes of brilliance through the lush dense greenery, among shadowy plants that might have been blackberries or redcurrants, although what redcurrants and blackberries might be Yoel had not the faintest notion, and even the names themselves he only knew from books.

1989, Amos Oz, To Know A Woman, page 109:

Cultivated redcurrants are most closely related to Ribes rubrum, which like blackcurrants grow in northern Europe and northern Asia, although several other species have had a hand in the development of particular varieties; whitecurrants, for their part, are simply redcurrants with albino genes. Despite their similarities, the histories of blackcurrants and redcurrants in Britain are surprisingly distinct.

2009, Christopher Stocks, Forgotten Fruits: The stories behind Britain's traditional fruit and vegetables, page 93:

Blackcurrants and redcurrants, gooseberries, raspberries and rhubarb grow amongst viburnums, hollyhocks, sweet williams, forsythia, and a medlar.

1989, Mirabel Osler, A Gentle Plea for Chaos, published 2011, page 173:

A deciduous shrub, Ribes rubrum, native to western Europe; any of certain cultivars of the shrub.


cannellini bean

cannellini bean (plural cannellini beans)


cannellini

They are cannellini beans, not cannelloni beans.

2007 January 24, “Correction: An Italian Spot, Larded With Drive”, in New York Times:

A type of white bean used in Italian cooking.


nectarine

en-adj

nectarine (comparative more nectarine, superlative most nectarine)

more nectarine (comparative)
most nectarine (superlative)

[…] to their supper-fruits they fell,
Nectarine fruits which the compliant boughs
Yielded them, side-long as they sat recline
On the soft downy bank damasked with flowers […]

1674, John Milton, Paradise Lost^(https://en.wikisource.org/wiki/Paradise_Lost_(1674)/Book_IV), Book 4, lines 329-332:


Baldwin

en-proper noun

Baldwin (countable and uncountable, plural Baldwins)

From Proto-West Germanic *Balþawini, from Proto-Germanic *Balþawiniz (“bold friend”).

der

Baltimore County
Baltimore County#English

An unincorporated community in Baltimore County, Maryland.

An unincorporated community in Burleigh County, North Dakota.


catnip

en-noun

catnip (countable and uncountable, plural catnips)

Audio (US)

Compound of cat + nep, nip (“catnip”), from Middle English nep, from Old English nepte, from Proto-West Germanic *nepetā, from Latin nepeta (“catnip”). Compare earlier catmint (“catnip”), from Middle English catt mynte, which very likely existed in Old English (as *cattes minte) as well.

Any of the about 250 species of flowering plant of the genus Nepeta, family Lamiaceae, certain of which are said to have medicinal qualities.


red cabbage

red cabbage (usually uncountable, plural red cabbages)

(countable, uncountable) A form of cabbage having red leaves, Brassica oleracea var. capitata f. rubra .


cayenne

cayenne (countable and uncountable, plural cayennes)

Coordinate term: jalapeño

What's the difference between a cayenne and a jalapeno?

His barbeque sauce could use a hint of cayenne to heat it up a bit.


kohlrabi

kohlrabi (countable and uncountable, plural kohlrabis or kohlrabies)

Borrowed from German Kohlrabi, from Kohl (“cabbage”) + Italian rape (“turnips”), from cavoli rape, the plural of cavolo rapa (“cole rape”).

Brassica oleracea var. gongylodes, a variety of the cabbage, having a turnip-shaped edible stem.


kirsch

kirsch (usually uncountable, plural kirsches)

Borrowed from French kirsch, from German Kirschwasser (“cherry water”). Doublet of cerise and cherry.

(often capitalized) A clear brandy made from black cherries: kirschwasser.


johnnycake

From johnny, alteration of journey, + cake.

Next mornin' I was up early and when the banker turned out I was fryin' a couple of slices of the pork and had some coffee b'ilin'. Likewise there was a pan of johnnycake in the oven.

1910, Joseph C. Lincoln, chapter II, in The Depot Master:

(US) A dense, baked or fried flatbread made of cornmeal.


honey plant

I have no doubt that where I live one thousand hives will provide for themselves and gather surplus honey wherever one can. It is not with honey plants, as with other pasturage, which once eaten off takes time and favoring showers to cause a new growth.

1863 September 12, Ellen S. Tupper, “Essay on Bees—1st Premium”, in Tenth Report of the Secretary of the State Agricultural Society, to the Governor of the State, for the Year 1863, Des Moines, Ia.: F. W. Palmer, state printer, published 1864, →OCLC, page 228:

[T]he only reason that buckwheat is considered valuable as a honey plant, is because it blooms generally in dry weather late in the fall, when the difference in the temperature between two o'clock in the day and two o'clock at night is sufficient to favor the production of honey.

1869 September, A. W. Harlan, “Honey Dews in the West and Southwest [From the Keokuk ‘Gate City.’]”, in Samuel Wagner, editor, American Bee Journal, volume V, number 3, Washington, D.C.: Samuel Wagner, →OCLC, page 47, column 1:

There was also another good honey plant that had lately come into notice in his section. The same described in the Bee Journal by him, that comes up in the fall and blooms the next spring, that was the best of honey plants for early spring.

1872, “Proceedings”, in Transactions of the North American Bee Keepers’ Society, at their First Annual Session Held at the City of Cleveland, on Wednesday, Thursday and Friday, December 6–8, 1872, Indianapolis, Ind.: Indianapolis Printing and Publishing House, →OCLC, topic no. 6 (What are the Best Honey Producing Plants?), page 13, column 1:

The lack of literature concerning the tulip-tree as a honey-plant is a serious one and the chief object of this bulletin is to make up this deficiency.

1922 January, E[verett] F[ranklin] Phillips, George S. Demuth, “Peculiarities of the Region”, in Beekeeping in the Tulip-tree Region (Farmers’ Bulletin; no. 1222), Washington, D.C.: United States Department of Agriculture, →OCLC, page 9:

But of late years plows and sheep have made sad havoc in these glorious pastures, destroying tens of thousands of the flowery acres like a fire, and banishing many species of the best honey-plants to rocky cliffs and fence-corners, […]

a. 1914, John Muir, “The Mountains of California”, in Nature Writings: The Story of My Boyhood and Youth; My First Summer in the Sierra; The Mountains of California; Stickeen; Selected Essays (Library of America; 92), New York, N.Y.: Library of America, published 1997, →ISBN, chapter XVI (The Bee-pastures), page 523:

HONEYSUCKLE—Lonicera spp.: […] This introduced, escaped shrub is strikingly overlooked as a major honey plant.

2009, Kim Flottum, “Some of the Better Honey Plants to Know”, in The Backyard Beekeeper’s Honey Handbook: A Guide to Creating, Harvesting, and Cooking with Natural Honeys (Backyard Series), Beverly, Mass.: Quarry Books, Quayside Publishing Group, →ISBN, page 48:

(beekeeping) Any plant from which bees usually collect nectar, pollen, or both for making honey.

hunajakasvi

any plant from which bees usually collect nectar, pollen, or both for making honey

HOYA CORIACEA. Thick leaved Hoya. […] Those of our readers unacquainted with the genus will, perhaps, understand us better by saying, that this is a kind of honey plant, familiar to most persons, with its waxy white flowers, and often grown in windows. The Hoya coriacea appears to be a thicker foliaged plant, stronger in its stem, and perhaps less inclined to become a twiner or creeper than the common honey plant.

1839 May, “Notices of New Plants”, in Robert Marnock, editor, The Floricultural Magazine, and Miscellany of Gardening, volume III, number XXXVI, London: Simpkin, Marshall & Co., […]; Sheffield, South Yorkshire: G. Ridge, page 286:

Hoya carnosa (Thick-leaved).—Foliage large, flowers in large drooping corymbs; they are of a pinkish-white colour, and contain, or rather yield, drops of pure sweet honey; hence this fine old plant is known as the Honey plant.

1855 June 5, T. Appleby, “Plants for Baskets”, in George W. Johnson, Robert Hogg, editors, The Cottage Gardener, and Country Gentleman’s Companion: A Journal of Horticulture, Rural and Domestic Economy, Botany, and Natural History, volume XIV, number CCCXLIX, London: Published for the proprietors, […], →OCLC, page 161, column 2:

The flowers [of the Hoya carnosa] are produced in umbels on short stems sometimes as many as a dozen on a stem; in the centre of each flower there is, as it were, a drop of thick liquid distilled, which if tasted has the luscious flavor of honey; hence the plant in England and Scotland goes under the name of Honey Plant; but quite the reverse in this country, where it is called Wax Plant.

1875 August, Roderick Campbell, “Hoya”, in Thomas Meehan, editor, The Gardener’s Monthly: Devoted to Horticulture, Arboriculture & Rural Affairs, volume XVII (Old Series; volume VIII (New Series)), number 8, Philadelphia, Pa.: Charles H. Marot, publisher, […], page 234, column 1:

Hoya carnosa (honey-plant). Although this is a hot-house plant it can be grown in the window of the sitting-room, and I have grown and flowered it exceedingly well in an ordinary greenhouse; […]

1876, Samuel Wood, “Division III. The Flower Garden.”, in A Plain Guide to Good Gardening: Or How to Grow Vegetables, Fruits, and Flowers: […], 2nd edition, London: Crosby Lockwood & Co., […], →OCLC, book I (Kitchen, Fruit, and Flower Gardens), section 6 (Window Gardening), page 130:

Hoya imperialis […] Honey plant.

2006, “House Plants”, in Dennis R. Pittenger, editor, Retail Garden Center Manual (University of California Agriculture and Natural Resources Publication; 3492), Oakland, Calif.: University of California, Agriculture and Natural Resources Communication Services, →ISBN, table 4.3 (Plants for Specific Indoor Gardening Uses), page 66:

(botany) The name of a number of not closely related plants.

A plant of the genus Hoya, especially the porcelainflower or waxplant (Hoya carnosa) from the tendency for excess nectar to drip from its flowers.

Honey-plant [Melissa officinalis L[innaeus] [i.e., Carl Linnaeus] (family Lamiaceae)] contains a very low concentration of essential oil in leaves (0.02–0.2 vol%).

2003, Stjepan Pepeljnjak, Ivan Kosalec, Zdenka Kalodera, Danica Kuštrak, “Natural Antimycotics from Croatian Plants”, in Mahendra Rai, Donatella Mares, editors, Plant-derived Antimycotics: Current Trends and Future Prospects, Binghamton, N.Y.: Food Products Press, The Haworth Press, →ISBN, page 66:

Honey plant [Honey-plant] – Melissa officinalis L., […]

2015, “H”, in Elaine Nowick, compiler, Historical Common Names of Great Plains Plants, with Scientific Names Index, volume 1 (Common Names), Lincoln, Neb.: Zea Books, University of Nebraska–Lincoln Libraries, →ISBN, page 195:

Melissa officinalis
Melissa officinalis#Translingual

A plant of the genus Melissa, especially lemon balm (Melissa officinalis).

English name: Honey Plant […] Species and varieties: Ammi majus L. […]

2004, Azhar Ali Farooqi, B. S. Sreeramu, “Medicinal Crops [Honey Plant]”, in Cultivation of Medicinal and Aromatic Crops, revised edition, Hyderabad, Telangana, India: Universities Press (India), →ISBN, page 156:

Ammi majus Linnaeus […] in English: bishop's flower, bishop's weed, bullwort, crow's foot, devil's carrot, false Queen Anne's lace, greater ammi, herb william, honey plant, lace flower, large bulwort, mayweed, Queen Anne's lace, toothpick ammi

2012, Umberto Quattrocchi, “Ammi L. Apiaceae (Umbelliferae)”, in CRC World Dictionary of Medicinal and Poisonous Plants: […], Boca Raton, Fla.: CRC Press, →ISBN, page 244, column 2:

false Queen Anne's lace
false Queen Anne's lace

Bishop's weed or false Queen Anne's lace (Ammi majus).

isosudenporkkana

Ammi majus — see also false Queen Anne's lace


black-eyed pea

لُوبِيَاء

cowpea bean, the produce of the aforementioned plant

Vigna unguiculata
Vigna unguiculata#Translingual

An African leguminous plant, of the species Vigna unguiculata, widely cultivated as food and forage, specifically Vigna unguiculata subsp. unguiculata.

لُوبِيَاء

cowpea plant Vigna unguiculata or Vigna unguiculata subsp. unguiculata


hominy

hominy (usually uncountable, plural hominies)

harmony (non-rhotic, father-bother merger, weak vowel merger)

First recorded in 1629. From Powhatan ("Virginia Algonquian"), though the exact source word is in question: suggestions include uskatahomen, appuminnéonash (“parched corn”), and rokohamin (“parched, ground corn”), the last yielding also the unclipped rockahominy.

Then his plate was put before him: hominy grits and a scrap of bacon. He wanted to cry, like a child: ‘But, Mama, it's my birthday!’

1953, James Baldwin, “The Seventh Day”, in Go Tell It on the Mountain (Penguin Classics), London: Penguin Books, published 2001, →ISBN:

A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.


iceberg lettuce

iceberg lettuce (countable and uncountable, plural iceberg lettuces)

→ Dutch: ijsbergsla (calque)

→ Finnish: jäävuorisalaatti (calque)

→ German: Eisbergsalat (calque)

→ Hungarian: jégsaláta (partial calque)

→ Spanish: lechuga iceberg (calque)

I wonder how many of the readers of AMERICAN GARDENING have tried the Iceberg lettuce.

1895, American Gardening, volume 16, page 237:

A lettuce cultivar (Lactuca sativa var. capitata) noted for its crunchiness; the most familiar of all lettuces sold in the United States.


mangelwurzel

From German Mangold (“chard”) + Wurzel (“root”), with the first part reinterpreted as Mangel, whence the archaic English name "root of scarcity".

I have not written to my beloved Amelia for these many weeks past, for what news was there to tell of the sayings and doings at Humdrum Hall, as I have christened it; and what do you care whether the turnip crop is good or bad; whether the fat pig weighed thirteen stone or fourteen; and whether the beasts thrive well upon mangelwurzel?

1847 January – 1848 July, William Makepeace Thackeray, chapter 11, in Vanity Fair […], London: Bradbury and Evans […], published 1848, →OCLC:

Wheat and barley, oats and hay,
Clover, beans, and mangel-wurzels

1943 November – 1944 February (date written; published 1945 August 17), George Orwell [pseudonym; Eric Arthur Blair], Animal Farm […], London: Secker & Warburg, published May 1962, →OCLC:

Beta vulgaris
Beta vulgaris#Translingual

A root vegetable, variety of Beta vulgaris, cultivated chiefly as cattle feed.


gramma

Traditionally Cucurbita maxima and Cucurbita moschata have been placed into two groups - pumpkins and grammas respectively.

1941, H. Barnes, Robert Veitch, Queensland Department of Agriculture and Stock, John Howard Simmonds, The Queensland Agricultural and Pastoral Handbook, Volume 1, page 238,
Pumpkins and grammas are harvested when mature, usually when the vines have died or been frosted.

The papaw pumpkin belongs to a different species (C. moschata) and is classed as a gramma.

1952, Desmond Andrew Herbert, Gardening in Warm Climates, page 151:

1983, Margaret Fulton, Encyclopedia of Food and Cookery: The Complete Kitchen Companion from A to Z, Revised 2005, Republished 2009, page 493,
Gramma, or bugle, pumpkin is the variety traditionally used for pumpkin pie, but if it is not available, use butternut instead.

(Australia) A variety of pumpkin, a cultivar of Cucurbita moschata.


gramma

Accompanying said proposal any effort was made by the government to was a bond executed by said Drachman as obtain gramma hay for use at Ft. Huachuca.

1898, “Dennis v. United States”, in The Pacific Reporter, volume 52, page 355:

It is sometimes known as the "gramma grass," and is probably as valuable as any of the true gramma grasses; it is also called "mesquite grass."

1902, Report of the Governor of New Mexico to the Secretary of the Interior, page 233:

It is relished by cattle and horses, and is next to the gramma in value in those regions.

1906, William Harding Carter, Horses, Saddles and Bridles, page 369:


gramma

From Ancient Greek γράμμα (grámma). Doublet of gram.

The studies were divided into three branches. First, the grammata, which included reading, writing, and arithmetic; secondly, music; and thirdly, gymnastics.

1855, J. Talboys Wheeler, The Life and Travels of Herodotus in the Fifth Century Before Christ: An Imaginary Biography Founded on Fact, volume I, London: Longman, Brown, Green, and Longmans, page 22:

The subjects of reading, writing, and arithmetic.


grain whisky

grain whisky (countable and uncountable, plural grain whiskies)

Whisky made from unmalted barley mixed with maize or rye.


cornelian cherry

cornelian cherry (plural cornelian cherries)

The cherry-like fruit of the cornel, Cornus mas.


rocambole

/ˈɹɒkəmbəʊl/

/ˈɹəʊkəmbəʊl/

Borrowed from French rocambole, from regional German Rockenbolle.


mangosteen

Borrowed from Dutch mangosteen (“mangosteen”), from Malay manggustan, variant of manggis.

A tropical fruit of the tree genus Garcinia.

Garcinia mangostana
Garcinia mangostana#Translingual

(more specifically) A tropical fruit of the tree Garcinia mangostana.


freestone

freestone (countable and uncountable, plural freestones)

(countable) A stone fruit having a stone (pit) that is relatively free of the flesh.


blackcap raspberry

blackcap raspberry (plural blackcap raspberries)


whitebark raspberry

whitebark raspberry (plural whitebark raspberries)

A deciduous, viny shrub (Rubus leucodermis) with a pale, whitish bark.


huckleberry

Probably an alteration of Middle English hurtilbery (“whortleberry”). American English from 1660s.

cog

I stumbled along through the young pines and huckleberry bushes. Pretty soon I struck into a sort of path that, I cal'lated, might lead to the road I was hunting for. It twisted and turned, and, the first thing I knew, made a sudden bend around a bunch of bayberry scrub and opened out into a big clear space like a lawn.

1913, Joseph C[rosby] Lincoln, chapter I, in Mr. Pratt’s Patients, New York, N.Y., London: D[aniel] Appleton and Company, →OCLC:

A small round fruit of a dark blue or red color, of several plants in the related genera Vaccinium and Gaylussacia.

I'm your huckleberry.

(US, slang) The person one is looking for; the right person for the job.


huckleberry

en-verb

huckleberry (third-person singular simple present huckleberries, present participle huckleberrying, simple past and past participle huckleberried)

huckleberries (present singular third-person)
huckleberrying (participle present)
huckleberried (participle past)
huckleberried (past)


hog fennel

Any meadow and woodland plant with smell, taste, or appearance of fennel, especially of

Any plant of species Peucedanum officinale


sarsaparilla

en-noun

sarsaparilla (countable and uncountable, plural sarsaparillas)

/ˌsɑːspəˈɹɪlə/

/ˌsæspəˈɹɪlə/

From Spanish zarzaparrilla. The first element may ultimately derive from Basque; see Spanish zarza (“blackberry bush”) for more.

Any of several North American plants, of the genus Aralia, having umbels and small white flowers.


corn on the cob

corn on the cob (usually uncountable, plural corns on the cob)

[…] we ate grilled corn on the cob from street vendors in the colonnades.

2013, Henriette Lazaridis Power, The Clover House: A Novel, New York, N.Y.: Ballantine Books Trade Paperbacks, →ISBN, page 405:

Every day I ordered a salad, two corns on the cob, and some vegetable stirfry (which wasn’t too bad, but also had to be rinsed), but the bulk of my meal would be fruit.

2014, Shani Krebs, Dragons & Butterflies: Sentenced to Die, Choosing to Live, Johannesburg: Jonathan Ball Publishers, →ISBN, page 621:

Cooked ears of corn (maize, specifically sweet corn).


beefsteak

beefsteak (countable and uncountable, plural beefsteaks)

→ Danish: bøfsteg

Danish: bøf

→ Faroese: búffur

→ Icelandic: buff

→ Esperanto: bifsteko

→ Estonian: biifsteek

desctree

→ French: bifteck, biftèque (post-1990 spelling), beefsteak, beefsteck, beefteak, beefteck, biffteck, biftec, bistec, bisteck (all obsolete)
→ Albanian: biftek
→ Armenian: պիֆթէք (piftʻēkʻ) (Western Armenian)
→ Bulgarian: бифте́к (bifték)
→ Czech: biftek
→ Greek: μπιφτέκι (biftéki)
→ Ladino: biftek
→ Macedonian: бифтек (biftek)
→ Japanese: ビフテキ (bifuteki)
→ Ottoman Turkish: بیفتك (biftek)
Turkish: biftek
→ Romanian: biftec
→ Vietnamese: bít tết

→ German: Beefsteak

→ Armenian: բիֆշտեքս (bifštekʻs)

→ Belarusian: біфштэ́кс (bifštéks)

→ Georgian: ბიფშტექსი (bipšṭeksi)

→ Latvian: bifšteks

→ Lithuanian: bifštekas

→ Russian: бифште́кс (bifštéks) (see there for further descendants)

→ Ukrainian: біфште́кс (bifštéks)

→ Polish: befsztyk

→ Indonesian: bistik

→ Italian: bistecca

→ Japanese: ビーフステーキ (bīfusutēki)

→ Korean: 비프스테이크 (bipeuseuteikeu)

→ Malay: bifstik

→ Occitan: bistèc

→ Brazilian Portuguese: bisteca

→ Spanish: bistec

→ Swedish: biffstek

→ Tagalog: bistek

I purchased a half dozen of the healthiest-looking beefsteaks I could find, and tenderly planted the young shoots, using plenty of fertilizer and mulch. I faithfully watered them every day and the little plants quickly shot up to an impressive height.

2001, Patricia Mondore, A Perennial Faith: Finding Courage to Grow in the Garden of Life:

beefsteak tomato
beefsteak tomato#English

(countable) Ellipsis of beefsteak tomato.


colewort

en-noun

colewort (usually uncountable, plural coleworts)

Inherited from Middle English coolwort, coulwort, cole-wort, caule worte, equivalent to cole + wort.

Fat coleworts, and comforting perseline , Cold lettuce , and refreshing rosmarine

1591, Ed[mund] Sp[enser], Complaints. Containing Sundrie Small Poemes of the Worlds Vanitie. […], London: […] William Ponsonbie, […], →OCLC:

[W]e may observe that water will more readily wet some woods then others; and that water, let fall upon a Feather, the whiter side of a Colwort, and some other leaves, or upon almost any dusty, unctuous, or resinous superficies, will not at all adhere to them, but easily tumble off from them, like a solid Bowl […].

A plant of the genus Brassica; now specifically, a Brassica plant without a head used for food, such as kale.


wormseed

From Middle English wormsede, wormesede, worme sede, wyrmsed, equivalent to worm + seed.

Santonica or Levant wormseed (Seriphidium cinum, syn. Artemisia cina), an Asian plant related to wormwood.


cicuta

Borrowed from Latin cicūta. Apparently related to kex/kix.

cicuta, or hemlock, is a strong poison in Greece, but with us it hath no such violent effects […].

1624, Democritus Junior [pseudonym; Robert Burton], The Anatomy of Melancholy: […], 2nd edition, Oxford, Oxfordshire: […] John Lichfield and James Short, for Henry Cripps, →OCLC, partition II, section 4, member 1, subsection ii:


black mulberry

black mulberry (plural black mulberries)

A mulberry of species (Morus nigra), a small deciduous tree growing to 10–13 m tall and native to southwestern Asia.


prickly pear

From prickly + pear, from the nature of the plant's fruit, which, like the cactus it grows on, has spines on its surface.

Any of various spiny cacti of the genus Opuntia.

turksvy

any of various spiny cacti of the genus Opuntia


pistachio

pistachio (plural pistachios or pistachioes)

pistachios (plural)
pistachioes (plural)

→ Japanese: ピスタチオ (pisutachio)

→ Korean: 피스타치오 (piseutachio)

→ Malay: pistacio, pistasio

→ Thai: พิสตาชีโอ (pís-dtaa-chí-ôo)

→ Welsh: pistasio

From Italian pistacchio (1590s), from Latin pistācium (“pistachio”), from Ancient Greek πιστάκιον (pistákion), from πιστάκη (pistákē, “pistachio tree”). Of Iranian origin. Compare Northern Kurdish pisteq, Persian پسته (peste), Middle Persian pstk' (pistag, “pistachio nut”), Old Armenian պիստակ (pistak) (from Iranian), Arabic فُسْتُق (fustuq), Turkish fıstık.

cog

Pistacia vera
Pistacia vera#Translingual

A deciduous tree (Pistacia vera) grown in parts of Asia for its drupaceous fruit.


nep

From Middle English neppe, nepe, nepte, nept, from Old English nepte, nefte, from Latin nepeta. Compare Dutch neppe, nippe (“catnip”). Doublet of nepeta.

Nep is generally used for women to procure their courses, being taken inwardly or outwardly, either alone or with other convenient herbs in a decoction to bathe them, of sit over the hot fumes thereof.

1653, Nicholas Culpeper, The English Physician Enlarged, Folio, published 2007, page 201:

Nepeta cataria
Nepeta cataria#Translingual


hyssop

en-noun

hyssop (countable and uncountable, plural hyssops)

Via Latin hȳsōpum, from Ancient Greek ὕσσωπος (hússōpos), of Semitic origin.

The life of one plant would be affected by another. Rue was definitely hostile to basil, rosemary to hyssop, but coriander, dill and chervil lived on the friendliest of terms[.]

1940, Rosetta E. Clarkson, Green Enchantments: The Magic Spell of Gardens, The Macmillan Company, page 253:

Any of several aromatic bushy herbs, of the genus Hyssopus, native to Southern Europe and once used medicinally.

Agastache foeniculum, blue giant hyssop.

(obsolete, US) The sagebrush (Artemisia spp.).

Origanum syriacum
Origanum syriacum#Translingual

(biblical) A plant used used for sprinkling of blood or water in purification rituals and at Passover, Origanum syriacum.


sugar-plum

LL-Q1860 (eng)-Flame, not lame-sugar-plum.wav

A round or oval sweet/piece of candy made of boiled sugar.


plum tree

From Middle English plumtre, from Old English plūmtrēow; equivalent to plum + tree.


plum wine

plum wine (usually uncountable, plural plum wines)

plum + wine, plum being the traditional (though inaccurate) translation of ume, a Japanese fruit closely related to the apricot.


snowberry

From snow + berry, from the snow-white colour.

Himalayan snowberry (Gaultheria trichophylla

also Gaultheria, especially Gaultheria oppositifolia, and


butterfly bush

butterfly bush (plural butterfly bushes)

Any of several plants that conspicuously attract butterflies

especially of the species Buddleja davidii and Buddleja globosa.

Asclepias tuberosa
Asclepias tuberosa#Translingual

Blue butterfly bush (Rotheca myricoides, syn. Clerodendrum ugandense).


johnny cake

The little girls sat under the pines eating their thick mutton sandwiches and big slabs of johnny cake spread with butter.

1922, Katherine Mansfield, “The Doll's House”, in Selected Stories, Oxford, published 2002, page 353:

The women were good cooks. They used to cook bread, damper and johnny cake in bakers.

1987, Ida West, “Pride Against Prejudice”, in Heiss & Minter, editor, Macquarie PEN Anthology of Aboriginal Literature, Allen & Unwin, published 2008, page 108:

(Canada, US, Australia, New Zealand, colloquial) Alternative form of johnnycake (“type of basic cornbread”)


perilla

perilla (countable and uncountable, plural perillas)

The smell of burnt flesh, which the perilla seeds couldn't wholly mask, pricked my nose.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 42:

Perilla frutescens
Perilla frutescens#Translingual

An East Asian herb with flavorful leaves used in cooking and as a garnish, Perilla frutescens. Also grown for the seeds, which contain an edible and industrially-useful oil.


Bramley

From Old English brom (“broom”) + leah (“wood clearing, meadow”), like Bromley. Equivalent to broom + -ley (“lea”).

Western Australia
Western Australia#English

A small townsite in the South West Region of Western Australia.


bindweed

bindweed (countable and uncountable, plural bindweeds)

Any of several plants of species in other families with similar appearance:

The bittersweet nightshade, blue bindweed (Solanum dulcamara).

Solanum dulcamara
Solanum dulcamara#Translingual


cornbread

cornbread (countable and uncountable, plural cornbreads)

Coordinate term: corn pudding


Carroll

A number of places in the United States:

A city, the county seat of Carroll County, Iowa.

Chautauqua County
Chautauqua County#English

Fairfield County
Fairfield County#English

An unincorporated community in Smith County, Texas.

A number of townships, in Illinois, Iowa (2), Missouri, Ohio, and Pennsylvania (3).

A village in Gunnedah Shire, northern New South Wales, Australia.


corncob

en-verb

corncob (third-person singular simple present corncobs, present participle corncobbing, simple past and past participle corncobbed)

corncobs (present singular third-person)
corncobbing (participle present)
corncobbed (participle past)
corncobbed (past)

LL-Q1860 (eng)-Flame, not lame-corncob.wav

From corn + cob. The Internet slang sense emerged from a 2011 tweet by Weird Twitter personality dril in which a man furiously denies being owned as he transforms into a corncob.

“Do you enjoy being corncobbed?”

2017 July 18, Jeremy Gordon, “CNN’s Most Cynical Pundit Got Mercilessly Owned in a Reddit AMA”, in SPIN:

Trump had lost but was denying that this was the case. He had been corncobbed.

2017 September 4, Amelia Tait, “The internet dictionary: what does it mean to be corncobbed?”, in The New Statesmen:

Distracted cops, rude asteroids and the corncobbing of Andrew Koenig

2021, Daniel Hill, "The Big Mad: Missed Connections", Riverfront Times, 24 March 2021 - 30 March 2021, page 11

(transitive, US, Internet slang) To defeat (someone) who then refuses to admit defeat.


Bismarck

The capital city of North Dakota, United States and the county seat of Burleigh County.


detassel

detassel (third-person singular simple present detassels, present participle detasseling or detasselling, simple past and past participle detasseled or detasselled)

detassels (present singular third-person)
detasseling (participle present)
detasselling (participle present)
detasseled (participle past)
detasseled (past)
detasselled (participle past)
detasselled (past)

(US, transitive) To remove the pollen-bearing tassel from (a female maize plant) as part of the hybridization process.


corn liquor

en-noun

corn liquor (countable and uncountable, plural corn liquors)

(US) A distilled spirit, derived from maize, having a high alcohol content and little flavor.


hoecake

From hoe + cake, since it was often cooked on a hoe (a type of pan, not the gardening implement).

In Jean Fritz's children's book George Washington's Breakfast, the protagonist finds out that George Washington may have eaten hoecakes for breakfast.

(dated, Southern US) A type of cornbread or cornmeal cake, made with water and salt. It was originally baked before the fire or in the ashes on a type of iron pan called a hoe; in modern times, it is fried in cooking oil in a skillet.


juneberry

From June + berry, the berries typically ripening in June.

Wiegand juneberry (Amelanchier × wiegandii

Any of several North American trees of the genus Amelanchier, having white flowers and edible, purplish fruit.


nutgrass

Cyperus esculentus
Cyperus esculentus#Translingual

Cyperus rotundus
Cyperus rotundus#Translingual

Any perennial sedge of species Cyperus esculentus or Cyperus rotundus, that has small edible nutlike tubers.


cherimoya

/t͡ʃɛɹɪˈmɔɪ.ə/

/t͡ʃeɹɪˈmoɪ.ə/

Borrowed from Spanish chirimoya, from Quechua chirimuya.

Annona cherimola
Annona cherimola#Translingual

A subtropical tree, of species Annona cherimola, native to mountainous areas of South America.


red onion

A type of onion with reddish purplish skin.

rødløg

a type of onion with reddish purplish skin


mooli

Borrowed from Hindi मूली (mūlī, “[Indian] radish”) (feminine of मूल (mūl)), from Sauraseni Prakrit 𑀫𑀽𑀮 (mūla), from Sanskrit मूल (mūla).

Fresh vegetables... most in use among natives are—Gájar, carrot... Múlí, radish (Raphanus sativus, L.).

1868, B.H. Powell, Handbk. Econ. Products Punjab, I. iii. 260/1:

Particularly delicious was mooli stuffed paratha—rich, flaky and filled with a fragrant grated radish mixture.

This is thanks to the introduction of a wider range of radish varieties into supermarkets, especially the long-rooted ‘mooli’ types from Japan.

(chiefly UK and India, Indian cuisine) Synonym of daikon, particularly its Indian varieties.


bluenose

(US, Australia) A trout cod (Maccullochella macquariensis)


canadew

A melon that is a cross between a honeydew and a cantaloupe.


artemisia

/ɑːtɪˈmɪzɪə/

From Latin artemisia, from Ancient Greek ἀρτεμισία (artemisía), from Ἄρτεμις (Ártemis, “Artemis, the goddess”).

In the event of anyone wishing to invoke the very Prince of Spirits, the following ingredients were prescribed to be burnt - Juice of Hypericon, Saffron, Artemisia, and the root of Valerian.

1936, Rollo Ahmed, The Black Art, London: Long, page 112:

Our central issue, however, is whether the artemisia of Dioscorides is mugwort. Fuchs in Germany shows no hesitation in accepting the beyfusz of his country, called armoise by the French and Artemisia latifolia or broadleaved artemisia by the Italians, is the artemisia of Dioscorides, Galen, and Pliny, and he quotes them exactly on the plant's medicinal actions.

2010, Graeme Tobyn, Alison Denham, Margaret Whitelegg, The Western Herbal Tradition, Elsevier Health Sciences, →ISBN, page 125:

Any of many aromatic flowering plants of the genus Artemisia, including wormwood, sagebrush, and tarragon, often used as traditional medicine, oral contraceptive and flavoring.

полы́нь

джунга́рская


spikenard

spikenard (countable and uncountable, plural spikenards)

From Middle English spikenard, spikenarde, from Anglo-Norman spicanarde, from Medieval Latin spīca nardī, from Latin spica (“spike”) + nardi (“nard”). Equivalent to spike + nard.

Ploughman's spikenard
ploughman's spikenard

Ploughman's spikenard (Inula conyza, now Pentanema conyzae).


good egg

Probably a humorous antonym of bad egg (“someone whose behaviour is reprehensible or irresponsible; a rogue”).

The chemist and the bacteriologist gave him the third degree and, like most criminals, it was found difficult to tell just when a good egg began to be bad, and it appeared that it depended largely on how he was handled, especially in his youth, […]

1915, Good Housekeeping, volume 6, New York, N.Y.: Phelps Publishing Company, →OCLC, page 371:

Tom speaks: "I have a girl friend I want you to meet. She's a good egg."

1942, The Texas Outlook, volume 26, Austin, Tex.: Texas State Teachers Association, →ISSN, →OCLC, page 42:

Johnny Parker is in town. I like Johnny. He's a big shot in pictures and he's a good egg.

1944, James T[homas] Farrell, To Whom It May Concern: More Stories, Garden City, N.Y.: The Sun Dial Press, →OCLC, page 23:

In contrast, Saito […] was one of the good eggs … He would let us rest whenever the coast was clear and even shared the odd cigarette.

1997, Brereton Greenhous, “Liberation”, in “C” Force to Hong Kong: A Canadian Catastrophe, 1941–1945 (Canadian War Museum Historical Publication; no. 30), Toronto, Ont., Oxford: Dundurn Press, →ISBN, page 141:

"And the fifth immortal we know tried to kill you." "He is a bad egg. We stick to good''' eggs."

2017 May 26, Dan Shive, El Goonish Shive (webcomic), Comic for Friday, May 26, 2017:

Drogon sniffs Jon [Snow]—and Dany [Daenerys Targaryen] apparently doesn't care enough about Jon's life to get off Drogon so she can witness their interaction on the other side of his fat neck and make sure her son isn't eating his cousin—and seems to sense he's a good egg at the least and quite possibly that he's a Targaryen.

2017 August 13, Brandon Nowalk, “Oldtown Offers One Last Game-changing Secret as Game Of Thrones Goes behind Enemy Lines (Newbies)”, in The A.V. Club, archived from the original on 2017-12-04:

(British, US, idiomatic) A good person, someone to be trusted; a friend.


camote

From Spanish camote, from Classical Nahuatl camohtli. Compare Tagalog kamote.

Ipomoea batatas
Ipomoea batatas#Translingual


wax bean

Phaseolus vulgaris
Phaseolus vulgaris#Translingual

Any of several forms of Phaseolus vulgaris (common bean) having a yellow or other-coloured pod; the butter bean