| RAMSONS | Broad-leaved garlic whose root is eaten as a relish (7) |
| SALSIFY | Mediterranean plant whose root is eaten as a vegetable (7) |
| PARSNIP | Strong-smelling plant, Pastinaca sativa, whose root is eaten as a vegetable (7) |
| BUMMALO | Small Indian fish dried and eaten as a relish (7) |
| LOBSTER | Large marine decapod crustacean whose flesh is eaten as a delicacy (7) |
| ORTOLAN | Brownish bunting, Emberiza hortulana, which is eaten as a delicacy (7) |
| ROMAINE | A bellflower whose root is used as a salad vegetable (7) |
| PICKLES | Vegetables, preserved in brine, vinegar, mustard, etc. and used as a relish |
| GENTIAN | Plant with blue blooms whose root is used as a medicine (7) |
| RAMPION | Bellflower whose root is used as a salad vegetable (7) |
| CHICORY | Plant whose root is used as a coffee substitute (7) |
| PICKLED | Preserved as a relish |
| CARROT | Plant whose long, tapering, orange root is eaten as a vegetable (6) |
| BEETROOT | Beta vulgaris, whose dark red root is eaten as a vegetable (8) |
| BISTORT | Plant with a spike of small pink flowers whose root is used in medicine as an astringent (7) |
| CASSAVA | Tropical plant whose root is the source of tapioca (7) |
| GINSENG | Plant of North America and eastern Asia whose root is believed to have stimulait properties (7) |
| BOTARGO | A relish consisting of the roe of mullet or tunny, salted and pressed into rolls (7) |
| RADISH | Plant such as Raphanus sativus whose root is eaten raw in salads (6) |
| BUMMALOTI | The Bombay duck, dried and eaten as a relish (9) |
