| LENTILS | The edible brownish seeds of a leguminous plant, cooked and eaten as a vegetable (7) |
| LENTIL | Edible brownish seed of a leguminous plant, cooked and eaten as a vegetable, in soups, etc (6) |
| SEAKALE | Edible coastal plant - cooked as a leek (7) |
| PUMPKIN | Large orange fruit cooked and eaten as a vegetable (7) |
| RHUBARB | Plant with long red stems that are cooked and eaten as a fruit |
| EDAMAME | Any of various types of soy bean that are harvested when green and eaten as a vegetable (7) |
| BUMMALO | Small Indian fish dried and eaten as a relish (7) |
| ALFALFA | A leguminous plant of Europe and Asia, widely cultivated for forage (7) |
| PEA | A seed of a leguminous plant used as a vegetable |
| FLAGEOLET | The pale-green immature seed of a haricot bean, cooked and eaten as a vegetable (9) |
| PULSE | Edible seed of a leguminous plant such as a chickpea, lentil, bean etc. (5) |
| SOYA | Fruit of a leguminous plant grown as a vegetable or for its protein-rich seeds (4) |
| POTATO | Starchy plant tuber which is cooked and eaten as a vegetable (6) |
| PEANUT | Edible seed of a leguminous plant (6) |
| SQUASHES | Gourds whose flesh can be cooked and eaten as a vegetable (8) |
| BEAN | Hard seed of a leguminous plant - adzuki, borlotti, butter, cannellini, haricot ... (4) |
| CAVIAR | Word, with somewhat debated or fishy origins, for the tiny black pearl-like roe of the beluga or other sturgeon - salt of both purse and palate and eaten as a briny delicacy (6) |
| CHICKPEA | Edible seed or "garbanzo" of a leguminous plant of the same name, used to make hummus or ground into gram flour (8) |
| AUBERGINE | Fruit cooked and eaten as a vegetable |
| ASPARAGUS | Green shoots, cooked and eaten as a vegetable (9) |
