| DOLMADES | Vine or cabbage leaves with a savoury stuffing (8) |
| DOLMA | What Greek and Turkish delicacy consists of spiced rice or meat wrapped in vine or cabbage leaves? (5) |
| RAVIOLI | Pasta with savoury stuffing (7) |
| CHARCOAL | Burnt vine or willow twig used as a medium for drawing, often with a blending stump or tortillon (8) |
| BEANPOLE | A tall cane or stick for supporting a leguminous vine; or, by extension, a thin lofty ectomorphic person (8) |
| ROSEMARY | Name of a fragrant herb whose Latin origin, "dew of the sea", refers to its leaves with a misty cast (8) |
| CROSTINI | Small pieces of toasted or fried bread with a savoury topping eaten as a starter or canape; Italian, ' little crusts' (8) |
| ESPALIER | What is a trellis on which trees, vines, or shrubs, are trained to grow (8) |
| EMPANADA | Spanish or Latin American light pasty with a savoury filling (8) |
| RAKSHASA | I’ll leave with a dashing air like a demon |
| TORTILLA | Trot about visiting sick with a savoury pancake (8) |
| CRUDITES | Raw vegetables served with a savoury dip as an hors d'oeuvre (8) |
| GOABROAD | What emigrants do ___ leave with a sailor, by the way! (2,6) |
| IMPETIGO | I'm peevish and I leave with a contagious disease |
| CLIMBER | A boulderer or mountaineer; a plant such as a vine; or, a person intent upon social advancement (7) |
| HEART | Red pip of a playing card other than a diamond; centre of a lettuce or cabbage; or, an organ studied in cardiology (5) |
| WATERCRESS | Leaves with a peppery bite, used to make soup or accompany game (10) |
| EYESPOT | Type of marking on a peacock's tail feather or on the wing of a butterfly such as gatekeeper, meadow brown, speckled wood or cabbage white (7) |
| BAGEL | A type of bread roll wrapped in cabbage leaves (5) |
| BRACT | A specialised leaf, usually smaller than the foliage leaves, with a single flower growing in its axil (5) |
