A type of plant cultivated for human consumption, typically characterized by its green, leafy, or edible parts, often used in various dishes such as salads and soups.
Edible plants that are commonly grown in gardens or farms, primarily utilized as supplementary food items to enhance meals with nutritional value and flavor.
Plants specifically raised to be eaten, which may include a variety of green produce and other non-fruit plant parts, contributing to a balanced diet.
Example:
その店は野菜を売っている。
A cultivated plot of land specifically designated for growing a variety of edible plants and vegetables for personal use or consumption.
A small-scale agricultural area typically found near a home, where individuals or families grow fresh produce for their daily meals.
A designated space for the cultivation of leafy greens, root vegetables, and herbs, often maintained for sustainability and direct access to homegrown food.
A dish consisting of a variety of vegetables that are quickly cooked in a hot pan with oil, often seasoned with sauces or spices to enhance flavor.
A common home-cooked meal featuring assorted vegetables, typically cut into bite-sized pieces and sautéed together to create a colorful and nutritious side dish.
Vegetables that are consumed in their raw state without any cooking involved.
Edible plant parts that are eaten fresh, highlighting their unprocessed nature and crisp texture.
Vegetables that retain their natural flavor and nutrients because they are not subjected to heat.
Example:
彼女は好んで新鮮な生野菜を食べます。
Vegetables that are cultivated without the use of synthetic pesticides or fertilizers, promoting natural growth methods.
Fresh produce grown in agricultural practices that prioritize environmental health and sustainability, avoiding chemical inputs.
Vegetables that are certified to be free from artificial agricultural chemicals, emphasizing organic farming techniques.
Food crops that are nurtured in a way that maintains ecological balance and promotes biodiversity, without relying on harmful substances.