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Smallest living structure and the constituent element of all vegetables; it varies in size and shape depending on its function.
Vegetable formed from the symbiotic association of an alga and a fungus.
Flowerless vegetable, usually small in size, that grows in large tightly packed tufts to create a veritable soft carpet.
Flowerless vegetable that usually lives in aquatic environments; it produces oxygen and is at the base of the food chain.
Organism that exists parasitically or symbiotically with other living things or grows on dead organic matter.
Flowerless vegetable that grows mainly in the tropics; it also grows in temperate climates in rich damp soil.
Vegetable rooted in the soil, the upper part of which grows aboveground or in freshwater; it produces oxygen and is at the bottom of the food chain.
Usually thin and flat part of a vegetable that grows out of the stem and is specially adapted to capturing light and performing photosynthesis.
Often colorful and fragrant part of certain vegetables that holds the reproductive organs; first it produces fruit, then seeds.
Vegetable structures usually resulting from the development of one or several floral ovaries that, once mature, contain seeds; they are often edible.
Plants that are often cultivated on a large scale; their grains have been a major food staple for humans and certain domestic animals for centuries.
Climbing plant usually cultivated for wine making or for the table.
Large vegetable whose root system and aboveground part are well developed; it produces oxygen and provides wood.
Tree that usually retains its needle- or scalelike leaves all winter long; it bears cones, hence its name, and produces a sticky sap known as resin.