Vegetables Word Search Puzzle 5

SORREL: Sorrel has a tangy, lemony taste because it contains oxalic acid, the same compound found in rhubarb and spinach.

ZUCCHINI: Zucchinis are botanically fruits and can grow over 3 feet long if left on the vine, though they taste best when small.

CELERY: Celery is 95% water, but the myth that it takes more calories to digest than it contains is false.

OKRA: Okra gets slimy when cooked because it releases a natural mucilage that works as a thickening agent in soups and stews.

RADISH: Radishes grow super fast - some varieties can be ready to harvest in just 22 to 30 days.

CUCUMBER: Cucumbers are 96% water, making them one of the most hydrating vegetables you can eat.

KALE: Kale became a trendy superfood in the 2010s, but it's been grown for over 2,000 years and was common in ancient Rome.

FENNEL: Fennel has a mild licorice flavor and every part is edible - the bulb, stalks, leaves, and seeds.

PARSNIP: Parsnips get sweeter after the first frost because cold temperatures convert their starches into natural sugars.