1. Parslie
   Parsley
2. Persly
   Parsly

Parsley is a species of flowering plant native to the central Mediterranean region. It is widely used in European, Middle Eastern, and American cooking.

1. Artichoke
   Artechoke
2. Artachoke
   Ardachoke

Artichokes are cultivated mainly in the countries that border the Mediterranean basin. The main European producers are Italy, Spain, and France and the main producers in the Americas are Argentina, Peru and the United States.

1. Poteto
   Pototo
2. Potato
   Potatoe

Did you know that potatoes are a good source of vitamin B6 as well as potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid? Stick to plain baked potatoes, though, greasy French fries may not have all the same benefits!

1. Pumpkin
   Pumkon
2. Pumkin
   Pumpken

Did you know that pumpkins are native to North America? They are mainly grown for food as well as recreational use. Raise your hand if you've ever had pumpkin pie at Thanksgiving time or carved a jack-o-lantern on Halloween!

1. Scullion
   Scalien
2. Scallion
   Scalion

Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onion!

1. Tommato
   Tometo
2. Tomatoe
   Tomato

Tomatoes are an excellent source of vitamin C, biotin, molybdenum and vitamin K. They also provide a good amount of copper, potassium, manganese, dietary fiber, vitamin A, vitamin B6, folate, niacin, vitamin E, ​and phosphorus. Eat up!

1. Ondive
   Endiv
2. Endive
   Enddive

Did you know that curly endive is called frisée? Broad-leaved endive, on the other hand, is called escarole. These are the two main types of endive.

1. Chard
   Schard
2. Shard
   Chord

Chard, or Swiss chard, is a green leafy vegetable used often in Mediterranean cooking. It's leaf blades can be green or reddish, while its leaf stalks are typically white, yellow or red.

1. Hiccuma
   Hiccumma
2. Jicama
   Hiccumuh

A typical preparation of jicama is to cut it into thin strips and make a slaw with shredded red cabbage, carrots, and avocado. Some people use it in stir-fry as well with broccoli, garlic, ginger, scallions, and toasted sesame seeds.

1. Tarro
   Taroe
2. Taro
   Tarrot

There are lots of varieties of taro - from small to large and from white-fleshed to purple-flecked ones. It is most commonly prepared like a potato as it is equally starchy and similar in flavor.

1. Brockily
   Broccoli
2. Brockoly
   Brockoli

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Did you know that the word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage"?

1. Zucchini
   Zuckini
2. Zoocini
   Zookini

Zucchini is a summer squash. They typically come in two varieties, green or golden yellow, and are generally harvested when they are 6 to 10 inches long.

1. Aruguluh
   Aroogala
2. Arugula
   Arrugala

Arugula is also known as "garden rocket." It is popular as a salad vegetable and is native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, and Turkey in the east.

1. Collrabi
   Kolrabby
2. Kohlrabi
   Kolrabie

Did you know that Kohlrabi is a biennial vegetable? This means that it takes two years for it to complete its life cycle. Both its stem and leaves can be eaten raw or cooked.

1. Kabbage
   Cabage
2. Cabidge
   Cabbage

Cabbage is prepared many different ways for eating. It can be pickled, fermented, steamed, stewed, sautéed, braised, or eaten raw. This vegetable is a good source of vitamin K, vitamin C and dietary fiber.

1. Chipeautle
   Chipotle
2. Chipoatle
   Chipotlay

Chipotles are smoke-dried jalapeños. It is said that a chipotle's heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, Anaheim pepper, and Tabasco sauce.

1. Radish
   Raddisch
2. Rodisch
   Raddish

While radishes are edible root vegetables, they are sometimes grown as "companion plants." This means they are often planted for pest control, pollination and even crop productivity.

1. Fennel
   Fennill
2. Fenel
   Fenill

Raise your hand if you knew that fennel is a member of the carrot family! It is a highly aromatic and flavorful herb with both culinary and medicinal uses, not to mention it has a strong anise taste!

1. Boxe choy
   Bock choy
2. Bok choy
   Bock choi

Bok choy is also known as Chinese cabbage. Its Chinese name is pronounced "tsching tsae."

1. Razberrie
   Raspberry
2. Razberry
   Razpberry

Raspberries are perennial with woody stems. They are typically planted in the winter as dormant canes, and are then cultivated in the summertime.

1. Sillantro
   Cilantrow
2. Cilantro
   Silentro

Did you know that cilantro and coriander come from the same plant? Their flavors, however, are very different and cannot be substituted for each other!

1. Brussels sprouts
   Brusel sprouts
2. Brussell sprouts
   Brussel sprowts

Brussels sprouts are an excellent source of vitamin C and vitamin K. They also contain folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids!

1. Rootabaga
   Rutabaga
2. Ruttabaga
   Rutabaiga

While humans eat rutabaga as a root vegetable, they are also used as winter feed for livestock. Some European countries have a tradition of carving rutabagas into lanterns at Halloween!

1. Cantaloupe
   Cantaloop
2. Cantaloope
   Canteloop

Cantaloupes are a variety of sweet melon. They range in weight from one to 11 pounds and have a net-like skin covering. In 2016, China produced 51 percent of the world's cantaloupes.

1. Neckarine
   Nectareen
2. Necktareen
   Nectarine

Nectarines come in two varieties - with white flesh and with yellow flesh. They are often referred to as a "shaved peach" or "fuzzless peach," due to their lack of fuzz or short hairs.

1. Asparagus
   Aspariguss
2. Asparigos
   Asparagis

Water makes up 93 percent of asparagus's composition. This vegetable is low in calories and is very low in sodium, and can be eaten cooked or raw.

1. Calleflour
   Calleyflouer
2. Cauliflower
   Cauliflour

When cauliflower is mature, heads appear as clear white, compact, and 6–8 inches in diameter. They should be cooled shortly after harvest to ensure optimal preservation.

1. Bluberry
   Bluberi
2. Blueberry
   Bluberrie

Blueberries aren't actually blue. In fact, they are really a deep purple, which is the color of anthocyanin, a pigment that is especially rich in blueberries.

1. Pomegranate
   Pommgranit
2. Pommagranet
   Pommigranet

The pomegranate is a fruit-bearing deciduous shrub or small tree in the family Lythraceae. It typically grows between 16 and 26 feet tall, and its juice is often used in baking, cooking, juice blends and alcoholic beverages.

1. Oragino
   Oregano
2. Oreganno
   Orreganno

Oregano is native to temperate Western and Southwestern Eurasia as well as the Mediterranean region. It is sometimes called wild marjoram.

1. Obbergine
   Aubergene
2. Obergheen
   Aubergine

An aubergine is the same thing as an eggplant. Depending on where you are in the world, though, influences what you call it. In North America, Australia and New Zealand, it's an eggplant. In British English, it is aubergine.

1. Honeydew
   Hunnydo
2. Honeydoo
   Honeydow

The inner flesh of a honeydew melon is eaten, often for dessert. This type of melon is commonly found in supermarkets across the world alongside cantaloupes and watermelons.

1. Papeyea
   Papaiah
2. Papaya
   Papaiya

Papaya is native to Mexico and northern South America. It has, however, become naturalized throughout the Caribbean Islands, Florida, Texas, California, Hawaii, and other tropical regions of the world.

1. Watercress
   Watacres
2. Wattercrest
   Watercrest

Watercress is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia. Did you know it is one of the oldest known leaf vegetables consumed by humans?

1. Basil
   Bazol
2. Bazil
   Bazell

Basil is most commonly used fresh in recipes. It is typically added at the last moment, as cooking quickly destroys the flavor.

1. Roubarb
   Rubarb
2. Rhubarb
   Roobarb

Most commonly, the stalks of rhubarb are cooked with sugar and used in pies, crumbles and other desserts. Strawberry rhubarb pie anyone?​

1. Kumcuat
   Kumquat
2. Kumkwat
   Kumcwat

Kumquats are edible fruits that closely resemble oranges. They are, however, much smaller and more like the size and shape of a large olive.

1. Daikon
   Diekon
2. Dikon
   Diecon

In Japanese cuisine, many types of pickles are made with daikon. These pickles include takuan and bettarazuke. Stir-frying daikon is also ​popular.

1. Radickio
   Radeeko
2. Rudickio
   Radicchio

Radicchio is grown as a leaf vegetable and usually has white-veined red leaves. It has a bitter and spicy taste, which mellows if it is grilled or roasted.

1. Lychy
   Lychee
2. Lichey
   Leechee

Lychee is a tropical tree native to the Guangdong and Fujian provinces of China. The oldest known cultivation of lychee was in the year 1059 AD. They are still predominantly grown in China.