| BAMBOOSHOOTS | Ingredients used in Asian cuisine from the plants Bambusa vulgaris and Phyllostachys edulis (6,6) |
| SESAMEOIL | Garden's dirt contains last of lettuce and identical ingredient used in Asian cuisine (6,3) |
| ALOO | Potato in South Asian cuisine; from Hindi, Urdu and Sanskrit (4) |
| REEDS | We freed some from the plants in the water (5) |
| BAMBOO | Treelike fast-growing grass of the genus Bambusa (6) |
| RUBYPORT | A claret-coloured Aquilegia vulgaris... and fortified wine (4,4) |
| LILAC | Common name of Syringa vulgaris and its colour (5) |
| DAIKONRADISH | Root vegetable in Asian cuisine |
| SPICES | Ingredients used in medieval gastronomy such as long peppers, grains of paradise, nard and cubeb, today used in the mixtures baharat, harrisa, marsala, quatre epices and za'atar (6) |
| BREWERSYEAST | Ingredient used in beer production |
| TOFU | An unfermented soy bean curd used in Asian cuisine (4) |
| MOOLI | Large white carrot-shaped variety of radish used in Asian cuisine, also called daikon (5) |
| WHANGEE | Grass of the bamboo genus Phyllostachys used to make the handle of John Steed's umbrella in The Aven |
| GINGER | Warm and pungent rhizome, used fresh or dried in savory and sweet cuisines from around the world |
| TROWEL | The foreign ingredient used in beer production raised in the hands of the gardener (6) |
| PANKO | Breadcrumbs used in Asian cuisine |
| ENOKI | Long, thin, white mushrooms used in Asian cuisine (5) |
| SOYSAUCE | Condiment used in Asian cuisine (3,5) |
| YUZU | Citrus whose juice is used in Asian cuisine |
| MUNGBEAN | Legume used in Asian cuisine |
