| MARROWS | Spoil lines of vegetables |
| MARL | Spoil line of clay fertilizer (4) |
| MARROWFAT | Spoil line with oversized pea (9) |
| BLOT | Spoil line inserted in software program (4) |
| MARROW | Vegetable to spoil line (6) |
| TANGLED | Spoil line and get knotted |
| MEDLEY | Collection of songs played as a continuous piece; a combination of four styles of swimming in one race; or, the general name for a dish consisting of an assortment of vegetables (6) |
| CHOWCHOW | Chinese preserve of citron, ginger, orange peel etc in syrup; a piccalilli-like relish of vegetables in mustard; or, a spitz-type blue-black-tongued breed of Han dynasty dog that found favour with Que |
| SPEARS | Stems or "points d'amour" of the "king of vegetables" asparagus (6) |
| DICE | Hexahedrons with one to six pips on each of their faces; or, small cubes of vegetables (4) |
| GARNISH | An edible flower, julienne of vegetables, sprig of parsley etc to decorate a dish for the table (7) |
| BHAJI | Indian snack or entree consisting of a small cake or ball of vegetables deep-fried in batter (5) |
| JULIENNE | French culinary term referring to a portion of vegetables cut into matchstick-sized pieces as a garnish; or, a consomme to which a mixture of said allumette has been added (8) |
| SPRINGROLL | Chinese dish consisting of a savoury mixture of vegetables and meat fried in a thin pancake (6,4) |
| ASPARAGUS | Shoots/spears of "sparrow-grass" called the "king of vegetables" by Louis XIV and often depicted in bundles in banquet pieces or other still lifes (9) |
| SALT | Word, related to the name of a highly seasoned Italian sausage and a cold dish of vegetables, for sodium chloride, prepared as a condiment (4) |
| JUICINESS | Quality of vegetables to be full of liquid (9) |
| LEAFY | Kind of vegetables |
| RAGOUT | Stew of vegetables (6) |
| SALADS | Mixtures of vegetables or fruit (6) |
