The green, unripe, form of the sweet bell pepper. Popular in cooking, especially Italian cuisine. The unripe bell pepper is green and generally changes to other colors as it matures, cultivars exist for red, orange, yellow and other shades.

Leaves of the tea plant which are treated with steam or roasted to denature the enzymes that cause the leaves to darken and change taste. (Without this step they would become oolong tea or black tea).

A bright yellowish-green colour.

The particular green party of a country or region.

Alternative form of lime green

(Britain, informal) A fire engine used by the army, the Bedford RLHZ Self-Propelled Pump.

A form of Brassica oleracea, sometimes called Brassica oleracea var. acephala or Brassica oleracea var. viridis, similar to kale, that is a popular food in the rural southern United States.

(plural only) The leaves of the dandelion, eaten as a vegetable.

Fallow ground which is planted with a different crop, e.g. a pease field planted with turnips.

A disease characterised by a greenish tint to the skin; chlorosis. / The abnormal appetite associated with such a disease; pica.