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Some vegetables release a mucilaginous liquid when cooked. They are sometimes described as becoming "viscous", or in plainer-terms, "slimy."

The viscosity allows them to be used to help thicken dishes.

Other entries for: Viscous Vegetables

Cactus Leaves, Okra, Viscous Vegetables

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Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes