"dead vegetables" is a grammatically correct phrase and can be used in written English.
It refers to vegetables that have died or spoiled. It can also be used figuratively to describe unappetizing or unappealing vegetables. Example: The fridge was full of dead vegetables that needed to be thrown out. Example: The restaurant served a salad with wilted and dead vegetables, much to the disappointment of the customers.
Because myriapods are largely phytosaprophagous (subsisting on dead plants), they play an important role in the breakdown of dead vegetable material.
The ideal soil surface is free of weeds but has enough clods or dead vegetable matter to hinder runoff and prevent erosion.
Gazing out to the backyard through the French doors, she eyes the dead vegetable garden she never got to this summer.
Behind them, they leave hectares of dead fruit and vegetable crops.
Throughout his text, Southwood Smith referred to a general epidemic constitution of the air, while at the same time prioritizing a specific corruption of the atmosphere caused by "morbid exhalations of the human body" or, perhaps more importantly, "exhalations arising from the putrefaction of dead animal and vegetable matter".
The spoils of a shopping expedition, for instance, appear as "sides of meat with their keyboard of ribs swollen with energy and strength, and seaweeds of vegetables like dead octopuses and squids -- the raw materials of meals with a yet undefined taste, the vegetative and terrestrial ingredients of dinner, exuding a wild and rustic smell".
Like his lovely pocket-sized personal documentaries — some about animal rescue, others about finding the owners of lost objects or turning a small urban dead space into a vegetable garden — it's a story about the impulse to help, with lovely performances by actors you've likely never seen but should (in the cosmic justice sense) see more.
Remove any rotted vegetable matter, dead insects or clumps of mold from the oatmeal substrate.
Greasy wool also may contain dirt, vegetable matter, dead skin and sweat residue.
To keep the vegetables from looking dead, add the most tender ones just long enough to cook and contribute some flavor without turning to mush.
