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List of vegetables

Revision as of 00:35, 10 March 2010 by Wwm101 (talk | contribs) (→‎Fruiting and Flowering Vegetables)

This is a list of vegetables in the culinary sense, which means it includes some botanical fruits like pumpkins and doesn't include herbs, spices, cereals and most culinary fruits and culinary nuts. Some culinary vegetables (seaweeds like nori) are not even members of the plant kingdom.

A vegetable can be any of the major plant parts - root, stem, leaf, flower, fruit or seed. Vegetables are usually eaten during the main part of a meal while culinary fruits are usually sweet and eaten as desserts, snacks or juices. There are often exceptions, e.g. vegetables can be used in desserts such as sweet potato pie, sweet green tomato pie and sweet eggplant pie. Vegetables are also used in juices.

Western Brassicas

 
Closeup of romanesco broccoli.

Asian Brassicas

Leafy and salad vegetables

Main article: leaf vegetable
 
garden cress
 
Iceberg lettuce field in Northern Santa Barbara County
 
Spinach in flower

Fruiting and Flowering Vegetables

 
Avocado fruit (cv. 'Fuerte'); left: whole, right: in section
 
Pumpkins

Podded Vegetables

 
Diversity in dry common beans
 
Varieties of soybeans are used for many purposes.

Bulb and stem vegetables

 
Garlic bulbs and individual cloves, one peeled.

Root and tuberous vegetables

 
Carrots come in a wide variety of shapes and sizes
 
Potatoes are one of the most used staple foods.
 
bunch of radishes

Seaweed

 
The Caulerpa is a genus of edible Seaweed.

See also

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