Examples of Different Parts of Plants Used As Vegetables
The list of food items called "vegetable" is quite long, and includes many different parts of plants:
- Flower bud
- broccoli, cauliflower, globe artichokes, capers
- Seeds
- Sweet corn (maize), peas, beans
- Leaves
- kale, collard greens, spinach, arugula, beet greens, bok choy, chard, choi sum, turnip greens, endive, lettuce, mustard greens, watercress, garlic chives, gai lan
- Leaf sheaths
- leeks
- Buds
- Brussels sprouts
- Stem
- Kohlrabi, galangal, and ginger
- Stems of leaves
- celery, rhubarb, cardoon, Chinese celery
- Stem shoots
- asparagus, bamboo shoots
- Tubers
- potatoes, Jerusalem artichokes, sweet potatoes, taro, and yams
- Whole-plant sprouts
- soybean (moyashi), mung beans, urad, and alfalfa.
- Roots
- carrots, parsnips, beets, radishes, rutabagas, turnips, and burdocks.
- Bulbs
- onions, shallots, garlic
- Fruits in the botanical sense, but used as vegetables
- tomatoes, cucumbers, squash, zucchinis, pumpkins, peppers, eggplant, tomatillos, chayote, okra, breadfruit, avocado, green beans, and snow peas,
Read more about this topic: Vegetable
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“There are many examples of women that have excelled in learning, and even in war, but this is no reason we should bring ‘em all up to Latin and Greek or else military discipline, instead of needle-work and housewifry.”
—Bernard Mandeville (1670–1733)
“There are many examples of women that have excelled in learning, and even in war, but this is no reason we should bring ‘em all up to Latin and Greek or else military discipline, instead of needle-work and housewifry.”
—Bernard Mandeville (1670–1733)
“All are but parts of one stupendous whole,
Whose body Nature is, and God the soul;”
—Alexander Pope (1688–1744)
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—E.E. (Edward Estlin)