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Vegetables

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Food

Sprouting broccoli

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.

Food

Sweetpotato

The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales. The sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae.

Food

Chili pepper

The chili pepper from Nahuatl chīlli Nahuatl pronunciation: [ˈt͡ʃiːli] ) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.

Food

Zucchini

The zucchini or courgette is a summer squash which can reach nearly 1 metre in length, but is usually harvested when still immature at about 15 to 25 cm. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In South Africa, a zucchini is known as a baby marrow.

Food

Rutabaga

The rutabaga, swede, or neep is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for human consumption in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used as winter feed for livestock, when they may be fed directly, or by allowing the animals to forage the plants in the field. Various European countries have a tradition of carving them into lanterns at Halloween.

Food

Artichoke

The globe artichoke is a variety of a species of thistle cultivated as a food.

Food

Yam (vegetable)

Yam is the common name for some plant species in the genus Dioscorea that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical world regions. The tubers themselves are also called "yams", having numerous cultivars and related species.

Food

Cooking banana

Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (, ) or green bananas, although not all of them are true plantains. Bananas are treated as a starchy fruit with a relatively neutral flavour and soft texture when cooked. Bananas fruit all year round, making them a reliable all-season staple food.

Food

Sacred lotus

Nelumbo nucifera, also known as Indian lotus, sacred lotus, bean of India, Egyptian bean or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. The Linnaean binomial Nelumbo nucifera is the currently recognized name for this species, which has been classified under the former names, Nelumbium speciosum Willd. and Nymphaea nelumbo, among others. This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in northeastern China.

Food

Kohlrabi

Kohlrabi is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, and gai lan.

Food

Bean

A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.

Food

Edible mushroom

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi. They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

Food

Pickled cucumber

A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

Food

Leek

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.

Food

List of root vegetables

Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots from non-roots, the term "root vegetable" is applied to all these types in ordinary, agricultural, and culinary usage.