logo

Video encyclopedia

Vegetables

Popular in this category (248)

Food

Truffle

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi.

Food

Kimchi

Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to store kimchi.

Food

Sprouting broccoli

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

Food

Tofu

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Food, Nature and flora

Eggplant

Eggplant is a species in the nightshade family (Solanaceae) grown for its edible fruit. Although eggplant is the common name in many countries, in British English, it is called aubergine, and in South Asia and South Africa, brinjal.

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, Nature and flora

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, Nature and flora

Sweet fennel

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

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, Nature and flora

Vegetable

Vegetables are parts of plants that are consumed by humans as food as part of a meal. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. The alternate definition of the term vegetable is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, nuts, and cereal grains, but include fruits from others such as tomatoes and courgettes and seeds such as pulses.

Food

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

Food

Beet

The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves. These varieties have been classified as B. vulgaris subsp. vulgaris Conditiva Group.

Food

Bambusoideae

The bamboos are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae. The word "bamboo" comes from the Kannada term bambu (ಬಂಬು), which was introduced to English through Indonesian and Malay.

Food

Yam

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, Nature and flora

Mung bean

The mung bean, alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family. The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.