Photo of carrots.

List of vegetables

We know a lot of children don't like to eat their vegetables, but we've still put them all here. They do look very tasty!

Photo of globe artichokes
Photo by Pizzodisevo
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Scientific name: cynara cardunculus

Globe artichokes are a type of thistle. The edible part of the artichoke is the young flowerbud. Artichokes are usually boiled in salted water until they are tender. In some countries they are deep fried.

Photo of asparagus spears
Photo by Benson Kua
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Scientific name: asparagus officinalis

The asparagus spears that you buy in the shops are the new shoots of a type of plant. They are eaten as a vegetable, and can be cooked in a variety of ways. They are usually eaten alone as a side dish rather than mixed into something else like a stew.

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Bean

Photo of green beans
Photo by Sleepyneko
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Scientific name: family: fabaceae or leguminosae

The bean is the seed of the bean plant. It is eaten for food, with or without its pod, or grown to improve soil in a garden or farm. Beans are in the same family as peas. The picture is of some different coloured string beans, still in their pods.

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Beet

Photo of beet
Photo by FotoDawg
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Scientific name: beta vulgaris

Beets are an edible root vegetable, usually a very dark red. They can be eaten raw in salads, steamed or pickled. The stems and leaves of some varieties are also edible and can be used in the same way as spinach.

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Broccoli

Scientific name: brassica oleracea

Broccoli is the unopened flower of a kind of cabbage. It is closely related to the cauliflower.

Photo of Brussels sprouts
Photo by Kim Navarre
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Scientific name: brassica oleracea

Brussels sprouts are a member of the cabbage family, which is why they look like tiny cabbages. They are usually cooked whole, boiled, steamed or roasted. If you overcook them they release chemicals that don't taste very good, so you should only cook them for about 6-7 minutes.

Scientific name: cucurbita moschata

The butternut squash or butternut pumpkin can be eaten roasted, mashed, or made into soup. It is a quite small, sweet, mild variety of squash.

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Cabbage

Scientific name: brassica oleracea

The cabbage is a vegetable. People eat the leaves of the cabbage, not the flowers or roots.

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Carrot

Photo of carrots
Photo by Color Line
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Scientific name: daucus carota

The carrot is a bright orange edible root. Carrots are crunchy when you eat them raw.
Carrots can be eaten on their own raw or cooked or used in soups, stews, cakes, puddings and in all manner of ways. They are a very common, widely-used vegetable.

Scientific name: brassica oleracea

Cauliflowers are a member of the cabbage family. The part of the cauliflower that we eat is a very dense, white mass of unopened flowers. Cauliflowers are very similar to broccoli.
Cauliflower are usually cut up into bite-sized pieces, and then steamed, boiled or stir-fried. They can be used in a wide variety of dishes. Cauliflowers go well with white or cheese-based sauces.