List of vegetables

Ais forArtichoke

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.

Vegetables, Plants

Photo by Benson Kua

Ais forAsparagus

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.

Vegetables, Plants

Photo by FotoDawg

Bis forBeet

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.

Vegetables

Photo by Shannon Kringen

Bis forBroccoli

Scientific name: brassica oleracea

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

Vegetables, Plants

Photo by Kim Navarre

Bis forBrussels sprout

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.

Vegetables, Plants

Photo by Daniel R. Blume

Bis forButternut squash

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.

Vegetables, Plants

Photo by La Grande Farmers' Market

Cis forCabbage

Scientific name: brassica oleracea

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

Vegetables, Plants

Photo by Color Line

Cis forCarrot

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.

Vegetables, Plants

Photo by Nick Saltmarsh

Cis forCauliflower

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.

Vegetables

Photo by J Rosenfeld

Cis forCelery

Scientific name: apium graveolens

Celery is a plant that grows to be about 1 metre high. It is green and leafy with thick stems and a large root bulb under the ground. In some countries the root is cooked and eaten, but in most countries only the stem of the celery is used. Celery is used mostly cooked in soups and raw in salads.

Vegetables, Plants