Scientific name: beta vulgaris
Chard, also known as Swiss chard or silverbeet, is a leafy green vegetable with red or white stems. It is best eaten fresh when it is young.
Scientific name: cucurbita pepo
The courgette (or zucchini) is technically a fruit but most people call it a vegetable and it is usually in cookbooks as a vegetable. You can get courgettes in two colours - dark green and bright yellow.
The courgette is a member of the squash family, and is very closely related to squash and pumpkins, so close that the plants can cross-pollinate.
Courgettes need to be picked young or they get hard and woody and are not good to eat. They have a soft skin so they don't need to be peeled before cooking. They can be cooked in a variety of different ways; steamed, boiled, grilled, stuffed and baked, barbecued, fried, or in stews and other dishes. The flowers are sometimes eaten stuffed, or stuffed, dipped in batter and deep fried.
Scientific name: cucumis sativus
Cucumbers are in the same family as watermelons. They grow on a vine, and are technically a fruit but are usually treated as a vegetable.
Cucumbers have an extremely mild flavour and are usually used in salads and sandwiches. Cucumbers can be pickled; pickled cucumbers are called gherkins.
Scientific name: foeniculum vulgare
Scientific name: allium ampeloprasum var. porrum
Scientific name: lactuca sativa
Mis forMarrow (vegetable)
Scientific name: genus: cucurbita
A marrow is another name for a vegetable in the squash family. Marrows come in all sorts of different sizes and shapes.
Scientific name: allium cepa
Onions are a vegetable. There are many different kinds of onions, ranging in size and colour from purple to red to white to green.
Onions are used in almost every kind of food, raw or cooked. They can be very sharp when they are raw and many children do not like raw onions, but when they are cooked they are quite sweet.