Vegetables | Page 3

Kis forKomatsuna

Scientific name: Brassica rapa var. perviridis

Komatsuna is a kind of leafy green vegetable. It is also called Japanese mustard spinach or Asian greens. It looks like small, tender leaves and stems. People often use komatsuna in salads, soups, and stir-fry dishes. It is popular in Japan and is sold in many Asian markets. The leaves can be eaten raw or cooked, and they taste mild and slightly peppery.

Vegetables, Brassicas

liz west / CC BY-SA

Lis forLeek

Scientific name: allium ampeloprasum var. porrum

Leeks are members of the onion family. They grow a tight bundle of leaves above the ground rather than a round bulb like an onion. Leeks are used mainly in soups and stews. They have a much milder flavour than onions do.

Vegetables, Plants

Ivy Dawned / CC BY-SA

Lis forLettuce

Scientific name: lactuca sativa

The lettuce is a sweet, light vegetable. People eat the leaves of the lettuce, not the flowers or roots. Lettuce is a favourite of rabbits and snails.

Vegetables

Tony Austin / CC BY-SA

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.

Vegetables

Mike Mozart / CC BY-SA

Ois forOnion

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.

Vegetables, Plants

Robert Couse-Baker / CC BY-SA

Pis forParsnip

Scientific name: pastinaca sativa

The parsnip is an edible root vegetable related to the carrot. It is paler than the carrot, being almost white not bright orange, and has a stronger flavour and is not so crisp. Like carrots, parsnips can be roasted or fried but are most often used in soups and stews.

Vegetables, Plants

Mike Mozart / CC BY-SA

Pis forPotato

Scientific name: solanum tuberosum

Potatoes are tubers - they grow underground but are not the central root of the plant like a carrot or turnip. One potato plant can make many potatoes. Potatoes originally came from Peru but are now grown world wide, and are the fourth biggest crop after rice, wheat, and maize. Potatoes are best known in the form of french fries (chips) or crisps. Potato can be eaten in a huge variety of ways. It can be an ingredient in soups and stews, mashed and eaten with butter, baked, fried, boiled and in a huge variety of other dishes.

Vegetables, Plants

Nesster / CC BY-SA

Pis forPumpkin

Scientific name: family: cucurbitaceae

Pumpkins are a large vegetable that grows on a vine that normally covers the ground. Pumpkins can grow very, very big, weighing over 100 kilograms. They usually are bright orange inside. They can be made into soup, pies, roasted or simply have a face cut into it and used as a lantern at Halloween.

Vegetables, Plants

Dawn Endico / CC BY-SA

Ris forRadish

Scientific name: raphanus sativus

Radishes are an edible root vegetable. They come in a variety of colors, with the most common being red and white. The root of the radish is crisp and has a sharp peppery flavour, with some radish varieties being hotter than others. Radishes are most commonly used in salads, and can be preserved by pickling them. Radish leaves and seeds are also edible but not as many people eat them as eat the root.

Vegetables, Brassicas

David Morris / CC BY-SA

Ris forRhubarb

Scientific name: rheum rhabarbarum

Rhubarb is a kind of plant with red, edible stems. The stems can be eaten raw, cooked into a sauce or cooked as filling for a pie. The leaves should not be eaten, as they are poisonous.

Vegetables, Plants