Vegetables | Page 2

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

Nick Saltmarsh / CC BY-SA

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, Brassicas

Stacy / CC BY-SA

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

Tim Sackton / CC BY-SA

Cis forChard

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.

Vegetables, Plants

Till Westermayer / CC BY-SA

Cis forCourgette

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.

Vegetables, Plants

Choo Yut Shing / CC BY-SA

Cis forCucumber

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.

Vegetables, Plants

Dom Pates / CC BY-SA

Dis forDaikon radish

Scientific name: Raphanus sativus var. longipinnatus

Daikon radish is a type of radish that grows as long white roots. Daikon radish is often eaten raw in salads or sliced into thin pieces. It can also be pickled or cooked in soups and stir fries. It has a mild, slightly spicy taste and a crunchy texture.

Vegetables, Brassicas

Nick Saltmarsh / CC BY-SA

Fis forFennel

Scientific name: foeniculum vulgare

Fennel is a plant related to dill and anise. It has a flavour similar to anise but not as strong. The leaves and seeds can be used in cooking as a garnish or flavour, and the bulb at the base of the plant can be cooked as a vegetable.

Vegetables, Herbs & spices, Plants

terren in Virginia / CC BY-SA

Kis forKale

Kale is a vegetable that is dark green or purple in color. Kale is related to cabbage and has a bitter taste. Kale is very high in nutrients.

Vegetables

Ted Major / CC BY-SA

Kis forKohlrabi

Kohlrabi is a kind of cabbage that looks a bit like a turnip. Kohlrabi can be green or purple and has a mild flavor.

Vegetables, Brassicas