Vegetables

In everyday usage, vegetables are certain parts of plants that are consumed by humans as food as part of a savory meal. Originally, the traditional termincluded the flowers, fruit, stems, leaves, roots, tubers, bark, seeds, and all other plant matter. although modern-day culinary usage of the term vegetable may exclude food derived from plants such as fruits, nuts, and cereal grains, but include seeds such as pulses; the term vegetable is somewhat arbitrary, and can be largely defined through culinary and cultural tradition.

Beans

The bean is a tender, warm season vegetable that ranks second to tomato in popularity in home gardens. Bush Beans stand erect without support. They yield well and require the least amount of work. Green bush beans were formerly called "string beans" because fiber developed along the seams of the pods. Plant breeders have reduced these fibers through selection and green beans are now referred to as "snap beans." Pole Beans climb supports and are easily harvested.

Flower Vegetable

The “Flower vegetables” category includes plants of which the flowers are used as food. Examples of flower vegetables are cauliflower and artichoke.

Stalk or Bulb

stalk Part of the fennel growing out of the bulb and bearing small feathery dark-green leaves; it is traditionally used to flavor fish dishes. Bulb Fleshy edible part of the fennel, composed of the overlapping enlarged parts at the base of the stems.

Tuber

Tubers are enlarged structures in some plant species used as storage organs for nutrients. They are used for the plant's perennation (survival of the winter or dry months), to provide energy and nutrients for regrowth during the next growing season, Stem tubers form from thickened rhizomes (underground stems) or stolons (horizontal connections between organisms). Common plant species with stem tubers include potato and yam. Some sources also treat modified lateral roots (root tubers) under the definition; these are encountered in sweet potato, cassava, and dahlia.