Vegetables : Standard groups


Fruit vegetables

These are vegetables whose fruit we consume, e.g. tomatoes, paprika or cucumbers. In contrast, only the leaves of leaf vegetables or the roots of root vegetables are eaten.

Here you can find information about:

artichoke
aubergine
broad bean
cucumber
horned melon, african horned cucumber
melon
okra
pea
round pea
shell pea
snap peas
Snow pea
squash
sweet pepper
sweetcorn
tomato
Watermelon
wrinkled pea
zucchini

 

Leaf vegetables

The leaf-like parts of leaf vegetables are eaten, usually steamed. When they are eaten raw, we speak of leaf salads.

Here you can find information about:

artichoke
chard
mustard spinach
sorrel
spinach
spinach beet

 

Leaf salads

As with leafy vegetables, we eat the leaf-like parts of these plants, but those in this group are usually eaten raw. Leaf vegetables and salads typically have a short growing period from seeding to harvest.

Here you can find information about:

battavian lettuce
chicory
corn salad
cutting lettuce
dandelion
endive
Garden cress
head lettuce
iceberg lettuce
lamb's lettuce
leaf chicory
lollo rosso
loose-leaf lettuce
oak leaf lettuce
radicchio
rocket salad
Romain lettuce
sorrel
sugar loaf lettuce
summer purslane
watercress
winter purslane

 

Legumes

The botanically correct name for legumes, which belong to the family Leguminosae, would be hull or husk seeds, as the actual fruit of the leguminous plant consists of two carpellary leaves that have joined together to form a hull or pod. The seeds - which, as we have said, are falsely called fruits - are hidden in this pod.

The pod forms from the plant's flower and divides into two parts as it matures, bursts open and releases the seeds. According to some definitions, only the mature, dried seeds are termed legumes. In addition, there are legume vegetables, meaning unripe or ripened but not dried seeds that are eaten fresh with or without the pods.

Here you can find information about:

bean
Borlotti bean
brown bean
canellini beans
climbing-mountain-bean
dried beans
lentil
pea
round pea
shell pea
snap peas
Snow pea
soya bean
Tonka bean
wrinkled pea

 

Vegetables in the cabbage family

The cabbages are vegetables from the family Brassica. Sulphurous substances (so-called glucosinolates) are responsible for the characteristic aroma of the various cabbage types. Outwardly, members of the cabbage family differ considerably from one another. For example, kohlrabi is a firm nodule, kale consists of loose leaves, and cauliflower has the typical closed shape of a head of cabbage.

Here you can find information about:

broccoli
brussels sprouts
cauliflower
chinese cabbage
kale
kohlrabi
pak choi
red cabbage
savoy cabbage
sweetheart cabbage
white cabbage

 

Stalk vegetables

We eat the stalks of such plants as asparagus or fennel.

Here you can find information about:

asparagus
celery
florence fennel
palm cabbage
rhubarb
sweet fennel

 

Root vegetables

As the name indicates, we eat mainly the roots of these vegetables. Root vegetables grow in the earth and include, among others, carrots and radishes.

Here you can find information about:

beetroot
black salsify
carrot
celeriac
manioc
parsnip
radish
red globe radish
rutabaga
swedish turnip
turnip

 

Bulb vegetables

We eat the thick, fleshy leaves of the bulb vegetables. They are used in the kitchen especially to flavour foods.

Here you can find information about:

leek
scallion
silverskin onion
spring onions
sweet onion

 

 



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