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.

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Leaf vegetables

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

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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.

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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.

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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.

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Stalk vegetables

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

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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.

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Bulb vegetables

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

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