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Top Ten Vegetables

Spinach​
Spinach​

The Scoop on Spinach Botanical name: Spinacia oleracea. Obscurely referred to for years in England as "the Spanish vegetable," the name of this leafy green veggie was later shortened to the name we call it today. It’s thought to have originated in ancient Persia.

Broccoli​
Broccoli​

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".

Kale​
Kale​

Kale is a source of the carotenoids lutein and zeaxanthin (tables). As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds such as glucoraphanin, which contributes to the formation of sulforaphane, a compound under preliminary research for its potential to affect human health.

Tomato​
Tomato​

The confusion about 'fruit' and 'vegetable' arises because of the differences in usage between scientists and cooks. Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant (though cultivated forms may be seedless).

image: study.com
Carrot​
Carrot​

Many root vegetables keep well in root cellars, lasting several months. This is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting.

Pea​
Pea​

Peas are contained within a pod: Pea plant: Pisum sativum: Scientific classification; ... where the vegetables are put through a tunnel at high speeds and frozen by ...

Potato​
Potato​

They are the starchy root of the plant, which makes the potato a root vegetable. There are different definitions of the word "fruit." Technically, a fruit is the seed-bearing structure of a flowering plant that grows after the flower is fertilized.

source: quora.com
Brussels ​Sprout​
Brussels ​Sprout​

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages.

image: dishmaps.com
Capitata ​Group​
Capitata ​Group​

Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber.

Onion​
Onion​

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.

Bell Pepper​
Bell Pepper​

The bell pepper (also known as sweet pepper, pepper or capsicum / ˈ k æ p s ɪ k ə m /) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple.

Garlic​
Garlic​

Garlic Vegetable Saute. made it ... "This is a delicious mix of fresh vegetables and spices lightly pan-fried ... cook and stir garlic and jalapeno in hot ...

Garden ​Asparagus​
Garden ​Asparagus​

Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.

image: burpee.com
Lettuce​
Lettuce​

Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.

Cauliflower​
Cauliflower​

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (similar appearance to cheese curd).

Herb​
Herb​

Matching herbs and spices to vegetables helps you enhance the best features of the vegetable's flavor, in addition to providing a nice complement to any dish. However, with the plethora of options available, it's difficult to know where to start. If you're up for a little experimentation, get ready for your taste buds to be wowed.

source: wikihow.com
image: etsy.com
Cucumber​
Cucumber​

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.

image: fanpop.com
Chard​
Chard​

Chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade.

image: dishmaps.com
Zucchini​
Zucchini​

In France, zucchini is a key ingredient in ratatouille, a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread.

Radish​
Radish​

Radishes are part of the Brassica family, and like the other members of that taxonomic classification, these cruciferous vegetables are packed with antioxidants. Furthermore, the isothiocyanates found in radishes have a major impact on the genetic pathways of cancerous cells.

Celery​
Celery​

Celery lowers cholesterol levels and arthritis pain, helps in weight loss, detoxifies the body, reduces high blood pressure, and promotes overall health in a vast number of ways. It is rich in vitamin C and hence is extremely beneficial for health. What is Celery? Celery is a plant of the Apiaceae family and is consumed as a vegetable.

Green Bean​
Green Bean​

Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris). Immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way.

Collard ​Greens​
Collard ​Greens​

Read the What exactly are collard greens and how do I cook them? discussion from the Chowhound Home Cooking, Collards food community. Join the discussion today. Read the What exactly are collard greens and how do I cook them? discussion from the Chowhound Home Cooking, Collards food community.

source: chowhound.com
Eggplant​
Eggplant​

Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand; in British English, it is aubergine, and in South Asia and South Africa, brinjal.

Turnip​
Turnip​

The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. The word turnip is a compound of tur-as in turned/rounded on a lathe and neep, derived from Latin napus.

Leek​
Leek​

Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who avoid this vegetable because they don't like onions should try them — their flavor is mellow and not overpowering, and many onion-haters enjoy them.

source: wisegeek.org
Scallion​
Scallion​

Scallions (a.k.a. green onion, spring onion and salad onion) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.

Watercress​
Watercress​

Watercress offers a lot of cruciferous bang for the buck. The Center For Disease Control is not only tasked with preventing Ebola outbreaks, and serving as a backdrop for The Walking Dead episodes. The federal agency is tasked with teaching us about healthy living, including defining so-called Powerhouse Fruits and Vegetables.

Maize​
Maize​

If you enjoy eating popcorn or corn on the cob, you might wonder, is corn a vegetable? Here’s the truth. Newsletter. Is Corn a Vegetable? ... it’s called maize.

Artichoke​
Artichoke​

So if we use pollination as the dividing line, then pre-pollination flowers (broccoli) would be vegetables. But even then the flowers of artichokes aren't eaten. The part of the artichoke that is consumed is the fleshy receptacle and the fleshy bases (both sort of cream colored) of the bracts (modified leaves) that surround the flowers.

Chili Pepper​
Chili Pepper​

Are chilies fruits or vegetables? It is not on the food pyramid, but looking at what is, it seems, at first, clear where the chili pepper lies. It definitely is nothing like a sweet, pulpy banana, or a juicy, tart orange, nor as easy to eat as a plump pear.

image: ebay.com
Mustard ​Greens​
Mustard ​Greens​

What's New and Beneficial About Mustard Greens. When researchers study the antioxidant benefits of vegetables, no group of phytonutrients has gotten more attention than the group known as "phenols."

source: whfoods.com
image: dishmaps.com
Chinese ​Cabbage​
Chinese ​Cabbage​

Growing Chinese cabbage is a great addition to any vegetable garden. What is Chinese cabbage? Read the following article to learn more about this vegetable and get tips for growing Chinese cabbage in the garden.

Red Cabbage​
Red Cabbage​

Red cabbage is a nutritious and delicious vegetable that has become very popular throughout the world for a number of reasons. Also known as purple cabbage or red kraut, it is a member of the Brassicaceae family and can be found throughout Northern Europe, America, and parts of China.

Rutabaga​
Rutabaga​

The rutabaga (from Swedish dialectal word rotabagge), swede (from Swedish turnip, being introduced from Sweden), or neep (from its Latin name Brassica napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip.

image: wisegeek.com
Shallot​
Shallot​

Shallot is also pickled -called shour (شور) in Persian- along with other vegetables to be served as torshi. In Southeast Asian cuisines, such as those of Indonesia, Vietnam, Thailand, Cambodia, Malaysia, Philippines, Singapore and Brunei, both shallots and garlic (bawang putih, white onions) are often used as elementary spices.

Okra​
Okra​

Okra is an allopolyploid of uncertain parentage (proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported "diploid" form of okra). Truly wild (as opposed to naturalised) populations are not known with certainty and the species may be a cultigen.

Kohlrabi​
Kohlrabi​

Kohlrabi (German turnip or turnip cabbage; Brassica oleracea Gongylodes Group) is a biennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Edible preparations are made with both the stem and the leaves.

Parsnip​
Parsnip​

Flowering parsnip, second year. The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh; and left in the ground to mature, it becomes sweeter in flavor after winter frosts.

Chicory​
Chicory​

Before last weekend, I thought chicory was something that New Orleans natives added to their coffee. And while that is true (the chicory root is often used in java drinks), the leaves of the chicory plant are edible as well.

source: today.com
image: hbj.sg
Rapini​
Rapini​

Rapini, commonly marketed in the United States as broccoli raab or broccoli rabe / r ɑː b /, is a green cruciferous vegetable. It is also commonly known in Chicago as Italian broccoli. The edible parts are the leaves, buds, and stems.

Broad Bean​
Broad Bean​

800g broad beans, podded and, if large, blanched and popped out of their skins 200ml white wine 1 litre vegetable stock A couple of sprigs of mint, chopped A small handful of parsley, chopped 100g feta, crumbled. 1 Heat the oil and half the butter in a large, heavy-based pan and add the spring onions and garlic.

image: dobies.co.uk
Edamame​
Edamame​

Edamame / ˌ ɛ d ə ˈ m ɑː m eɪ / is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt.

Endive​
Endive​

Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness — great served raw or cooked.

source: endive.com
Garden ​Rhubarb​
Garden ​Rhubarb​

Rhubarb is a vegetable that is eaten like a fruit. It is a perennial vegetable that likes cool weather and is grown for its fibrous leaf stalks. Rhubarb is a vegetable that is eaten like a fruit.

source: thespruce.com
Napa ​Cabbage​
Napa ​Cabbage​

Napa cabbage is a cool season annual vegetable which grows best when the days are short and mild. The plant grows to an oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with white prominent veins.

Bitter Melon​
Bitter Melon​

Bitter Melon, commonly known as bitter gourd or bitter squash, has a wealth of health benefits that can be derived by including it in your diet. The most well-known benefits of bitter melon are its ability to help manage diabetes, reduce the effects of hemorrhoids, improve respiratory health, and boost skin health.

Arugula​
Arugula​

Arugula is a leafy green plant that belongs to the genus Eruca and the family Brassicaceae. It is closely related to radish, kale, and cauliflower. Arugula has a number of different names depending on what area of the world you are in. These various names include garden rocket, rucola, roquette, and colewort.

Mizuna​
Mizuna​

Mizuna is one of those vegetables that a lot of people haven’t tried, but it’s easy to use and a great addition to any meal. Mizuna is an Asian green that is commonly found in baby lettuce mixes, but we put bundles of the mature green in our CSA share.

Broccolini​
Broccolini​

The Difference Between Broccoli, Broccolini, Broccoli Rabe, and Chinese Broccoli Despite their similar names, what sets these winter veggies apart is the plant family they belong to. While broccoli, Broccolini, and Chinese broccoli are closely related to cabbage, the closest kin to broccoli rabe is turnips.

source: thekitchn.com
Garlic Chives​
Garlic Chives​

Garlic chives can be chopped and used as a garnish just like regular chives are; try using them in compound butter or sprinkling on soup as Andrea Nguyen does. They can also be treated more like a vegetable -- try stir-frying garlic chives or stuffing them into dumplings.

source: food52.com
image: ebay.com