A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Veggies

Broccoli​
Broccoli​

Broccoli is a result of the selective breeding of wild cabbage plants starting around the 6th century BC. Its name, from the Italian broccolo, relates to the flowering top of a cabbage – a tribute to its heritage. Since the Roman Empire, broccoli has been regarded a valuable man-made food and source of nutrition among the people of Italy and was eventually introduced to England and America in the 1700s. It took until the 1920s for broccoli to gain in popularity in the United States.

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. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.

Capitata ​Group​
Capitata ​Group​

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

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" (with a similar appearance to cheese curd).

Celery​
Celery​

Celery is a plant of the Apiaceae family and is consumed as a vegetable. It can be found throughout the world and is an integral part of certain cuisines. Its origins most likely trace back to the Mediterranean and North African areas, since what is believed to be a rudimentary variety of species of ...

Cucumber​
Cucumber​

Lebanese cucumbers are small, smooth-skinned and mild, yet with a distinct flavor and aroma. Like the English cucumber, Lebanese cucumbers are nearly seedless. East Asian cucumbers are mild, slender, deep green, and have a bumpy, ridged skin. They can be used for slicing, salads, pickling, etc., and are available year-round.

image: fanpop.com
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
Marrow​
Marrow​

Marrow vegetable is a general term used to refer to a number of summer squash varieties. Also known in the United Kingdom as vegetable marrows or simply marrows, marrow vegetables are typically larger and longer than zucchini, with smooth, thin, edible peel that can range in color from light beige to deep green.

Spinach​
Spinach​

Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable. It is an annual plant (rarely biennial) growing as tall as 30 cm (1 ft). Spinach may survive over winter in temperate regions.

Sweet Potato​
Sweet Potato​

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.

image: khodarji.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.