Classification
Vegetables are usually classified on the basis of the part of the plant that is used for food into:
- leafy green vegetables, e.g. spinach, lettuce, chicory, endive;
- stem vegetables, e.g. celery, asparagus, chard, artichoke, cauliflower, broccoli rabe, broccoli;
- root1 vegetables, e.g. beet, celeriac, carrot, radish, turnip;
- bulb vegetables, e.g. garlic, onion, shallot, chives, leek;
- tuber vegetables, e.g. potato, sweet potato, Jerusalem artichoke, cassava;
- fruit-bearing
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vegetables, e.g. squash, pumpkin, cucumber, pepper, tomato, aubergine.
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1 What is the difference between roots and tubers?
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We do not usually consider the fruits of a plant to be vegetables, except for fruits that are not very sweet. Tomatoes, squash, peppers, aubergines for example, are all fruits, but we usually refer to them as vegetables.