Vegetable Classification

Vegetables are classified according to which part of the plant is eaten. Some vegetables fit into more than one category when several different parts of the plant are edible. The tables on the following page list for Vegetable Classification



Usually grow just below the surface of the ground and produce a fleshy, leafy shoot above ground. Bulbs usually consist of layers, or clustered segments. garlic, leek, onion, shallot, spring onion


The edible flowers of certain vegetables. cauliflower, broccoli and other squash flowers


Vegetable fruit are fleshy and contain seeds. bitter melon, capsicum, chilli, choko, courgette, cucumber, eggplant, fuzzy melon, Indian marrow, marrow, plantain, pumpkin and squash, scallopini, tindora, tomatillo, tomato, turia 


When referring to vegetables, fungi are commonly known as mushrooms. button white, Swiss brown, cup (opened not flat), enoki, oyster, Portabello (brown flat or cup), shiitake, truffle - black and white


The edible leaves of plants. bok choy, Brussels sprouts, cabbage, lettuce, ong choi, puha, radicchio, silverbeet, sorrel, spinach, tat soi, tung ho, watercress, witloof, wong nga baak


Usually a long or round-shaped taproot. beetroot, carrot, celeriac, daikon, parsnip, radish, swede, turnip


(Legumes) apart from sweet corn, seeds grow in pods which are sometimes eaten along with the seed. bean (green, French, butter, snake), broad bean, pea, snow pea, sweet corn


The edible stalks of plants when the stalk is the main part of the vegetable. asparagus, celery, kohlrabi


Vegetables which grow underground on the root of a plant. earth gem, Jerusalem artichoke, potato, yam
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