COOKERY 6 CLASSIFICATION OF VEGETABLES

COOKERY 6 CLASSIFICATION OF VEGETABLES

by Marycar Nuena

COOKERY 6 CLASSIFICATION OF VEGETABLES

by Marycar Nuena

​STEM VEGETABLES

​Artichoke

​Asparagus

​Celery

-> an edible part of the plant which shoots from the roots or bulb and it always grows above the ground unlike roots or bulb.

LEAVES VEGETABLES

->Vegetables that are leafy.

​cabbage

​lettuce

​kale

FLOWER VEGETABLES

-> Plants that has flowers is used as vegetables in the culinary world. They are seasonal and abundant during a particular season of the year.

​cauliflower

​Brocolli

​squash blossoms

STALK VEGETABLES

-> the part of the plant which grows just below the ground and is the portion which is in between the stem and the root, the root actually comes out from the bottom of the bulb.

onion

​garlic

​shallots

SEED VEGETABLES

-> the fruit of the plant of which the seed is eaten.

​garbanzos

mungbean

​kidney bean

ROOT VEGETABLES

-> plants of which roots are edible and is used as vegetables. Usually long, round, and swollen taproot.

daikon

​taro

​radish

TUBER VEGETABLES

-> the roots are modified and enlarged into a swollen structure that is full of nutrients. They are usually located at the end of the plant root attached as a lump of rock.

​potato

​cassava

​kumara

FRUIT VEGETABLES

​tomatoes

bitter gourd

-> vegetables that bear fruits are under this category. But there are plants that bear sweet and fleshy fruit that are eaten raw and plants of which grains or seed of their fruit are used, do not fall in this category

​chayote

FUNGI VEGETABLES

-> Commonly known as mushrooms, and various types are available of which some are edible and some are poisonous.

​button mushroom

​portabello

​porcini