Culinary Vegetables

________________are the unopened or immature flowers of a type of thistle.

They vary in size and coloration but are usually round to somewhat elongated, colored

light to medium green, sometimes with purple tints.

• artichoke

• Brussels sprout

Spear-shaped new shoot or stem that emerges from the plant’s roots in the spring. The pointed spear tip sprouts branches when the shoot is allowed to grow.

• aparagus

• lady finger

The egg-shaped fruit of a small tree, with a leathery skin, tender, palegreen flesh, and a single large seed or pit in the center.

• asparagus

• avocado

___________ are harvested as they just begin to emerge from the ground. They are roughly cone-shaped, with tough

brown skins and a creamy, crisp, tender interior.

• bamboo stem

• bamboo shoots

A tender, bulbous, somewhat sweet root, usually but not always dark red.

• bokchoy

• beets

An Asian member of the cabbage family, related to Chinese cabbage, except the stalk is thicker and fleshier and the green portion is smoother and darker

in color. Leaves and stalks are tender, crisp, and juicy.

• bok choy

• beans

A green vegetable in the cabbage family, consisting of tight clusters of

tiny green flower buds on fleshy stalks.

• broccoli

• cauliflower

This cabbage relative resembles a tiny cabbage head. The clusters of leaves grow in rows along a thick stalk. Flavor is somewhat stronger than that of green cabbage.

• brussels sprout

• savoy cabbage

__________are large leaf clusters in dense, round heads (heads may also be flat or elongated, depending on the variety).

• cabbage

• lettuce

Long, pointed, orange

roots. Among the most widely used

vegetables. They are also

available in other colors, including

yellow, red, and purple.

• celery

• carrots