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The term vegetable doesn’t exist botanically. Instead, vegetables are classified as the roots, stems, leaves and flowers of edible plants. ... the science of growing garden crops, a vegetable is ...
Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries.
"Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list. Legal vegetables are defined for regulatory, tax and other purposes.
Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable.
A well-known low-maintenance fruit (botanically speaking), cucumbers tend to be easy to grow and will produce several fruits from just one plant. "These are grown as an annual and thrive in warm ...
Peanut (Arachis hypogaea) – botanically a legume, but often referred to as a culinary nut; Soybean (Glycine max) Jicama (Pachyrhizus erosus) – the most valuable edible part of the plant is the tuberous root rather than the bean
The onion is a biennial plant but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm (6 to 18 in). The leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side.
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.