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Name of vegetables

Globe artichokes are a type of thistle. The edible part of the artichoke is the young flowerbud. Artichokes are usually boiled in salted water until they are tender. In some countries they are deep fried.

Asparagus

Photo by Benson Kua

Scientific name: asparagus officinalis

The asparagus spears that you buy in the shops are the new shoots of a type of plant. They are eaten as a vegetable, and can be cooked in a variety of ways. They are usually eaten alone as a side dish rather than mixed into something else like a stew.

Food»Vegetables
Nature»Plants

Bean

Photo by Sleepyneko

Scientific name: family: fabaceae or leguminosae

The bean is the seed of the bean plant. It is eaten for food, with or without itspod, or grown to improve soil in a garden or farm. Beans are in the same family as peas. The picture is of some different coloured string beans, still in their pods.

Food»Vegetables

Beet

Photo by FotoDawg

Scientific name: beta vulgaris

Beets are an edible root vegetable, usually a very dark red. They can be eaten raw in salads, steamed or pickled. The stems and leaves of some varieties are also edible and can be used in the same way as spinach.

Food»Vegetables

Broccoli

Photo by Shannon Kringen

Scientific name: brassica oleracea

Broccoli is the unopened flower of a kind of cabbage. It is closely related to the cauliflower.

Food»Vegetables
Nature»Plants

Brussels sprout

Photo by Kim Navarre

Scientific name: brassica oleracea

Brussels sprouts are a member of the cabbage family, which is why they look like tiny cabbages. They are usually cooked whole, boiled, steamed or roasted. If you overcook them they release chemicals that don't taste very good, so you should only cook them for about 6-7 minutes.

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Nature»Plants

Butternut squash

Photo by Daniel R. Blume

Scientific name: cucurbita moschata

The butternut squash or butternut pumpkin can be eaten roasted, mashed, or made into soup. It is a quite small, sweet, mild variety of squash.

Food»Vegetables
Nature»Plants

Cabbage

Photo by La Grande Farmers' Market

Scientific name: brassica oleracea

The cabbage is a vegetable. People eat the leaves of the cabbage, not theflowers or roots.

Food»Vegetables
Nature»Plants

Carrot

Photo by Color Line

Scientific name: daucus carota

The carrot is a bright orange edible root. Carrots are crunchy when you eat them raw.

Carrots can be eaten on their own raw or cooked or used in soups, stews,cakes, puddings and in all manner of ways. They are a very common, widely-used vegetable.

Food»Vegetables
Nature»Plants

Celery

Photo by J Rosenfeld

Scientific name: apium graveolens

Celery is a plant that grows to be about 1 metre high. It is green and leafy with thick stems and a large root bulb under the ground. In some countries the root is cooked and eaten, but in most countries only the stem of the celery is used.

Celery is used mostly cooked in soups and raw in salads.

Food»Vegetables
Nature»Plants

Chard

Photo by Sandy Austin

Scientific name: beta vulgaris

Chard, also known as Swiss chard or silverbeet, is a leafy green vegetable with red or white stems. It is best eaten fresh when it is young.

Food»Vegetables
Nature»Plants

Courgette

Photo by Till Westermayer

Scientific name: cucurbita pepo

The courgette (or zucchini) is technically a fruit but most people call it a vegetable and it is usually in cookbooks as a vegetable. You can get courgettes in two colours - dark green and bright yellow.

The courgette is a member of the squash family, and is very closely related to squash and pumpkins, so close that the plants can cross-pollinate.

Courgettes need to be picked young or they get hard and woody and are not good to eat. They have a soft skin so they don't need to be peeled before cooking. They can be cooked in a variety of different ways; steamed, boiled, grilled, stuffed and baked, barbecued, fried, or in stews and other dishes. The flowers are sometimes eaten stuffed, or stuffed, dipped in batter and deep fried.

Food»Vegetables
Nature»Plants

Cucumber

Photo by Dorocia

Scientific name: cucumis sativus

Cucumbers are in the same family as watermelons. They grow on a vine, and are technically a fruit but are usually treated as a vegetable.

Cucumbers have an extremely mild flavour and are usually used in salads andsandwiches. Cucumbers can be pickled; pickled cucumbers are calledgherkins.

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Nature»Plants

Fennel

Photo by Nick Saltmarsh

Scientific name: foeniculum vulgare

Fennel is a plant related to dill and anise. It has a flavour similar to anise but not as strong. The leaves and seeds can be used in cooking as a garnish or flavour, and the bulb at the base of the plant can be cooked as a vegetable.

Leek

Photo by Karen and Brad Emerson

Scientific name: allium ampeloprasum var. porrum

Leeks are members of the onion family. They grow a tight bundle of leaves above the ground rather than a round bulb like an onion. Leeks are used mainly in soups and stews. They have a much milder flavour than onions do.

Food»Vegetables
Nature»Plants

Lettuce

Photo by Ivy Dawned

Scientific name: lactuca sativa

The lettuce is a sweet, light vegetable. People eat the leaves of the lettuce, not the flowers or roots. Lettuce is a favourite of rabbits and snails.

Food»Vegetables

Marrow

Photo by Tony Austin

Scientific name: genus: cucurbita

A marrow is another name for a vegetable in the squash family. Marrows come in all sorts of different sizes and shapes.

Food»Vegetables

Onion

Photo by Robert Couse-Baker

Scientific name: allium cepa

Onions are a vegetable. There are many different kinds of onions, ranging in size and colour from purple to red to white to green.

Onions are used in almost every kind of food, raw or cooked. They can be very sharp when they are raw and many children do not like raw onions, but when they are cooked they are quite sweet.