This document provides information on different types of vegetables. It discusses vegetables by category, including roots, leafy greens, cruciferous vegetables, alliums like onions and garlic, and vegetable fruits like peppers, tomatoes, and beans. For each category, it lists examples of vegetables that fall within that group and sometimes provides details on place of origin, nutritional content, and uses in cooking. The document serves as a reference for understanding the various kinds of vegetables based on their botanical characteristics.

2. 
- PROVIDE A WONDERFUL ARRAY OF
FOODS, BRINGING VARIETY IN FLAVOR,
TEXTURE, COLOR AND APPEARANCE OF
THE FOOD. THE SEASONAL MNATURE
AND THE REGIONAL VARIATIONS OF
VEGETABLES SHOULD BE CAREFULLY
TAKEN INTO CONSIDERATION WHEN
PLANNING A MENU. FRESH VEGETABLES
ARE IMPORTANT FOODS BOTH FROMAN
ECONOMIC AND NUTRITIONAL POINT OF
VIEW AND THEY ARE IMPORTANT PART
OF OUR DIET.

3. 
- ANY KITCHEN-GARDEN
PLANT USED FOR FOOD. ALL
THE ESSENTIALS OF A
BALANCED DIET ARE
PRESENT IN VEGETABLES
LIKE PROTIEN, FATS,
CARBOHYDRATES, MINERAL
SALTS, AND VITAMINS.

4. 1. ROOTS (RAVE) – NAME USEDFOR A
CATEGORY OF VEGETABLE PLANTS,
WHOSE SUBTERRANEAN PARTS ARE
SWOLLEN. THE ROOTS ANCHOR
PLANTS TO THE GROUND, AND
ABSORBS AND TRANSPORTS
MOISTURE AND NUTRIENTS FROM
THE SOIL UP TO THE REST OF THE
PLANT.

5. 
CARROTS – USED AS AN AROMATIC BASE OR
AS A GARNISH. IT CONTAINS A NOTABLE
AMOUNT OF SUGAR WHICH ADDS TO ITS
NUTRITIVE PROPERTIES.

7. 
USED AS CONDIMENT PARTICULARLY
FOR FLAVOURING STOCKS

8. 
- A POT VEGETABLE OF EUROPEAN ORIGIN
WITH A FLESHY AND SWEETISH ROOT. IT WAS
CULTIVATED IN INDIA BEFORE THE ARYAN
INVASION.

9. 
- USED AS GARNISH FOR SALADS AND
VARIOUS GAMES ENTREES.

10. 
- PLANT OF THE CRUCIERAE FAMILY, OF
WHICH THE ROOT IS EDIBLE. CULTIVATED IN
CHINA, JAPAN AND THE INDIES IN THE MOST
REMOTE AREAS. THE RADISH IS FOUND NOW
IN ALL TEMPERATE REGIONS OF EUROPE.

11. -
IS AN UNDERGROUND
STEM, WHICH CARRIES
NUTRIENTS FROM THE
ROOTS TO THE REST OF
THE PLANT. IT CAN ALSO
STORE NUTRIENTS.

12. 
POTATOES – TURBER BEARING PLANTS,
NATIVE OFSOUTH AMERICA, INTODUCED INTO
FRANCE, AS AN ORNAMENTAL PLANT,
TOWARDS 1540. IT CONTAINS 77 % OF WATER
AND 2 ½ TIMES LESS CARBOHYDRATES THAN
BREAD.

13. 
-HARDY PLANTS WITH EDIBLE TUBERS
RESEMBLING POTATOES, NATIVE OF
INDIA, NOW NATURALIZED IN ALL
WARM COUNTRIES. IT TASTE SWEET AND
RECALLS A LITTLE THAT OF ARTICHOKE

14. 
A CLIMBING PLANT. ITS VERY LARGE
ROOT IS EDIBLE AND IS PREPARED IN THE
SAME WAY AS THE SWEET POTATO. A
STARCH PRODUCT IS ALSO EXTRACTED
FROM YAMS AND IS MUCH USED IN
COOKERY AND CONFECTIONARY. IT IS
CALLED GUIANA ARROWROOT.

16. 
ARE LEAF BASES SWOLLEN WID WATER
AND CARBOHYDRATES STORED FOR THE
NEXT YEARS GROWTH. THEY GROW VERY
CLOSE TO THE GROUND JUST SLIGHTLY
ABOVE ITS ROOTS.

18. 
ONION – BIENNAL PLANT, NATIVE OF
ASIA AND PALESTINE, WHICH HAS BEEN
CULTIVATED FROM EARLIEST TIMES. THIS
VEGETABLE OF THE LILACEAE FAMILY
WAS SO GREATLY PRIZED IN EGYPT THAT
IT WAS WORSHIPPED. IT CONTAINS A
STRONG AND ACRID SULPHURETTED
ESSENCE WHICH CAUSES WATERING OF
THE EYES AND RUBEFCTION OF THE SKIN
BUT DISAPPEARS IN THE COOKING
PROCESS.

20. -HARDY BIENNIAL PLANT, THE ORIGINS OF
WHICH GO BACK A VERY LONG WAY,
WHICH HAS NEVER BEEN FOUND IN ITS
WILD STATE AND IS BELIEVED TO BE A
CULTIVATED VARIETY OF ORIENTAL
GARLIC. THIS PLANT, WHICH IS MAINLY
USED AS A CONDIMENT FOR THE
STOCKPOT OR AS AN INGREDIENT OF
HOMEMADE SOUPS, CAN ALSO BE
PREPARED IN VARIOUS WAYS AS A
VEGETABLE ON ITS OWN.

22. 
A PERENNIAL PLANT, DISTINGUISH BY ITS
STRONG SMELL, CULTIVATED FOR ITS
BULB. IT IS ALSO CALLED “POOR MAN’S
THERIAC AND HERBS AUX AULX (GARLIC
HERB).

24. 
A POT VEGETABLE WHICH ACCORDING
TO CANDOLLE (FRENCH BOTANIST) IS
MERELY A DERIATIVE OF THE ONION,
WITH A SLIGHT TASTE OF GARLIC. SOME
PEOPLE FIND SHALLOT MORE READILY
DIGESTIBLE TNAN ONION.

26. EXAMPLES:
CUCUMBER – GENIUS OF PLANTS BELONG
TO THE GROUP FAMILY, WITH LARGE
ELONGATED FRUITS. THIS VEGETABLES IS
VERY WATERY AND CONTAINS VERY
LITTLE NUTRITIVE VALUE. ORIGINATED
IN THE NORTH-WEST OF INDIA WHERE
THEY GROW IN A WILD STATE. THEY
HAVE BEEN CULTIVATED IN HINDUSTAN
FOR 3,000 YEARS.


28.  IN
THE PROCESS CALLES
PHOTOSYNTHESIS
,LEAVES USE SUNLIGHT
TO PRODUCE FOOD ( IN
THE FORM OF SUGAR)
PLUS OXYGEN.

29. 
CABBAGE – THE SPECIES TYPE SEEMS TO
BE OF EUROPEAN ORIGIN AND PRIOR TO
THE ARYAN INVASION. HIGHLY
ESTEEMED BY THE GREEKS AND
PARTICULARLY BY THE ROMANS, THE
CABBAGE SEEMS TO HAVE BEEN
UNKNOWN TO THE HERBREW.

31. 
A PLANT WHICH GROES
WILD ALL OVER EUROPE, IN
THE CAUCASUS AND IN
INDIA. THE WORD LETTUCE
COMES FROM THE LATIN
“LACTUCA”, FOR LETTUCE,
WHEN IT IS CUT, EXUDES A
MILKY JUICE.

33. 
A POT VEGETABLE CULTIVATED FOR ITS
LEAVES. IT IS OF PERSIANL ORIGIN. IT
WAS UNKNOWN TO THE ROMANS AND
TRANSPLANTED TO THE EUROPE BY THE
MOORS. IT HAS BEEN GREATLY
IMPROVED BY THE CULTIVATION.
SPINACH CONTAINS A VISCOUS
SUBSTANCE BY THE VIRTUE OF WHICH IT
HAS LAXATINE PROPERTIES.

35. 
ANY OF VARIOUS PLANTS OF THE GENUS
BRASSICA OF THE MUSTARD FAMILY,
INCKUDING CABBAGE, BROCOLLI, AND
TURNIP. THESE TYPE OF VEGETABLE GROWS
SOMEWHAT LIKE AN EDIBLE FLOWERY
PLANTS. SOME BRASICCAS ARE BEING
CONFUSED AS A LEAFY VEGETABLES SUCH
AS CABBAGE . THEIR MAJOR DISTINCTION IS
THAT THEY DO HAVE THEIR OWN LEAVES
HOWEVER IT IS NOT EDIBLE, WHAT IS EDIBLE
IS USUALLY THE SOMEWHAT FLOWERY
BUNCH THAT GROWS DURING MATURITY.

36. 
CAULIFLOWER – THESE VEGETABLES ARE
ORIENTAL IN ORIGIN AND HAVE BEEN
KNOWN IN THE ITALY SINCE THE 16TH
CENTURY. ADELICATE FOOD WHICH
MUST ALWAYS BE BOUGHT WITH ITS
GREEN LEAVES (WHICH ARE IN FACT
EDIBLE), AN INDICATION OF FRESHNESS.

38. 
THE FLOWER HEADS WHICH
DEVELOP IN THE LEAF AXILS
ARE EATEN BEFORE THEY
ARE FULLY GROWN. THEY
ARE ASO CALLED BROCCOLI
TIPS. IT IS ALSO EATEN FOR
ITS LEAVES AS WELL AS ITS
FLOWERS.

40. 

EXAMPLES:
CELERY – THIS PLANTS CONTAINS AN
ESSENTIAL OIL, WHICH IS HIGLY
AROMATIC. ACCORDING TO THE
DIFFERENT VARIETIES, EITHER THE STEMS
ARE EATEN, ELONGATED BY TRUSSING
OR CULTURE IN THE DARK, OR THE
ROOTS (CELERIAC). BOTH ARE EATEN
RAW IN SALAD OR COOKED.

42. 
A GENUS OF LILIACEAE, CONTAINING
MORE THAN 100 SPECIES FOUND IN THE
TEMPERATE AND WARM REGIONS OF
EUROPE AND AMERICA. ASPARAGUS
GROWS WILD IN MEADOWS AND BUSHY
PLACES, ESPECIALLY IN SANDY SOIL,
OVER A GREAT PART OF FRANCE, AS
WELL AS ON SNDY COASTS ON THE
ATLANTIC AND THE MEDITERRANEAN
SIDE.

44. 
EXAMPLE:
MUSHROOMS- CRYPTOGAMUS
PLANTS, DEVOID OF
CHLOROPHYLL, OF WHICH
THERE ARE GREAT NUMBER
OF SPECIES, SOME EDIBLE,
OTHERS ARE POISONOUS.

45. 
THERE ARE THREE MORE COMMON GROUPS,
BUTTON (buds that have not opened) and cups
(larger, showing gills) should have clean firm,
white caps and fleshy stems. Mushrooms dry out
quickly. Store unwashed in a closed container in
the bottom of the refrigerator. There is, no need to
peel cultivated mushrooms, and a light washing is
usually adequate. Do not soak in water, as this
dilutes their taste and causes vitamin loss. To slice,
cut through the cap and stem to form slices in an
umbrella shape. If the mushrooms need to be a
sturdier shape, cut each in half and then in
quarters.

50.  9.
VEGETABLE FRUIT –
this type of vegetable is
probably the most
widely used. These are
the types of vegetables
that bears edible fruits.

52. 
PEPPER – FRUIT OF THE PEPPER PLANT, A
GENUS OF VINE-LIKE SHRUBS, A NATIVE
OF THE INDIAN ARCHIPELAGO. IT WAS
ONE OF THE FIRST SPECIES TO BE
INTTODUCED INTO EUROPE. IT IS MUCH
USED AS CONDIMENT, ENTERING INTO
ALMOST ALL THE CULINARY
PREPARATIONS, IT IS AN EXCITANT AND
A STIMULANT, AND IT’S ABUSE MUST BE
AVOIDED.

54.  THERE
ARE TWO KINDS OF
PEPPER IN COMMERCE;
BLACK PEPPER (with a
greenish-black wrinkled surface
and white pepper ( which is the
same seed free from the skin and
the fleshy part of the fruit; it is
less pungent and less aromatic
than black pepper.

55. 
- HERBACEOUS
PLANT OF
SOUTH AMERICA ORIGIN, OF
WHICH THERE ARE MANY
VARIETIES, WITH RED OR
YELLOW, ROUND OR OVAL
FRUIT. SOMETIMES THESE
FRUITS ARE CALLED “POMMES
D’ AMOUR” (LOVE-APPLES)

57. 
THESE TYPES OF VEGETBLES ARE MOST
COMMONLY KNOWN AS LEGUMES. THESE
USUALLY HAVE PODS THAT CONTAIN
SEEDS. BOTH PODS AND SEEDS ARE
EDIBLE. IN SOME INSTANCES, SOME OF
THE SEEDS WOULD BE DRIED AS MUNG
BEANS. DRIED SEEDS ARE GENERALLY
CLASSIFIED AS PULSE VEGETABLES.
THESE TYPES OF VEGETABLES ARE HIGH
IN PROTEIN.

58. 

EXAMPLES:
CHICKPEAS, MARROWFAT PEAS, GREEN
SPLIT PEAS AND YELLOW SPLIT PEAS.

63. 


IN THE SECOND GROUP AND THERE ARE
RATHER MORE OF THESE- ARE THOSE WITH
THE WORD ‘BEAN’ IN THEIR NAME,
EXAMPLES:
ADUKI BEANS, BLACK-EYE BEANS, BLACK
BEAN, BUTTER BEANS, CANNELINI BEANS,
FLAGEOLET BEANS, HARICOT BEANS, MUNG
BEANS, PINTO BEANS, RED KIDNEY BEANS.

74. 
THE THIRD GROUP, ‘LENTILS’ ARE
THE SEEDS OF ONE PARTICULAR
PLANT (IT GROWS MAINLY IN THE
MEDITERRANEAN AND WEST
ASIA). THEY COME IN A RANGE OF
COLOURS, WHOLE AND SPLIT.
SPLIT LENTILS ARE INCLINED TO
BREAK UP IT OVERCOOKED.
BROWN LENTILS, FROM
CANADA,RETAIN THEIR SHAPE
WELL DURING COOKING.