February 3, 2012

March 3, 2026

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The word “vegetable” is not a botanical term. For consumers, fruit and vegetables are distinguished by their culinary uses and their taste: a fruit is commonly the sweet or sour part of a plant, and a vegetable is the savoury part. Vegetables are often grouped according to botanic characteristics as follows: leafy or stem vegetables (with leaves, stems, and/or flowers edible, e.g., cabbages and cauliflowers); fruit-bearing vegetables (with edible fruits, e.g., melons); root, bulb and tuber vegetables (with roots, bulbs, and/or tubes edible, e.g., onions); green leguminous vegetables (containing green grains and green pods, e.g., green peas); other vegetables n.e.c. (e.g., green maize, mushrooms).

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