THE ANATOMY OF VEGETABLES

Click here for the 'Seeds of Eaden' seed shop A vegetable is part of the plant harvested for food such as the seeds, root, stem or leaf of a plant.  It differs from a fruit, which is the swollen ovary of a flowering plant, and therefore contains seeds.  Fruits and vegetables are referred to differently in botanical, culinary and retail terms, and terms are often used interchangeably.  We use a variety of vegetables within our cooking, and utilise many parts of these plants. Roots & Storage Roots Beets, cassava (tapioca), horse radish, jicama, potato, parsnip, salsify, sweet, radish, rutabaga and turnip. ·       Leaves & Leafy Heads Brussels sprouts, cabbage, endive, lettuce, kale, lettuce, parsley.  ·      Immature Flower Cluster (Inflorescence) & Stalk (Peduncle) Broccoli, cauliflower. ·       Sunflower Head  Artichoke. ·       Stem Asparagus, bamboo shoots and kohlrabi. ·       Tuber (Modified stem) Jerusalem artichoke, potato, true yams (Dioscorea). ·       Bulb (modified stem) Chives, garlic, onion. ·       Corm (modified stem) Taro, water chestnut. ·       Rhizome Ginger ·       Leafy Stalk (Petiole) Celery, rhubarb and sweet fennel. Entire Plant Bodies For related articles click onto: Differences between vegetables and fruit Feeding plants How to build a cold frame How to make compost Preparing a seed bed Potagers Shade loving fruit and nuts The anatomy of vegetables The worlds largest vegetable What is the difference between a vegetable and a fruit? Vegetable crop rotation Weeding Why don't seedless grapes have seeds?