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We all know what vegetables are - the parts of your meal that isn't meat. However, with such a range of shapes, sizes, colours, flavours and plant parts to choose from, just what is it that constitutes a true vegetable?
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.
What vegetables do we eat?
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.
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