We Cook With Almost All Vegetables  

Working Together In The Kitchen  

Types Of Vegetables


Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products. The reasons for choosing vegetarianism may be related to morality, religion, culture, ethics, aesthetics, environment, society, economy, politics, taste, or health.  We grow a lot of vegetables and here is a partial list which excludes herbs and fruits1

Leafy Vegetables

Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.  Leaf vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, vitamin A, lutein and folic acid.

Fruiting & Flowering

Podded Vegetables

Bulb & Stem Vegetables

Root And Tuberous Vegetables

Root vegetables are plant roots used as vegetables. Other underground plants are often, erroneously, called root vegetables. Root vegetables include both true roots such as tuberous roots and taproots, but exclude non-roots such as tubers, rhizomes, corms, and bulbs. Several types contain both taproot and hypocotyl tissue, and it may be difficult to distinguish the two