Types of vegetables and varieties

Under the word vegetables, you can mean different things. Often in cooking this term is used in relation to those products that in botany have nothing to do with the concept of vegetables.

Species and varieties are divided into several species, depending on the appearance, growth and what part of the vegetable is used for food.

Tuberous vegetables

To tuber-fruit include vegetables, tubers which a person consumes. Very few of them are potatoes, sweet potatoes and Jerusalem artichoke.

Potato is known in Russia relatively recently. At the same boiled potatoes are considered almost a national dish. But it was not until the end of the 18th century that Emperor Peter I brought him from Holland and ordered him to be planted in various places to see where he would settle down.

Potato tubers are thickened, formed on the roots of the plant. Flesh (edible part) is protected by a thick skin. The size of the tuber, the purpose and thickness of the peel depends on the type of potatoes.

In addition to potatoes, which is used for human consumption, there is fodder and technical potatoes.

Jerusalem artichoke (ground pear) is not very common among the population. In food, it is almost not used. Basically, alcohol is made from it, cattle are fed.

The culture is planted in the southern regions. It is a small root crop with outgrowths of red, purple or white.

Sweet potatoes taste sweet, as well as Jerusalem artichoke. And also grows in the southern regions. Another sweet potato is called sweet potato. Strictly speaking, although he is considered to be a root crop, he is not quite him. Batat is simply overgrown roots. Just like potatoes, sweet potatoes are used in dishes, fried or brewed.

Root vegetables

Root vegetables are probably the most numerous. These vegetables are used for food roots. Root vegetables include beets, radish, radish, rutabaga, carrots, horseradish, celery and others. Apart from radishes, all the root vegetables are biennial plants. In the second year they do not bear fruit, but only bloom and give seeds.

All vegetables of the type of root crops have a high frost resistance and a high sugar content.

Root of root crops is a very vulnerable part. To save vegetables as long as possible, you need to cut it. All root crops can heal mechanical wounds.

Cabbage vegetables

As the name implies, cabbage types of vegetables are different varieties of cabbage. In general, only a few varieties are widely used.

The most famous is white cabbage. It is divided into three types: early, late and middle.

It looks like a cabbage like a round head of white-green color. The leaves have veins. For landing, you should choose sunny places. It is not frost-hardy and grows at a temperature of 13 to 18 degrees. For cooking it is better to use cabbage is of a round shape. Oblong more loose and not always suitable for a dish.

Red cabbage has leaves of red or purple and differs from white only with a shade. It is mainly used for salads.

Brussels sprouts are a reduced copy of white cabbage. It grows on thin stems, one can grow up to 100 heads. And the weight of one kochanchika approximately 10 grams.

Cauliflower. Only the upper part is used for food. Very capricious in storage, can spoil, having visited quite a bit in the sun.

Any kinds of cabbage vegetables contain many vitamins, minerals and other nutrients.

Salad vegetables

Salad kinds of vegetables basically, as it is clear from the name, use in salads. Only leaves are used for cooking. Basically they are not cooked, but eaten raw.

A feature of this type is frost resistance and rapid growth. If you plant salad varieties in greenhouses, you can get fresh greens all year round.

The most famous of this kind is lettuce.

Spicy Vegetables

Spicy vegetables are used to flavor and taste dishes. Basically, cooking uses stems and leaves, less often rootlets. Some types of spicy vegetables can be used in medicine.

The most famous ones are dill and parsley. The composition of these plants includes essential oil, which gives a spicy aroma. These species do not retain their properties for long, so it is better to use them immediately or to dry them.

Tarragon is used in salads and canning. Tarragon looks like a grassy shoot with leaves. Just like in dill with parsley, tarragon contains a lot of essential oil.

Basil is a perennial plant with an acidic taste. In the preparation of dishes, leaves and young shoots are used. Depending on the variety, it may have a lemon or mint flavor.

All types of spicy vegetables vary in color, bush height and flowering time. Also, they can often be used in a dried form.

Bulb vegetables

Types of onion vegetables are onions and garlic. In addition to their taste, they contain many useful elements. In folk medicine, these types of vegetables are widely used in the treatment and prevention of diseases.

They grow onions and garlic everywhere, they are not very whimsical. Some varieties of garlic have the property of growing like weeds. In cooking, not only bulbs, but shoots can be used. In Russia, without a bow, there is not a single dish - from salads to soups.

Varieties of onions can be white or red. He also has a caustic juice, which, if struck in the eye, causes irritation.

Both onions and garlic have a sharp and persistent odor, which is very difficult to remove.

Tomato Vegetables

Types of tomato vegetables are different kinds of tomatoes, eggplant, peppers.

Tomato has the property of ripening after it was removed from the branch. Tomato varieties may not have the usual round shape and red color, but also be yellow, black, blue, elongated in shape.

Eggplant - a vegetable of dark color and elongated shape. Almost ripe eggplants with juicy pulp are used for food.

Peppers are divided into sweet and sharp. Spicy peppers are used only as a seasoning. Sweet varieties are suitable for cooking.

Bean Vegetables

Types of legumes are very rich in protein. These include peas, beans and beans. Each vegetable is a pod, in which peas are enclosed. Depending on the variety, in addition to peas, the pod itself can be used. In cooking, unripe, soft seeds (pea) are used. The main thing in seeds is a uniform color and texture.

Peas and beans are divided into two varieties: soft and sweet. The color of vegetables is green.

Beans are mottled, green or black.

Pumpkin Vegetables

To pumpkin include a pumpkin, squash, cucumber, zucchini.

The most commonly used food is a cucumber. Vegetable green with watery flesh. Depending on the variety, it can have a smooth or ribbed peel and a different length.

Pumpkin is a round vegetable of orange color. The size of the fetus may vary. Pumpkin, like potatoes, was brought from America. Pumpkin varieties can be used not only for human consumption, but also for livestock feed.

At zucchini fruits of green or milk color. Dimensions can be different, even if one variety is grown. Can have a pear-shaped or elongated shape.

Patissons are a subspecies of pumpkins. The white fruit has a forum of plates with uneven edges. It tastes a bit like mushrooms. The flesh of the patisson is white too.

Cereal vegetables

This species includes sweet corn. This is the ear, which contains a large number of grains of yellow color. Here they are used for food. Usually it can be preserved, but can also be cooked, boiling completely the ears. Also, popcorn is made from dried corn kernels.

Types of fruit vegetables

This species includes any vegetables that are fruits. It is a large group that unites several species. The type of fruit can include tuberous, vegetable, root, tomato, types of green vegetables and others.

Exotic kinds of vegetables

All the types of vegetables are familiar to a resident of Russia and the CIS countries. But this is not the whole list. In other countries, especially Asian and African, strange vegetables can be eaten.

There are so many varieties of familiar vegetables, but of unusual color. Purple carrots have been known for a long time, but have never been popular. Now in Holland, research is being carried out on its useful properties.

In Scotland, grow potatoes, the flesh of which is purple, because of this, it becomes more like a beet, if it is cut.

In England, there was a cauliflower of all shades of the rainbow. It looks strange for a common man in the street, because cauliflower is white in its usual form. Her taste remained the same, but due to her unusual shades, she will add variety to the familiar dishes.

Romanesque broccoli is very similar to cabbage, but its appearance is rather original. Most of all it looks like a seashell.

Antillian cucumber is not at all like a cucumber. This is a yellow vegetable covered with spines. And only at first glance it seems that it is impossible to cut it or break it. The rind of the Antillean cucumber is very soft, and the spines are not prickled. He is eaten raw - cut the fruit and pick out the green flesh. The taste of the vegetable as a mixture of cucumber and tomato, very refreshing.

A more exotic fruit is a monster. It is the same monster that is kept as an ornamental plant. Cultivated in nature, it can give a fruit that tastes like pineapple, although the smell does not contribute to the appetite.