Vegetables

Alfalfa (family: Fabaceae, the pea family) is a genus of perennial flowering plant, Medicago, most commonly referring to M. sativa L., also called lucerne. ...more on Wikipedia about "Alfalfa"

An aromatic vegetable is a vegetable used as a flavor base for cooking, usually by sweating or sautéeing. Carrots, onions, garlic, peppers, and celery are often used for this purpose. ...more on Wikipedia about "Aromatic vegetable"

Baby corn is a vegetable taken from standard maize (corn) plants harvested early, while the ears are very small and immature. Baby corn is typically eaten whole, cob and all, in contrast to mature maize, whose cob is typically too hard for human consumption. It is consumed both raw and cooked. When cooked, its culinary and physical properties (from the point of the human palate) do not change significantly; texture remains relatively the same, as does taste, which is relatively bland either raw or cooked. ...more on Wikipedia about "Baby corn"

Beta is a genus in the flowering plant family Amaranthaceae. The best known member is the common beet, Beta vulgaris, but several other species are recognised. Almost all have the common name of "beet". ...more on Wikipedia about "Beta (plant)"

Brassica juncea, also known as Indian mustard and leaf mustard, is a type of mustard green. Cultivars of B. juncea are grown as green vegetables and for the production of oilseed. ...more on Wikipedia about "Brassica juncea"

Brassica rapa is a plant species widely distributed through temperate climates as a weed, and widely cultivated as a leaf vegetable, a root vegetable, and an oilseed. ...more on Wikipedia about "Brassica rapa"

Fat choy ( Nostoc flagelliforme; ), also known as black moss or hair moss, is a cyanobacterium (a type of fresh water algae) that is used as a vegetable in Chinese cuisine. ...more on Wikipedia about "Fat choy (vegetable)"

Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. Pulses are used for food and animal feed. ...more on Wikipedia about "Pulse (legume)"

Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences. ...more on Wikipedia about "Rhubarb"

A seed is the ripened ovule of gymnosperm or angiosperm plants. The importance of the seed relative to more primitive forms of reproduction and dispersal is attested to by the success of these two groups of plants in dominating the landscape. ...more on Wikipedia about "Seed"

Seed companies sell seeds for flowers, fruit and vegetables to the amateur gardener. While these companies do produce a certain amount of seed of varieties specific to themselves, most seed is produced by large specialist growers. These larger companies will supply seed both to commercial vegetable and fruit growers, and to the seed companies who package them and sell them on to the amateur gardener. ...more on Wikipedia about "Seed company"

Shoepeg corn is a variety of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels that form uneven rows on the cob. ...more on Wikipedia about "Shoepeg corn"

Sprouting is the practice of soaking then draining and leaving seeds until they germinate and begin to sprout. ...more on Wikipedia about "Sprouting"

Sweetcorn (or sweet corn, also known as sugar corn), is a hybridized variety of maize (Zea mays), specifically bred to increase the sugar content. ...more on Wikipedia about "Sweetcorn"

Turkey rhubarb is a plant, Rheum palmatum of the family Polygonaceae. Closely related to the garden Rhubarb, Rheum rhaponticum, it has a similar purgative effect upon the human body. ...more on Wikipedia about "Turkey rhubarb"

Vegetable is a culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary grain, fruit, nut, herb, or spice. ...more on Wikipedia about "Vegetable"

Waxy corn or waxy maize is a maize variety with grains that have a waxy appearance when cut, and that contains only branched-chain starch. It originated in China, and was first described in the West by Collins in 1909. The endosperm contain 100% amylopectin whereas normal dent maize has only 70 % amylopectin and 30% amylose. ...more on Wikipedia about "Waxy corn"

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