Oatmeal Farm Network | Vegetables Varieties

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Vegetables Ingredient Types

Amaranth
The young leaves and stems of the amaranth plant, consumed as a nutritious, mild-flavored leafy green vegetable across many global cuisines.

Arugula (Rocket)
A pungent, peppery-flavored leafy green vegetable with deeply lobed leaves, often used in salads and Italian cuisine.

Asparagus
The young, edible shoots (spears) of a perennial plant, prized as a spring vegetable for its tender texture and distinct flavor.

Bamboo Shoot
The edible young shoot or cane that sprouts from the ground; used as a crisp, earthy vegetable in Asian cooking.

Broccoli
An edible green plant whose large, immature flower head (florets) and stalk are eaten as a vegetable.

Cabbage
A leafy green plant grown for its dense-leaved head, consumed raw, boiled, or fermented (sauerkraut).

Cauliflower
The large, rounded, immature flower buds (curd) of a brassica plant, eaten as a vegetable.

Celery
The crisp, long stalks of a cultivated plant, consumed raw or cooked for its distinct, slightly salty, aromatic flavor.

Chili Leaves
The leaves of the chili pepper plant, used as a vegetable or mild herb in Southeast Asian and Filipino cooking. They have a subtle, earthy, and often peppery flavor, and are not spicy.

Collard Greens
A loose-leafed brassica with thick, slightly bitter leaves, traditionally boiled or stewed.

Endive
A leaf vegetable belonging to the *Cichorium* genus; characterized by slightly bitter, crisp leaves, encompassing several types like Frisée and Belgian Endive.

Fiddlehead Fern
The coiled young shoots of a fern; prized as a seasonal vegetable for its unique, mild flavor and delicate texture.

Kale
A leafy green vegetable known for its dark, tough leaves and earthy flavor, consumed raw or cooked.

Kohlrabi
The enlarged, round, edible stem/bulb of a cabbage species; has a crisp texture and a mild, slightly sweet, peppery flavor.

Leek
A mild-flavored member of the onion family with long, thick white/light green stalks, used in soups and braises.

Lettuce
A general term for any of the numerous varieties of leafy vegetable commonly used in salads, wraps, and sandwiches.

Okra
The green, ribbed, edible seed pod of a tropical plant; known for its slightly sticky (mucilaginous) texture when cooked.

Scallion (Green Onion)
A mild-flavored member of the onion family with long, delicate green stems (no bulb), used as a garnish or vegetable.

Spinach
A leafy green vegetable with a slightly earthy, robust flavor, consumed raw or cooked.

Sprouts
Young, germinated seeds or legumes (e.g., alfalfa, bean, radish) consumed for their fresh, crunchy texture and mild flavor; used primarily in salads and sandwiches.

Tomato
A widely consumed fleshy fruit, botanically a berry but culinarily used as a savory vegetable base for sauces, salads, and cooking.

Watercress
A fast-growing aquatic plant with small, rounded leaves and hollow stems, prized for its sharp, peppery flavor in salads and soups.