Oatmeal Farm Network | Vegetables Varieties

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Oatmeal Farm Network | Vegetables Varieties Oatmeal Farm Network | Vegetables Varieties

Vegetables Plant Types

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Artichoke (26 Varieties)
A thistle-like plant with an edible flower bud, prized for its tender, nutty heart after being steamed or roasted.

Asparagus (0 Variety)
A perennial vegetable grown for its tender, edible shoots.

Bell Pepper (32 Varieties)
A crisp, hollow vegetable, often green, red, or yellow, prized for its sweet, mild flavor and crunchy texture.

Broccoli (27 Varieties)
A green vegetable with a tree-like stalk and dense florets, rich in vitamins and minerals.

Broccolini (5 Varieties)
A hybrid vegetable of broccoli and gai lan, with tender stems and small florets.

Brussels Sprouts (20 Varieties)
Small, round green vegetables that grow on a stalk, with a delicate, nutty flavor when roasted.

Cardoon (0 Variety)
A thistle-like vegetable closely related to the artichoke, cultivated for its edible leaf stalks.

Cauliflower (0 Variety)
A vegetable in the cabbage family with a dense head of white florets, used roasted, steamed, or riced.

Celery (0 Variety)
A crisp vegetable with long, fibrous stalks and a high water content, lending a mild, refreshing flavor to dishes.

Cucumber (31 Varieties)
A widely cultivated plant producing cylindrical fruits with a refreshing flavor, commonly used in salads.

Eggplant (25 Varieties)
A glossy, purple vegetable with a spongy texture, commonly used in stews, roasts, and gratins.

Fennel (5 Varieties)
An aromatic vegetable with a bulb, feathery fronds, and a distinct licorice-like flavor, used in salads and roasted dishes.

Kohlrabi (8 Varieties)
A bulbous, edible stem vegetable related to cabbage, with a mild, sweet flavor and a crisp texture, eaten raw or cooked.

Leek (38 Varieties)
A mild-flavored vegetable related to onions and garlic, with a long, white stalk and green leaves.

Okra (26 Varieties)
A green, ribbed pod vegetable with a distinct mucilaginous texture, widely used in gumbo and stews.

Pumpkin (34 Varieties)
A large, orange gourd with a hard rind, cultivated for its edible flesh and seeds, a staple for pies and roasts.

Radish (33 Varieties)
A small, crisp root vegetable with a sharp, peppery flavor, often eaten raw in salads or as a garnish.

Squash (2 Varieties)
A versatile plant that produces a variety of edible gourds, including summer and winter squash, known for their culinary and nutritional value.

Zucchini (26 Varieties)
A type of summer squash with a long, cylindrical shape and delicate skin, used in both savory and sweet dishes.