Among vegetables, how to distinguish leafy vegetables, stem vegetables and cauliflower?

The lotus root we usually eat eats the stems, the onion eats the stems, and the celery eats the stems and leaves. The lotus root is a lotus plant, which eats part of its underground stems, also called rhizomes. Onions are eaten from underground bulbs (i.e., shallots).

It is a bulb that develops into a bulb in which the stem of the onion is shortened to form a flattened conical stem disc during the vegetative growth period. The edible parts of celery are the stems and leaves.

Roots: yams, turnips, carrots, yams

Stems: ginger, lettuce, taro, potato, callus, artemisia, lotus root, onion, garlic.

Leaves: greens, cabbage, spinach, amaranth, celery, bok choy, leeks, green onions, coriander.

Flowers: cauliflower, daylily, broccoli,

Fruits: eggplant, tomato, sword bean, green beans, lentils, edamame, bitter gourd, cucumber, zucchini, cowpea, pumpkin, winter melon.

Cabbage is a leaf, its stem is the white stem you throw away, the cauliflower is usually not cultivated, the stem end has only one head, that is, the edible part, is composed of countless inflorescence stems, peduncles and undeveloped flowers and bracts.

Most of the vegetables we eat are stems and leaves, which are more common. Some vegetables are indeed difficult to distinguish, even farmers who have grown vegetables for many years may not be able to distinguish them. Are the potatoes we have eaten for so many years roots or stems?

Many people mistakenly think that it is a root, but it is actually the swollen stem of a plant. The leaves of the potatoes are inedible. And then there are carrots, is it a root or a stem? Many people think that it is a stem, but it is actually the storage root of the plant.

Then cucumbers, eggplants, peppers, tomatoes, etc. are all fruits of plants. Everyone knows this.

Celery, cabbage, coriander, green onions, rape, spinach, chrysanthemum, etc. are all stems and leaves. Rarely eat the roots. Among them, celery and coriander are used in the northeast to pickle whole pickles. The taste is really good, and the texture is good.

Various legumes, including lentils, beans, etc., are also plant fruits. It is also a vegetable that farmers often grow. Especially the word stewed beans in a big pot.

Cabbage is a leaf, its stem is the white stem you throw away, the cauliflower is usually not cultivated, the stem end has only one head, that is, the edible part, is composed of countless inflorescence stems, peduncles and undeveloped flowers and bracts.

Anything that uses tender and juicy organs as a by-product.

First- and two-year-old and perennial herbaceous plants, a few woody plants, fungi, algae, ferns, etc., are collectively referred to as vegetables.

According to the classification of product organs, vegetables can be divided into root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables, fruit vegetables, edible fungi, etc.

Common root vegetables include carrots, beets, turnips, etc., and stem vegetables generally include bamboo shoots, mustard, cabbage, lotus root, taro, shiitake mushrooms and other vegetables. Leafy vegetables are more common, such as greens, Chinese cabbage, lettuce, Chinese cabbage, leeks, etc. Cauliflower vegetables usually mainly include cauliflower, cabbage, kale, cauliflower, etc., and fruit and vegetable vegetables are widely distributed in life, and there are eggplants, tomatoes, beans, melons, etc.

1. Rhizomes.

Including radish, potato, lotus root, sweet potato, yam, taro, callus, amaranth, aunt, onion, ginger, garlic, garlic, leek flower, green onion, leek, etc.

2. Melons and eggplant.

Including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, cucumber, etc.

3. Leafy vegetables.

Including cabbage, spinach, rape, cabbage, amaranth, leeks, artemisia, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, cauliflower, broccoli, lettuce, cabbage, shallots, etc.

4. Cauliflower.

These vegetables produce flowers, hypertrophic stems or bulbs, such as cauliflower, enoki, broccoli, seaweed, artichokes and kale.

5. Fresh beans.

Including beans (including dwarf lettuce, vine bean variant vegetables), cowpeas, peas, broad beans, edamame beans (i.e., soybeans), lentils, sword beans, etc.

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Vegetables with leaves: spinach, leeks, cauliflower, broccoli, cabbage, cabbage, celery, greens, peppers, celery, fungus, leeks, garlic moss, rape, lettuce, garlic sprouts, cress, chrysanthemum, mustard greens, rape, bean sprouts, small talk teasing greens, purple cabbage, baby cabbage, baby cabbage, water spinach, sweet potato leaves, dragon's mustard.

Legumes and vegetables: green beans, edamame, lentils, peas, broad beans, green beans, mung bean sprouts, bean sprouts, soybean sprouts.

Mushroom vegetables: shiitake mushrooms, straw mushrooms, oyster mushrooms, enoki mushrooms, king oyster mushrooms, small oyster mushrooms.

Melon vegetables: winter melon, pumpkin, cucumber, loofah, bitter gourd, vegetable melon.

Root vegetables:

Green onions, garlic, ginger, shallots, onions, yams, taro, konjac, sweet potatoes, purple potatoes, potatoes, yams, lotus roots, carrots, white radish.

White fungus, corn, bell pepper, millet pepper, asparagus, bamboo shoots, callus white, tribute vegetables, fennel, lily, eggplant, tomato, water chestnut monk cabbage, fungus vegetables with reeds, cauliflower, Chaotian pepper, pea sprouts, bell pepper.

Leafy vegetables, people mainly eat the leaves of this vegetable, the common ones are white ridge cabbage, oil wheat cabbage, lettuce, leeks, water spinach, cherry blossom coriander, green onions, cabbage, green onions, Shanghai greens, celery, etc., this kind of vegetables belong to the most common category. Clan digging.

Hello! There are many stems and leaves, such as lettuce, celery, artemisia stalks, bamboo shoots, asparagus kale, and green moss.

These vegetables are rich in water, high in nutritional value, and most of them are crispy and sweet in taste, which can be used for stir-frying meat, cold salad, soup, etc.

For example, cabbage, kale, lettuce, spinach, celery, cabbage.

Root vegetables mainly refer to the use of roots or stems, such as lotus root, carrot, white radish, kudzu, konjac, lily, water chestnut, taro, onion, cigu, shallot, sweet potato, kohlrabi, lettuce, yam, water chestnut, potato, ginger, garlic, lettuce, heart radish, callus white, etc.

Cassava, potato, sweet potato, yam, taro, Jerusalem artichoke, banxia, manna (grass stone silkworm).

Ginger, onions, water chestnuts, turnips, etc

Upstairs Error!! The so-called root vegetables refer to the use of parts as roots or stems, such as ripple roots, turnips, and potatoes.

Stem vegetables include lotus root, yam, taro, water chestnut, potato, lettuce, onion, callus white, toon, garlic sprouts, cabbage, bamboo shoots, ginger, lily, carrot, brussels sprouts, mustard, etc. Stem vegetables are ingredients that are made from large rhizomes.

Vegetables can be classified according to edible organs, which can be divided into root vegetables, stem vegetables, leafy vegetables, cauliflower, and fruit vegetables.

Stem vegetables are divided into fleshy stems, tender stems, tubers, rhizomes, bulbs, and bulbs, such as bamboo shoots, toons, etc. are tender stems, and onions, garlic, etc. are bulbs.

Vegetables can be divided into melons, green leaves, eggplant fruits, cabbage, tubers, true roots, onions and garlic, cabbage, perennial lettuce, etc.

No. The main part [above] is the flower bud, and it is the stem that supports the flower bud.