Chinese and English names of vegetables Morphological characteristics Basic structure Edible parts?

Here are some common vegetables with Chinese and English names, morphological characteristics, basic structure, and edible parts:

1.Carrot: Long cylindrical in color, orange, red, yellow, etc., with a smooth surface and a tapering tail. The basic structure includes roots, leaves, and stems at the top. The edible part is the root, which can be eaten raw or cooked.

2.Broccoli: The head is enlarged, consisting of multiple small bud buds, and is dark green in color. The basic structure consists of a stem and a head. The edible part is the head, which can be cooked or stir-fried.

3.Tomato (tomato): spherical or oblate spherical in shape, red or orange in color. The basic structure includes the peel, juice, and pulp. The edible part is the pulp, which can be eaten raw or cooked.

4.Cucumber: Long cylindrical, green or pale green in color, with nodulous protrusions on the surface. The basic structure consists of the peel, pulp, and seeds. The edible part is the pulp, which can be eaten raw or cooked.

5.Chinese cabbage: oblong in color, green or white in color. The basic structure consists of leaves and stems. The edible part is leaves, which can be cooked or stir-fried.

6.Onion: Spherical or oblate spherical in shape, white or yellow in color. The basic structure consists of multiple layers of scales and a central column. The edible part is scales and can be cooked or stir-fried.

7.Eggplant: Long rod-shaped, purple or dark purple in color. The basic structure consists of the peel, pulp, and seeds. The edible part is the pulp, which can be cooked or stir-fried.

8.Lettuce (lettuce): The leaves are thin and tender, green or yellow-green in color. The basic structure consists of leaves and veins. The edible part is the leaf, which can be eaten raw or cooked.

The above is a brief introduction to the Chinese and English names, morphological characteristics, basic structure and edible parts of some common vegetables, but not limited to these vegetables.

Chinese cabbage, small greens, coriander, common characteristics: stems, leaves, roots, edible parts: stems, leaves.

Winter melon, pumpkin, cucumber, bitter gourd, common characteristics: melon type, edible part: melon flesh.

White radish, green radish, carrot, carrot, common characteristics: leaves, skin, flesh, roots, edible parts: skin, flesh, leaves.

AbstractHello Vegetables can be divided according to the edible parts: Leafy vegetables: mainly including green leafy vegetables, cabbage, cabbage, and leeks.

Root vegetables: mainly including radish, carrot, root mustard, turnip. Stem vegetables:

It mainly includes cabbage for stems and mustard greens for stems. Nightshade fruits: mainly including tomatoes, eggplants, spicy (sweet) peppers, etc.

Melons: mainly including cucumbers, pumpkins, winter melons, melons, bitter gourds, loofahs, chayote, snake gourds, etc. Legumes:

It mainly includes kidney beans, rainbow beans, peas, vegetable soybeans, broad beans, lentils, green beans, etc. Because in vegetable production, the requirements of environmental conditions for the formation of the same edible organs are often very similar, so the classification of edible organs has certain significance for mastering the key technologies of the cultivation of similar vegetables. For example, radishes and carrots in root vegetables, although they belong to the cruciferous family and the apiaceae family, respectively, have similar requirements for cultivation conditions.

There are also shortcomings in the classification of edible organs, some categories, although the edible organs are the same, but the growth habits and cultivation methods are very different, such as lettuce and callus, both stem vegetables, but one is terrestrial, the other is aquatic, and their living habits and cultivation methods are fundamentally different. Some vegetables, such as cauliflower, cabbage, and Brussels sprouts, belong to cauliflower, leafy, and stem vegetables, respectively, but the environmental conditions required by the three are very similar.

What are the types of vegetables according to the edible parts, and what are the representative varieties of each category?

Hello Vegetables can be divided according to the edible parts: Leafy vegetables: mainly including green leafy vegetables, cabbage, cabbage, cabbage, and leeks.

Root vegetables: mainly including radish, carrot, root mustard, turnip. Stem vegetables:

It mainly includes cabbage for stems and mustard greens for stems. Nightshade fruits: mainly including tomatoes, eggplants, spicy (sweet) peppers, etc.

Melons: mainly including cucumbers, pumpkins, winter melons, melons, bitter gourds, loofahs, chayote, snake gourds, etc. Legumes:

It mainly includes kidney beans, rainbow beans, peas, vegetable soybeans, broad beans, lentils, green beans, etc. Because in vegetable production, the requirements of environmental conditions for the formation of the same edible organs are often very similar, so the classification of edible organs has certain significance for mastering the key technologies of the cultivation of similar vegetables. For example, radishes and carrots in root vegetables, although they belong to the cruciferous family and the apiaceae family, respectively, have similar requirements for cultivation conditions.

There are also shortcomings in the classification of edible organs, some categories, although the edible organs are the same, but the growth habits and cultivation methods are very different, such as lettuce and callus, both stem vegetables, but one is terrestrial, the other is aquatic, and their living habits and cultivation methods are fundamentally different. Some vegetables, such as cauliflower, cabbage, and Brussels sprouts, belong to cauliflower, leafy, and stem vegetables, respectively, but the environmental conditions required by the three are very similar.

Hope it helps.