How to classify vegetables and how to classify vegetables?

1.Leafy vegetables: Vegetables that use leaves and petioles as products. Such as cabbage, leeks, spinach, etc.

2.Flowers, buds and stems: Vegetables made from flowers or delicate flower branches. Such as cauliflower, enoki mushrooms, etc.

3.seeds and legumes ;

4.Fruits and melons: Vegetables that use fruits and seeds as products. Such as cucumbers, tomatoes, etc.

There are many types of fruits and vegetables, and in order to distinguish them, different vegetables need to be classified. Commonly used classification methods include botanical classification, agricultural biology classification, ecological classification, edible vessel classification, etc.

1.Botanical classification.

This classification method is the most detailed classification method and is often used in more specialized situations. It is a method of classification according to the phylum, class, order, family, genus, and species. There are about 35 families and more than 180 kinds of vegetables cultivated in China.

For example, peppers, tomatoes, and eggplants all belong to the Solanaceae family; Choy sum, bok choy, and radish all belong to the [cruciferous family]. The closer the relationship between vegetables, the more similarities there are, and the common pests and diseases are also the same, so this is also the reason why the same land cannot be cropped continuously.

2.Classification of agricultural biology.

According to this method, it can be divided into 13 categories: cabbage, cabbage, root vegetables, green leafy vegetables, onions and garlic, eggplant fruits, beans, melons, potatoes, aquatic vegetables, perennial vegetables, wild vegetables and edible fungi.

This classification is straightforward and often used.

3.Edible organs.

It can be divided into 5 categories: root vegetables, leafy vegetables, stem vegetables, cauliflower and fruit vegetables. This method is more commonly used.

4.The need for temperature.

It is divided into five categories: heat-resistant, temperature-loving, cold-resistant, semi-cold-tolerant and cold-tolerant. At present, the seed technology is becoming more and more mature, and the classification according to the demand for temperature has become more and more blurred, such as choy sum, there are cold-tolerant varieties, and there are also heat-tolerant varieties.

5.Photoperiod reaction.

It can be divided into three types: long-day, medium-day and short-day vegetables. This classification method will be regional, and the tropical areas are mostly long-day, and gradually become short-day plants in the north. This classification method is not commonly used.

Vegetables are classified according to the part of the plant they eat, and they can be divided into the following categories:

1.Leafy vegetables: Vegetables that use leaves and petioles as products. Such as cabbage, leeks, spinach, etc.

2.Flowers, buds and stems: Vegetables made from flowers or delicate flower branches. Such as cauliflower, enoki mushrooms, etc. Stupid Dust Book.

3.seeds and legumes ;

4.Fruits and melons: Vegetables that use fruits and seeds as products. Such as cucumbers, tomatoes, etc.

5.Rhizomes, bulbs and tubers: Vegetables that produce products from hypertrophied stems. Such as potatoes, lettuce, turnips, etc.

6.Fungi and algae: refers to edible and non-toxic mushrooms, straw mushrooms, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, lion's head brothers, fungus, white fungus, etc.

7.Nuts and dried legumes.

Vegetables are classified according to the part of the plant they eat, and can be broadly divided into the following categories:

1. Leafy vegetables: vegetables with leaves and petioles as products. Such as cabbage, leeks, spinach, etc.

2. Flowers, buds and stems: vegetables with flowers or fat flower branches as products. Such as cauliflower sail book, enoki mushroom, etc.

3. Seeds and legumes;

4. Fruits and melons: vegetables with fruits and seeds as products. Such as cucumbers, tomatoes, etc.

5. Rhizomes, bulbs and tubers: refer to vegetables with hypertrophied stems as products. Such as potatoes, lettuce, turnips, etc.

6. Fungi and algae: refers to edible and non-toxic mushroom-based sedan bases, straw mushrooms, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, monkey's head, fungus, white fungus, etc.

7. Nuts and dried beans.