Vegetables are an integral part of agricultural production. In the vegetables eaten, there are roots (such as turnips, carrots, jicama, kudzu, etc.); stems (such as potatoes, taro, lettuce, squash); leaves (such as cabbage, Chinese cabbage, leeks, kale); flowers (such as cauliflower, kimchee); fruit that is, the seeds (such as cucumbers, eggplants, kidney beans, hairy peas); fungi, such as the fruiting bodies.
Therefore, we can define vegetables as: all the tender and juicy organs as a by-product of one, two-year-old and perennial herbs, a few woody plants, fungi, algae, ferns, etc., collectively known as vegetables. Some people put the flavored anise, fennel, pepper, pepper, etc. also as vegetables.
Vegetable plants are wide-ranging and varied. China is one of the world's origin center of cultivated plants, in addition to a number of cultivated plants for vegetables, there are many wild or semi-wild species, such as capers, amaranth, quinoa, dandelion, fritillaries and so on, can also be eaten as vegetables.
However, these wild, semi-wild and woody plants, fungi, algae, ferns, spices category, mainly from a few regional specialties. The main vegetables are still one- and two-year-old herbs.
Some food crops, oil crops, and fodder crops can also be used as vegetables. Such as fresh soybean seeds in the Yangtze River Basin is an important vegetable. Potatoes, corn in the northern and southern mountainous areas as food crops, in the southern plains are also used as vegetables. Many species, such as carrots, pumpkins, turnips, sweet potato leaf stalks can be used as both fodder and vegetables.
2. Classification of vegetables
According to incomplete statistics, there are more than one hundred kinds of vegetables cultivated in our country, of which 40 to 50 kinds of major cultivation.
There are many ways of classification, such as classification by botanical characteristics, classification of edible parts, agro-biological classification, temperature classification, classification of light, classification of nutrients, classification of food methods and so on.
Agrobiological classification is a classification method based on the agrobiological characteristics of vegetables. This classification is more suitable for production requirements. It can be divided into the following categories:
1) Root vegetables
Refers to vegetables with expanded fleshy taproot as the edible part. Including turnips, carrots, daikon, turnips, root beets and so on. Prefers a mild, cool climate during the growing season. In the first year of growth to form fleshy roots, storage of large quantities of nutrients, to the second year of shooting flowering and fruiting. Generally passes through the vernalization stage in cool temperatures and the light stage in long sunlight. Requires easy, deep soil. Propagated by seed.
2) Cabbage class
Tender leaf clusters, leaf bulbs, young stems, flower bulbs for food. Such as cabbage (Chinese cabbage, Chinese cabbage), kale (ball kale, bulb kale, cauliflower, clasp kale, green cauliflower), mustard greens (squash, potherb mustard, ball mustard). Requires moist and cool climates and adequate water and fertilizer during growth. High temperatures and dry climates result in poor growth. In addition to harvesting vegetable shoots and flower bulbs, generally the first year to form leaf clusters or leaf balls, the second year to draw shoots flowering and fruiting. Cultivation should avoid the first shoots. All with seed propagation, direct seeding or seedling transplantation.
3) green leafy vegetables
Young leaves or young stems for food. Such as lettuce, celery, spinach, Chrysanthemum, coriander, amaranth, water spinach, sunflower and so on. Most of them are biennial, such as lettuce, celery, spinach. There are also annual, such as amaranth, water spinach. *** with the same characteristics is a short growing period, suitable for dense planting and intercropping, requires extremely sufficient water and nitrogen fertilizer. According to the different requirements of the temperature, they can be divided into two categories: spinach, celery, Chrysanthemum, coriander, etc. like cold and cool intolerance of heat, the growth of 15 ℃ ~ 20 ℃, can withstand short-term frost, which spinach is the most cold-resistant. Amaranth, water spinach, sunflower, etc., like warm and not cold, the growth temperature of 25 ℃ or so. Prefer cool mainly for fall and winter cultivation, can also be used for early spring cultivation.
4) onions and garlic
To bulbs (leaf sheath base expansion), pseudostems (leaf sheaths), tubular leaves or banded leaves for food. Such as onions, garlic, shallots, scallions, leeks and so on. Root system is not developed, poor ability to absorb water and fertilizer, requires fertile and moist soil, generally hardy. Long light under the formation of bulbs, low temperature through the vernalization. Available seed reproduction (onions, scallions, leeks), but also asexual reproduction (garlic, scallions, leeks). Fall and spring as the main cultivation season.
5) Solanaceae
Refers to the solanaceae family of vegetables with the fruit as the edible part. Including tomatoes, peppers, eggplants require fertile soil and higher temperatures do not tolerate cold. The length of sunshine requirements are not strict, but the flowering period requires sufficient light. Seed reproduction, generally in pre-winter or early spring using the expansion of the ground seedlings, to be warmer climate after planting in the field.
6) melon
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Question 2: What are the vegetable classes The product organs of vegetable plants are roots, stems, leaves, flowers, fruits, and other 5 categories, so the classification of product organs is also divided into 5 types.
(1) root vegetables. The product (edible) organ of this type of lei is fleshy root or tuberous root.
① fleshy root vegetables: turnip, carrot, daikon (root mustard), turnip, turnip greens and root beets.
② tuberous root vegetables: beans and potatoes and kudzu and so on.
[2] Stem vegetables. This type of vegetable edible part of the stem or stem metamorphosis.
① underground stems: potato, chrysanthemum, lotus root, ginger, water chestnut, at the mushroom and taro.
② above ground stems: wild rice, stone Diao Bai, bamboo shoots, lettuce shoots, bulbous kale and squash and so on.
(3) Leafy Lai class. This type of vegetables to ordinary leaves or leaf balls, leaf clusters, metamorphosis leaves as product organs.
① Ordinary leafy vegetables: chard, mustard, spinach, celery and amaranth, etc..
② ball leafy ley class: ball kale, cabbage, ball lettuce and cabbage mustard and so on.
③ Xinfan leafy vegetables: green onions, leeks, turnip and fennel, etc..
④ Bulbous vegetables: onions, garlic and lilies, etc.
(4) Flowering vegetables. This type of vegetables to flowers, fat flower stems or flower bulbs as product organs, such as cauliflower, broccoli, broccoli, purple cabbage vine, artichokes and kale.
(5) fruit vegetables. This type of vegetables to young fruit or mature fruit as a product organ.
① Solanaceae: eggplant, tomatoes and peppers and so on.
② pods: bean dishes, vegetable beans, anal beans, knife beans, beans, peas, broad beans, eyebrow beans, lentils and four-pronged beans and so on.
③ gourd fruit: cucumber, pumpkin, winter squash, squash, vegetable gourd, gourd and snake gourd, etc., as well as watermelon and melon and other freshly eaten melons.
2.
Root vegetables. Stem vegetables. Leafy vegetables. Cauliflower. Fruiting vegetables.
3.4
With the development of greenhouse construction and planting technology in China, the development of anti-seasonal vegetables, basically the north and south no matter what the season can eat fresh vegetables, just the price is not the same!
Question 3: s What does the classification of vegetables include The product organs of vegetable plants are roots, stems, leaves, flowers, fruits and other 5 categories, so according to the classification of product organs are also divided into 5 kinds.
(1) Root vegetables. The product (edible) organ of this type of lei is fleshy root or tuberous root.
① fleshy root vegetables: turnip, carrot, daikon (root mustard), turnip, turnip greens and root beets.
② tuberous root vegetables: jicama and kudzu, etc..
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2] Stem vegetable class. This type of vegetable edible part of the stem or stem metamorphosis.
① underground stems: potato, chrysanthemum, lotus root, ginger, water chestnut, cichlid and taro.
② above-ground stems: wild rice, stone Diao Bai, bamboo shoots, lettuce shoots, bulbous kale and squash.
(3) Leafy Leys. This type of vegetables to ordinary leaves or leaf balls, leaf clusters, metamorphosis leaves as product organs.
① Ordinary leafy vegetables: chard, mustard, spinach, celery and amaranth, etc..
② ball leafy ley class: ball kale, cabbage, ball lettuce and cabbage mustard and so on.
③ Sinfan leafy vegetables: green onions, leeks, turnip and fennel, etc..
④ Bulb vegetables: onions, garlic and lilies, etc.
Question 4: What are the classifications of vegetables? Vegetable plants have five types of product organs such as roots, stems, leaves, flowers and fruits, so they are also divided into five types according to the classification of product organs.
(1) root vegetables. The product (edible) organ of this type of lei is fleshy root or tuberous root.
① fleshy root vegetables: turnip, carrot, daikon (root mustard), turnip, turnip greens and root beets.
② tuberous root vegetables: beans and potatoes and kudzu.
[2) Stem vegetables. This type of vegetable edible part of the stem or stem metamorphosis.
① underground stems: potato, chrysanthemum, lotus root, ginger, water chestnut, cichlid mushrooms and taro.
② above-ground stems: wild rice, stone Diao Bai, bamboo shoots, lettuce shoots, bulbous kale and squash.
(3) Leafy Leys. This type of vegetables to ordinary leaves or leaf balls, leaf clusters, metamorphosis leaves as product organs.
① Ordinary leafy vegetables: chard, mustard, spinach, celery and amaranth, etc..
② ball leaf lettuce class: ball kale, cabbage, ball lettuce and cabbage mustard and so on.
3 Xinfan leafy vegetables: green onions, leeks, turnip and fennel, etc..
4 Bulb vegetables: onions, garlic and lilies, etc.
(4) Flowering vegetables. This type of vegetables to flowers, fat stems or flower bulbs as product organs, such as cauliflower, broccoli, broccoli, purple cabbage vine,
artichokes and kale, etc..
(5) Fruit vegetables. This group of vegetables uses young fruits or mature fruits as product organs.
① Solanaceae: eggplant, tomatoes and peppers and so on.
② pods: bean dishes, vegetable beans, anal beans, beans, beans, peas, broad beans, eyebrow beans, lentils and beans, etc..
3 gourd fruit: cucumber, pumpkin, winter squash, squash, vegetable gourd, gourd and snake gourd, etc., as well as watermelon and melon and other freshly eaten melons.
Classification according to agroecology
This classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques, although divided into many classes, but more practical.
(1) cabbage class. These vegetables are cruciferous plants, including Chinese cabbage, cabbage, leafy mustard, balled kale (dough cabbage),
bulb kale, cauliflower kale and vegetable whole. Mostly biennial plants, the first year to form product organs, the second year of flowering and seed.
(2) Taproots. This type of vegetable is fat and fleshy to report for food products, including radish, turnip, root mustard, carrot and root beet
Vegetables and so on. Mostly biennial plants, the same as the cabbage class.
(3) Solanaceae. Mainly annual plants such as eggplants, tomatoes and peppers.
(4) Melons. Mainly cucumbers, winter squash, pumpkins, loofahs, bitter gourds, gourds, gourds, watermelons and melons. The ripe
seeds of watermelon and pumpkin can be fried or made into snacks for consumption.
(5) Legumes. Vegetables of the legume family, with moving English or seeds as edible products. Mainly vegetable beans, double beans, peas, broad beans, hairy beans, lentils
beans and knife beans. Vegetable beans and cardamom beans are cultivated with or without stands. Pea seedlings and broad bean sprouts are edible.
[6) Onions and garlic. These vegetables are all plants of the lily family, mainly biennials such as scallions, onions, garlic and leeks, which are reproduced by seed flare
, or by asexual reproduction.
(7) leafy greens. This type of vegetables to young growing leaves, petioles and young stems as products, such as celery, Chrysanthemum, lettuce, amaranth, sunflower and winter cold
vegetables.
(8) potato and taro. This is a class of starchy tubers and root vegetables, such as Ma Ling Bi, taro, yam and ginger.
(9) Aquatic vegetables. These vegetables are cultivated in ponds or marshes, such as lotus root, wild rice, cecropia, water chestnut, rhombus and gorgonzola.
(10) Perennial vegetables. The product organs of this type of vegetables can be harvested for many years in a row, such as golden needles, stone dioecious cypress, bamboo shoots, lilies and parsnips
.
(11) Edible mushrooms. Including mushrooms, straw mushrooms, shiitake mushrooms, fungus, silver ear (white fungus) and bamboo fungus.
(12) Sprouts. This is a newly developed class of vegetables, vegetable seeds or food crop seeds sprouted for vegetable products, such as pea sprouts, buckwheat
buds, alfalfa sprouts and radish sprouts. Mung bean sprouts and soybean sprouts, etc. is long been commonly used sprouts, but also the toon and wolfberry shoots listed as sprouts.
(13) wild cung vegetables. There are many types of wild vegetables, and now a large number of collection of vegetables, hairy vegetables, fungus, mushrooms, capers and fungus Chen, etc.
Some wild vegetables have been gradually cultivated, such as amaranth and ground skin (broom cabbage), etc. ... >>
Question 5: What are the vegetables and fruits up to Vegetables:
(1) Root vegetables: mainly radish, root celery, American fenders, burdock, chrysanthemum burdock, Brahmiopsis and quinoa root vegetables, etc.;
(2) leafy greens: spinach, coriandrum, leafy greens, celery, coriander, fennel, lettuce, bitter greens, chicory, capers, Elm spinach, amaranth, yongcai, etc.;
(3) cabbage vegetables: cabbage, cabbage, purple cabbage, vegetable moss and moss cabbage, etc.;
(4) collard greens: including kale, kale, mast kale, cauliflower, cauliflower, cauliflower, Brussels sprouts, and kale, etc.;
(5) mustard greens: including root mustard, stem mustard, leaf mustard, moss mustard, sprouting moss and seeds;
(5) mustard greens: including root mustard, stem mustard, leaf mustard, moss mustard, sprouting moss, and mussels, mussels and seeds. Mustard, Brussels sprouts and sub-mustard and other six varieties of hot agricultural investment network;
(6) potato and taro vegetables: including potatoes, taro, taro, ginger, yam, jicama, plantain taro, kudzu, etc.;
(7) tomato and fruit vegetables: tomatoes, eggplants, chili peppers, bell peppers, etc.;
(8) green onions and garlic vegetables: including leeks, onions, scallions, garlic, leeks, chives, chives, fine leeks and Onion;
(9) squash vegetables: squash, zucchini, zucchini, melon, squash, winter squash, watermelon, watermelon, Buddha's hand melon, gourd, snake gourd and cucumber, etc.;
(10) legumes and vegetables: including beans, safflower beans, cowpeas, fava beans, soybeans, beans, beans, lentils, lentils, and other four-pronged beans;
(11) aquatic vegetables: including lotus root, lingbai, mushrooms, rhombus, gravy, mushrooms, and other aquatic vegetables. , rhododendron, gorgonians, Brasenia schrebergeri, watercress, cattail, kelp, seaweed, seaweed, etc.;
(12) perennial vegetables: including cauliflower, lily, stone dipper, artichoke, kingfisher, horseradish, winter and other perennial herbaceous vegetables and bamboo shoots, toon, berries, and other woody vegetables.
(13) edible mushrooms: there are double spore mushrooms, shiitake mushrooms, fungus, straw mushrooms, flat mushrooms, silver fungus, Poria, monkey head mushrooms, enoki mushrooms, etc.
Fruits: the most common fruit names in the north are peaches, plums, jujubes, chestnuts, followed by pears, plums, apricots, hazelnuts, persimmons, melons, hawthorns, mulberries, and others such as wolfberry, safflower red, cherries The most common fruit names in the south include oranges, pomelos, mandarins, orange, lychee, longan, ringo (also known as saffron), loquat, prune, olive. Western fruit names include grapes (earlier known as pomegranates), walnuts, pomegranates (or pomegranates), and crabapples. In the South Seas, the names of the fruits are plantain (banana), coconut, betel nut and sugar cane. What are the tropical fruits? There are 29 families, 53 genera and more than 400 varieties of cultivated and wild fruit trees on Hainan Island, which are rare in other fruit regions of the world. Among the fruit tree species native to the island are longan, lychee, plantain, myrtle, chestnut, olive, prune, tamarind, oil seeds, wild figs. Varieties imported from the Nanyang Islands and overseas include durian, human heart fruit, cashew nuts, avocado, guava, sweet pawpaw, pineapple honey, mango, mangosteen, mandarin oranges, and rambutan. What are the fruits of autumn Autumn fruits including domestic and imported mainly include: apples, bananas, oranges, hawthorn, sugar cane, pears, watermelon (autumn watermelon, small watermelon, etc.), lemons, grapes, American raisin, oranges, pomelo, mango, jujube (varieties are very, there are winter jujubes, big jujubes, jujubes, red jujubes, etc.), pomegranate, autumn peaches, persimmons, oranges, lemurs, honey claws, tomato, dragon fruits, stone fruits, rehmannia, South Fruit Pear, Walnuts, lotus heart, dried cinnamon, dried lychee, water chestnuts, board millet, brown fruit, longan, mango, olives, white fruit (ginkgo), pineapple, papaya, mandarin, durian, snake fruit, honey pomelo and so on. What are some summer fruits Melon, pumpkin, winter squash, loofah, tomato, pear, banana, kiwi fruit, mango, persimmon are not is fall. Water chestnut, melon, grapefruit.
Question 6: A list of vegetable names 1 Mushroom 2 Onion 3 Wild rice.4 Onion 5 Garlic 6 Leek 7 Amaranth 8 Konjac 9 Celery 10 Burdock 11 Asparagus 12 Black fungus 13 Winter melon 14 Leafy adder 15 Loose adder 16 Kale 17 Chard 18 Common cabbage 19 Turnip kale 20 Kale 21 Cauliflower 22 Brussels sprouts 23 Broccoli 24 Bulbous kale .25 Cabbage 26 Leafy Mustard 27 Loa mustard 28 Stem mustard 29 Shepherd's purse 30 Long pepper 31 Bell pepper 32 Toon pepper 33 Chrysanthemum coronarium 34 Chicory 35 Taro 36 Coriander 37 Bamboo shoots of squash 38 Zucchini 40 Cucumber 41 Artichoke 42 Carrot 43 Yam 44 Lentil 45 Water chestnut 46 Fennel 47 Soybean 48 Brassicasia 48 Chrysanthemum 49 Jerusalem artichoke 50 Monkey mushrooms 51 Water hyacinth mushroom 51 Lettuce 52 Lettuce 53 Lettuce 54 Crinkled-leaf lettuce 55 Gourd 56 Mushroom 57 Lily 58 Loofah 59 Lapis lazuli Mushroom 57 Lily 58 Luffa 59 Tomato 60 Winter chilly 61 Bitter gourd 62 Lotus root 63 Jicama 64 Vegetable bean 65 Bamboo shoots 66 Peas 67 Flat mushroom 68 Kudzu 69 Radish 70 Edible rhubarb 71 Cichlid mushrooms 72 Potatoes 73 Eggplant 74 Strawberry silkworm 75 Spinach 76 Fungus 77 Snake gourd 78 Mushroom 79 Silkworm 80 Cowpea 81 Strawberry mushroom 82 Ginger .83 Wild rice ?33?毛竹笋66豌 ?35? bamboo shoot 66 peas ?34? 大全, 蔬菜有哪些种类 Below is a specific summary of some of the content on vegetable types for you to enjoy. Vegetable types Category Main varieties Alias Root vegetables turnip, rutabaga, laikatsu carrot red radish, yellow radish, butternut radish, medicinal radish, tomato radish, turnip turnip cranberry, round root, panicle turnip kale oceanic cranberries, oceanic pimples, oceanic daikon, root vegetables beetroot red beetroot, purslane head American windbreak European windbreak celery turnip, bushes celery turnip burdock Oriental turnip, bat's spurs, Dali's son Root celery root oceanic celery, bulbous root pond pond artemisia Brahmins Vegetable earth er taro, American earth er plantain taro plantain root, ginger taro, edible plantain, edible plantain grass stoneworm screw cabbage, pagoda cabbage, manna, ground silkworms onion and garlic leek grass bellflower, starter grass, lazy man's lettuce, leeks shallots wood onion, han onion onion onion, round onion garlic hu garlic, garlic scape garlic garlic garlic garlic clover garlic seedling garlic huang, green garlic scallion seasonal green onion, vegetable onion, winter onion hu onion garlic scallion, clover scallion, fire scallion, meat onion fine scallion seasonal scallion, scallion ,夷葱 韭葱 flat onion, flat-leaf onion, garlic scapes 楼葱龙爪葱, 龙角葱 蕹菜头、子、莱芝白菜类大白菜结球白菜、黄芽菜、包心白菜 普通白菜白菜、小白菜、青菜、油菜 烏塌菜榻菜、塌棵菜、榻地菘、黑菜 菜薹菜心、綠菜薹、菜尖 薹菜 紫菜薹菜薹红菜薹芥菜类茎芥 stem tuber mustard、青菜头、菜頭、包包包菜、羊角菜、菱角菜 抱子 Mustard, kohlrabi, baby lettuce Bamboo Shoots Mustard, Stick Lettuce Leaf Mustard Bok Choy, Bitter Lettuce, Spring Lettuce, Spicy Lettuce, Potherb mustard Root Mustard Spicy Bumps, Punch Choy, Mustard Heads, Big Heads, Bumps Careen Mustard Kale Kale Kale Kale Cabbage Cabbage Cabbage Cabbage Cabbage Cabbage Coconut Cabbage Lotus White Lotus White Lotus White Bale White Cabbage Cabbage Parsley White Fennel White Bulbous Glycerin Skimmia Skimmia Skimmia Skimmia Skimmia Skimmia Skimmia Skimmia Skimmia Skimmia Skimmia, Woad, Yummy Mangolds Kale, Brassica Heads, Breaking Blue Cauliflower Flowering Vegetables, Cauliflowering Cauliflowering Cauliflower Woodley Cauliflower, Italian Cauliflower, young stem cauliflower, green cauliflower, broccoli Brassica oleracea White floret kale Cuddly kale Brussels sprouts kale, seed-holding kale Kale collard greens kale, vegetable collard greens, leaf peony, flowering cabbage Leafy greens Spinach Spinach, rudbeckia, angularia, persea lettuce Lettuce Chikenweed, romaine lettuce, lettuce lettuce, lettuce lettuce, green shoots, lettuce shoots, lettuce, greengages, oat lettuce Celery Celeriac, herbed celery, bitter corydalis, coriander, cordials, cordials, drought celery Kongzhongqi, Bamboo Leaf Lettuce, Tomato Lettuce, Vine Lettuce, Green Amaranth, Red Amaranth, Spiny Amaranth, Green Scented Amaranth, Amaranth Leafy Vegetables, Cowslip Lettuce, Thick-skinned Lettuce, Light Lettuce, Leafy Beetle Chicory European Chicory, Bracteate, Gikon Lettuce, French Endive Winter Amaranth Winter Amaranth, Winter Kwai, Kwai Vegetable, Slippery Vegetable Sunflower Mullein Vegetables, Soft Pulp Leaves, Soft Ginger Seeds, Dyeing Pulp Leaves, Cochineal Bean, Tofu Lettuce, Vine Vegetable, Purple Fruiting Vegetables Corchorium Chrysanthemum Stalks, Leafy Coronorium Chrysanthemi, Artemisia Punto, Spring Chrysanthemums Coriander cilantro, caraway, coriander fennel cumin, aromatic filberts, knobbed fennel, fresh stemmed fennel, sweet fennel chrysanthemum brain chrysanthemum leaves, yellow chrysanthemum seeds, roadside yellow, yellow chrysanthemum boy caper shepherd's purse, loosestrife, diamantine grass, fan grass vegetable alfalfa grass heads, goldenrod, yellow clover, prickly clover, southern clover, yellow clover seeds 番杏新西兰菠菜, 洋菠菜, 夏天菠菜, 白番苋, 海滨莴莴, 宾菜, 蔓菜 Bitter chicory flowers and leaves Lettuce, flowering chicory Purple-backed asparagus Bloodskin chard, purple-backed chard, red fenugreek, guanyin amaranth, bicolor sansevieria Basil hairy basil, nine-layered pagoda, zero-ring spice, langsang herbs, bright seeds, provincial headwort Amaranthus equisetifolius, long-life chard, five-row chard, squash greens, horse snakeroot chard Ebiza perilla, red soursop, white soursop, scented soursop, soursop leaf, gui ebiza, *** soursop Elm money Spinach Edible Haman quinoa, ocean spinach, mountain spinach, mountain spinach herb mint mountain field mint, tomato Hordeum vulgare Dill earth fennel, grass fennel, cumin duckweed duckweed celery duckweed, trifoliate celery, mountain celery, wild marshmallow, three marshmallow, watercress Houttuynia cordata Fishweed, Houttuynia cordata root, siderophore root, dog's ear, fritillary, minced dandelion dandelion yellow flower seedling, yellow dock, mother-in-law's purse, dandelion grass Marjoram Marjoram, red stemmed cabbage, purple chrysanthemum, field chrysanthemum, Marjoram chrysanthemum, chicken intestinal tract, bamboo grass Parsley parsley, parsnip, parsnip, French parsley Dry celery Pearl lettuce Hornwort, white bush artemisia, mountain celery, pearl cauliflower, beet, duck's-foot ayurveda, milky ayurveda Melons Cucumber king gourd, huckleberry squash Winter squash East squash Knotty squash Mauve squash Pumpkin Chinese pumpkin, bonobo squash, fenugreek, rice squash Bamboozled squash Indian pumpkin, yucca squash, northern squash Zucchini American squash ...... >>
Question 8: What are the melons and fruits Melons and fruits vegetables:
Pumpkin, cucumber, bitter gourd, winter melon, squash, eggplant, tomato, cowpeas, peppers, chili peppers, cauliflower, peas, fava beans, wild rice, zucchini, woolly beans, lentils, beans, okra, kidney beans, persimmon peppers, beans, cucurbits, lozenges, knuckleheads, courgette, courgettes, cherries, tomatoes, green bell pepper , rhododendron, pink gourd, peas, starch, red bell pepper, dried gourd strips, four-pronged beans, hang peppers, winter melon seeds, Dutch beans, millet peppers.
Storage of freshness:
It is not a good practice to store different vegetables in the refrigerator. Because each vegetable has different requirements for temperature and humidity. Such as cucumber, bitter gourd, cowpea, pumpkin and other moisture-loving vegetables, suitable for storage in the environment of about 10 ℃, but can not be lower than 8 ℃; the vast majority of leafy vegetables like cool, suitable for storage in the 0 ℃ to 5 ℃ environment, but can not be lower than 0 ℃. The humidity suitable for storing vegetables is about 85%. When storing vegetables, you can choose a thinner plastic bag, put fresh and intact vegetables into the bag, and use a needle to make 6 small holes in the bag, and then seal the plastic bag. Store them in the refrigerator at the right temperature. Always remember to buy the vegetables into a non-toxic, non-hazardous (generally non-PVC) grocery bag.