1. Root vegetables refer to all vegetables whose edible products are plant roots or their abnormal organs.

(1) succulent taproot vegetables: from taproot to product organ, radish, carrot, root mustard, root beet, etc.

(2) Tuber vegetables: lateral roots or adventitious roots expand into blocks as product organs, such as potatoes, sweet potatoes, kudzu roots, etc.

2. Cauliflower refers to a kind of vegetables with plant stems or abnormal organs as edible products.

(1) Underground stem vegetables: tuber (potato, yam), rhizome (lotus root, ginger), bulb (water chestnut, taro).

(2) aboveground cauline vegetables: succulent stems (Zizania latifolia, lettuce, mustard, kohlrabi) and tender stems (asparagus, bamboo shoots).

3. Common leafy vegetables: leafy vegetables, mustard greens, spinach, celery, amaranth, Artemisia microphylla, white seedlings with yellow buds, etc.

4. Pod-bearing leafy vegetables: edible products, such as cabbage, Chinese cabbage and lettuce.

5. Spicy leafy vegetables: The leaves of plants with spicy taste are food products, such as green onions, leeks, coriander and fennel.

6. Bulb vegetables: Bulbs formed by leaves are edible products, such as onions and garlic.