According to different edible organs, vegetables can be divided into six categories.
1. Root vegetables
(1) fleshy roots: radish, carrot, kohlrabi, burdock and horseradish.
(2) Root tubers: potato and kudzuvine root.
2. Stems and vegetables
(1) underground stem
Tubers: potato, Jerusalem artichoke
Rhizome: lotus root, ginger
Bulbs: water chestnut, arrowhead, taro
(2) aboveground stems
Tender stems: lettuce, Chinese cabbage, water bamboo, asparagus and bamboo shoots.
Fleshy stems: mustard tuber, bulbous cabbage.
3. leafy vegetables
Non-bulbous vegetables: Chinese cabbage, spinach, celery, amaranth, sunflower and water spinach.
Cabbage: Chinese cabbage, Chinese cabbage and lettuce.
Spicy leafy vegetables: leek, onion, coriander, fennel.
Bulbs: onion, garlic, lily
4. Broccoli: Broccoli, broccoli, day lily, artichoke.
5. Fruits and vegetables
Fruits: watermelon, cucumber, pumpkin, gourd, bitter gourd, bergamot, loofah and wax gourd.
Berries: tomatoes, eggplant, peppers.
Pods: kidney beans, cowpeas, kidney beans, peas and okra.
6. Seeds
Watermelon seeds, lotus seeds and euryales seeds.
According to the agricultural biological characteristics of vegetables, vegetables are classified into 1 1.
1. Root vegetables: including radish, carrot, kohlrabi, etc. Its swollen taproot is the edible part.
2. Cabbage: including Chinese cabbage, mustard and cabbage, with tender leaves or bulbs as edible organs.
3. Green leafy vegetables: vegetables with tender green leaves or tender stems as edible organs, such as lettuce, celery, spinach, chrysanthemum, amaranth and water spinach.
4. Onion and garlic: including onion, garlic, onion, leek and so on. The base of leaf sheath can expand to form bulb, so it is also called "bulb".
5. Solanaceae: including eggplant, tomato and pepper. They belong to Solanaceae, and their biological characteristics and cultivation techniques are similar.
6. Melons: including pumpkin, cucumber, watermelon, melon, gourd, wax gourd, loofah, bitter gourd, etc. The stems are tendrils and monoecious.
7. Beans: including kidney beans, cowpeas, edamame, sword beans, lentils, peas and broad beans. Most of them eat fresh seeds and pods.
8. Potatoes and taro: including some vegetables with underground roots, such as potatoes, yams, taro and ginger. They are rich in starch and can be stored.
9. Aquatic vegetables: refers to some vegetables that grow in swamps or shallow waters, mainly including lotus root, water bamboo, arrowhead, water chestnut, cress and so on.
10. Perennial vegetables: Toona sinensis, bamboo shoots, daylily, asparagus, bergamot, lily, etc. Once they breed, they can keep harvesting.
1 1. Edible fungi: including Lentinus edodes, straw mushrooms, mushrooms, fungus, etc. , cultivated and wild or semi-wild