Vegetables as follows:

Root vegetables: turnip (white, carrot, watercress), root mustard, daikon (mustard), turnip (turnip, wattle and daub), rutabaga (turnip), turnip greens (horseradish) and horseradish, American horseradish, root celery, burdock, burdock chrysanthemum, Brahmi ginseng, root koi beet (purple beetroot, flamingo) and so on.

Stem vegetables: scallions, shallots, garlic, onions, ginger, ginger, lotus, lettuce, yams, wild rice, potatoes, sweet potatoes, broccoli, asparagus, kale, lilies, lotus root.

Leafy greens: Chinese cabbage, chard, cabbage, kale, collard greens, purple kale, kale, lettuce, spinach, leeks, celery, endive, oleander, okra, cabbage, chrysanthemum, amaranth, parsnip, baby lettuce, kale, shepherd's purse, coriander, fennel, amaranth, mullein leaves, mustard, turnip, potherb mustard, oilseed rape, perilla, black sesame seeds.

Common Vegetables

Carrot: is the umbelliferae, carrots, carrot genus wild carrot varieties, the root is stout, long conical, reddish-orange or yellow, the leaf blade with a long stalk, pinnately compound leaves, segments linear or lanceolate, the apex sharp, the stem erect, up to 90 cm high, multi-branched, petiole base enlarged, forming a leaf sheath. Compound umbels, annual or biennial herbs, flowers usually white, sometimes reddish.

Cabbage: a cruciferous, biennial herb of the genus Brassica, glabrous throughout the plant, basal leaves numerous, large, up to 60 cm tall, obovate-oblong to broadly obovate, apical posts obtuse, crinkled margins, undulate, flowers bright yellow, sepals oblong or ovate-lanceolate, erect, light green to yellow, petiole white, flattened, petals obovate, fruiting pedicels spreading or ascending, seeds spherical, brown. Flowering in May, fruiting in June.