Root vegetables: The edible organs of these vegetables are fleshy roots or tubers.

1. Fleshy root vegetables: radish, carrot, kohlrabi, rutabagas, rutabagas and root beets, etc.

2. Root vegetables: jicama, kudzu, etc.

Stem vegetables: The edible parts of these vegetables are stems or deformations of stems.

1. Underground stems: potatoes, Jerusalem artichokes, lotus roots, ginger, water chestnuts, arrowroot mushrooms and taro, etc.

2. Above-ground stems: wild rice, cypress, bamboo shoots, lettuce shoots, kohlrabi, mustard, etc.

Leafy vegetables: These vegetables use ordinary leaves or leaf balls, leaf clusters, and abnormal leaves as product organs.

1. Common leafy vegetables: Chinese cabbage, mustard greens, spinach, celery and amaranth, etc.

2. Heading leaves: cabbage, Chinese cabbage, head lettuce and mustard greens, etc.

3. Pungent vegetables: onions, leeks, coriander and fennel, etc.

4. Bulb vegetables: onions, garlic, lilies, etc.

Cauliflower: This type of vegetables uses flowers, enlarged flower stems or curds as product organs, such as cauliflower, daylily, broccoli, seaweed vines, artichokes and kale, etc.

Fruits and vegetables: These vegetables use tender fruits or mature fruits as product organs.