The product organs of vegetable plants are divided into five categories: roots, stems, leaves, flowers and fruits, so they are also divided into five categories according to the classification of product organs.

(1) root vegetables. The edible organ of this radish is fleshy root or tuberous root.

① succulent root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.

2 root vegetables: potatoes, pueraria lobata, etc.

(2) stems and vegetables. The edible parts of these vegetables are stems or deformed stems.

① Underground stems: potato, Jerusalem artichoke, lotus root, ginger, water chestnut, arrowhead and taro.

② Aboveground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce, cabbage and mustard tuber.

(3) Phyllanthus urinaria. This kind of vegetables take common leaves or bulbs, leaves and deformed leaves as product organs.

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

2 beans: Chinese cabbage, Chinese cabbage, lettuce and cabbage.

(3) Xinfan leafy vegetables: onion, leek, turnip, fennel, etc.

④ Bulb vegetables: onion, garlic and lily.

(4) cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke, kale and so on.

(5) fruits and vegetables. This kind of vegetables take tender fruits or mature fruits as product organs.

1 eggplant: eggplant, tomato and pepper.

② Pods: beans, kidney beans, anal beans, sword beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.

3 Preserved fruits: cucumber, pumpkin, wax gourd, loofah, vegetable melon, gourd, snake melon, and fresh melons such as watermelon and melon.

2.

Root vegetables, stem vegetables, leaf vegetables, cauliflower vegetables and fruits and vegetables.