1. leafy vegetables: dragon's bone petal _ vegetable (wild lotus seed), red phoenix vegetable, imperial palace vegetable (sunflower), hawthorn, asparagus, Qingjiang vegetable, bracken (over cat), mustard, spinach, coriander, chrysanthemum, amaranth and lettuce (lettuce).
2. Bean sprouts: alfalfa sprouts and bean sprouts.
3. Onion and garlic: onion, garlic, red onion, leek, garlic, ginger, shallot, garlic sprout and garlic moss.
4. melons and fruits: cucumber (cucurbit), comb melon, loofah, wax gourd, bitter gourd, pumpkin, zucchini, snakegourd, bamboo shoots, fingered citron, corn and okra.
5. Solanum fruits: tomato, pepper, eggplant, melon eggplant and sweet pepper.
6. Root vegetables: sugarcane bamboo shoots, half-day bamboo shoots, corn bamboo shoots, bamboo shoots, asparagus, water bamboo shoots, radishes, carrots, burdock, bamboo shoots, winter bamboo shoots and lettuce.
7. cauliflower: cauliflower and broccoli.
8. Pods: peas, kidney beans, green beans, soybeans, edamame, cowpea, and cowpea king.
9. Edible fungi: Hongxi Mushroom (Tricholoma matsutake), Whitening Mushroom, Straw Mushroom, Xiuzhen Mushroom, Lentinus edodes, Hericium erinaceus, Auricularia auricula, Flammulina velutipes, Pleurotus eryngii, Tricholoma, Tremella, Agrocybe aegerita.
1. Lettuce: Zizania latifolia and Euryale ferox.
11. Marine vegetables: seaweed, kelp (kelp) and watercress.
two or three classification methods of vegetables
1. Botanical classification
According to the natural evolution system of plants, the classification method is based on families, genera, species and varieties. Vegetables widely cultivated in China, except edible fungi, belong to different families of dicotyledonous and monocotyledonous plants. Botanical classification can be used to clarify the morphological and physiological relationships among families, genera and species, as well as the genetic relationships in genetics and systematic evolution, which has a good guiding role in vegetable rotation, pest control, seed breeding and cultivation management. Common vegetables are classified by family as follows:
(1) monocotyledonous plants
a, Gramineae bamboo shoots, Dendrocalamus latiflorus, vegetable corn and Zizania latifolia.
B, lily of Liliaceae, asparagus, Lilium lancifolium, onion, leek, garlic, southern European onion (Allium fistulosum), green onion, onion, leek and onion.
c, Araceae taro, konjac.
d, Dioscoreaceae common yam, sweet potato (sweet potato).
e. ginger of Zingiberaceae.
(2) Dicotyledonous plants
a, Chenopodiaceae root vegetables (leaves), spinach.
b, malachite (Basellaceae) red malachite and white malachite.
C. Amaranthaceae amaranth.
d, lotus root of Nymphaeaceae and Euryale ferox seed.
e, Cruciferae radish, turnip, turnip cabbage, Chinese kale, head cabbage, Brussels sprouts, kale, cauliflower, broccoli, cabbage, cabbage, leaf mustard, stem mustard, bud mustard, root mustard, horseradish, watercress, head mustard.
f, Leguminosae potato, kidney bean, pea, broad bean, cowpea, vegetable soybean, lentil, sword bean, short sword bean and alfalfa.
g, Umbelliferae celery, root celery, cress, coriander, carrot, fennel, American Saposhnikovia root.
H. Convolvulaceae water spinach.
I. mint, Schizonepeta tenuifolia, basil and Stachys sieboldii of Labiatae.
j, Solanaceae potato, eggplant, tomato, pepper, fragrant eggplant, and yogurt.
q, Cucurbitaceae cucumber, melon, pumpkin (Chinese pumpkin), bamboo shoot pumpkin (Indian pumpkin), zucchini (American pumpkin), watermelon, wax gourd, bottle gourd (gourd), common loofah (angular loofah), bitter gourd, fingered citron and snake melon.
l, lettuce (lettuce, long leaf lettuce, wrinkled leaf lettuce, head lettuce) of Compositae, chrysanthemum, chicory, Gynura bicolor, burdock and artichoke.
m, Malvaceae, okra and cold winter vegetables.
n. Toona sinensis of Meliaceae.
2. Classification by product organs
(1) Root vegetables
The product (edible) organs of this kind of vegetables are fleshy roots or tuberous roots, so they are divided into fleshytaprootvegetable and tuberousrootvegetable. The former includes radish, carrot, kohlrabi, turnip, turnip cabbage and root beet. Root vegetables include potato, kudzu and so on.
(2) Stem vegetables
The product (edible) organs of this kind of vegetables include overground stems and underground stems, so they are divided into aerialstemvegetable and underground stem vegetables. The former includes bamboo shoots, water bamboo, asparagus, lettuce shoots, mustard tuber, bulbous cabbage, etc. Underground stem vegetables include potato, lotus root, Jerusalem artichoke, water chestnut, ginger, taro, arrowhead and so on.
(3) Leaf vegetables
The products of this kind of vegetables are various, so they are divided into several categories. commonleafvegetable include Chinese cabbage, shepherd's purse, spinach, celery, amaranth, etc. Cormleaf leafy vegetables include cabbage, Chinese cabbage, lettuce, mustard, etc. Spicy leafy vegetables include onion, leek, coriander, fennel, etc. Bulbousvegetable include onion, garlic and lily.
(4) Flower vegetables
This kind of vegetables take flowers, hypertrophy stems or flower heads as product organs, such as day lily (day lily), broccoli, cauliflower (cauliflower), purple moss, artichoke, kale and so on.
(5) Fruit vegetables
This kind of vegetables take fruits as product organs, which can be divided into solanaceae, legume and pepofruitvegetable; Eggplant, tomato, pepper, etc. belong to eggplant fruit category; Legumes are kidney beans, cowpea, kidney bean, edamame, pea, eyebrow bean, broad bean, winged bean, lentil, etc. This kind of vegetables is also called leguminous vegetables. Cucumber, pumpkin, wax gourd, loofah, gourd, snake gourd, gourd, etc., also known as coucurbitavegetable)；; Watermelon, melon, etc., some books are also included in melon vegetables.
3. Classification of agricultural biology
In the field of vegetable production and commerce, the biological characteristics and cultivation characteristics of vegetable plants are often combined to classify vegetables in agricultural biology. There are many classifications, but they are more practical.
(1) Chinese cabbage vegetables
such as Chinese cabbage, Chinese cabbage, leaf mustard, flowering Chinese cabbage (cabbage), bulb cabbage, cauliflower cabbage, etc., are all cruciferous plants, mostly biennial, forming product organs in the first year and flowering and bearing seeds in the second year.
(2) Straightroot vegetables
such as radish, carrot, turnip, root mustard, root beet, etc., take fat fleshy straight roots as edible organs; Like Chinese cabbage, most of them are from biennial plants.
(3) solanaceous vegetables
such as eggplant, tomato and pepper are annual plants.
(4) Cucumber vegetables
such as cucumber, pumpkin, wax gourd, loofah, gourd, vegetable melon, snake gourd, gourd, etc., or include watermelon and melon, etc. Mature seeds of watermelon and pumpkin can be fried or made into snacks.
(5) leguminous vegetables
such as kidney bean, cowpea, kidney bean, edamame, pea, eyebrow bean, broad bean, winged bean and lentil are all leguminous plants, which are annual. Kidney beans and cowpeas are generally cultivated with scaffolds. Peas can be used not only for cooking tender beans and beans, but also for cooking tender seedlings and even pea sprouts. Soybeans, broad beans and sprouts can also be used.
(6) Bulb vegetables
such as scallion, garlic, onion, leek, etc. Garlic also produces garlic seedlings, garlic shoots, garlic yellow and so on; Leek also produces leek yellow, leek bolt, leek flower and so on.
(7) Green vegetables
These vegetables take tender leaves, petioles and tender stems as edible products, such as celery, chrysanthemum, lettuce, amaranth, sunflower, cabbage, cold vegetables, spinach, potherb mustard and so on.
(8) Potato and taro vegetables
The edible organs of these vegetables are rich in starch, which are the tubers or tubers of plants, such as potato, taro, yam, ginger, Chinese cabbage, Jerusalem artichoke, potato, etc.
(9) Aquatic vegetables
These vegetables are suitable for cultivation in ponds or swamps or wild. Such as lotus root (lotus root), Zizania latifolia, arrowhead, water chestnut, Euryale ferox and so on.
(1) Perennial vegetables
These vegetables are perennial plants, and their organs can be harvested continuously for many years, such as day lily, asparagus, lily, bamboo shoots and Toona sinensis.
(11) Edible fungi
are fungal plants whose fruiting bodies or sclerotia are edible. Such as mushrooms, shiitake mushrooms, straw mushrooms, auricularia, tremella, Hericium erinaceus, dictyophora, etc.
(12) Bud vegetables
This is a newly developed and increasing variety of vegetables, such as pea sprouts, Joe malt, alfalfa sprouts, radish sprouts and so on. Mung bean sprouts, soybean (soybean) sprouts and so on are widely used sprouts for a long time.
In some books, Lycium barbarum bud, willow bud and Toona sinensis are also listed as sprouts.
(13) Wild vegetables
At present, a large number of wild vegetables are collected, such as bracken, Nostoc flagelliforme, shepherd's purse, wormwood and bitter vegetables. Some wild vegetables have been gradually cultivated, such as amaranth and broom.