Question 2: What are the types of vegetables? 1. What are vegetables
Vegetables are an integral part of agricultural production. In the vegetables eaten, there are roots (such as turnips, carrots, jicama, kudzu, etc.); stems (such as potatoes, taro, lettuce, squash); leaves (such as cabbage, Chinese cabbage, leeks, kale); flowers (such as cauliflower, kimchi); fruit that is, the seeds (such as cucumbers, eggplants, kidney beans, hairy peas); fungi, such as the substrate.
Therefore, we can define vegetables as: all the tender and juicy organs as a by-product of one, two-year-old and perennial herbs, a few woody plants, fungi, algae, ferns, etc., collectively known as vegetables. Some people put the flavored anise, fennel, pepper, pepper, etc. also as vegetables.
Vegetable plants are wide-ranging and varied. China is one of the world's origin center of cultivated plants, in addition to a number of cultivated plants for vegetables, there are many wild or semi-wild species, such as capers, amaranth, quinoa, dandelion, fritillaries and so on, can also be eaten as vegetables.
However, these wild, semi-wild and woody plants, fungi, algae, ferns, spices category, mainly from a few regional specialties. The main vegetables are still one- and two-year-old herbs.
Some food crops, oil crops, and fodder crops can also be used as vegetables. Such as fresh soybean seeds in the Yangtze River Basin is an important vegetable. Potatoes, corn in the northern and southern mountainous areas as food crops, in the southern plains are also used as vegetables. Many species, such as carrots, pumpkins, turnips, sweet potato leaf stalks can be used as both fodder and vegetables.
2. Classification of vegetables
According to incomplete statistics, there are more than one hundred kinds of vegetables cultivated in our country, of which 40 to 50 kinds of major cultivation.
There are many ways of classification, such as classification by botanical characteristics, classification of edible parts, agro-biological classification, temperature classification, classification of light, classification of nutrients, classification of food methods and so on.
Agrobiological classification is a classification method based on the agrobiological characteristics of vegetables. This classification is more suitable for production requirements. It can be divided into the following categories:
1) Root vegetables
Refers to vegetables with expanded fleshy taproot as the edible part. Including turnips, carrots, daikon, turnips, root beets and so on. Prefers a mild, cool climate during the growing season. In the first year of growth to form fleshy roots, storage of large amounts of nutrients, to the second year of shooting flowering and fruiting. Generally passes through the vernalization stage in low temperatures and the light stage in long sunlight. Requires easy, deep soil. Propagated by seed.
2) Cabbage class
Tender leaf clusters, leaf bulbs, young stems, flower bulbs for food. Such as cabbage (Chinese cabbage, Chinese cabbage), kale (ball kale, bulb kale, cauliflower, clasp kale, green cauliflower), mustard greens (squash, potherb mustard, ball mustard). Requires moist and cool climates and adequate water and fertilizer during growth. High temperatures and dry climates result in poor growth. In addition to harvesting vegetable shoots and flower bulbs, generally the first year to form leaf clusters or leaf balls, the second year to draw shoots flowering and fruiting. Cultivation should avoid the first shoots. All with seed propagation, direct seeding or seedling transplantation.
3) green leafy vegetables
Young leaves or young stems for food. Such as lettuce, celery, spinach, Chrysanthemum, coriander, amaranth, water spinach, sunflower and so on. Most of them are biennial, such as lettuce, celery, spinach. There are also annual, such as amaranth, water spinach. *** with the same characteristics is a short growing period, suitable for dense planting and intercropping, requires extremely sufficient water and nitrogen fertilizer. According to the different requirements of the temperature, they can be divided into two categories: spinach, celery, Chrysanthemum, coriander, etc. like cold and cool intolerance of heat, the growth of 15 ℃ ~ 20 ℃, can withstand short-term frost, which spinach is the most cold-resistant. Amaranth, water spinach, sunflower, etc., like warm and not cold, the growth temperature of 25 ℃ or so. Prefer cool mainly for fall and winter cultivation, can also be used for early spring cultivation.
4) onions and garlic
To bulbs (leaf sheath base expansion), pseudostems (leaf sheaths), tubular leaves or banded leaves for food. Such as onions, garlic, shallots, scallions, leeks and so on. Root system is not developed, poor ability to absorb water and fertilizer, requires fertile and moist soil, generally hardy. Long light under the formation of bulbs, low temperature through the vernalization. Available seed reproduction (onions, scallions, leeks), but also asexual reproduction (garlic, scallions, leeks). Fall and spring as the main cultivation season.
5) Solanaceae
Refers to the solanaceae family of vegetables with the fruit as the edible part. Including tomatoes, peppers, eggplants require fertile soil and higher temperatures do not tolerate cold. The length of sunshine requirements are not strict, but the flowering period requires sufficient light. Seed reproduction, generally in pre-winter or early spring using the expansion of the ground seedlings, to be warmer climate after planting in the field.
6) melon
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Question 3: What are the types of cabbage kale vegetables Kale vegetables, is the Cruciferae, Brassica genus, kale species in the 2012 vegetables collectively. Including nodular kale, wrinkled leaf kale, red kale, holding kale, kale, collard greens, bulb kale, cauliflower, broccoli and kale.
It is the leafy bulbs, shortened flowering vines, bulbs, and side shoots that are available for human consumption. Kale vegetables all have fat and blue-green outer leaves, with obvious wax powder and wavy leaf margins, are low-temperature and long sunshine crops, but there are obvious differences between the variants and varieties. They also have a **** same point, that is, only when the seedlings grow to a certain size, they can receive temperature sensing. Kale is a particularly calcium-loving crop among vegetables and has a high calcium requirement. When there is a lack of calcium due to soil deficiency, or when there is a physiological deficiency due to other environmental conditions, they are prone to show symptoms of calcium deficiency, and dry edges of the heart and leaf margins occur, affecting yield and quality.
Question 4: What are the commodity grading standards for cabbage vegetables The product organs of vegetable plants are roots, stems, leaves, flowers, fruits, and other 5 categories, so according to the classification of the product organs are also divided into 5 kinds.
(1) root vegetables. The product (edible) organ of this type of lei is fleshy root or tuberous root.
① fleshy root vegetables: radish, carrot, daikon (root mustard), turnip, turnip greens and root beets.
② tuberous root vegetables: beans and potatoes and kudzu and so on.
[2) Stem vegetables. This type of vegetable edible part of the stem or stem metamorphosis.
① underground stems: potato, chrysanthemum, lotus root, ginger, water chestnut, cichlid mushrooms and taro.
② above-ground stems: wild rice, stone Diao Bai, bamboo shoots, lettuce shoots, bulbous kale and squash and so on.
(3) Leafy Leys. This type of vegetables to ordinary leaves or leaf balls, leaf clusters, metamorphosis leaves as product organs.
① Ordinary leafy vegetables: chard, mustard, spinach, celery and amaranth, etc..
② ball leaf lettuce class: ball kale, cabbage, ball lettuce and cabbage mustard and so on.
3 Xinfan leafy vegetables: green onions, leeks, turnip and fennel, etc..
4 Bulb vegetables: onions, garlic and lilies, etc.
(4) Flowering vegetables. This type of vegetables to flowers, fat stems or flower bulbs as product organs, such as cauliflower, broccoli, broccoli, purple cabbage vine,
artichokes and kale, etc.. (5) Fruit vegetables. These vegetables take young fruits or mature fruits as product organs.
① Solanaceae: eggplant, tomatoes and peppers and so on.
② pods: bean dishes, vegetable beans, anal beans, beans, beans, peas, broad beans, eyebrow beans, lentils and beans, etc..
3 gourd fruit: cucumber, pumpkin, winter squash, squash, vegetable gourd, gourd and snake gourd, etc., as well as watermelon and melon and other freshly eaten melons.
Classification according to agroecology
This classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques, although there are a lot of classes, but more practical.
(1) cabbage class. These vegetables are cruciferous plants, including Chinese cabbage, cabbage, leafy mustard, balled kale (dough cabbage),
bulb kale, cauliflower kale and vegetable whole and so on. Mostly biennial plants, the first year to form product organs, the second year of flowering and seed.
(2) Taproots. This type of vegetable is fat and fleshy to report for food products, including radish, turnip, root mustard, carrot and root beet
Vegetables and so on. Mostly biennial plants, the same as the cabbage class.
(3) Solanaceae. Mainly annual plants such as eggplant, tomato and pepper.
(4) Melons. Mainly cucumbers, winter squash, pumpkins, loofahs, bitter gourds, gourds, gourds, watermelons and melons. The ripe
seeds of watermelon and pumpkin can be fried or made into snacks for consumption.
(5) Legumes. Vegetables of the legume family, with moving English or seeds as edible products. Mainly vegetable beans, double beans, peas, broad beans, hairy beans, lentils
beans and knife beans. Vegetable beans and cardamom beans are cultivated with or without stands. Pea seedlings and broad bean sprouts are edible.
[6) Onions and garlic. These vegetables are all plants of the lily family, mainly biennials such as scallions, onions, garlic and leeks, which are reproduced by seed flare
, or by asexual reproduction.
(7) leafy greens. This type of vegetables to young growing leaves, petioles and young stems as products, such as celery, Chrysanthemum, lettuce, amaranth, sunflower and winter cold
vegetables.
(8) potato and taro. This is a class of starchy tubers and root vegetables, such as Ma Ling Bi, taro, yam and ginger.
(9) Aquatic vegetables. These vegetables are cultivated in ponds or marshes, such as lotus root, wild rice, cichlids, water chestnuts, water chestnuts, rhododendrons and gorgonians.
(10) Perennial vegetables. The product organs of this type of vegetables can be harvested continuously for many years, such as golden needles, stone dipper, bamboo shoots, lilies and parsnips
.
(11) Edible mushrooms. Including mushrooms, straw mushrooms, shiitake mushrooms, fungus, silver ear (white fungus) and bamboo fungus.
(12) Sprouts. This is a newly developed class of vegetables, vegetable seeds or food crop seeds sprouted for vegetable products, such as pea sprouts, buckwheat
buds, alfalfa sprouts and radish sprouts. Mung bean sprouts and soybean sprouts, etc. is long been commonly used sprouts, but also the toon and wolfberry shoots listed as sprouts.
(13) wild vegetables. There are many types of wild vegetables, and now a large number of collected vegetables, hairy vegetables, fungus, mushrooms, capers and fungus Chen, etc.
Some wild vegetables have been gradually cultivated, such as amaranth and ground skin (broom cabbage).
I hope this can help you! >>
Question 5: What are the vegetables used on a daily basis? According to the classification of agricultural biology, vegetables can be divided into ten categories:
(1), root vegetables. Including radish, carrot, daikon, etc.. It is characterized by: ①, to fat fleshy roots for food; ②, the requirements of loose and fertile, deep soil; ③, the first year of formation of fleshy roots, the second year of flowering and seed.
(2), cabbage. Including cabbage, bok choy, mustard greens, kale and so on. Its characteristics are: ①, to tender leaf ball or leaf tufts for food; ②, the soil is required to supply sufficient water and nitrogen fertilizer; ③, the first year to form leaf ball or leaf tufts, the second year of flowering.
(3), tomato and fruit: including tomatoes, peppers and eggplants three kinds of vegetables, which is characterized by: ①, cooked fruit or young fruit for food; ②, the requirement of fertile soil, nitrogen, phosphorus, adequate; ③, the first seedling, and then planted in the field.
(4), melons. Including cucumber, winter melon, pumpkin, squash, gourd, bitter gourd, vegetable gourd and so on. It is characterized by: ①, cooked fruit or young fruit for food; ②, requires high temperature and sufficient sunlight; ③, dioecious flowering plants.
(5), beans. Including cowpeas, broad beans, kidney beans, peas, beans, lentils, etc., which are characterized by: ①, to young pods or young beans for use; ②, the roots have rhizobium, biological nitrogen fixation, the soil fertility requirements are not high; ③, in addition to broad beans, peas, are required to warm climate.
(6), leafy greens. Including spinach, celery, rice amaranth, lettuce, Chrysanthemum, water spinach and so on. Characterized by: ①, to young stems and leaves for food; ② short growing period; ③, the requirement of sufficient water and nitrogen fertilizer.
(7), potato and taro. Including potatoes, taro, yam, ginger and so on. Characterized by: ①, starch-rich underground fat rhizomes for food; ②, the requirement of loose fertile soil; ③, in addition to potatoes are very long growing period; ④, storage, for the off-season supply of important vegetables.
(8), onion and garlic. Including scallions, garlic, onions, leeks and so on. Characterized by: ①, rich in pungent substances of the leaves or bulbs for food; ②, secretion of phytocides, is a good precursor; ③, most of the storage and transportation, can be used as an off-season supply of vegetables.
(9), aquatic vegetables. Including wild rice, cucumber, lotus root, watercress, rhombus, water chestnut and so on. It is characterized by the requirement of fertile soil and freshwater layer.
(10), perennial vegetables. Including bamboo shoots, golden needles, stone Diao Bai (asparagus) and so on.
(11), edible fungi. Including mushrooms, straw mushrooms, shiitake mushrooms, fungus and so on.
Different seasonal vegetable planting
January
1, early spring cucumber 2, early spring zucchini 3, early spring gourd 4, early spring squash 5, early spring bitter gourd
6, early spring pumpkin 7, early spring winter squash 8, early spring melons 9, early spring watermelon 10, medium and late ripening tomatoes
11, spring celery 12, spring broccoli 13, spring cauliflower 14 Spring kale 15, purple kale
16, ball lettuce 17, chard 18, spring spinach 19, spring lettuce 20, late potatoes
21, capers 22, coriander 23, fennel
February
1, early spring cucumber 2, early spring gourd 3, early spring zucchini 4, early spring knotty gourd 5, ribbed loofah
6, early spring 7, early spring cowpea 8, dwarf bean 9, early spring lentils 10, sharp dry pepper
11, early spring sweet corn 12, early spring beans 13, early spring cherry radish 14, early spring radish
15, early spring bamboo leaf lettuce 16, lettuce 17, cabbage 18, Chinese cabbage 19, spinach 20, amaranth
21, early spring sunflower 22, wattle and mustard 23, early spring Lotus root 24, amaranth 25, choy sum
26, Chrysanthemum 27, cowslip 28, fragrant 椿 29, Houttuynia cordata 30, ashwagandha
31, endive 32, wild cudweed 33, marjoram 34, vetch 35, fiddlehead fern
36, dandelion 37, seedless watermelon 38, Aloe vera 39, feng shui 40, golden gourd
41, vegetable squash 42 Snake gourd 43, edible cactus 44, patchouli 45, cherry radish
March
1, cucumber 2, melon 3, watermelon 4, medium-late maturity bitter gourd 5, medium-late maturity watermelon
6, medium-late maturity winter melon 7, medium-late maturity pumpkin 8, medium-late maturity cucurbits 9, Buddha's hand gourd 10, spring beans
11, spring cowpeas 12, lentils 13, early hairy peas 14, knife beans 15, alpine eggplant
16, alpine pepper 17, vegetable corn 18, spring radish 19, spring cabbage 20, cabbage
21, spring carrots 22, celery 23, four-pronged bean 24, spring watercress 25, early lotus root
26, cichlid mushrooms 27, taro 28, yam 29, ginger 30, potatoes
31, Bamboo Leaf Lettuce 32, Amaranth 3...... >>
Question 6: Name 50 (at least ten) leafy green vegetables, such as the kind of leafy vegetables that cabbage is made of. Nutritious heart beet Chickweed Red mussel Balsam pear Red amaranth Spring cabbage Green cress Five leafy greens Red J cabbage Different fragrant leafy greens Woolly lettuce Ohio hemp cabbage Beet Snow peas cabbage
Question 7: What are the common cruciferous vegetables Cruciferous vegetables include the kinds of vegetables:
Cabbage: chard, choy sum, Chinese cabbage, purple cabbage shoots, red cabbage shoots and so on;
Kale: cabbage, cauliflower, kale, Brussels sprouts, Brussels sprouts, Brussels sprouts, etc.;
Mustard: leaf mustard, stem mustard (head lettuce), root mustard (big head lettuce), squash, etc.;
Radish;
Aquatic vegetables.
There are many variations of rape and cabbage, such as collapsed cabbage, wu chai and so on belong to this family, they are dark green in color, fried flavor, roughly similar to the nutritional value of rape, is a high-quality vegetables.
Cabbage from the Mediterranean region of Europe, also known as cabbage or cabbage, the scientific name is "kale". It is one of the most important vegetables in the West. Cabbage and cabbage, like high yield, storage resistance, is the four seasons of the good vegetables. It can be cooked, made soup, cold, pickle, eating quite a variety of ways, Chinese and Western food are suitable.
The nutritional value of cabbage is not much different from that of Chinese cabbage, and the content of vitamin C is about half as high. In addition, cabbage is rich in folic acid, which is an advantage of kale vegetables. Therefore, pregnant women, anemia patients should eat more cabbage. Cabbage is the king of vegetables, it can cure all diseases. Medical doctors and nutritionists on the cabbage after in-depth study, found that it contains a variety of health effects of substances, which greatly appreciated, honored as "health vegetables". Westerners use cabbage to cure the disease "prescription" as common as the Chinese people with radish cure.
Fresh cabbage contains phytobacteria, antibacterial and anti-inflammatory effects, what the sore throat, trauma and swelling, mosquito bites, stomach pain, toothache and so on to ask the cabbage to help; cabbage contains some kind of "ulcer healing factor", ulcers have a very good therapeutic effect, can accelerate healing of wounds, gastric ulcers are patients with The efficacy of the food; eat more cabbage, can enhance appetite, promote digestion, prevent constipation; in the anti-cancer vegetables, cabbage ranked fifth, quite prominent. Cabbage juice is also an important beauty product for women.
Kale is a recent fashionable dish in restaurants. Its color is greenish-blue, which is a sign of a nutritious appearance. The amount of carotene and vitamin C contained in kale is higher than spinach and amaranth, and contains a lot of calcium and zinc. If you compare it to cabbage, it contains two times as much protein, two times as much vitamin C, three times as much vitamin B2, 50 times as much carotene, 2.5 times as much calcium, four times as much iron, and five times as much zinc. You can see what an excellent vegetable kale is.
Equally outstanding as kale is cauliflower, the vegetable we call "broccoli". Its color is also bluish green, and even the flower stalks are dark green. Its cultivation history in China is relatively short, only a few decades. Although it has only come to the Chinese table in recent years, it has become a new favorite.
Question 8: vegetables and fruits to what Vegetables:
(1) root vegetables: mainly radish, root celery, American windbreak, burdock, chrysanthemum burdock, Brahmi ginseng and quinoa root vegetables, etc.;
(2) leafy green vegetables: spinach, Chrysanthemum coronarium, leafy greens, celery, coriander, fennel, lettuce, bitter greens, chicory, caper, elm spinach, amaranth, Yongchai, etc.;
(3) cabbage vegetables: cabbage, ou collapsed cabbage, purple cabbage moss, vegetable moss and moss cabbage, etc.;
(4) collard greens: including knotty kale, kale, mast kale, cauliflower, broccoli, Brussel sprouts, bulbous kale and kale, etc.;
(5) mustard greens: including root mustard, stem mustard, leaf mustard, mossy mustard, sprouting moss greens and sub (6) potato and taro vegetables: including potatoes, taro, taro, ginger, yam, yams, jicama, plantain taro, kudzu, etc.;
(7) tomato and fruit vegetables: tomatoes, eggplants, chili peppers, bell peppers, etc.;
(8) green onions and garlic vegetables: including leeks, onions, scallions, garlic, chives, leeks, and onions;
(9) melon vegetables: including root mustard, stem mustard, leaf mustard, moss mustard, sprouts, and son p> (9) squash vegetables: pumpkin, bamboo shoots melon, zucchini, melon, squash, winter melon, knotty melon, watermelon, Buddha's hand melon, gourd, snake gourd and cucumber, etc.;
(10) legumes and vegetables: including kidney beans, safflower beans, cowpeas, broad beans, soybeans, beans, beans, lentils, lentils, four-pronged beans, etc.;
(11) aquatic vegetables: including lotus root, rhododendron white, cichlid mushrooms, rhombus, gorgonzola, Brasenia schrebergeri
(12) perennial vegetables: including cauliflower, lilies, stone dipper, artichokes, flowers, horseradish, winter and other perennial herbaceous vegetables and bamboo shoots, parsnips, wolfberries and other woody vegetables.
(13) edible mushrooms: there are double spore mushrooms, shiitake mushrooms, fungus, straw mushrooms, flat mushrooms, silver fungus, Poria, monkey head mushrooms, enoki mushrooms, etc.
Fruits: the most common fruit names in the north are peaches, plums, jujubes, chestnuts, followed by pears, plums, apricots, hazelnuts, persimmons, melons, hawthorns, mulberries, and others such as wolfberry, safflower red, cherries The most common fruit names in the south include oranges, pomelos, mandarins, orange, lychee, longan, ringo (also known as saffron), loquat, prune, olive. The most common fruit names in the West include grapes (earlier known as pomegranates), walnuts, pomegranates (or pomegranates), and crabapples. In the South Seas, the names of the fruits are plantain (banana), coconut, betel nut and sugar cane. What are the tropical fruits? There are 29 families, 53 genera and more than 400 varieties of cultivated and wild fruit trees on Hainan Island, which are rare in other fruit regions of the world. Among the fruit tree species native to the island are longan, lychee, plantain, myrtle, chestnut, olive, prune, tamarind, oil sweet, wild figs. Varieties imported from the Nanyang Islands and overseas include durian, human heart fruit, cashew nuts, avocado, guava, sweet pawpaw, pineapple honey, mango, mangosteen, mandarin oranges, and rambutan. What are the fruits of autumn Autumn fruits including domestic and imported mainly include: apples, bananas, oranges, hawthorn, sugarcane, pears, watermelon (autumn watermelon, small watermelon, etc.), lemons, grapes, American raisin, oranges, pomelo, mango, jujube (varieties are very, there are winter jujubes, big jujubes, jujubes, red jujubes, etc.), pomegranate, autumn peaches, persimmons, oranges, lemurs, honey claws, tomato, dragon fruits, stone fruits, lugubrious, South Fruit Pear, Walnuts, lotus heart, dried cinnamon, dried lychee, water chestnuts, board millet, brown fruit, longan, mango, olives, white fruit (ginkgo), pineapple, papaya, mandarin, durian, snake fruit, honey pomelo and so on. What are some summer fruits Melon, pumpkin, winter squash, loofah, tomato, pear, banana, kiwi fruit, mango, persimmon are not is fall. Water chestnut, melon, grapefruit.
Question 9: How many separate types of vegetables are there? Vegetable plants have 5 types of product organs such as roots, stems, leaves, flowers and fruits, so they are also divided into 5 types according to the classification of product organs.
(1) Root vegetables. The product (edible) organ of this type of lei is fleshy root or tuberous root.
① fleshy root vegetables: radish, carrot, daikon (root mustard), turnip, turnip greens and root beets.
② tuberous root vegetables: beans and potatoes and kudzu.
[2) Stem vegetables. This type of vegetable edible part of the stem or stem metamorphosis.
① underground stems: potato, chrysanthemum, lotus root, ginger, water chestnut, cichlid mushrooms and taro.
② above-ground stems: wild rice, stone Diao Bai, bamboo shoots, lettuce shoots, bulbous kale and squash and so on.
(3) Leafy Leys. This type of vegetables to ordinary leaves or leaf balls, leaf clusters, metamorphosis leaves as product organs.
① Ordinary leafy vegetables: chard, mustard, spinach, celery and amaranth, etc..
② ball leaf lettuce class: ball kale, cabbage, ball lettuce and cabbage mustard and so on.
3 Xinfan leafy vegetables: green onions, leeks, turnip and fennel, etc..
4 Bulb vegetables: onions, garlic and lilies, etc.
(4) Flowering vegetables. This type of vegetables to flowers, fat flower stems or flower bulbs as product organs, such as cauliflower, broccoli, broccoli, purple cabbage vine,
artichokes and kale, etc..
(5) Fruit vegetables. This group of vegetables uses young fruits or ripe fruits as product organs.
① Solanaceae: eggplant, tomatoes and peppers and so on.
② pods: bean dishes, vegetable beans, anal beans, beans, beans, peas, broad beans, eyebrow beans, lentils and beans, etc..
3 gourd fruit: cucumber, pumpkin, winter squash, squash, vegetable gourd, gourd and snake gourd, etc., as well as watermelon and melon and other freshly eaten melons.
Classification according to agroecology
This classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques, although there are a lot of classes, but more practical.
(1) cabbage class. These vegetables are cruciferous plants, including Chinese cabbage, cabbage, leafy mustard, balled kale (dough cabbage),
bulb kale, cauliflower kale and vegetable whole, etc.. Mostly biennial plants, the first year to form product organs, the second year of flowering and seed.
(2) Taproots. This type of vegetable is fat and fleshy to report for food products, including radish, turnip, root mustard, carrot and root beet
Vegetables and so on. Mostly biennial plants, the same as the cabbage class.
(3) Solanaceae. Mainly annual plants such as eggplant, tomato and pepper.
(4) Melons. Mainly cucumber, winter squash, pumpkin, squash, bitter melon, gourd, gourd, watermelon and melon. The ripe
seeds of watermelon and pumpkin can be fried or made into snacks for consumption.
(5) Legumes. Vegetables of the legume family, with moving English or seeds as edible products. Mainly vegetable beans, double beans, peas, broad beans, hairy beans, lentils
beans and knife beans. Vegetable beans and cardamom beans are cultivated with or without stands. Pea seedlings and broad bean sprouts are edible.
[6) Onions and garlic. These vegetables are all plants of the lily family, mainly biennials such as scallions, onions, garlic and leeks, which are reproduced by seed flare
, or by asexual reproduction.
(7) leafy greens. This type of vegetables to young growing leaves, petioles and young stems as products, such as celery, Chrysanthemum, lettuce, amaranth, sunflower and winter cold
vegetables.
(8) potato and taro. This is a class of starchy tubers and root vegetables, such as Ma Ling Bi, taro, yam and ginger.
(9) Aquatic vegetables. These vegetables are cultivated in ponds or marshes, such as lotus root, wild rice, cecropia, water chestnut, rhombus and gorgonzola.
(10) Perennial vegetables. The product organs of this type of vegetables can be harvested for many years in a row, such as golden needles, stone dioecious cypress, bamboo shoots, lilies and parsnips
.
(11) Edible mushrooms. Including mushrooms, straw mushrooms, shiitake mushrooms, fungus, silver ear (white fungus) and bamboo fungus.
(12) Sprouts. This is a newly developed class of vegetables, vegetable seeds or food crop seeds sprouted for vegetable products, such as pea sprouts, buckwheat
buds, alfalfa sprouts and radish sprouts. Mung bean sprouts and soybean sprouts, etc. is long been commonly used sprouts, but also the toon and wolfberry shoots listed as sprouts.
(13) wild vegetables. There are many types of wild vegetables, and now a large number of collection of vegetables, hairy vegetables, fungus, mushrooms, capers and fungus Chen, etc.
Some wild vegetables have been gradually cultivated, such as amaranth and the ground skin (broomstick), etc. ... >>