1) Root vegetables. The product (edible) organ of this type of plant is fleshy roots or tubers.

①Succulent root vegetables: radish, carrot, kohlrabi (root mustard), rutabaga, rutabaga, root beet, etc.

②Root vegetables: jicama, kudzu, etc.

[2] Stem vegetables. The edible parts of these vegetables are stems or stem modifications.

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.

(3) Leafy plants. This type of vegetables uses 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.

②Leaf lettuce: cabbage, Chinese cabbage, lettuce, mustard greens, etc.

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

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

(4) 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.

(5) Fruits and vegetables. This type of vegetables uses tender fruits or mature fruits as product organs.

① Solanum fruits: eggplant, tomatoes, peppers, etc.

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

③ Gourd fruits: cucumber, pumpkin, winter melon, luffa, vegetable melon, gourd and snake gourd, as well as fresh melons such as watermelon and muskmelon.

2.

Root vegetables, stem vegetables, leaves, cauliflowers, and fruit vegetables.