Vegetable
The vegetables commonly used in cooking are listed below. Note that some vegetables which are botanically fruits are considered to be vegetables in the culinary sense and are listed here. Also note that where terminology is attributed to the UK, then the same usage can be assumed in AUS and NZ, unless otherwise stated.
white and green asparagus
broccoflower
alfalfa sprouts
anise
artichoke
arugula
asparagus
aubergine (eggplant)
avocado
brassicas (cabbage family, or cruciform vegetables)
broccoflower (a hybrid, also known as romanesco broccoli)
broccoli
broccolini
broccoli rabe
Brussels sprouts
cabbage
cauliflower
yu choy
choy sum (Chinese leaves)
bok choy (Chinese leaves)
nappa cabbage (Chinese leaves)
collard greens
kohlrabi
breadfruit
cactus pad (edible cactus)
calabrese
celery
chard (Swiss chard)
chicory
cucumber
eggplant
endive
edible cactus
fennel
fiddlehead (young coiled fern leaves)
frisee
hop shoot
kale
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