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This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
Pages in category "Perennial vegetables" The following 41 pages are in this category, out of 41 total. This list may not reflect recent changes. ...
Lovage – tall perennial plant, the sole species in the genus Levisticum, in the family Apiaceae, subfamily Apioideae, tribe Apieae. [6] Marjoram – somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. Mint – Mentha [7] is a genus of flowering plants in the family Lamiaceae. [8]
Perennial vegetables are vegetables that can live for more than two years. Some well known perennial vegetables from the temperate regions of the world include asparagus , artichoke and rhubarb . In the tropics, cassava and taro are grown as vegetables, and these plants can live many years.
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Some perennial vegetables should be allowed to become fully established in the garden before harvesting. Asparagus, for instance, is an exercise in patience. Plants should be allowed to grow ...
This is an alphabetical list of plants used in herbalism. Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites, such as carbohydrates and fats found in all plants; secondary metabolites serving a more specific function. [1]