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Leaves (when young, in April), edible raw as a salad vegetable . Berries (in autumn), edible raw, or made into jellies, jams and syrups, or used as a flavoring [6] Beech: Fagus sylvatica: Europe, except parts of Spain, northern England, northern parts of Northern Europe: Nuts (in September or October), edible raw or roasted and salted, or can ...
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.
According to the botanical definition, nuts are a particular kind of fruit. [6] Chestnuts, hazelnuts, and acorns are examples of nuts under this definition. In culinary terms, however, the term is used more broadly to include fruits that are not botanically qualified as nuts, but that have a similar appearance and culinary role. Examples of ...
Scientific name Flavor Color Common name Abelmoschus esculentus: Vegetal: Medium-yellow: Okra Anthriscus cerefolium: Herbal: White: Chervil Asparagus officinalis
People assume that pumpkins are vegetables because of their savory taste and how you cook them, but don't be fooled. Flavor is not the deciding factor. Technically, any plant that begins as a ...
For example, different types of apples each have their own PLU code, as do different kinds of nuts, organic vs. non-organic lettuce, and so on. The stickers also usually contain barcodes for easy ...
Infloresence vegetables are the inflorescences of plants, including flowers, flower buds, and their associated stems and leaves, eaten as vegetables. Subcategories This category has only the following subcategory.
Flowers provide less food than other major plant parts (seeds, fruits, roots, stems and leaves), but still provide several important vegetables and spices. Flower vegetables include broccoli, cauliflower and artichoke. The most expensive spice, saffron, consists of dried stigmas of a crocus. Other flower spices are cloves and capers.