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This is one of the largest collections of public domain images online (clip art and photos), and the fastest-loading. Maintainer vets all images and promptly answers email inquiries. Open Clip Art – This project is an archive of public domain clip art. The clip art is stored in the W3C scalable vector graphics (SVG) format.
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.
A bundle of curly-leaf kale. Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known.
Openclipart, also called Open Clip Art Library, is an online media repository of free-content vector clip art. The project hosts over 160,000 free graphics and has billed itself as "the largest community of artists making the best free original clipart for you to use for absolutely any reason". The website was brought down for several months by ...
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Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often ...
Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable dish. In Southeast Asia, it is grown for its edible young shoots and edible fruits.
Root vegetable. Carrot roots in various shapes and colors. Root vegetables are underground plant parts eaten by humans as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. [1]