Eight Veggie Kingdoms

I read a recent Burpee Newsletter where they declared this the “Year of the Vegetable” and listed the following eight Kingdoms giving a brief statement about each.

Bulb vegetables are aromatic vegetables that are used to flavor a variety of dishes including, soups, casseroles and stews. Some bulb vegetables are also known for their medicinal uses. Many people store bulb vegetables over the winter months due to their long shelf life.

Fresh fruited vegetables provide you with the satisfaction of growing, picking and eating nutritious garden fresh vegetables. The rich taste of a sun-warmed, vine-ripened tomato or that sweet savory crisp flavor of a pepper are just a couple of the many joys awaiting the home vegetable gardener.

Inflorescent Vegetables are typically clusters of flowers arranged on a stem that is composed of a main branch or a complicated arrangement of branches including flowers, flower buds, and their associated stems and leaves, eaten as vegetables.  Inflorescent vegetables are packed with nutritious value and are often used in casseroles, steamed as a side dish or served raw as an accompaniment on salads.

Leafy Vegetables, also called potherbs, green vegetables, greens, or leafy greens, are easy-to-grow plant leaves that can be prepared raw, cooked or sautéed and eaten as a vegetable.  Although leafy vegetables come from a wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Podded Vegetables, beans and peas, tend to be a cool season crop grown in many parts of the country; planting can take place from late winter to early summer depending on location.  The podded vegetable may be used fresh, in salads, frozen, as a snack or canned, ready for those winter meals.

Root vegetables such as beets, carrots and radishes, generally store energy in the form of carbohydrates.  They differ in the concentration and the balance between sugars, starches, and other types of carbohydrate. Of particular economic importance are those with a high carbohydrate concentration in the form of starch.  Starchy root vegetables are important staple foods and provide the daily vitamins and nutrition needed in balancing our diets.

Tuberous Vegetables have an enlarged tip or “tuber” which is an underground stem.  The plant uses this tip to store food. Tuber vegetables, like the sweet potato and potato have long served and still serve as a vegetable staple in many cuisines.  Tuberous Vegetables are rich in carbohydrates.

Stalk Vegetables, very simply put, are vegetables with an edible stalk or stem.  Asparagus, Celery, Chard, Rhubarb and Kohlrabi are a few examples of Stalk Vegetables.  These vegetables are typically used for adding flavor to casseroles, stews and meat dishes as well as a steamed side dish.

Here’s a link to an article by George Ball you might enjoy: “We, The Vegetables. . .”

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  1. […] Eight Veggie Kingdoms (mymoablog.wordpress.com) […]

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