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Authors Chris Watkins
Published 2006
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Vegetables are edible plants or parts of a plant (e.g. leaves, stems, or roots).

The term vegetable in common usage tends to refer to a subset of plant parts, excluding grains, legumes, spices and sweet fruits. These vegetables tend to have a mild taste, low calories (usually <35kcal/100grams) and low protein content.

List of vegetables[edit | edit source]

The following plants/plant parts are considered vegetables according to our definition:

Leaf vegetables[edit | edit source]

Fruits[edit | edit source]

Flowers and flower buds[edit | edit source]

Bulb and stem vegetables[edit | edit source]

Root and tuberous vegetables[edit | edit source]

Sea vegetables[edit | edit source]

Large scale growing[edit | edit source]

Large scale growing of vegetables depends on automation of many processes. While this is usually includes use of pesticides and herbicides, other principles of gardening can be used to apply permaculture principles on a larger scale. For example, composting can be more efficient on a larger scale, compost tea can spread the benefits of soil microflora across a large area, and mulching can reduce the problems of weeds.

See also[edit | edit source]

References[edit | edit source]

External links[edit | edit source]

Website Description
Plants For A Future 7000+ Plants (fruits, vegetables, shrubs and trees) and their important properties (growth conditions, locations, medicinal use and edibility, etc). Resource for every permaculture garden.
USDA Food and Nutrient Database for Dietary Studies Database for food composition, food energy and 64 nutrients/food components, food descriptions, food codes, portion sizes and nutrient profiles for foods. Resource for every "permaculturally" interested nutritionist.