A bulbous herb, garlic consists of a cluster of cloves. Both the bulb and the individual cloves are covered in a paper-like skin. It is most often used as a flavoring agent and can be eaten raw or coo... more

The leek is a vegetable related to garlic, onions, and shallots. Leeks have a small bulb and layers of tightly wrapped leaves. The most tender part of the leek, and most often used, is the white part.... more

Onions are comprised of many concentric layers of flesh and covered by several layers of paper-like skin. They are a staple in many kitchens and an essential ingredient in many recipes. Onions can be ... more

Scallions, or green onions, are a member of the onion family. This vegetable has a white base that has not yet developed into a bulb and long, straight, green stalks. The entire scallion is edible. Sc... more

Shallots are part of the onion family. They have a sweet and mild flavor and are less pungent than onions or garlic. They also do not cause bad breath like onions or garlic. Shallots can be eaten raw ... more

Bok choy has dark green leaves with crisp, white stems (ribs), both of which can be eaten. This cabbage relative has a mild peppery flavor. Small heads of bok choy are called baby bok choy; they are m... more

Brussels sprouts grow on large stalks and ressemble miniature cabbages. They are only eaten cooked and are often boiled, steamed, braised, roasted, stir-fried, or puréed. Choose Brussels sprouts that... more

Green cabbage is a member of the Brassica family and is related to kale, broccoli, cauliflower, and Brussels sprouts. This cruciferous vegetable is large and round with crisp, tightly compacted leaves... more

Napa cabbage is a member of the Brassica family and is related to kale, broccoli, cauliflower, and Brussels sprouts. This cruciferous vegetable is oblong shaped with loose, ruffled leaves that are gen... more

Red cabbage is a member of the Brassica family and is related to kale, broccoli, cauliflower, and Brussels sprouts. This cruciferous vegetable is large and round with crisp, tightly compacted leaves t... more

Savoy cabbage is a member of the Brassica family and is related to kale, broccoli, cauliflower, and Brussels sprouts. This cruciferous vegetable has tender, loose, crinkled leaves. Its color ranges fr... more

The artichoke is a flower bud from the thistle family, which is edible prior to blossoming. Artichokes are vegetables. The bud contains the heart, which is the meaty core, and is topped by a fuzzy cen... more

Broccoli is a vegetable and a member of the cabbage family. It has a thick green stalk, oblong leaves, and a flower head. The florets, or flower buds, stems, and leaves can all be eaten and provide a ... more

Cauliflower is classified in the same species as cabbage, broccoli, kale, Brussels sprouts, collard greens, savoy, and kohlrabi. In addition to white cauliflower, it also comes in purple, green, and y... more

Chanterelles refer to a family of edible wild mushrooms. Varieties include the golden, yellow foot, and white chanterelle and the black trumpet mushroom. Depending on the variety, its color ranges fro... more

The cremini mushroom has a similar appearance to the common white mushroom but is brown colored and slightly more flavorful. They can be eaten raw or cooked. Large, mature cremini mushrooms are called... more

The morel is an edible wild mushroom with an earthy, smoky, and nutty flavor and spongy texture. It has a white stem and brown colored cap that is cone shaped with a distinctive honeycombed surface an... more

Oyster mushrooms are fan-shaped with grayish-white stems and cap colors ranging from gray to brownish-gray. They are smooth in texture with a subtle seafood-like flavor reminiscent of oysters. When co... more

Porcini are edible wild mushrooms that are highly prized for their woodsy flavor and smooth, meaty texture. They have large, round, brown caps and bulbous stems. They are available fresh or dried, bot... more

Portobello mushrooms are large cremini mushrooms with flat, dark brown colored caps. They have a dense, chewy, meaty texture and are more flavorful than smaller, younger creminis. Portobellos can be e... more

Shiitakes are medium-sized, umbrella-shaped mushrooms with tan or brown colored caps. The edges of the cap roll inwards. They have a savory, smoky flavor and firm, meaty flesh that becomes slippery wh... more

The white mushroom has a white stem and fleshy, white cap. It has a mild flavor and can be eaten raw or cooked. When cooked, its flavor intensifies.Select mushrooms that are firm without discoloration... more

The beet or beetroot is a root that comes in many colors, including red, yellow, and white. They can be eaten raw or cooked. It is popular to roast, boil, steam, pickle, or juice them. When cooked, th... more

Carrots are a root vegetable available in many varieties and sizes. Although the color orange is most often associated with carrots, they also come in purple, yellow, white, red, or black. Carrots can... more

Cassava is a starchy tuber with tough, brown skin and crisp, white flesh. It is often eaten much like a potato. Due to its absorbancy, it assumes the flavor of the ingredients with which it is cooked.... more

Celeriac, or celery root, is a winter root vegetable with thick brown skin that is full of crevices and rootlets. This irregularly shaped vegetable has white colored flesh that tastes of celery and pa... more

Daikon is a large, white-fleshed winter radish with a crisp texture and a mild to sweet flavor. Its length generally ranges in size from 6 to 15 inches while its diameter is typically 2 to 3 inches. D... more

Jicama, also know as yambean, is a root vegetable with thin brown skin and a white interior. It has a crunchy texture and mild flavor. Jicama can be eaten raw or cooked. When cooked, they will absorb ... more

Parnips are hearty, yellowish/ivory-colored root vegetables. They pair well with other root vegetables such as carrots and turnips. Select parsnips that are firm, smooth and unblemished. Small or medi... more

The potato is a starchy root vegetable that is a staple in many parts of the world. There are more than 4,500 cultivated varieties and just under 200 wild ones. Potatoes can be baked, roasted, boiled,... more

The radish is a fuchsia and white colored root vegetable with a round, oval, or elongated shape. It has a mild to peppery flavor and a crisp texture. Radishes are generally sold trimmed or with their ... more

Rutabagas are a root vegetable that are often confused with turnips. Rutabagas are actually larger, longer, and rounder than turnips. They have yellow or purplish colored skin and pale yellow colored ... more

Sweet potatoes are tuberous roots that are considered root vegetables. Despite its name, the sweet potato is not related to the potato. The thin skin of the sweet potato might be smooth or rough in te... more

The turnip is a root vegetable typically with a white or cream-colored interior. They come in numerous varieties that vary in size, shape, color (not only white and purple), and flavor. Turnips can be... more

Water chestnuts are edible tubers with a dark brown exterior and white flesh that is crisp, juicy, and slightly sweet. To eat water chesnuts, their exterior shell must be removed. Water chestnuts can ... more

Arugula, also known as rocket, is a member of the cabbage family and related to watercress and mustard. This leaf has a sharp, peppery flavor. Young arugula is milder tasting. It is eaten raw or cooke... more

Belgian endive is a vegetable that has overlapping white leaves with yellow or reddish-purple tips. It is juicy and crisp and has a slightly bitter taste. Belgian endive can be eaten raw or cooked.Sel... more

Butter, or butterhead, lettuces are small head lettuces with loosely-packed leaves that are tender, soft, smooth, and slightly sweet. Its leaves are fairly evenly colored green or reddish purple. Two ... more

Chard, also known as Swiss chard, is a cruciferous vegetable with large leaves ranging in color from light to dark green, which may be smooth or curly. Its thick stalks come in an assortment of differ... more

Curly endive is a member of the chicory family and is related to Belgian endive, escarole, and raddichio. It has narrow, prickly, green outer leaves and inner leaves that are paler in color and less b... more

Dandelion greens refer to the jagged-edged, green leaves of the dandelion plant. They taste bitter and slightly tangy. Younger leaves are more mild in flavor. They can be eaten raw or cooked. When eat... more

Escarole is a member of the chicory family and is related to Belgian endive and raddichio. It has large, broad, sturdy, green leaves and a bitter flavor. Its inner leaves are paler in color, more ten... more

Collard greens have large, broad, dark green leaves that are smooth and veined along with tough, white central ribs. This relative of kale has a strong, pronounced flavor. It can be eaten raw or cooke... more

Iceberg lettuce is round with densely packed leaves. It is a type of crisphead lettuce whose outer leaves are green while its inner leaves are whitish or yellowish. It is reknowned for its crisp textu... more

Kale is a leafy green vegetable with large, fibrous, curly leaves that vary in color from light to dark green. Broccoli, Brussels sprouts, arugula and collard greens are members of the same family. Ka... more

Green leaf lettuce is a form of loose leaf lettuce, which has loosely-packed, long, broad, green leaves joined at a stem. It is tender and flavorful. Lettuce is most often eaten raw although it may be... more

Red leaf lettuce is a form of loose leaf lettuce, which has loosely-packed, long, broad, red leaves joined at a stem. It is tender and flavorful. Lettuce is most often eaten raw although it may be coo... more

Mâche has delicate, small, green leaves that grow in clusters at soil level. Its flavor is mild. This vegetable is consumed like lettuce. Select mâche with crisp, brightly colored leaves and avoid t... more

Radicchio is a leafy vegetable that has large, overlapping, round or elongated, red leaves with white veins. Its leaves are firm, tender, and crisp with a slightly bitter and spicy taste. Radicchio ca... more

Romaine lettuce is oblong-shaped with long, narrow, stiff, crisp leaves all of which have a distinctive rib. Its outer leaves are dark green and taste slightly bitter while its inner leaves are paler ... more

Spinach is a nutritious dark green leafy vegetable that can be eaten raw in salads or sandwiches or cooked. It is popular world-wide and found in numerous cuisines. Select spinach with tender, deep ... more

Watercress is an aquatic plant that is a member of the mustard family. It is commonly eaten as a salad green but can also be steamed and eaten as a vegetable or added to soups or sandwiches. It has a ... more

Asparagus is a young edible shoot that comes in green, white, or purple colors. They are also referred to as spears. Asparagus is typically eaten cooked and is often boiled, steamed, stir-fried, and p... more

Bamboo shoots are the tender shoots of the bamboo plant, which are served as a vegetable. They are crisp with a mild flavor. Bamboo shoots can be purchased fresh, dried, canned, pickled, or salted. Fr... more

Celery is a vegetable related to carrots that is grown for its stalks, or ribs. It is often eaten raw on its own or included in salads. Celery can also be cooked and eaten as a vegetable or used as a ... more

Fennel can be used as a vegetable or as an herb. Its base, or bulb, has white to light green overlapping leaves, which grow up into stalks. It also has thin, feathery foliage. The base and foliage are... more

The avocado is the edible pear-shaped fruit of the avocado tree, which is a member of the laurel family. Botanically-speaking, avocados are large berries. They come in different shapes, colors, and si... more

A bell pepper, also known as a sweet pepper, bullnose pepper or capsicum, is mild in flavor and never spicy. Green peppers are harvested before they are ripe. Green peppers are often cheaper than oran... more

A bell pepper, also known as a sweet pepper, bullnose pepper or capsicum, is mild in flavor and never spicy. Orange peppers are often more expensive than green peppers because they are ripened on the ... more

A bell pepper, also known as a sweet pepper, bullnose pepper or capsicum, is mild in flavor and never spicy. A pepper is first green and then typically yellow/orange before ripening to red. Given red ... more

A bell pepper, also known as a sweet pepper, bullnose pepper or capsicum, is mild in flavor and never spicy. A yellow pepper is a ripened green pepper. Yellow peppers are often more expensive than gre... more

Chayote is a summer squash that has pale green colored skin and white flesh that contains one soft, edible seed. It looks like an oversized pear. Its texture is slightly firmer than zucchini, and its ... more

The cucumber is long and narrow with a dark green peel and juicy, pale green flesh dotted with edible seeds. Although it is often referred to as a vegetable, botanically speaking, it is a fruit. Its t... more

Eggplant is member of the nightshade family along with tomatoes. Although it is often referred to as a vegetable, botanically speaking, it is a fruit. Size, color, and shape vary depending on the vari... more

Okra is the green pod of a vegetable plant. Depending on the type, it may or may not have downy on its exterior. It contains rows of green or brown seeds on its interior. When the okra pod is cut, it ... more

The pumpkin is a large, round, orange winter squash that has a thick outer skin and orange-yellow flesh that is sweet, dry, and thick. The skin should not be eaten. Their seeds are edible and are deli... more

Acorn squash is a dark green colored winter squash with smooth, hard skin and wide vertical ridges that make it difficult to peel. This acorn shaped squash has tender, orange yellow flesh that tastes ... more

Butternut squash is a pear-shaped, lightly orange colored, smooth skinned winter squash. Its flesh is slightly sweet and vibrantly orange due to high carotene content. Select firm, dull colored butter... more

Spaghetti squash is oval shaped with pale yellow skin and bright yellow flesh. Unlike other squash, when cooked, its flesh separates into spaghetti-like strands. The larger the squash, the thicker the... more

Tomatillos are actually berries. They are a member of the nightshade family, which means it is related to the tomato, eggplant, pepper, and potato. Tomatillos are usually harvested when the color gree... more

Tomatoes are the fruit of the tomato plant, which is a member of the nightshade family. They are considered a fruit because they have seeds and grow from a flowering plant. There are thousands of vari... more

Yellow squash generally refers to yellow straightneck and yellow crookneck squashes. These summer squashes have tender, yellow skin, which may be smooth or bumpy, and watery, yellow flesh that tastes ... more

Zucchini is a summer squash with tender, smooth, green or yellow skin and watery flesh. Some say its flesh tastes bland or mildly sweet. Zucchini's stem end is slightly narrower than its base. Its ski... more