What kinds of green vegetables are there? Green vegetables

1. The product organs of vegetable plants have five types: roots, stems, leaves, flowers, and fruits. Therefore, they are classified into five types according to product organ classification.

(1) Root vegetables. The product (edible) organ of this type of rai is a fleshy root or a root.

1 fleshy root vegetables: radish, carrot, kohlrabi (root mustard), pupa, turnip cabbage and root beet.

2 root vegetables: Beans and Ge.

[2) Stems. The edible portion of this type of vegetable is a metamorphosis of the stem or stem.

1 underground stems: potato, Jerusalem artichoke, lotus root, ginger, alfalfa, sage mushroom and alfalfa.

2 Aboveground stems: white peony, stone cypress, bamboo shoots, lettuce shoots, stalks and mustard.

(3) Yelai class. Such vegetables use common leaves or leaf balls, leaf clumps, and metamorphic leaves as product organs.

1 ordinary leafy vegetables: cabbage, mustard, spinach, celery and leeks.

2 knot ball leaves: cabbage, Chinese cabbage, lettuce and cabbage mustard.

3 Xinfan leafy vegetables: onions, leeks, clams and fennel.

4 bulbs: onions, garlic and lilies.

(4) Cauliflowers. These vegetables use flowers, large flower stems or flower balls as product organs, such as broccoli, day lily, broccoli, seaweed, artichoke and kale.

(5) Fruits and vegetables. Such vegetables use tender fruits or mature fruits as product organs.

1 Solanum: eggplant, tomato and pepper.

2 pods: legumes, beans, anal beans, beans, edamame, peas, broad beans, eyebrows, lentils and wings.

3 ç“  fruit: cucumber, pumpkin, melon, loofah, melon, melon and snake melon, as well as fresh melons such as watermelon and melon.

Second, according to the classification of agroecology, this classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques. Although there are many categories, they are more practical.

(1) Cabbage. These vegetables are all cruciferous plants, including Chinese cabbage, Chinese cabbage, leaf mustard, cabbage (Bao cabbage), broccoli, broccoli and vegetable. Mostly biennial plants, the first year to form product organs, the next year flowering and seeding.

(2) Straight root class. Such vegetables should be reported as edible products with large meat quality, including radish, turnip, root mustard, carrot and root beet. Mostly biennial plants, with cabbage.

(3) Solanum. Mainly annual plants such as eggplant, tomato and pepper.

(4) Melons. Mainly cucumber, melon, pumpkin, loofah, bitter gourd, melon, gourd, watermelon and melon. Ripe seeds of watermelon and pumpkin can be fried or made into snacks.

(5) Beans. The vegetables of legumes are used as food products by moving English or grain. Mainly beans, beans, peas, broad beans, edamame, lentils and beans. Beans and peas are cultivated with brackets, and they are also cultivated without stents. Both pea seedlings and broad bean sprouts can be eaten.

(6) Onion and garlic. These vegetables are all plants of the family Liliaceae, mainly biennial plants such as green onions, onions, garlic and leeks, which are germinated with seeds or propagated asexually.

(7) Green leafy vegetables. These vegetables are made from young leaves, petioles and tender stems, such as celery, chrysanthemum, lettuce, leeks, sunflower and winter vegetables.

(8) Dioscorea. This is a type of starchy tubers and root vegetables, such as Ma Lingbi, taro, yam and ginger.

(9) Aquatic vegetables. Such vegetables are cultivated in ponds or marshes, such as sorghum, white scorpion, sage, scorpion, water chestnut and scorpion.

(10) Perennial vegetables. The products of these vegetables can be harvested continuously for many years, such as day lily, stone cypress, bamboo shoots, lily and toon.

(11) Edible fungi. Including mushrooms, straw mushrooms, mushrooms, fungus, white fungus (white fungus) and bamboo poles.

(12) Sprouts. This is a new type of vegetable that is germinated with vegetable seeds or grain crops for vegetable products such as pea sprouts, buckwheat buds, alfalfa sprouts and radish sprouts. Green bean sprouts and yellow bean sprouts are widely used as sprouts, and some are also listed as sprouts.

(13) Wild vegetables. There are many kinds of wild vegetables. Nowadays, vegetables, hairy vegetables, fungus, mushrooms, leeks and fungi are collected in large quantities. Some wild vegetables have been gradually cultivated, such as leeks and scoparia (broom).