The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout…
A mushroom or toadstool is a fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. They vary in their color,…
Fennel (foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. Benefits of fennel include:…
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending…
Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (mustard) family. It is an annual plant that reproduces by…
Cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It…
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The…
The onion, also known as the bulb onion or common onion, a vegetable that is the most widely cultivated species of the genus Allium. It’s close relatives include the garlic,…
Beets or beetroots, as they are often called, belong to the Chenopodiaceae family. Beetroots are one of the varieties of the Beta vulgaris species. Health benefits of this vegetable are…
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leafy vegetable, but sometimes for its stems and seeds. Lettuce is…