Roots, stems, leaves, buds, seeds and fruits of plants used as food are called vegetables. They classify as follows:

Roots - Beets, carrots, parsnips, turnips, salsify, radishes, horseradish, rutabagas, celeriac, sweet potatoes, yams, cassava.

Stems - Enlarged underground stems called tubers: Irish potatoes and Jerusalem artichokes, dasheen or taro, yautia, kohlrabi, fennel.

Stem and Bud - Asparagus.

Bulbs - Onions (green, called scallions), leek, garlic, shallot.

Leaf Stalks - Celery, rhubarb.

Leaves - Lettuce, endive, spinach, romaine, watercress, chard, chives, chicory, tops of beets, turnips, dandelion, fennel, mustard, dill, and parsley, escarole, Chinese cabbage, collards, kale.

Buds - Cabbage (terminal), Brussels sprouts (axillary).

Flowering Heads - Cauliflower, French artichoke, broccoli.

Fruit - Cucumbers, squash, eggplant, peppers, okra, pumpkin, tomatoes, string beans, green peas, green corn, vegetable marrow, zucchini, chayote, Lima beans.

Seeds - Peas, beans, lentils, corn, rice, Lima beans, soybeans, grains, cereals.

Fungi - Mushrooms, truffles.