Brassica and Crucifers
The crunchy texture gives brassica and cruciferous vegetables a place on the common vegetable list as they are enjoyed in fresh salads and veggie snacks. Brassica vegetables include bok choy, cabbage, Brussels sprouts, cauliflower, broccoli and turnip. Crucifers including radish, arugula and watercress. Brassica and crucifers are healthy, crunchy additions to salads and stir fry cooking.
Umbelliferous and Root
The umbelliferous vegetables include carrots, parsnips and herbs such as dill, fennel, cilantro and parsley which add fiber and flavor to a variety of foods. Celery, a vegetable that crosses over into more than one family, is an umbelliferous member. The potato, one of the most common vegetables, is a member of the root family.
Leafy Green and Edible Plant Stem
Lettuce, spinach, kale and Swiss chard are iron-rich leafy greens that are commonly found planted in gardens. Leafy greens are also members of the composite vegetable family which include artichoke, Jerusalem artichoke and sunflower. Edible plant stems such as celery, celeriac and asparagus are common garden vegetables that are grown in home gardens.
Legumes and Allium
Green beans, peas, chickpeas, carob, snow peas, broad beans and lentils are members of the legume family which provide high fiber content for meals and soups. The allium family is comprised of onions, shallots, leeks, garlic and chives which are essential for flavoring and add nutritional value to meals.
Grass and Gourd
Grass vegetables include corn and bamboo shoots in the family of rice and grains. Pumpkin, squash, cucumber and zucchini are edible members of the gourd family. The meaty marrow of the gourd vegetables have a seed-rich interior.