Table of contents:
- According to botanical characteristics, vegetable plants are grouped into twelve families:
- By the type of food organs, plants are divided into ten groups:
Video: Classification Of Vegetable Crops
2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47
According to botanical characteristics, vegetable plants are grouped into twelve families:
• Cabbage, or Cruciferous: types of cabbage - white cabbage, red cabbage, Savoy, Brussels sprouts, cauliflower, Beijing, Chinese, kohlrabi; root vegetables - radishes, turnips, radishes, rutabagas, katran, as well as mustard, watercress; rhizome - horseradish.
• Celery, or Umbrella: carrots, parsley, parsnips, celery, dill, coriander (cilantro), chervil, etc.
• Pumpkin: cucumber, pumpkin, squash, squash, watermelon, melon.
• Solanaceae: tomato, pepper, eggplant, physalis, potatoes.
• Haze: beetroot, Swiss chard, spinach.
• Legumes: beans, peas, beans, soy.
• Asteraceae or Compositae: lettuce, tarragon, chicory salad, scorzoner, oat root, artichoke.
• Buckwheat: sorrel, rhubarb.
• Onions, or Liliaceae: onions - onions, leeks, shallots, garlic, batun, perennial multi-tiered, slime, chives, fragrant.
• Bluegrass or Cereals: sweet corn.
• Lamb or Lipo: peppermint, savory, basil, hyssop, marjoram, lemon balm.
• Asparagus: asparagus.
By the type of food organs, plants are divided into ten groups:
• Fruit, in which the fruit is the food organ. This group includes plants in which the fruits are consumed in an unripe form - cucumber, zucchini, squash, as well as in a state of biological maturity - tomato, watermelon, melon, pumpkin.
• Bulbous, forming bulbs of densely packed juicy leaves and scales - onions, shallots, leeks, garlic, perennial onions.
• Tuber-forming, tuber-forming - potatoes.
• Shoots, in which young, non-lignified shoots are used for food - asparagus, cauliflower.
• Leafy - young shoots and leaves are used for food - white cabbage, Savoy, Brussels sprouts, dill, tarragon, chicory salad, peppermint, savory, basil, marjoram, etc.
• Root vegetables - the root vegetable is used for food - turnip, radish, radish, rutabaga, carrot, parsley, parsnip, celery, beetroot, scorzonera, katran, etc.
• Leafy - leaves are used for food - sorrel, rhubarb, spinach.
• Stem-fruited - a short, overgrown stem - kohlrabi - is used for food.
• Rhizome - horseradish.
• Inflorescences, forming a vegetable in the form of an inflorescence, - artichoke.
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