Vegetables are the parts of plants that humans and other animals eat for food. The original meaning is still commonly used to refer to all edible plant material, including flowers, fruits, stems, leaves, roots and seeds, and collectively refers to plants. Definitions are applied somewhat arbitrarily, often through culinary and cultural traditions. You can exclude foods from some plants such as fruits, flowers, nuts, and grains, but this includes savory fruits such as tomatoes and zucchini, flowers such as broccoli, and seeds such as legumes. Vegetables, in the broadest sense any kind of plant or plant product, i.e. "plant material". Generally, in narrow usage, the term vegetable usually refers to the fresh edible parts of certain herbaceous plants, such as roots, stems, leaves, flowers, fruits, or seeds. These parts of the plant are eaten raw or cooked in a variety of ways, but are primarily used as a savory rather than sweet dish. For more information on growing vegetables, see Growing vegetables. See Vegetable Processing for nutritional composition and processing of vegetables. Virtually all major vegetables were grown under ancient or New World civilizations and their nutritional importance has long been recognized. % or more, with about 3.5% protein and less than 1% fat. Vegetables are an excellent source of minerals, especially calcium and iron, and vitamins (mainly A and C). Almost all vegetables are rich in fiber and antioxidants. Vegetables are usually classified based on the part of the plant that is used as food. Root vegetables include beets, carrots, radishes, sweet potatoes, and turnips. Stem vegetables are asparagus and kohlrabi. Edible tubers or rhizomes include potatoes. Leafy greens include Brussels sprouts, kale, celery, lettuce, rhubarb and spinach. Bulb vegetables include garlic, green onions, and onions. Heads or flower vegetables include artichokes, broccoli and cauliflower. Fruits that are commonly considered vegetables because of their uses include cucumbers, eggplants, okra, corn, pumpkin, peppers, and tomatoes. Seed vegetables are usually legumes such as peas and beans.
Modern market gardening ranges from small-scale production for local sales to large-scale commercial operations utilizing the latest advances in automation and technology. In addition, vegetables can be grown conventionally or organically. Most vegetables are grown from seed in the field, but in some cases they are germinated in nurseries or greenhouses and transplanted to the field as seedlings. During the growing season, synthetic or organic herbicides, insecticides and fungicides are commonly used to control weeds, insects and disease damage. Depending on the crop, harvesting operations are usually mechanized in developed countries, but in some areas manual harvesting is practiced or used in combination with mechanical operations.Vegetable production Another concern for farmers is post-harvest storage, which may require refrigeration facilities. Vegetables can be washed, sorted, sorted, cut, and packaged for sale as fresh produce. Fresh vegetables are subject to rapid aging and spoilage, but preservation methods such as drying, canning, freezing, fermentation, or pickling can extend their shelf life.
Spice seeds are the small aromatic fruits and oily seeds of herbaceous plants such as anise, caraway, cumin, fennel, poppy, and sesame. The fresh or dried fragrant leaves of the plant. Spices, spice seeds, and herbs are used as additives to add flavor, aroma, or spiciness to foods. The small amounts used in food preparation have little nutritional value, but they stimulate the appetite, add flavor, and enhance flavor. Spices are usually used dried, but there are many, both fresh and dried, such as chili peppers and ginger. Some use both forms. Some typical dried spices are used fresh in the country of origin. Many of the world's most prized spices, such as cardamom, cinnamon, cloves, ginger and pepper, are aromatic or pungent plant products grown in tropical and subtropical regions. The most prominent uses of spices and herbs from very early times were in medicine, the manufacture of sacred oils and ointments, and as aphrodisiacs. Aromatic herbs were used to purify and scent homes. Ancient herbals (manuals for identifying plants and preparing medicines) from Cathay (Northern China), Sumer, Assyria, Egypt, Greece and Rome attest to the use of spices and herbs in the treatment of ailments. It was occupied by Hippocrates, Galen, and Pedanius Dioscorides among others. In the 1st century AD, Pliny the Elder widely praised the effectiveness and curative powers of spices and herbs in the treatment of almost every disease known at the time in natural history. and was accepted from the Middle Ages to the early modern period
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