Vegetable

Vegetable is a broad culinary term for edible plant parts that are typically savory. In everyday use it encompasses a wide range of plant components, including leaves (lettuce, spinach), stems (celery, asparagus), roots (carrot, beet), tubers (potato, yams), bulbs (onion, garlic), flowers (cauliflower, broccoli), and seeds (peas, beans, corn). Botany classifies edible plant parts in similar ways, and some fruits such as tomatoes, cucumbers, and peppers are widely prepared and eaten as vegetables in many cuisines.

Vegetables provide vitamins, minerals, fiber, and phytonutrients while generally being low in fat and calories. Regular consumption supports digestion, immune function, and overall health, and diets rich in vegetables are linked with reduced risk of several chronic diseases.

Most vegetables require warm or cool-season growing conditions and favorable soil, moisture, and sunlight. Harvest times vary by species. For storage, many vegetables keep best in the refrigerator and in controlled humidity; some can be stored in a cool, dark place. Proper washing and handling reduce spoilage.

Vegetables are essential in cuisines worldwide, used fresh in salads, steamed or roasted as sides, or incorporated into soups, stews, and sauces. They are commonly sold fresh at markets, or preserved by freezing, canning, pickling, or fermenting.