Zeleniny

Zeleniny is a general term in Czech and related languages for the edible plant parts that are eaten as food and are commonly referred to in English as vegetables. The word derives from the root zelen- "green" and denotes plant foods grown for consumption. In everyday use it covers a wide range of plant parts that are prepared in cooking, including leafy greens (lettuce, spinach, kale, chard), brassicas (cabbage, broccoli, cauliflower), root vegetables (carrot, beet, turnip, radish, parsnip), bulbs and alliums (onion, garlic, leek), tubers (potato, sweet potato), gourds and squashes (cucumber, zucchini, pumpkin), and legumes (green beans, peas). Botanically, some items commonly treated as vegetables are fruits (for example, tomatoes, peppers, cucumbers), but they are culinary classified as vegetables.

Zeleniny are valued for dietary fiber, vitamins, minerals, and low fat content. They are typically available seasonally and locally, with storage methods including refrigeration, freezing, canning, or pickling to extend shelf life. In cooking, zeleniny can be eaten raw, steamed, boiled, sautéed, roasted, or used in soups, stews, and salads. They also play a central role in traditional Central and Eastern European cuisines and are a focus of contemporary healthy eating and sustainable farming, which emphasizes crop diversity, soil health, and reduced food waste.