groente

Groente is the Dutch word for vegetables—edible plant parts that are typically eaten as part of meals. In everyday usage, groente refers to a broad range of plant-based foods, including leaves, stems, roots, bulbs, and fruits that are prepared as vegetables. Botanically, many items considered groente are fruits.

Common groente types include leafy greens such as spinach and lettuce; brassicas such as cabbage and broccoli; root vegetables such as carrots and beets; stem vegetables such as celery and asparagus; tubers such as potatoes; and bulb vegetables such as onions and garlic. In everyday speech, some botanically fruiting vegetables—such as tomatoes, cucumbers, and peppers—are still categorized as groente.

Nutritionally, groente are typically low in fat and calories and high in water, fiber, vitamins, and minerals. They provide essential micronutrients and phytochemicals, and dietary guidelines commonly recommend regular consumption as part of a balanced diet.

Production and cuisine: In the Netherlands, groente production is a major agricultural sector, with extensive greenhouse farming enabling year-round supply and a large export volume. Globally, groente are grown in diverse climates and sold fresh, canned, or frozen, depending on season and transport.

Storage and preparation: Fresh groente are best stored in a cool place, and most respond well to trimming, washing, and cooking methods that preserve color and texture. Cooking styles vary by tradition and dish, from raw salads to steaming, boiling, roasting, or stir-frying.