veggens

Veggens are edible plant tissues commonly consumed as part of meals. The term veggens is not widely used in scientific or culinary literature; ‘vegetables’ is the standard term. Veggens include a broad range of plant parts, such as leaves, stems, roots, tubers, bulbs, and fruits that are prepared as vegetables.

Classification: Veggens are typically grouped by edible tissue. Leafy greens such as lettuce and spinach; roots such as carrots and beets; bulbs such as onions and garlic; tubers such as potatoes; stems such as celery; and culinary fruits commonly treated as vegetables, such as tomatoes and peppers.

Cultivation and production: Veggens are grown in fields, gardens, and controlled environments worldwide. They require varied climates, soils, and water management. Harvesting ranges from selective picking to mechanical gathering. After harvest, post‑harvest handling, cooling, and storage affect quality, shelf life, and market value.

Nutrition and health: Veggens are generally low in fat and calories while rich in dietary fiber, vitamins, minerals, and various phytonutrients. Their nutrient content varies by type and preparation, and cooking methods such as boiling, steaming, or roasting can influence vitamin retention and flavor.

Culinary uses and storage: Veggens are prepared raw in salads or cooked by boiling, steaming, sautéing, roasting, or frying. They are stored in cool, dry or refrigerated conditions, with shelf lives ranging from a few days to several months for certain crops when frozen or preserved.