Vegetables

The cauliflower and broccoli are additional varieties of the cabbage that are derived from modified versions of the inflorescence and are nutritious vegetables. The edible part of the globe artichoke (Cynara scolymus) is the preflowering inflorescence of the plant which is prepared by boiling or steaming. The fleshy bracts are eaten by drawing them between the teeth to remove the starchy tissues, or the bractless "heart" is served as an unusual vegetable.

The fruits of many species in the pea family are served as cooked vegetables, sometimes intact in their pod. Some of the more common species are the French bean (Phaseolus vulgaris), the broad bean (Vicia faba), the scarlet runner bean (Phaseolus multiflorus), the garden pea (Pisum sativum), and the lentil (Lens esculenta).

Several species in the tomato family develop fleshy fruits that are used as vegetables. The red, plump fruits of the tomato (Lycopersicum esculentum), originally native to South America, are served raw or cooked. The larger fruits of the closely related eggplant or aubergine (Solanum melongena) are served cooked. The fruits of the red pepper, bell pepper, capsicum, or chili (Capsicum annuum) occur in diverse, domesticated varieties and are served cooked or raw. In Hungary, a red powder called paprika is made from dried capsicum fruits.

The elongate, fleshy fruits of several species in the cucumber family are also served as vegetables. The cucumber (Cucumis sativus) is usually served pickled in vinegar, raw, or cooked. The pumpkin, squash, or vegetable marrow (Cucurbita pepo) are usually served cooked, or their seeds may be extracted, roasted, and eaten.