Vegetable Classification Quiz

Vegetable Classification

• Vegetables are plant parts, excluding fruit.
• Two main categories: root (below-ground) and green (above-ground) crops.
• Root crops are harvested below-ground; include true roots and underground stems.
• True roots absorb and conduct water/nutrients.
• Taproots are large, swollen true roots for carbohydrate storage (e.g., carrot, turnip).
• Other underground stems also store carbs (bulbs, rhizomes, tubers, corms).

Root Crops

• Bulbs: Modified stems with basal scale leaves (onion, garlic).
• Rhizomes: Swollen, horizontal underground stems (ginger, liquorice).
• Tubers: Swollen, enlarged rhizome tips with buds (potato, yam).
• Corms: Enlarged, swollen stem bases (water chestnut, taro).

Major Root Crops: Bulbs

• Allium genus (monocot Daffodil family) is important.
• Includes onion, shallot, garlic, chives, Welsh onion, leeks - central Asian origin.
• Pungent flavor from volatile sulfur compounds (allicin).

Major Root Crops: Tubers

• Potato (Solanum tuberosum - eudicot, Solanaceae family), from Andes Mountains (Bolivia/Peru).
• Domesticated ~7,000 years ago; introduced to Europe by Spanish.
• Staple food source in Europe - high in carbohydrates; low protein.
• Introduced to British Isles (~1600s), became staple by 1800s.
• Vegetative propagation via “eyes” of tubers.
• 1845 potato blight (Phytophthora infestans) - devastating famine in Ireland (~1846-47).
• Many yam species (monocots) are important tubers in tropical regions.
• Yellow/white (Dioscorea cayenensis) important in West Africa.
• Water yam (Dioscorea alata) ancient Asian cultigen, up to 20 kg tubers.
• Cush-cush yam (Dioscorea trifida) small, yellow tubers, Central America.

Major Root Crops: Corms

• Taro (Colocasia esculenta - monocot) is a significant commercial corm.
• Likely originated in Indian subcontinent; cultivated in Southeast Asia.
• Staple carbohydrate source in tropical regions.
• Must be cooked to remove calcium oxalate crystals.
• Prepared similarly to potatoes; fermented taro paste (poi) popular.

Major Root Crops: Tropical True Roots

• Cassava (Manihot esculenta - tapioca or manioc - eudicot): tropical starchy root.
• Crucial starch source in tropics, especially Africa.
• Almost pure starch, minimal protein, vitamins, minerals.
• Contains poisonous cyanogenic glycosides that must be removed by processing.
• Processed into porridge, flatbread, toasted flour, or beer.

Major Root Crops: Tropical True Roots

• Sweet potato (Ipomoea batatas - eudicot): Central and South America, domesticated ~4,500 y.a.
• Trailing vine, propagated by root or stem cuttings.
• High in starch, protein, vitamins, minerals.
• More susceptible to pathogens/insects than other roots.
• Often labeled as "yams" in supermarkets.

Major Root Crops: Temperate True Roots - Taproots

• Biennial species (two years) – common in cool-temperate regions.
• Taproots store carbohydrates first year, used for flowers/fruit second year.
• Harvested first year for carbohydrates, vitamins, and minerals
• Economically important temperate taproots from three families: Carrot, Amaranth, Mustard.

Major Root Crops: Temperate Taproots - Carrot Family

• Carrot (Daucus carota) and parsnip (Pastinaca sativa) - European and Central Asian origin.
• Orange carrot cultivar developed in Holland (1600s).

Major Root Crops: Temperate Taproots - Amaranth Family

• Beet and sugar beet (Beta vulgaris): from wild sea-beet along the Mediterranean coast.
• Sugar beet (late 1700s) – important source of table sugar (reducing reliance on Caribbean cane sugar).

Major Root Crops: Temperate Taproots - Mustard Family

• Turnip (Brassica rapa), rutabaga (Brassica napus) – European origin and winter food crops.
• Radish (Raphanus sativus) – Eurasia origin widely grown; cultivars vary in size and pungency.
• Horseradish (Armoracia rusticana) and wasabi (Wasabia japonica) – processed for condiments.

Major Green Vegetables

• Most from various plant families, focusing on economically important ones: Mustard, Sunflower.
  • Mustard Family (Brassicaceae), Sunflower (Asteraceae), Carrot (Apiaceae), Amaranth.

Major Green Vegetables: Mustard Family

• Brassica oleracea – cabbage, broccoli, Brussels sprouts, cauliflower, kohlrabi, kale.
• Brassica rapa– Bok choy, Chinese flowering cabbage, celery cabbage.

Major Green Vegetables: Sunflower Family

• Lettuce (Lactuca sativa) – Mediterranean origin.
• Cultivars vary – heading/iceberg, loose-leaf, cos/stiff-leaved.
• Other green vegetables from the Sunflower Family: endive, chicory, artichoke.

Major Green Vegetables: Carrot Family

• Celery (Apium graveolens) and Florence fennel (Foeniculum vulgare) use leaf petioles/stalks as green vegetables.
• Celeriac cultivar (celery root) is used as a root vegetable.

Major Green Vegetables: Amaranth/Goosefoot Family

• Swiss chard/beet greens (Beta vulgaris): leafy green vegetable variety of the beet.
• Spinach (Spinacia oleracea) – Southwest Asia origin; introduced to Europe during the Middle Ages.

Major Green Vegetables: Asparagus/Lily Family

• Asparagus (Asparagus officinalis) – ancient Egyptian, Greek, Roman cultivation.
• Popular again in Europe (1700s).
• Harvested as young stem shoots; green or white (blanched).