Plants Category A: Vegetables
Category A: Vegetables
Artichoke, Asparagus, Basil, Bean, Beet, Broccoli, Brussel
Sprout, Cabbage, Carrot, Cauliflower, Celery, Chayote, Chinese
Cabbage, Chives, Collard, Corn, Cucumber, Dill, Eggplant, Endive, Garlic, Kale, Kohlrabi, Leek, Lettuce, Muskmelon, Mustard, Okra, Onion, Parsley, Parsnip, Peas, Pepper, Potato, Radish, Rhubarb, Rutabaga, Sage, Spinach, Squash, Sweet
Potato, Swiss Chard, Tomato, Watermelon
Artichoke (Globe
or Jerusalem)
Leaf:
Pinnately lobed or divided, large, somewhat spine, grayish-green above,
whitish beneath with densely woolly hairs, lower leaf to 3 feet.
Flower:
Heads large, terminating on branches, bracts forming thistle-like flowers.
Flowers are violet, blue, white or yellow.
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Asparagus
Stem:
Young shoots bear prominent scale like leaf flat against the shoot,
Mature plants are erect and much branched
Leaf:
Threadlike, to 1/2 inch long, one to several in the axil
Root:
Fleshy, forming a cluster of long cord-like roots
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Basil
Leaf:
Petioled, football or egg shaped, to 5 inch long, toothless or toothed,
very fragrant, purple in some cultivars
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Bean (bottom of photo)
| Green,
yellow, waxy, kidney, lima, scarlet runner, purple or mottled
with bright rose-red
Leaf:
Pinnately (feather formed), usually compound with leaflets in threes.
Stem entwine around supports and enables climbing.
Fruit:
Pods with a single seam joining its two segments
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Beet (bottom of photo)
Leaf:
Alternate, egg to oblong egg shaped, commonly reddish, veined, toothless,
with a waxy margin, arising directly from root.
Seed:
Brown, aggregate (2-5 clumped together) of seeds. Resembles grape-nuts.
Root:
Short or cylindrical, fleshy, globe shaped; white, yellow, pink, dark
red
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Broccoli
Leaf:
Long, oblong or oval, thick, fleshy, covered with a bloom; 6-20 inch long
with ear-like lobes prominent toward leaf base.
Flower:
Yellow when not harvested as an immature solid head
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Brussel Sprouts
Stem:
Simple and erect, 2-3 feet tall, bearing little heads or buds/sprouts about
1" in diameter in the axils.
Leaf:
Short and broad or circular, about as broad as long, often with ear like
lobes at base of leaf blade.
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Cabbage
Leaf:
Covered with a bloom, thick, fleshy, large (up to 1 foot across), mostly
oblong, egg shaped, little to no lobes at base, may be clasping, green
or purple.
Seed:
Round; reddish, brown
Head:
Short, dense, green or red
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Carrot
Stem:
Bristly with erect, much branched stem from a thick, fleshy tap-root
Leaf:
Finely cut, triangular in outline, mostly on large petioles which
are expanded at base, appearing almost fernlike
Flower:
White or yellowish, small and numerous
Root:
Linear or elongated, fleshy, commonly orange, but can also be reddish.
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Cauliflower
Fruit:
White, green or purple head overtopped by lower leaf
Leaf:
Long-oblong or oval, strongly ascending, thick, fleshy; to 20 inches
long, may be clasping
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Celery
Stem:
Hairless biennial, having basil stems; erect branching petioles; 2-3 feet
high; many grooved, conspicuously jointed
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Chayote (Sechium
edule)
| This cucurbit
has climbing vines and leaves resembling the cucumber. The
light-green pear-shaped fruit, which contains a single flat
edible seed, may weigh as much as 2-3 pounds (average is
8 ounces). Fruits are pale green to dark green, slightly
flattened, sometimes grooved and prickly, but usually smooth.
Flowers are large, yellow and cucumber-like.
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Chinese
Cabbage
Leaf:
Fleshy petioles with terminal lobed blade being larger and rounded, with
some smaller lower lobes; soft with bristly hairs; margin wavy or obscurely
toothed; petiole is broad, flat, with jagged wings; forms head of loose
leaf
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Chives
Leaf:
Firm tuft, basal bulb with grass like, hollow, string characteristic onion
like odor; white clustered flowers when over mature
Seed:
Small, black seeds
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Collard
Leaf:
Thick, fleshy, egg to oblong shaped, 6-20 long, separate not making solid
heads, covered with a bloom, wavy but not fringed or deeply cut
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Corn
Leaf:
One at every joint/node; long, sword or lower lanced shaped; pointed, curving
with a midrib, leaf's base wraps around stem, 3 feet long to 4 inches
wide
Fruit:
Ear, holding many rows of kernels, variously colored, enclosed by several
bracts/leaf
Seed:
Flattened with round or wrinkled top
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Cucumber
Leaf:
Triangular to egg shaped; angled or 3-lobed with pointed sinus (where two
lobes meet), middle point lobed; leaves feel gritty or rough to touch
Fruit:
Globe shaped to oblong and elongated, prickly with sharp black or white
prickles; up to 3 feet; mottled pale yellow and green, white, commonly
green; also lemon size and yellow
Seed:
Flat, white, 3/8 inch long
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Dill
Leaf:
Finely pinnately divided, almost thread like, ultimate divisions to 3/4
inch, strong characteristic odor
Flower:
To 6 inches across, yellowish, umbel; resembles Queen Anne's Lace
Seed:
Oval, flattened
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Eggplant
Leaf:
Alternate, simple, gray-woolly, thick and heavy, unequal at base, pointed
and rounded at tip, obscurely angled or lobed
Fruit:
Large, oval, oblong or somewhat oval; 2 to 12 inches long, glossy; usually
purple, but also white, yellow or striped
Seed:
Similar to tomato or pepper seeds
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Endive (Belgian, escarole)
Leaf:
Alternate, formal basal rosette, brittle, oblong, lobed or greatly cut
or curled; forming heads about 1 1/2 inches across
Seed:
Long beaked with bristle like growth on one end, straw colored
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Garlic
Leaf:
Several from base or crown; flat, erect; 1 inch or less or wide; long pointed;
strong characteristic odor
Root:
Roots below bulb; oval or glove shaped with several parts or cloves,
all enclosed in a silky white or pink skin or leaf
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Kale
Leaf:
Thick, deeply cut and curled, covered with bloom; bluish-green; 12-16 inches
ling; petiole shortened with blade oblong in outline, pinnate with
enlarged terminal lobe; hairless at maturity; may be much colored and/or
profusely lobed appearing skeleton like
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Kohlrabi
Leaf:
Thin; covered with bloom; 8-10 inches long of which 1/3 to 1/2 is slender
margin less petiole; blades oval to oblong with irregular wavy margins
Stem:
Short that enlarges just above the ground into 2-4 inch globe; plant
hairless throughout. Globe is light bluish-green or light red
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Leek
Leaf:
Flat; 6-9 per leek; overlapping, 2-3 feet long forming an edible stalk;
strong characteristic odor
Root:
Below stalk, simple, little broader than the thick neck
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Lettuce
Leaf:
Alternate; vary in color, shape, and form; 5-12 inches long, thin; shape
can be circular, oval or tongue shaped; plain, puckered, curled, fringed,
wrinkled or lobed; form head or loose leaf
Seed:
Narrow and oblong; broadest toward tip; pointed on one end; straw colored
or black
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Muskmelon (Cantaloupe)
Leaf:
Circular to nearly kidney shaped, 3-5 inches across, angled but not distincly
lobed, rounded at tip, margin wavy toothed, hairy, gritty to touch
Fruit:
Various shapes, usually globe or oblong shape, furrowed, not spiny or
prickled, hairy and becomes hairless, pronounced musky odor, yellow
or green flesh, skin may be net ribbed
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Mustard
Leaf:
Large, oval to broad, oblong to egg shaped; 6-12 inches long with about
half as broad, thin, round tipped, pinnate with enlarged terminal lobe
with margin that can be out, curled, wavy, narrow lobed, notched or
scalloped margin
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Okra
Leaf:
Large; strongly palmately (hand like); divided in 3-9 lobes; lobes narrow
or broad; margins coarsely toothed
Fruit:
Long, ribbed beaked; light hairy or nearly hairless upright pod; 4-12
inches long; woody at maturity
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Onion
Leaf:
Direcly from bulb; linear; hollow; covered with a bloom; rounded, strong
characteristic odor
Root:
Many roots below bulb covered with layers of paper skin
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Parsley
Leaf:
Scented; pinnately compound; deeply cut; curled in some cultivars, flat
in some
Seed:
Conspicuously ribbed
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Parsnip
Leaf:
Pinnately compund; 3-4 pairs of unstalked, oblong, toothed or lobed leaflets;
leaflets 2-4 inches long; stem grooved and becoming hollow, branching,
3-5 feet high
Root:
Mostly hairless; white thickened taproot
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Peas
Leaf:
Alternate pinnate compound; stipules mostly larger than leaflets; leaflets
in 1-3 pairs, egg shaped to oblong, end in a branched tendril
Fruit:
Flattened, many seeded pod with seam joining two halves; 2-6 inches long;
straight on back; with or without a paper like lining
Seed:
2-10; wrinkled or plane
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Pepper
Leaf:
Alternate, simple, football shaped, toothless, 1-5 inches long, narrowed
to petiole, usually pointed
Fruit:
Thick, fleshy; varies in color, size and shape; may be scented
Seed:
1/8 inch in diameter; flat; pointed tip on one end
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Potato (Irish)
Leaf:
Alternate; pinnately compound; 4-10 Inches long with 3-4 pairs of egg shaped
pointed toothless leaflets with smaller leaflets between
Fruit:
Infrequently produced; globe shaped berry 3/4 inch or less in diameter;
yellow or green
Root:
Fleshy variously shaped enlarged tuber; light and dark brown, tan, pinkish,
blue, purple, very light yellow, ivory; eyes commonly evident
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Radish
Leaf:
Stalked, terminal lobe very large, 1-3 pairs of lobes below terminal lobe
Root:
Globe shaped to elongated; commonly red, white or black; also pink, blue
and 50/50 red and white
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Rhubarb
Leaf:
Direcly from root, egg shaped, toothless but crinkled, heart shaped at
base to 1 1/2 inches long, thick reddish or green petiole
Seed:
1/4 to 1/2 inch long, winged
Root:
Large, fleshy
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Rutabaga
Leaf:
Scattered bristly hairs, covered with bloom, basal leaves 4-12 inches long,
width is half or less of length, pinnate with enlarged round tipped
terminal lob and smaller lower lobes, upper leaves smaller
Root:
Large solid hard fleshed underground taproot, globe shaped crown forms
a leaf bearing neck
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Sage
Leaf:
Petioled, oblong, 1-2 inches long, toothless or finely rounded toothed
with pointed round tip; covered with wrinkles, strong characteristic
odor; some cultivars have variegated leaves
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Spinach (New Zealand or
regular)
Leaf:
Alternate from crown, simple, narrow oblong to circular with projecting
lobes at base; hairless
Seed:
Grayish, 2-4 spined or spineless in some varieties, resemble pebbles
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Squash
Leaf:
Not rigid, moderately upright, margins with shallow saw tooths and soft
points; soft hairy
Fruit:
Covered with bloom or bluish; elongated, striped, scalloped, some look
like pumpkins
Seed:
Plump, 1/2-1 inch long; margin rounded
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Sweet Potato
Leaf:
Alternate, varies even on same plant; heart shaped and toothless to palmately
lobed; 2-6 inches long; heart shaped or straight across at base
Root:
Tuberous, orange, pointed at ends, typically somewhat elongated with
indentations, flesh orange or yellow
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Swiss Chard
Leaf:
Alternate, egg shaped to oblong, commonly green but may be red, toothless,
wavy margin much developed crown of leaves arising directly from root,
hairless, midrib much enlarged
Seed:
Brown, aggregate of 2-5 seeds, resemble Grape nuts, indistinguishable
from beets
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Tomato
Leaf:
Alternate, pinnately compound with small leaflets places in between, hairy,
strong smelling, 6-18 inches long; main leaflets are in groups of 5-9,
stalked, oblong, 2-3 inches long, pointed, irregularly coarse toothed,
margins roll inward
Fruit:
Red yellow, pink, orange, white, purple, black, striped; flattened at
ends; globe, oblong, elongated or pear shaped, 3/4-3 inches across
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Watermelon
Leaf:
Egg shaped to oblong, heart shape at base, 4-7 inches long, pinnate
Fruit:
Globe or oblong shape; mostly hairless; hard but not durable rind; solid
colored, mottled or striped lime green, light or dark green skin;
flesh is red, green, or yellow
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