Culinary Arts Chapter 13: Vegetables

Fruit-Vegetable

a botanical fruit that is sold, prepared, and served as a vegetable

Chile

a brightly colored fruit-vegetable pod with distinct mild to hot flavors; come in many colors, shapes, and sizes, more than 200 varieties

Oyster Mushroom

a broad, fanlike or oyster shaped mushroom that varies in color from white to gray or tan to dark brown; white flesh firm and varies in thickness; gills are white to cream and descend toward the stalk

Wood Ear Mushroom

a brownish-black, ear-shaped mushroom that has a slightly crunchy texture; aka cloud ear or tree ear

Onion

a bulb vegetable made of many concentric layers of fleshy leaves; varieties include white, yellow, red, and pearl

Garlic

a bulb vegetable made up of several small cloves that are enclosed in a thin, husklike skin

Fennel

a celery-like stem vegetable with overlapping leaves that grow out of a large bulb at its base; mild, sweet flavor associated with licorice or anise

Savoy Cabbage

a conical-shaped head of tender, crinkly, edible leaves that are blue-green on the exterior and pale green on interior

Enokitake Mushroom

a crisp, delicate mushroom that has spaghetti-like stems topped with white caps; crunchy texture, almost fruit flavor; aka enoki or snow puff mushroom

Chicory

a curly edible leaf with a slightly bitter-tasting flavor; aka escarole; one variety is frisee; another is endive

Turnip Green

a dark green edible leaf that grows out of the top of the turnip root vegetable

Spinach

a dark-green, edible leaf with a slightly bitter flavor that may have flat or curly leaves

Spaghetti Squash

a dark-yellow winter squash with pale-yellow flesh that can be separated into spaghetti-like strands after it is cooked

Eggplant

a deep-purple, white, or variegated fruit-vegetable with edible skin and a yellow to white spongy flesh that contains small brown edible seeds

Winter Squash

a fruit-vegetable that grows on a vine and has a thick hard inedible skin and firm flesh surrounding a cavity filled with seeds

Summer Squash

a fruit-vegetable that grows on a vine and has edible skin, flesh, and seeds

Sweet Corn

a fruit-vegetable that has edible seeds called kernels that grow in rows on a spongy cob encased by thin leaves (husks) forming what is referred to as an ear

Bell Pepper

a fruit-vegetable with three or more lobes of crisp flesh that surround hundreds of seeds in an inner cavity; they turn yellow and then ultimately red if they are left to ripen on the vine

Okra

a green fruit-vegetable pod that contains small round white seeds and a gelatinous liquid; originally from Africa

Celery

a green stem vegetable that has multiple stalks measuring 12-20 inches in length; inner stalks are sweeter and more tender than outer

Cucumber

a green, cylindrical fruit-vegetable that has an edible skin, edible seeds, and a moist flesh; member of the gourd family

Asparagus

a green, white, or purple edible stem that is referred to as a spear; harvested in the spring when young

Broccoflower

a hybrid of broccoli and cauliflower; mild and sweet nutty flavor and tender yet firm texture that is less crumbly than cauliflower

Tomato

a juicy fruit-vegetable that contains edible seeds

Celeriac

a knobbly, brown root vegetable cultivated from a type of celery grown for its root rather than its stalk; tastes like a cross between strong celery and parsley; aka celery root

Yam

a large tuber that has thick, barklike skin and flesh that varies from ivory to purple; skin is inedible

Butternut Squash

a large, bottom heavy tan-colored winter squash

Jicama

a large, brown root vegetable that ranges in size from 4oz to 6lb and is good source of vitamin C and potassium; aka Mexican potato, native to Central America

Chard

a large, dark-green edible leaf with white or reddish stalks

Kale

a large, frilly edible leaf that varies in color from green and white to shades of purple

Sorrel

a large, green edible leaf that ranges in color from pale green to dark green and from 2-12 inches in length; quite acidic flavor

Hubbard Squash

a large, oval winter squash with a bumpy, pale-green, blue-grey, or orange skin and sweet orange flesh

Kombu

a long, dark-brown to purple sea vegetable that is used to flavor dashi stock

Wakame

a long, tender, grayish-green sea vegetable that expands to seven times its size when soaked in water

Leek

a long, white bulb vegetable with long, wide, flat leaves; similar in appearance to scallions but much larger; milder and sweeter than onions

Capsaicin

a potent compound that gives chiles their hot flavor

Concasse

a preparation method where a tomato is peeled, seeded, then chopped or diced

Radish

a root vegetable that is small in diameter with a white flesh and peppery taste that comes in many colors and shapes

Bamboo Shoot

a root vegetable that is the immature shoot of the bamboo plant; cannot be eaten raw because they contain a toxic substance

Pumpkin

a round fruit-vegetable with hard orange skin and a firm flesh that surrounds a cavity filled with seeds; mild sweet flesh

Rutabaga

a round root vegetable derived from a cross between a Savoy cabbage and a turnip; longer and rounder than turnips; flesh has yellow tint and more distinct flavor than turnip

Beet

a round root vegetable with a deep reddish purple or gold color

Turnip

a round, fleshy root vegetable that is purple and white in color; peppery flavor

Potato

a round, oval, or elongated tuber that is the only edible part of the potato plant

Pattypan

a round, shallow squash with scalloped edges and is best harvested when it is no larger than 2-3 inches in diameter

Edible Tuber

a short, fleshy vegetable that grows underground and bears buds capable of producing new plants

Heart of Palm

a slender, white stem vegetable that is surrounded by a tough husk; about 4 inches long, up to 1.5 inches thick

Scallion

a small bulb vegetable with slightly swollen base and long, slender green leaves that are hollow; aka green onion

Oca

a small knobby tuber that has a potato-like flesh and ranges in flavor from very sweet to slightly acidic; aka New Zealand yam

Tomatillo

a small tomato with thin papery husk covering pale-green skin that encases pale-green flesh; aka Mexican husk tomato

Water Chestnut

a small tuber with brownish-black skin and white flesh; crunchy and juicy and resembles a chestnut in color and shape; aka water caltrop

Watercress

a small, crisp, dark-green edible leaf that is a member of the mustard family; pungent slightly peppery flavor

Dulse

a stringy reddish-brown sea vegetable with a fishy odor that is rich in iron, iodine, potassium, and vitamin A

Edible Bulb Vegetable

a strongly flavored vegetable that grows underground and consists of a short stem base with one or more buds that are enclosed in overlapping membranes or leaves

Kohlrabi

a sweet, crisp stem vegetable that has a pale-green or purple bulbous stem and dark-green leaves; crossbreed of cabbage and turnip

Rhubarb

a tart stem vegetable that ranges in color from pink to red and most often prepared like a fruit; leaves contain poisonous toxin named oxalate

Nori

a thin, purple-black sea vegetable that turns green when it is toasted; often used as a wrapper for sushi

Chanterelle Mushroom

a trumpet-shaped mushroom that ranges in color from bright yellow to orange and has a nutty flavor and chewy texture

Sweet Potato

a tuber that grows on a vine and has paper-thin skin and flesh that ranges in color from ivory to dark orange

Sunchoke

a tuber with thin, brown, knobby-looking skin;skin is edible but often removed before cooking; flesh is white, crisp, and sweet; related to sunflowers; aka Jerusalem artichoke

Turban Squash

a turban shaped winter squash; striped rind and thick dry flesh that is orange or golden yellow

Portobello Mushroom

a very large and mature brown cremini mushroom that has a flat cap measuring up to 6 inches in diameter; gills are fully exposed leaving the mushroom without much moisture and creating a dense meaty texture

Shallot

a very small bulb vegetable that is similar in shape to garlic and has 2 or 3 cloves inside; the outer covering can be bronze, rose, or pale grey; pink-tinged ivory flesh and more subtle flavor than onion

Lentil

a very small, dried pulse that has been split in half; many varieties with colors ranging from white to green

Salsify

a white or black root vegetable, similar in shape to a carrot, can grow up to 12 inches in length

Acorn Squash

a winter squash that looks like a dark-green large acorn and can be baked, steamed, or pureed

Kabocha Squash

a winter squash with a jade-green and celadon-streaked rind and pale orange flesh that is sweet

Straightneck Squash

a yellow squash that resembles a bowling pin

Crookneck Squash

a yellow squash that resembles a bowling pin with a bent neck

Shiitake Mushroom

an amber, tan, brown, or dark-brown mushroom with an umbrella shape and curled edges; aka forest mushroom

Edible Root Vegetable

an earthy-flavored vegetable that grows underground and has leaves that extend above ground

Broccoli

an edible flower that is a member of the cabbage family and has tight clusters of dark-green florets on top of pale-green stalk with dark-green leaves

Cauliflower

an edible flower that is a member of the cabbage family and has tightly packed white florets on a short, white-green stalk with large pale-green leaves; some varieties have purple or greenish tint to the florets

Bok Choy

an edible leaf that has tender white ribs, bright-green leaves, and more subtle flavor than head cabbage

Lettuce

an edible leaf that is almost exclusively used in salads or as a garnish

Vegetable

an edible root, bulb, tuber, stem, leaf, flower, or seed of a non-woody plant

Sprout

an edible strand with an attached bud that comes form a germinated bean or seed

Napa Cabbage

an elongated head of crinkly and overlapping edible leaves that are pale yellow-green with a white vein; aka celery cabbage

Carrot

an elongated root vegetable that is rich in vitamin A; available year-round

Zucchini

an elongated summer squash that resembles a cucumber and is available in green or yellow varieties

Parsnip

an off-white root vegetable, similar in shape to a carrot, ranges from 5-10 inches in length; available from fall through winter

Chlorophyll

an organic pigment found in green vegetables; acid makes it turn an olive color; alkaline makes it bright but mushy

Carotenoid

an organic pigment found in orange or yellow vegetables; acid has little to no effect; alkaline do not affect color, but makes it mushy

Flavonoid

an organic pigment found in purple, dark-red, and white vegetables; acid turns bright red; alkaline turns blue or yellow(white vegetables) and makes it mushy

Porcini Mushroom

an uncultivated, pale-brown mushroom with a smooth, meaty texture and a pungent flavor; aka cepe

Button Mushroom

cultivated mushroom with a very smooth rounded cap and completely closed gills atop a short stem; aka white mushroom

Dandelion Green

dark green edible leaf of the dandelion plant; quite bitter taste

Ruby Chard

deep red leaves tinged with green and bright red stalks; milder than Swiss

Pulse

dried seed of a legume

Sea Vegetables

edible saltwater plants that contain high amounts of dietary fiber, vitamins, and minerals

Beet Green

green edible leaf that grows out of the top of the beet root vegetable

Edamame

green soybeans housed within a fibrous, inedible pod

Swiss Chard

grown for its silvery stalks and crinkly leaves; sometimes called rhubarb for its strong flavor

Mustard Green

large dark green edible leaf with a strong peppery flavor; comes from the mustard plant

Collard

large dark green edible leaf with thick white vein that resembles kale; flavor is cross between kale and cabbage

Edible Leaves

plant leaves often accompanied by edible leafstalks and shoots; aka plant leaves

Tatsoi

spoon-shaped, emerald-colored leaf vegetable native to Japan; mild flavor

Fiddlehead Fern

the curled tip of an ostrich fern frond with a nutty and slightly bitter flavor similar to asparagus and artichokes

Artichoke

the edible flower bud of a large, thistle-family plant that comes in many varieties

Squash Blossom

the edible flower of a summer or winter squash; comes in varying shades of yellow and orange, often taste like the parent squash

Legume

the edible seed of a nonwoody plant and grows in multiples within a pod

Edible Mushroom

the fleshy, spongy spore-bearing body of an edible fungus that grows above the ground

Edible Flowers

the flowers of nonwoody plants that are prepared as vegetables; can be eaten raw or cooked

Nopal

the green edible leaf of the prickly pear cactus; measure about 5 inches in length and 3-4 inches in width; crunchy and slippery with slight tartness

Edible Stem Vegetable

the main trunk of a plant that develops buds and shoots instead of roots

Freeze Drying

the process of removing the water content from a food and replacing it with gas

Edible Seed

the seed of a nonwoody plant; many can be eaten raw, all can be eaten cooked

Lotus Root

the underwater root vegetable of an Asian water lily that looks like a solid-link chain about 3 inches in diameter and up to 4 feet in length; creamy white flesh that tastes like fresh coconut and has the texture of raw potato

Arame

thin and wiry, shredded black sea vegetable; must be soaked in warm water 10-15 minutes before cooked

Head Cabbage

tightly packed, round head of overlapping edible leaves that can be green, purple, red, or white in color

Morel Mushroom

uncultivated mushroom with cone-shaped cap that ranges from 2-4 inches in height and tan to very dark brown in color; belong to same species as truffle

Brussels Sprout

very small round head of tightly packed leaves that look like a tiny cabbage; grows along an upright stalk and ready to be harvested when they reach a 1 inch diameter

Ramp

wild leek with flavor similar to scallion but with more zing