Vegetables Classification and Preservation


Dictionary definition of vegetable : A plant raised for some edible part of it, such as the leaves, roots, fruits or flowers, but excluding any plant considered to be a fruit , grain or spice in the culinary sense.
Vegetables are essential commodities

Culinary definition : Vegetable refers to any herbaceous plant that can be eaten partially or completely.

The leaves, stems, roots, tubers, seeds and flowers can be consumed. Because vegetables contain more starch and less sugar than fruits, they tend to be more savoury and require cooking prior to eating.

There are so many different types of vegetables eaten all over the world, the main goals of cooking vegetables are to preserve, enhance to fresh flavor, colour and texture.

In this article I will identify vegetables according to their classification, from bulbs to tubers and even fruits. Yea, some vegetables are classified as fruit veggies. So, if you hear someone calling your favourite vegetable a fruit, don’t look down on him or her. Lol!


With much said in the intro, I will go into the classification…

Vegetables Classification

  • Bulbs – garlic, leek, onion, shallots, spring onions
  • Edible Fungi – mushroom, moss, seaweed (used for sushi), truffle
  • Flowers – broccoli, brussel sprout, cauliflower, cabbage
  • Fruits – avocado, cucumber, pumpkin, tomatoes, squash
  • Leafy veggies – Chinese leaves, cabbage, chicory, lettuce, sorrel, spinach
  • Roots – beetroot, carrots, horseradish, radish, turnip
  • Seeds and Pods – broad beans, butter beans, okra, peas
  • Shoots and Stems – asparagus, bamboo shoots, celery
  • Tubers – Jerusalem artichokes, potatoes, sweet potatoes

The list of vegetables under each classification is not limited to that, there are hundreds of vegetables eaten daily globally like I pointed earlier in this post.

I think we should also know how to preserve our vegetables and not just eating them instantly. Yea. I will talk about four ways to preserve them, which includes Dehydrating, Pickling, Drying, Salting, Freezing and Canning.

Preservation Methods

1. Salting – this method is done by using dry edible salt, and it is considered to be one of the oldest methods of preserving food.
2. Dehydrating – this is done by cutting the vegetables and drying them until they contain little amount of water in them; examples of vegetables than can be dehydrated includes carrot, potatoes, onions. It can be done manually or with a dehydrating equipment.
3. Drying – this method is similar to dehydration which also has near meaning.
4. Pickling – this method is done by immersion in vinegar or in brine; examples of other foods that can be pickled are eggs, fruits, meats.
5. Canning – this is achieved by cleaning and placing raw vegetables in a sealed container and subjected to high temperature for a period of time.
6. Freezing – when freezing vegetables, some degree of cooking is needed. Freezing is a highly effective method or preserving vegetables.

With the above mentioned methods, you can now keep your vegetables longer.

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