How to classify vegetables?

According to the natural evolution system of plants, the classification method is based on families, genera, species and varieties. Vegetables widely cultivated in China belong to different families of dicotyledonous and monocotyledonous plants except edible fungi. Botanical classification can be used to clarify the morphological and physiological relationships among families, genera and species, as well as the genetic relationship in genetics and systematic evolution, which has a good guiding role in vegetable rotation, pest control, seed breeding and cultivation management. Common vegetables are classified by family as follows:

(1) monocotyledons

1, Gramineae bamboo shoots, Dendrocalamus latiflorus, vegetable corn, Zizania latifolia.

2. Liliaceae day lily, asparagus, Lilium lancifolium, onion, leek, garlic, southern European onion (scallion), green onion, onion, leek and onion.

3. Araceae taro and konjac.

4. Common yam and sweet potato (sweet potato) of Dioscoreaceae.

5, ginger (Zingiberaceae) ginger.

(2) Dicotyledonous plants

1, Swertia japonica (Swertia japonica) of Chenopodiaceae, spinach.

2. Red and white nightingales of the family Malvaceae.

3. Amaranth.

4. Lotus root and Euryale ferox of Nymphaeaceae.

5. Cruciferae radish, turnip, turnip cabbage, kale, cabbage, Brussels sprouts, kale, cauliflower, cabbage, cabbage for leaf, mustard for stem, mustard for bud, mustard for root, horseradish, watercress and shepherd's purse.

6. Leguminosae (Leguminosae) beans include potatoes, kidney beans, peas, broad beans, cowpeas, vegetable soybeans, lentils, kidney beans, short beans and alfalfa.

7. Umbelliferae celery, root celery, cress, coriander, carrot, fennel and American Saposhnikovia.

8. Ipomoea convolvulaceae.

9. Labiatae mint, Schizonepeta tenuifolia, Basil and Stachys sieboldii.

10, Solanaceae potato, eggplant, tomato, pepper, fragrant eggplant, sour sauce.

1 1, Cucurbitaceae Cucumber, Melon, Pumpkin (Chinese Pumpkin), Sunflower Pumpkin (Indian Pumpkin), Zucchini (American Pumpkin), Watermelon, Winter Melon, Gourd (Gourd), Common Luffa (Ribed Luffa), Bitter Melon, and Chayote.

12, Compositae lettuce (lettuce, long leaf lettuce, wrinkled leaf lettuce, head lettuce), chrysanthemum, Jerusalem artichoke, chicory, nightshade, burdock, artichoke.

13, malvaceae, okra, cold winter vegetables.

14, Toona sinensis of Meliaceae.

Second, according to the official classification of products

(1) Root vegetables (root vegetables)

The product (edible) organ of this kind of vegetables is fleshy root or root tuber, so it is divided into fleshy straight root vegetables and root tuber vegetables.

Root vegetables). The former includes radish, carrot, kohlrabi, turnip, turnip cabbage and root beet. Root vegetables include potatoes and pueraria lobata.

(2) Stem vegetables (stem vegetables)

The product (edible) organs of this kind of vegetables include overground and underground stem metamorphosis, so they are divided into overground and underground stem vegetables.

Stem vegetables. The former includes bamboo shoots, water bamboo, asparagus, lettuce, pickled mustard tuber, cabbage and so on. Underground stem vegetables include potato, lotus root, Jerusalem artichoke, water chestnut, ginger, taro, arrowhead and so on.

(3) leafy vegetables (leafy vegetables)

The products of this vegetable are various, so they are divided into several categories. Common leafy vegetables include Chinese cabbage, shepherd's purse, spinach, celery and amaranth. Corm, corm

Leafy vegetables include cabbage, Chinese cabbage, lettuce, mustard and so on. Aromatic and spicy leaves

Vegetables) include onions, leeks, coriander, fennel and so on. Bulb vegetables include onion, garlic and lily.

Flowers and vegetables (flowers and vegetables)

This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as day lily (day lily), broccoli, cauliflower (cauliflower), purple cabbage, artichoke, kale and so on.

(5) Fruits and vegetables (fruits and vegetables)

This kind of vegetables take fruits as product organs and can be divided into solanaceous vegetables, leguminous vegetables and pepper vegetables.

fruit

Vegetables); Eggplant, tomato, pepper, etc. Belongs to eggplant fruit; Beans include kidney bean, cowpea, kidney bean, edamame, pea, eyebrow bean, broad bean, winged bean and lentil. This vegetable is also called leguminous vegetable. Cucumber, pumpkin, wax gourd, loofah, gourd, snake melon, gourd, etc. , also known as melons and vegetables (c

Oucurbita vegetables); Watermelon, melon, etc. Some books also include melons and vegetables.

Second, the classification of agricultural biology

In the field of vegetable production and commerce, agricultural biology often classifies vegetables by combining their biological characteristics and cultivation characteristics. There are many classifications, but they are more practical.

(1) Cabbage vegetables (Chinese cabbage vegetables)

For example, Chinese cabbage, Chinese cabbage, leaf mustard, Chinese cabbage, cabbage (cabbage), bulb cabbage, cauliflower cabbage and so on. They are all cruciferous plants, mostly biennial, which form product organs in the first year and blossom and bear seeds in the second year.

(b) Root vegetables (root vegetables)

Such as radish, carrot, turnip, root mustard, root beet, etc. Take the fatty and fleshy straight root as the edible organ; Like Chinese cabbage, most of them are biennial plants.

(3) Eggplant vegetables

Such as eggplant, tomatoes, peppers and annuals.

(4) Cucumber vegetables

Such as cucumber, pumpkin, wax gourd, loofah, gourd, vegetable melon, snake melon, gourd and so on. , or including watermelon and melon, etc. Mature seeds of watermelon and pumpkin can be fried or made into snacks.

(5) Leguminous vegetables

Such as kidney bean, cowpea, sword bean, edamame, pea, eyebrow bean, broad bean, winged bean and lentil, are all leguminous plants, which are annual. Kidney beans and cowpeas are generally cultivated with scaffolds. Peas can be used not only to cook tender beans and beans, but also to cook tender seedlings and even pea seedlings. Soybeans, broad beans and sprouts are also acceptable.

(6) Bulb vegetables.

Such as green onions, garlic, onions, leeks and so on. ; Garlic also produces garlic seedlings, garlic bolts, garlic yellow and so on; Leek also produces chives, chives, chives and so on.

(7) Green leafy vegetables (green vegetables)

This kind of vegetables take tender leaves, petioles and tender stems as food supplies, such as celery, chrysanthemum, lettuce, amaranth, sunflower, Chinese cabbage, cold dish, spinach, potherb mustard and so on.

(8) Tubular vegetables.

The edible organs of these vegetables are rich in starch, and they are tubers or tubers of plants, such as potatoes, taro, yam, ginger, silkworm, Jerusalem artichoke and potato.

(9) Aquatic vegetables (aquatic vegetables)

This vegetable is suitable for growing in ponds or swamps or in the wild. Such as lotus root (lotus root), water bamboo, arrowhead, water chestnut, Euryale ferox and so on.

(10) perennial vegetables (perennial vegetables)

These vegetables are perennial plants, and their organs can be harvested for many years, such as day lily, asparagus, lily, bamboo shoots, Toona sinensis and so on.

(1 1) Edible fungi

It is a fungal plant, and its fruiting body or sclerotia is admitted to be edible. Such as mushrooms, mushrooms, straw mushrooms, fungus, tremella, Hericium erinaceus, dictyophora and so on.

(12) Sprouts

This is a newly developed and increasing vegetable variety, such as pea seedling, Joe malt, alfalfa bud, radish bud and so on. Mung bean sprouts and soybean sprouts are widely used for a long time.

In some books, Chinese wolfberry buds, willow buds and Chinese toon are also listed in the category of sprouts.

(13) Wild vegetables

At present, a large number of wild vegetables are collected, such as bracken, Nostoc flagelliforme, shepherd's purse, wormwood and sowthistle. Some wild vegetables are gradually cultivated, such as amaranth and broom.