27. Because of their difference in physical structure, both as plants or
parts of plants, and their variation in chemical composition, it is a
rather difficult matter to classify vegetables. The vegetables that are
discussed throughout these Sections are therefore not included in any
classes, but are arranged alphabetically, a plan that the housewife will
find very convenient. However, there are a few general classes whose
names and characteristics should be known by the housewife, for an
understanding of them will enable her to make a more intelligent use of
this food. These classes, together with a brief description of the
features that characterize them and the names by which the principal
varieties are known, are here given.
[Illustration: FIG. 1]
28. SUCCULENT VEGETABLES are those which are generally eaten for their
appetizing effect and their value as a source of mineral salts and bulk.
These vegetables, which get their name from the fact that they are juicy
in texture, include the greens, such as spinach, Swiss chard, dandelion,
lettuce, etc., also celery, asparagus, cabbage, and all other plants
whose green leaves and stems are edible. Succulent vegetables may be
cooked, but they are often used as cold relishes or in the making
of salads.
29. ROOT, TUBER, and BULB VEGETABLES form another class. Examples of
several well-known roots are shown in Fig. 1, which from left to right
are salsify, carrots, turnips, and parsnips. The varieties included in
this class are closely related as to food value, and on the whole
average much higher in this characteristic than do the succulent
vegetables. Irish potatoes and Jerusalem artichokes are examples of
tubers; sweet potatoes, beets, radishes, etc., in addition to the
vegetables shown in Fig. 1, belong to the roots; and onions and all the
vegetables related to the onion, such as garlic, shallots, and leeks,
are illustrations of bulbs or enlarged underground stems.
30. FRUIT and FLOWER VEGETABLES form a third class. They present great
variety in appearance, structure, and composition. To this class belong
cucumbers, eggplant, winter and summer squash, vegetable marrow,
tomatoes, peppers, and okra, which are in reality fruits but are used as
vegetables. Flower vegetables include California, or French, artichokes,
and cauliflower, all of which are in reality the buds of flowers or
plants and are eaten for food.
31. LEGUMES form a fourth class of vegetables, and they include all the
varieties of beans, peas, and lentils. When these foods are mature and
dried, they have the highest food value of all the vegetables. Among the
beans are Lima beans, kidney beans, navy, or soup, beans, soy beans, and
many others. The peas include the various garden varieties that have
been allowed to mature, cow-peas, and many others, some of which are not
suitable for human consumption. The lentils occur in numerous varieties,
too, but those commonly used are the red, yellow, and black ones. To
legumes also belong peanuts, but as they are seldom used as vegetables
in cookery, no further mention is made of them in this Section.
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