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By vegetables we mean a wide variety of plants. Here's what types of vegetables there are and how they are divided.
A wide variety of vegetables are on our menu every day - and rightly so. Vegetables, along with fruit, are one of our main sources of vitamins, minerals and fiber, which aids digestion. On the one hand, the classification into different groups gives an insight into the relationship of the vegetables, which is particularly important for sustainable crop rotation in the bed. On the other hand, the individual needs and requirements of the plants are already reflected in the classification. Find out here how our popular useful plants can be distinguished.
There are several ways to tell the different types of vegetables apart. In the following we explain how to sensibly classify the individual vegetables.
Distinguish vegetables by botanical family
The subdivision by botanical relationship and family is particularly useful when planning your vegetable patch. Monocultures should not only be avoided in agriculture, but also in the home beds. As a general rule, no member of the same family should be planted in the same spot back-to-back. This prevents annoying pests and diseases from persisting for years. At the same time, the soil is not unilaterally exhausted, but benefits from the annual or seasonal change in vegetable cultivation. In the following list we describe the 12 most important families of vegetable plants and their properties.
- Daisies (Asteraceae) are one of the largest plant families in the world. All members have so-called basket flowers, which are reminiscent of small stars and on the edges of which there are mostly yellow, long petals. The Asteraceae include lettuce (Lactuca sativa), Chicory (Cichorium intybus ) and salsify (Scorzonera hispanica).
- ApiaceaeApiaceae) form one or more large white onesto yellow umbelliferous flowers, which offer a lot of food for insects. This family includes many root vegetables such as carrots (Daucus carota) and root parsley (Petroselinum crispum subsp. tuberosum ), but also celery (Apium graveolens) and fennel (Foenicum vulgare).
- Bulbaceae(Alliaceae) grow quite slowly, but the result is worth it: on the one hand because of the edible bulbs, which serve as storage for the plants during the winter, and on the other hand because of the filigree, white to violet fluffy flowers. Onions (Allium cepa), leeks (Allium porrum) and garlic (Allium sativum) are just a few few representatives. The group is also known for its spicy-tasting sulfur compounds.
- Asparagus (Asparagaceae) can live up to 50 years. The underground bleached, not yet fully developed sprouts are harvested. In summer, the asparagus (Asparagus officinalis) turns green with delicate feathery leaves and bright red berries.
- Cruciferous (Brassicaceae) possess , as the name suggests, a white to bright yellow flower with four petals arranged in a cross shape. The group is also called cabbage, because savoy cabbage (Brassica oleracea convar. capitata), broccoli (Brassica oleraceavar. italica), kohlrabi (Brassica oleracea var. gongylodes) and Brussels sprouts ( Brassica oleracea var. gemmifera) all originated from a member of this family. When they are cut or cooked, they all give off the typical smell of cabbage, which is caused by sugar compounds containing sulfur and nitrogen, the glucosinolates.
- Foxtail Family (Amaranthaceae) at Vegetables are usually one to two years old. For example, spinach (Spinacia oleracea), chard and beetroot (Beta vulgaris) belong to this family, in which both the leaves, stems, and Beets can be used. Coloring agents are common here, especially the deep red betalains found in beets.
- Cucurbitaceae(Cucurbitaceae) tendrils gladly and moderately along the ground and always form new shallow roots.The flowers of the cucurbits resemble yellow funnels and are either all male or all female. Annual plants depend on insects for pollination. They tolerate only small but frequent amounts of fertilizer. All pumpkins (Cucurbita sp.), melons (Cucumis melo & Citrullus lanatus) and cucumbers ( Cucumis sativus ) can be found in this family.
- Leaf Family (Fabaceae) possess a white to deep purple or bright orange flower with four petals, vaguely reminiscent of the shape of a butterfly. The family is also listed under the term legumes. Beans (Phaseolus vulgaris), Peas (Pisum sativum), Lentils (Lens culinaris), Chickpeas ( Cicer arietinum) and soya (Glycine max) belong to this family. The roots are particularly special here: With the help of special bacteria, they are able to bind and absorb nitrogen from the air. However, many Fabaceae are extremely self-incompatible and should only be grown in the same patch of soil every four to eight years.
- Grasses (Poaceae) form a large family, but we only use corn (Zea mays), bamboo (Bambusoideae) and lemongrass ( Cymbopogon sp.).The seeds or sprouts can be eaten raw or cooked. The elongated plants with the long, narrow leaves need plenty of warmth as well as humus-rich, slightly loamy, but never waterlogged soil.
- Knotweed (Polygonaceae) finds one in almost every old cottage garden. Our rhubarb (Rheum rhabarbarum) belongs to this family. The plants form very large leaves on white to deep red stems and are harvested for processing. The pale yellow white flowers form polygonal brown seeds that spread readily and profusely.
- Nightshade (Solanaceae) are Can only be used as a fruit vegetable or cooked as a tuber vegetable, all other parts contain the poison solanine, which is only broken down when the fruit is ripe or when there is sufficient heat. Tomatoes (Solanum lycopersicum), eggplants (Solanum melongena), peppers (Capsicum annuum) and potatoes(Solanum tuberosum) are among the best known and most used species of this family. The Solanaceae are heavy feeders and accordingly require large amounts of nutrients. Since they are prone to disease, they should not be grown in the same spot for years.
- Valerian (Valerianaceae) possess not only roots with a calming effect, but also offer us the particularly tasty lamb's lettuce (Valerianella locusta). It loves humus-rich, loamy to sandy soil with an average supply of nutrients. Valerian plants are particularly cold-tolerant and can therefore be grown all year round.
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Subdivide vegetables by use
Vegetables can not only be subdivided into different families, the division according to the respective use is also common. We show how each type of vegetable can be used in the kitchen.
Root and tuber vegetables
Much of what happens underground and remains invisible to our eyes belongs to root or tuber vegetables. Thick storage organs for sugar and other nutrients are formed from the roots or rhizomes, such as in carrots, salsify or parsnips (Pastinaca sativa). Here we speak of biennial root vegetables, because the plant invests all its energy in the root in order to get through the winter and form flowers and seeds the following year. Tuber vegetables, on the other hand, include those plants in which the part between the roots and leaves enlarges and is converted into a storage organ - the so-called hypocotyl. These include radishes (Raphanus sativus), celeriac and lots of turnips (Brassica rapa subsp. rapa), like the may or turnip. All members of this group prefer to grow on light, humus-rich and sandy soil. In addition, they need a medium supply of nutrients (medium eaters) and an even supply of water, but waterlogging should be avoided at all costs. Root and tuber vegetables can usually be stored in a cool place over a long period of time and thus provide us with valuable vitamins and minerals even in winter.
Onion Vegetables
Onion vegetables include all edible members of the leek family (Alliaceae), onions, leeks, garlic, spring onions (Allium fistulosum ) and chives (Allium schoenoprasum). These are biennial to perennial plants that usually only begin to flower in the second year. The leaves are round or flat and hollow inside once they grow out of the bulb. Typical of this family are the pungent sulfur compounds that keep moving us to tears. All bulbous plants love fine, sandy, loamy soil in sunny, warm locations. They should only be fertilized a little with nitrogen.
sprout vegetables
In this group of vegetables we harvest the partly thickened and enlarged stems. Famous representatives are asparagus, rhubarb and kohlrabi, celery (Apium graveolens var. secalinum) and chard. After harvesting, they can be kept cool for a few days, but are best prepared and enjoyed fresh. Unlike root vegetables, for example, sprout vegetables can be harvested multiple times.
Leaf Vegetables
As the name suggests, this species is characterized by the use of its leaves as a vegetable. Classic representatives are all salads, as well as spinach, lamb's lettuce and chicory. They can be eaten raw and are easy and undemanding to grow in your own garden. In general, leafy greens do well in nutrient-rich and moist soil. After harvesting, it only stays fresh for a short time - but it contains hardly any calories and lots of minerals and trace elements.
Flowering vegetables
For the pleasure-oriented gardener, the focus here is on the flowers. Broccoli, cauliflower (Brassica oleracea var. botrytis) and artichokes (Cynara scolymus) form a special group . With all the plants mentioned, the flowers that have not yet fully developed are harvested and eaten. Most of the time it is over after one harvest, with the exception of special broccoli varieties with several small flower heads ('Red Arrow' and 'White Sprouting'). However, the flowers do not last very long after cutting and should be prepared quickly. Overall, flowering vegetables like to grow in nutrient-rich, well-drained soil with a good water supply.
Fruit Vegetables
The group of fruit vegetables really has something to offer for every taste. This includes all the vegetables of whichwe can harvest and enjoy the ripe or unripe fruit. Tomatoes, aubergines and peppers, but also pumpkins, cucumbers, melons and courgettes cover all colors and shapes. Overall, fruit vegetables have a higher nutrient requirement than other groups, as they are among the heavy consumers. The plants like to grow in warm and sunny locations on well-drained soil and need quite a lot of water for a good harvest.
Seed Vegetables
All vegetables, of which we mainly eat the dried or unripe seeds, belong to this category. The representatives are legumes such as beans, peas and lentils, but also corn as a vegetable or roasted and puffed corn. Basically, seed vegetables need a high content of nutrients. The exception are legumes, which get the nitrogen from the air themselves. When dried, seeds have a high starch content and, in unripe form, still contain sugar, which makes sugar peas taste so incredibly sweet, for example. After harvesting and drying the ripe seeds, they have a very long shelf life as food.
Do you actually know the difference between fruit and vegetables? Here's how the two can be broken down.
Tip: All types of vegetables have one thing in common: they enjoy a high-quality substrate that is precisely tailored to their needs. Our Plantura organic tomato & vegetable soil is completely peat-free and approved for organic farming.