Family Species Description Monocot vs Eudicot Vegetables

Family/Species Description Allium genus, Daffodil family (Amaryllidaceae) These species have been used by humans for a long time. Their pungent flavor comes from volatile sulfur compounds (allicin) in the plant cells, which cause eye irritation when the bulbs are cut. The Daffodil family also includes many horticultural plants like daffodils, tulips, and other spring bulbs. Potatoes thrived in the cool summer climate of northern and eastern Europe, quickly becoming a staple starchy food source across much of continental Europe. Fresh potatoes are about 80% water, high in carbohydrate s (starch) and some vitamins, but they contain little protein. Potato (Solanum tuberosum), from Tomato (Solanaceae) Family Monoco t/ Eudicot Monoco t Vegetable Type Region Undergrou nd stem; bulb Central Asia Eudicot Undergrou nd stem; Tuber Native to Bolivia and Peru in the Andes Mountains, was domesticate d around 7,000 years ago Examples/ Other Members This includes onions (A. cepa), shallots (A. cepa), garlic (A. sativum), chives (A. schoenopras um), Welsh onions (A. fistulosum), and leeks (A. porrum) Other Numerous monocot yam species are economically important tubers in tropical regions. The yellow and white yams (Dioscorea cayenensis) are native to West Africa and are important carbohydrate sources there. The water yam (Dioscorea alata), an ancient Asian cultigen, produces tubers up to 20 kg and is widely grown in East Asia and Africa. It was introduced to Europe by the Spaniards in the early 1500s (via Spanish Conquest). The potato was introduced to the British Isles by Sir Francis Drake in the early 1600s and became a staple crop by 1800, especially in Ireland. Potatoes are rich in carbohydrate s and can be easily propagated vegetatively through the “eyes” of the tubers, thus The cushcush yam (Dioscorea trifida) produces small, yellow tubers and is native to Central America, where it remains an important staple crop. Like potatoes, yams are propagated vegetatively by cutting mature tubers into small pieces. Taro (Colocasia esculenta) A significant commercial corm. It has spread to all tropical regions, becoming a staple carbohydrate source. Taro thrives in Monoco t Undergrou nd stem; corm Likely originating from the Indian subcontinen t and cultivated in Southeast Asia for millennia producing clones. The variety introduced to Ireland was derived from a single cultivar, leading to low genetic variation and resistance. This made the crop highly susceptible to pests and pathogens. In 1845, a severe famine occurred when potato blight (Phytophthor a infestans, a fungal water mold affecting tubers and leaves) decimated the crop in 1846-47, resulting in over a million deaths and prompting many to emigrate to North America. It was a wet summer. It is prepared similarly to potatoes, and fermented taro paste, known as poi, a taro-based porridge, is popular in Hawaii and Cassava (Manihot esculenta) SWEET POTATO (Ipomoea batatas) watersaturated soils in tropical climates and must be cooked to remove irritant calcium oxalate crystals. Also known as tapioca or manioc, is a tropical starchy root crop and is a crucial starch source in the tropics, especially in parts of Africa where it accounts for about one-third of total caloric intake. Was first domesticated around 4,500 the South Pacific. Eudicot tree True root; taproot Native to Central and South America Eudicot True Root; taproot Native to Central and Propagated vegetatively from root and shoot cuttings, cassava root is almost pure starch with minimal protein, vitamins, or minerals. Other foods are required to ensure a healthy diet. It contains poisonous cyanogenic glycosides that must be removed by pulverizing and boiling. Cassava can be made into porridge, flatbread, toasted flour, or fermented into beer. Tapioca, made from mashed cassava to form starch pellets, is used as a thickening agent. In North American supermarkets years ago. It is a trailing vine propagated from root or stem cuttings. Sweet potatoes are highly nutritious, containing starch, protein, vitamins, and minerals, but they are more delicate due to susceptibility to pathogens (fungal rot) and insect attacks, so they are not grown in high quantity. South America , sweet potatoes are often mistakenly labeled as “yams,” though true yams are rarely found in grocery stores. Originally, U.S. producers used the term to differentiate sweet potato from regular potatoes. Carrot (Apiaceae or Umbelliferae) Family Eudicot True Root; taproot Both are native to Europe and Central Asia and have been cultivated for centuries Examples include the carrot (Daucus carota) and parsnip (Pastinaca sativa). Amaranth (Amaranthaceae) Family Eudicot True Root; taproot The cultivated beet originated from the wild seabeet found along the Mediterrane an coast. The beet and sugar beet (both varieties of Beta vulgaris) The modern orangecoloured carrot cultivar was developed in Holland during the 1600s. The Carrot Family is known mainly as a source of spices, carbohydrate s, and herbs. The sugar beet was developed in the late 1700s to reduce European reliance on Caribbean cane sugar, especially during the Napoleonic wars when British naval supremacy disrupted sugar cane shipments to France. Modern sugar beets are large, white taproots containing up to 18% sucrose and are a significant source of table sugar in Europe, China, and the United States. Mustard (Brassicaceae or Cruciferae) Family These eudicots are known for their cold hardiness, making them suitable for growth in north temperate regions. The pungent odor and taste of mustards come from mustard oil glycosides (glucosinolat es). This family is significant for providing leafy vegetables in both temperate and tropical areas. Additionally, it includes species that produce seed Eudicot True Root; taproot Both of European origin and grown for centuries as reliable winter food sources. They thrive in the cool European climate and are easily stored. The radish (Raphanus sativus), native to Eurasia, is another important taproot with many cultivars, including the small, pungent European type (usually red) and the large, white The turnip (Brassica rapa var. rapa) and rutabaga or swede (Brassica napus var. napobrassica ) oils (like canola), animal forages (such as forage beets), condiment seasonings (like mustard and wasabi), and root vegetables (such as turnips). Mustard (Brassicaceae or Cruciferae) Family)Green vegetables Asian type known as daikon. Other taproots are pungent and processed into spicy condiment pastes: horseradish (Armoracia rusticana) from southern Europe and wasabi (Wasabia japonica) from Japan. Eudicot Brassica oleracea, a highly mutable species native to Europe, has over many centuries of domesticatio n given rise to several economically important "green" vegetables: • Cabbage (var. capitata): in cabbage, the apical meristem of the primary shoot fails to elongate, and the inner leaves do not expand, producing a tight, rounded head. Cabbages were an Brassica oleracea and Brassica rapa are both species within the Brassicaceae family, but they have distinct characteristic s and uses: • Brassica oleracea includes many common vegetables such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, and kohlrabi. These plants are known for their thick, fleshy leaves and are typically grown in important winter food in Europe, since they store easily and can be pickled (to produce sauerkraut or kimchi). • Broccoli (var. italica): broccoli consists of heads of immature flowering buds together with their associated thick fleshy stems. • Brussels Sprouts (var. gemmifera): these "miniature cabbageheads" develop from axillary buds at the leaf joints of the primary stem. This varietal arose as a natural mutation in a European cabbage field in the 1750s. • Cauliflower (var. botrytis): cauliflower is a highly modified head of sterile, abortive flowers. Several cultivars cooler climates. • Brassica rapa encompasses vegetables like turnip, bok choy, napa cabbage, and rapini. This species is more diverse in its forms, including root vegetables and leafy greens, and is often cultivated in a variety of climates. In summary, while both species belong to the same family and share some similarities, they differ in the types of vegetables they produce and their growing conditions have been developed, varying in both colour (white, yellow, green, purple) and shape (round to pyramidal). • Kohlrabi (var. gongylodes): this cultivar produces a fleshy, bulbous lower stem that is harvested when young (older stems become woody and fibrous). The outer portion is peeled away, and the tender core eaten. • Kale or Collards (var. acephala): this leafy form is closest to the wild form of the species. Many cultivars are known. Kale is used in soups and stews and served as a pungent green vegetable. -Another highly mutable species indigenous to Europe and Southeast Asia, Brassica rapa, has given rise to the turnip (B. rapa var. rapa) as well as several Asian green vegetables. These include: • Bok choi (var. chinensis): the whole young plant, consisting of a rosette of leaves and the associated white to greenish fleshy leaf stalks, is used. • Chinese flowering cabbage (var. parachinensi s): the flowering stems, and associated leaves and flower buds, are used. The flowers are bright yellow. • Celery cabbage (var. pekinensis): a dense head of leaves, like European cabbage but with somewhat elongated (rather than rounded) leaves. Sunflower (Asteraceae) Family This large eudicot plant family includes many horticultural species like dahlia, marigolds, aster, chrysanthem um, and zinnia, but few economically important green vegetables. Eudicot The most significant vegetable is lettuce (Lactuca sativa), native to the Mediterranea n and domesticated around 6,000 years ago. Various lettuce cultivars have been developed, including the heading or iceberg type, loose-leaf types like butter lettuce and oak-leaf lettuce, and the cos or stiff-leaved type like Romaine lettuce. The Sunflower family includes green vegetables like endive (Cichorium endivia), which are blanched young shoots grown without light, chicory, with multiple uses like salads and forage, and artichoke (Cynara scolymus), an immature flowering head with CARROT (APIACEAE or UMBELLIFERAE) FAMILY-Green vegetables Eudicot AMARANTH/ GOOSEROOT Eudicot the edible part being the artichoke “heart” (receptacle tissue). The sunflower (Helianthus annuus) and safflower (Carthamus tinctorius) produce edible seed oils used in margarines, salad oils, and other prepared food products. Additionally, roasted sunflower seeds are edible and highly nutritious. The leaf petioles or "stalks" of both celery (Apium graveolens) and Florence fennel (Foeniculum vulgare var. azoricum) are used as green vegetables. The bulbous root of a cultivar of celery, known as celeriac, is also used; powdered celeriac is known as celery salt. Swiss chard or beet green (AMARANTHACEAE) FAMILY Asparagus/Lily (Asparagaceae) Family (Beta vulgaris var. cicla) is a leafy (green vegetable) variety of the beet. Spinach (Spinacea oleracea) is native to Southwest Asia and was introduced to Europe during the Middle Ages. The whole leaves are harvested and eaten either fresh (as a salad) or cooked. Spinach is rich in minerals (particularly iron) and vitamins. Monoc ot First cultivated in ancient Egypt Asparagus (Asparagus officinalis) is a monocot species that was first cultivated in ancient Egypt, and later by the Greeks and Romans. It regained its popularity in Europe in the 1700s after King Louis XIV of France acquired a taste for blanched asparagus spears (young stem shoots). Green asparagus is harvested from young emergent shoots. White asparagus is obtained by mounding earth around the newly emerging shoots, which prevents them from being exposed to sunlight. This lack of sunlight prevents photosynthe sis, resulting in the white color. The shoots are harvested before they emerge from the soil. Vegetable Chart Notes Differentiating between Major Vegetable Families Here are some key characteristics to help you tell them apart: Taproots Carrot Family (Apiaceae):  Taproot Characteristics: Often thick, fleshy, and conical.  Examples: Carrot, parsnip, celery, fennel.  Additional Features: Leaves are usually multiple leaflets and finely divided.  Vegetables: both root and green vegetables. Green vegetables are tall and often have large thick stems. Amaranth Family (Amaranthaceae):  Taproot Characteristics: Generally, less prominent and not as thick or fleshy as those in the Carrot family.  Examples: Amaranth, beet, sugar, swiss chard, spinach.  Additional Features: Leaves are simple, large, and often have a distinctive red or purple coloration.  Vegetables: both root and green vegetables. Green vegetables consist of large leaves. Mustard Family (Brassicaceae):      Taproot Characteristics: Can be thick and fleshy, but often more fibrous than those in the Carrot family. Examples: Radish, turnip, cabbage, brussels sprouts. Additional Features: Leaves are usually simple and large, wide lobes Vegetables: very diverse with both root and green vegetables. Green vegetables are often large and round. Uses: one of more versatile plant families; This family is significant for providing leafy vegetables in both temperate and tropical areas. Additionally, it includes species that produce seed oils (like canola), animal forages (such as forage beets), condiment seasonings (like mustard and wasabi), and root vegetables (such as turnips). Green Vegetables Sunflower Family (Asteraceae):  Examples: Lettuce, artichoke, endive.  Leaves: Simple, large and often have a rough texture.  Vegetables: family does not provide as many economically important vegetables  Uses: versatile; The sunflower (Helianthus annuus) and safflower (Carthamus tinctorius) produce edible seed oils used in margarines, salad oils, and other prepared food products. Additionally, roasted sunflower seeds are edible and highly nutritious. Asparagus Family (Asparagaceae):  Examples: green and white asparagus.  Leaves: Often reduced to scales or spines in some species (e.g., asparagus). Underground Stems Daffodil Family (Amaryllidaceae):  Examples: Leek, garlic, onion.  Leaves: Often long, sticking out, and basal (growing from the base of the plant).  Bulbs: Many members of this family grow from bulbs, which are underground storage organs. Potato Family (Solanaceae):  Examples: Potato.  Leaves: Typically broad and can be simple or compound.  Fruits: Many members produce fleshy fruits (e.g., tomatoes, bell peppers) or tubers (e.g., potatoes).