Thomas Edison: Vegetable

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Vegetable


Vegetable is a nutritional and culinary term denoting any part of a plant
that is commonly consumed by humans as food, but is not regarded as a
culinary fruit, nut, herb, spice, or grain. In common usage, vegetables
include the leaves (e.g. lettuce), stems (asparagus), and roots (carrot) of
various plants. But the term can also encompass non-sweet fruits such as
seed-pods (beans), cucumbers, squashes, pumpkins, tomatoes, avocadoes, green
peppers, etc.; even some seeds (peas and beans) that are easily softened by soaking.

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