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  Carrot

  The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture...
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  Celery

  Apium graveolens is a plant species in the family Apiaceae commonly known as celery (var. dulce) or celeriac (var. rapaceum) depending on whether the petioles (stalks) or roots are eaten. Celery was described by Carolus Linnaeus in Volume One of his Species Plantarum in 1753. The closely related...
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  Chives

  Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World. Its species name derives from the Greek skhoínos (sedge) and práson (leek...
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  Cabbage

  The cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of...
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  Rice

  Rice is the seed of a monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain...
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  Garlic

  Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that...