CLASSIFICATION OF VEGETABLES
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.
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