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A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

Also known as runner bean, snap bean, or string bean, a Green Beans is a long and slender vegetable with green pods.

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

An olive that is green in color and ready to be cured.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.