What parts of plant are used as vegetables?

You're right, "vegetable" isn't a precise botanical term. It's more about how we use plants in our food. Here's a breakdown of the plant parts used as vegetables:

Commonly Used Plant Parts:

* Roots: Carrots, beets, turnips, radishes, potatoes, sweet potatoes

* Stems: Celery, asparagus, leeks, fennel, kohlrabi

* Leaves: Spinach, lettuce, kale, cabbage, collard greens, Swiss chard, bok choy

* Flowers: Broccoli, cauliflower, artichoke, Brussels sprouts

* Fruits: Tomatoes, cucumbers, peppers, squash, eggplant, avocado, beans, peas

Less Common but Still Edible Plant Parts:

* Bulbs: Onions, garlic, shallots

* Seeds: Corn, peas, beans

* Shoots: Bamboo shoots

* Underground Stems: Ginger, turmeric

Important to note:

* Botanical vs. Culinary: From a botanical standpoint, tomatoes, cucumbers, and squash are fruits because they contain seeds. However, in the culinary world, they are often classified as vegetables.

* Fruits and Vegetables Together: Many dishes, like stir-fries and salads, combine different plant parts.

Ultimately, the "vegetable" category is based on how we use plants for food, not their strict botanical classification.