Vegetable, in the broadest sense, any kind of plant life or plant product, namely “vegetable matter”; in common, narrow usage, the term vegetable usually refers to the fresh edible portions of certain herbaceous plants—roots, stems, leaves, flowers, fruit, or seeds. These plant parts are either eaten fresh or prepared in a number of ways, usually as a savory, rather than sweet, dish.

A brief treatment of vegetables and vegetable farming follows. For in-depth treatment of vegetable cultivation, see vegetable farming. For treatment of the nutrient composition and processing of vegetables, see vegetable processing.

Virtually all of the more important vegetables were cultivated among the ancient civilizations of either the Old or the New World and have long been noted for their nutritional importance. Most fresh vegetables are low in calories and have a water content in excess of 70 percent, with only about 3.5 percent protein and less than 1 percent fat. Vegetables are good sources of minerals, especially calcium and iron, and vitamins, principally A and C. Nearly all vegetables are rich in dietary fibre and antioxidants.

Vegetables are usually classified on the basis of the part of the plant that is used for food. The root vegetables include beets, carrots, radishes, sweet potatoes, and turnips. Stem vegetables include asparagus and kohlrabi. Among the edible tubers, or underground stems, are potatoes. The leaf and leafstalk vegetables include brussels sprouts, cabbage, celery, lettuce, rhubarb, and spinach. Among the bulb vegetables are garlic, leeks, and onions. The head, or flower, vegetables include artichokes, broccoli, and cauliflower. The fruits commonly considered vegetables by virtue of their use include cucumbers, eggplant, okra, sweet corn, squash, peppers, and tomatoes. Seed vegetables are usually legumes, such as peas and beans.