Bulb and Stem Vegetables
- Asparagus (Asparagus officinalis)
- Cardoon (Cynara cardunculus)
- Celeriac (Apium graveolens var. rapaceum)
- Celery (Apium graveolens)
- Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
- Florence fennel (Foeniculum vulgare var. dulce)
- Garlic (Allium sativum)
- Kohlrabi (Brassica oleracea Gongylodes group)
- Kurrat (Allium ampeloprasum var. kurrat)
- Leek (Allium porrum)
- Lotus root (Nelumbo nucifera)
- Nopal (Opuntia ficus-indica)
- Onion (Allium cepa)
- Pearl onion (A. ampeloprasum var. sectivum or A. ampeloprasum 'Pearl-Onion Group)
- Potato onion ('Aggregatum group' of Allium cepa)
- Prussian asparagus (Ornithogalum pyrenaicum)
- Spring Onion/Scallion (Allium wakegi)
- Shallot (Allium cepa Aggregatum group)
- Tree Onion (Allium × proliferum) Also known as Egyptian Walking Onion due to its ability spread straight to another part of the garden
- abusgata (Allium fistulosum)
- Wild leek (Allium tricoccum)
Read more about this topic: List Of Culinary Vegetables
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“The lotus’ stem is as long as the depth of water,
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—Tiruvalluvar (c. 5th century A.D.)
“Without any extraordinary effort of genius, I have discovered that nature was the same three thousand years ago as at present; that men were but men then as well as now; that modes and customs vary often, but that human nature is always the same. And I can no more suppose, that men were better, braver, or wiser, fifteen hundred or three thousand years ago, than I can suppose that the animals or vegetables were better than they are now.”
—Philip Dormer Stanhope, 4th Earl Chesterfield (1694–1773)