Below is a partial list of vegetables. Most of these vegetables are available from grocery stores, vegetable markets or oriental stores. This list is provided for you to see the variety of vegetables available and to invite you to try new ones regularly. To get the best quality with the most flavor and nutrients, but no sprays or irradiation, get organically grown vegetables. Find a local source if possible. The wider your food base, the more nutrients you will consume. Keep this list handy and refer to it often.
Vegetables:
Artichoke – globe, Jerusalem
Asparagus
Bamboo shoots
Beans (dried) – pinto, kidney, navy, black, lima, garbanzo (chick peas), soy, cow peas, white pigeon, azuki, mung, fava, etc.
Beans (green & wax)]
Bok choy
Breadfruit (unripe)
Broccoli
Brussels sprouts
Cabbage – nappa, Chinese
Carrots
Cauliflower
Celery
Celery root (celeriac)
Chard, Swiss
Chayote
Chervil
Chicory
Chive
Collards, many varieties of Green Leaves
Corn
Cress
Cucumber
Daikon
Dandelion
Dock
Eggplant
Endive
Escarole
Fennel
Garlic
Horseradish
Jicama
Kale
Kohlrabi
Leek
Lettuce – iceberg, bibb, romaine, butter, curly leaf, red curly
Mushrooms
Mustard greens
Mustard spinach
Okra
Onion
Parsley
Parsnip
Peas, snow, sugar snap
Peppers, bell – green, red, yellow, orange, white & purple
Peppers, Hot – jalapeno, Anaheim, banana, serrano
Potato, white, gold, blue, red
Pumpkin
Purslane leaves
Radish
Rhubarb
Rutabaga
Salsify
Seaweed
Shallot
Spinach
Sprouts (Almost any bean or seed can be easily sprouted. Common sprouts include mung bean, radish, sunflower seed and alfalfa.)
Squash, summer – zucchini, yellow, pattypan
Squash, winter – butternut, hubbard, acorn, buttercup, crookneck, kabocha, turban spaghetti, sweet dumpling, golden nugget, delicata,
Swamp cabbage
Sweet potato
Taro
Tomato
Turnip
Vine spinach
Yam
Yam bean