Circular 4HEHL 24

Florida 4-H Horticulture Identification and Judging StudyManual: Vegetables 1

J. M. Stephens2

There are 45 vegetables you should know inpreparing for the 4–H Horticulture Contest. Each hasbeen selected based on its popularity as an item ingardens, fields, and/or market places throughout thestate. Each is listed alphabetically according to itscommon name. The scientific name is included toestablish a positive identity and for reference purposes.

Contestants should keep in mind that anycharacteristic plant part may be shown to testidentification skills. However, the more common avegetable might be, the more likely it is that a plant partother than the main edible part would appear in "TheContest."

The plants in this section of the study manual aredescribed using many botanical terms. These terms areused to describe types of leaves, leaf position andarrangement, leaf shapes, leaf margins, flower parts andflower arrangement. It may be helpful, when studyingthese plant descriptions, to refer to the glossary of termslocated in the rules and glossary section of the Florida4–H Horticulture Identification and Judging StudyManual. Space is provided for you to write notes thathelp you identify the plant. You may also want to cutout photographs from old nursery magazines andcatalogs to glue or tape in this manual to further helpyou in identification.

Artichoke, Globe ( Cynara scolymus )

The edible heads are immature, unopened flowerbuds. Each large bud is globular, bluntly pine-coneshaped and composed of many layers of deep greenbracts. The edible parts are the fleshy bases of thebracts and the center or heart to which the bracts andviolet colored flower parts are attached. The plant is tallgrowing, spreading, with deeply notched, pointed leaveswhich attach to a stump several inches in diameter. SeeFigure 1.

Figure 1. Globe Artichoke (Cynara scolymus)

1. This document is Circular 4HEHL 24, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.Publication date: March 1992. Reviewed January 2009.

2. JamesM. Stephens, professor, Horticultural Sciences Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, Universityof Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educationalinformation and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or nationalorigin. For information on obtaining other extension publications, contact your county Cooperative Extension Service office.Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Stephens, Dean

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Artichoke, Jerusalem ( Helianthus tuberosus )

The edible tubers are elongated, knobby, white, redor purple skinned. Several tubers are clustered at thebase of each stem. The plant is upright, tall-growingwith bristly woody stems, green pointed leaves, andyellow sunflower-like flowers. See Figure 2.

Figure 2. Jerusalem Artichoke (Helianthus tuberosus)

Asparagus ( Asparagus officinalis )

The edible portion is the aerial stem or speargrowing from a below-ground crown. Foliage is lightgreen and fern-like. Small fruits are round and berry-like. When young, they are green, turning red whenmature; then black when fully ripened. The entire fruitis planted as a seed. See Figure 3.

Figure 3. Asparagus (Asparagus officinalis)

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Bean, Snap ( Phaseolus vulgaris )

Plants may be bush or vining type. Leaves arecompound with 3 large, somewhat heart-shaped leafletsper leaf. Size, shape, and color of pods vary widelyfrom small green snap to yellow wax and much largergreen pole varieties. Seeds are round and slightlyelongated, ranging in color from white to black andmany in-between shades. See Figure 4.

Figure 4. Snap Bean (Phaseolus vulgaris)

Bean, Lima ( Phaseolus lunatus )

Plants are usually bushy but are sometimes climbing.Leaves are glossy green, crisp-textured and pointed.Flowers are similar to snap beans. Pods are broad, short,flat, and pointed at the blossom-end. Each contains 3-5flat, oval seeds which may be colored in a rather widerange of hues, from white to light green to shades of redand black. See Figure 5.

Figure 5. Lima Bean (Phaseolus lunatus)

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Beet (Beta vulgaris )

The leaf blades are dark green with reddish veins,and are attached to long reddish upright leaf stems thatform a rosette at their base. The edible root is round,somewhat top-shaped and deep red in color, sometimesyellow. The seed is tan with a rough corn cobappearance, similar to chard. See Figure 6.

Figure 6. Beet (Beta vulgaris)

Broccoli ( Brassica oleracea , Italica group)

The plants are cauliflower-like, bearing heads whichare clusters of deep green flower buds. Heads are cutwith a portion of the tender stalk before the buds openinto tiny flowers. Leaves are similar to collards, butmuch smaller. Seeds are similar to cabbage. See Figure7.

Figure 7. Broccoli (Brassica oleracea, Italica group)

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Brussels Sprouts(Brassica oleracea , Gemmifera group)

The plants are upright with a single stalk thickly setwith small, firm, cabbage-like heads. Leaves are similarto broccoli and cauliflower, but more circular in shape.Seeds are similar to cabbage. See Figure 8.

Figure 8. Brussels Sprouts (Brassica oleracea, Gemmiferagroup)

Cabbage ( Brassica oleracea , Capitata group)

Large, round, glossy leaves are cupped into large,round, sometimes pointed, firm heads. Color may bedark green, yellowish green or deep red. Leaf texturemay be smooth or crinkled. Brownish-black seeds areround and about the size of bird-shot pellets. See Figure9.

Figure 9. Cabbage (Brassica oleracea, Capitata group)

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Carrot ( Daucus carota var. sativa )

Yellowish orange roots vary in shape from longcylindrical to short blunt. The leaves are deeply cut witha lacy appearance. Seeds are small, straw to brown incolor, flat on one side and curved on the other, with 4 to6 ridges on the curved side, similar to celery exceptmuch larger. See Figure 10.

Figure 10. Carrot (Daucus carota var. sativa)

Cauliflower(Brassica oleracea , Botrytis group)

Long, tapering, cabbage-like leaves surround acentral, terminal, fleshy, creamy white, tightly-formedhead similar to broccoli, though individual flower budsare not present. There are green-headed and purple-headed varieties. Cauliflower seeds resemble those ofcabbage. See Figure 11.

Figure 11. Cauliflower (Brassica oleracea, Botrytis group)

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Celery ( Apium graveolens var. dulce )

Flat, notched, yellowish-green leaves are attached tocrisp, fleshy, smooth-ribbed leaf stems and are joined atthe base to form long cylindrical stalks. The stripedseeds are very similar to carrot seeds, but much smaller.See Figure 12.

Figure 12. Celery (Apium graveolens var. dulce)

Chard, Swiss ( Beta vulgaris , Cicla group)

The leaves are large, smooth, beet-like and growupright from a central crown. Each leaf has a long,white, fleshy petiole or stem. Color varies from mediumto deep green. One variety has deep red stems andmidribs. Seeds are corky, similar to beet seeds. SeeFigure 13.

Figure 13. Swiss Chard (Beta vulgaris, Cicla group)

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Chayote ( Sechium edule )

This cucurbit has climbing vines and leavesresembling the cucumber. The light-green pear-shapedfruit, which contains a single flat edible seed, may weighas much as 2-3 pounds (average is 8 ounces). Fruits arepale green to dark green, slightly flattened, sometimesgrooved and prickly, but usually smooth. Flowers arelarge, yellow and cucumber-like. See Figure 14.

Figure 14. Chayote (Sechium edule)

Cabbage, Chinese ( Brassica campestris ,Chinensis or Pekinensis group)

Long, cylindrical or round upright heads are formedby tightly bunched leaves with large, fleshy midribs.The base of the head resembles celery and leaves aresimilar to mustard. Bok Choy is a non-heading typewith several fleshy, white leaf stalks tipped with a glossydark-green leaves. Seeds are round and cabbage-like.See Figure 15.

Figure 15. Chinese Cabbage (Brassica campestris,Chinensis or Pekinensis group)

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Chives ( Allium schoenoprasum )

Small, dark green, onion-like plants that grow inclumps. Leaves are very thin, tubular and hollow,resembling small green onions but without characteristiconion odor. Plants are non-bulbing. See Figure 16.

Figure 16. Chives (Allium schoenoprasum)

Collards ( Brassica oleracea , Acephala group)

The plant does not form a head. Glossy, blue-green,cabbage-like leaves are attached by slender stems to anupright, single, round stalk which may reach several feetin length. Seeds resemble those of cabbage. See Figure17.

Figure 17. Collards (Brassica oleracea, Acephala group)

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Cucumber ( Cucumis sativus )

The plant is vining with large, lobed, green, bristlyleaves and long stems. Fruits are elongated, cylindrical,yellow-green to dark green and either spiny or smooth.Size is variable, depending on variety. The lemoncucumber is almost round and bright yellow in color.Flowers are small, yellow and somewhat cupped. Afemale flower has a tiny cucumber-like appendage whichis the undeveloped ovary. Seeds are creamy-white, flat,buttonhole shaped, tapering at both ends and about 3times longer than wide. See Figure 18.

Figure 18. Cucumber (Cucumis sativus)

Eggplant ( Solanum melongena )

The plant is large, upright and branching. Leavesare broad, smooth and slightly fuzzy. Stems are prickly,especially near the leathery green cap at fruit attachment.Fruits are oblong to round and may be green, white,yellow, bronze, orange, purple or most commonly black.Some varieties have small (1-inch diameter) fruits, whilemost average about 1 pound. Flowers are small,somewhat star-shaped and lavender in color. Seeds arevery similar to pepper seed but are smaller and darker incolor. See Figure 19.

Figure 19. Eggplant (Solanum melongena)

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Endive ( Cichorium endivia )

The plant has upright to spreading growth similar toleaf lettuce but does not form a head. Leaves are curled,deeply cut and fringed, with white to pale green midribs.The broadleaf type is called escarole. Seeds areelongated, straight, and slender. See Figure 20.

Figure 20. Endive (Chichorium endivia)

Garlic ( Allium sativum )

The plant is bulbing and onion-like in appearanceexcept for green leaves which are flat. Bulbs may beseparated into sections (cloves) and have a distinct,pungent odor and white to purplish color. See Figure21.

Figure 21. Garlic (Allium sativum)

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Kale (Brassica oleracea , Acephala group)

The leaves are the same general size as collards, butwith very frilled margins. Color is deep green andtexture very coarse and crisp. Some ornamental varietiesshow colorful combinations of red, white, and green.Seeds are cabbage-like. See Figure 22.

Figure 22. Kale (Brassica oleracea, Acephala group)

Kohlrabi(Brassica oleracea , Gongylodes group)

The leaves rise from turnip-like enlargements of thestem just above ground level. This swollen stem is lightgreen or purple in color. Leaves are similar to collards,but smaller. Seeds are cabbage-like. See Figure 23.

Figure 23. Kohlrabi (Brassica oleracea, Gongylodes group)

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Leek (Allium porrum )

The plant is very similar to a large green onion.Leaves are smooth and flat and are arranged in a fan-likefashion spreading in 2 directions. Unlike garlic, there isvery little bulb development. Seeds are black and onion-like. See Figure 24.

Figure 24. Leek (Allium porrum)

Lettuce ( Lactuca sativa )

The specimen shown may be any of the followingtypes.

Crisphead—Large firm and round heads aresurrounded by broad green wrapper leaves.Leaf—Heads are loosely formed with leavesvarying greatly in color (red, bronze, yellow, green),size and shape (wavy, notched or frilled).Butterhead—Heads are soft, velvety smooth,surrounded by green wrapper leaves.Romaine (Cos)—Leaves with prominent centralribs are gathered in a loose fashion to form anupright head similar to Chinese cabbage.

Lettuce seeds are small, tapered at each end and may bestraw or black in color. See Figure 25.

Figure 25. Lettuce (Lactuca sativa)

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Muskmelon ( Cucumis melo )

The plant is vining, but non-climbing. Leaves arelobed, similar to cucumber, but not as angular. Fruit isround to oval, sometimes ribbed, sometimes with anetted surface and has interior seed cavity. Flesh maybe orange or green. Seed is similar to cucumber seed,but a little larger and more orange in color. See Figure26.

Figure 26. Muskmelon (Cucumis melo)

Mustard ( Brassica juncea var. crispifolia )

The plant is erect, 1-3 feet tall, and leafy. Leavesmay be elongated or broad with smooth margins ormargins may be notched or curly. Texture is lighter thancollards and midrib light green and not as fleshy asSwiss chard. Seeds are similar to cabbage but smaller.See Figure 27.

Figure 27. Mustard (Brassica juncea var. crispifolia)

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Okra (Hibiscus esculentus )

Fruit or pods are pointed at the blossom end, whiteto dark green, ribbed or smooth, spiny or spineless.Leaves are broad, notched and fuzzy. Seeds are almostround and dark gray in color with a seed stem scar.Seeds are about buckshot size. Large conical-shaped,light-yellow flowers are violet at the petal base. SeeFigure 28.

Figure 28. Okra (Hibiscus esculentus)

Onion ( Allium cepa )

Onions grow as single plants or in bunches. Leavesare slender, dark green and tubular, become red, white,yellow or purple and thickened or bulbous at the base.The base varies from pencil size to round, oblong, top-shaped or flat. Fibrous roots extend from the center ofthe base. Seeds are small and black resembling tinychips of coal. See Figure 29.

Figure 29. Onion (Allium cepa)

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Parsley ( Petroselinum crispum )

The plant is low growing with dark green, curly orsmooth foliage of soft, delicate texture. Leaves, whicharise from a central crown, are celery-like except theyare borne on very slender, green stems. One type has along slender, white tap-root. Seeds are similar to carrot.See Figure 30.

Figure 30. Parsley (Petroselinum crispum)

Parsnip ( Pastinaca sativa )

Long, smooth, tapering, yellowish-white, carrot-shaped roots are the edible portion. The foliage is deepgreen and similar in size and shape to broadleaf parsley.Seeds are round, flat, papery thin and brown to tan incolor. See Figure 31.

Figure 31. Parsnip (Pastinaca sativa)

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Pea, English ( Pisum sativum )

English pea plants are vining with roundish greenleaves attached to slender stems at nodes. Curlingtendrils occur at tips of branches. Pod stems arise at leafnodes producing 1 or 2 pods each. Pods are plump with5-10 round green seeds per pod, or flat with tinyundeveloped seeds. See Figure 32.

Figure 32. English Pea (Pisum sativum)

Pea, Southern ( Vigna unguiculata )

Plants are bean-like, sometimes bush and oftenvining, with long trailing tendrils. Green leaves aretrifoliate, round and pointed, and glossy-smooth. Podsare long, slender, pointed, and variously colored fromyellow to green, purple, and black. Seeds are plump, notas flat as beans, and are many-colored. Seed coat andeye color ranges from black to green, pink and purple.Roots, like beans, have nodules. See Figure 33.

Figure 33. Southern Pea (Vigna unguiculata)

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Pepper ( Capsicum annuum )

The plants are much branched with glossy green(sometimes purple) leaves. Fruits are hollow pods withmany white, flat, roundish seeds attached to the centralcore. There is much variation in size, shape (from long,thin to large, roundish), color (green, red, yellow) andtaste (from mild to hot). Flowers are small (½-inchdiameter) pale yellow to white, with the corolla tightlyheld by a green calyx. See Figure 34.

Figure 34. Pepper (Capsicum annuum)

Potato, Irish ( Solanum tuberosum )

The leaves are compound, soft green in color witha slightly rough texture. Edible tubers are oblong toround in shape, red, green or brownish in color andsmooth skinned with slight indentions (eyes). Small (½-inch diameter) flowers range from white to purple.Fruits resemble tiny green tomatoes. See Figure 35.

Figure 35. Irish Potato (Solanum tubersoum)

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Potato, Sweet ( Ipomoea batatas )

The plant is a trailing vine with heart-shaped ordeeply notched, glossy green leaves that may have areddish tint. The edible roots vary in shape from long,slender to round with most being pointed at one or bothends. Root color may be cream, red, yellow, or purple.Flowers are typical morning-glory shape. See Figure 36.

Figure 36. Sweet Potato (Ipomoea batatas)

Radish ( Raphanus sativus )

The edible roots are spherical or elongated, may bered, pink, white or black in color. A rosette of fuzzygreen leaves on slender stems grows from the top ofroot. The seeds are off-round, rose-colored, very hard,about size of match head. Some of the large winterradishes may reach 20 pounds or more. See Figure 37.

Figure 37. Radish (Raphanus sativus)

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Rutabaga(Brassica napus , Napobrassica group)

The edible roots are smooth, larger than turnips,slightly oblong and white or pale yellow with or withoutpurple at the top. The leaves are collard-like. Seeds aresimilar to cabbage. See Figure 38.

Figure 38. Rutabaga (Brassica napus, Napobrassica group)

Spinach ( Spinacia oleracea )

The plants are compact, upright to slightly spreadingwith tender dark green leaves forming a rosette. Leavesare glossy, may be smooth or crumpled and are usuallypointed. Seeds are straw colored and similar in size toradish seed. Seed shape varies from round, smooth toprickly, pointed. See Figure 39.

Figure 39. Spinach (Spinacia oleracea)

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Squash, Butternut ( Cucurbita moschata )

Fruits are very firm with tough outer skin makingthem suitable for storage. The beige-yellow fruitsaverage 1-3 pounds and have a hollow seed cavity.Fruits are usually bell-shaped, but sometimes blocky-round. Tan seeds are flat with indistinct edges. SeeFigure 40.

Figure 40. Butternut Squash (Cucurbita moschata)

Squash, Zucchini ( Cucurbita pepo )

Fruits are thin-skinned with solid, crisp succulentinteriors. There is no seed cavity. Fruits are elongated,somewhat larger at the blossom-end, and range in thecolor from dark green to bright yellow. Some arestriped while others are solid color. The large, yellowflower blossoms are both male and female. While thezucchini grows on a bush, the stems may appear viny attimes. Leaves are large, deeply notched, and show amottling of light green on a darker green background.The white, flat seed has a double margin-ring, typical ofall pepo types. See Figure 41.

Figure 41. Zucchini Squash (Cucurbita pepo)

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Sweet Corn ( Zea mays )

The plant is upright, often growing to a height of 8feet or more. The 1-2 inch diameter stem has severalinternodes which are nearly smooth in the upper part, butsomewhat grooved lower on the plant. Leaves, called"blades," are long, sharp-edged, pointed and coveredwith hairs on top. Ear shoots develop at the base ofinternodes. The ear (female flower) is wrapped withleaves and contains a slender "cob" covered with rows ofkernels (seeds), each attached to a threadlike "silk." Themale flowers are in the tassel at the top of the stalk.The seed kernel is plump and smooth when fresh, butmay be hard and wrinkled when dried. Seed color variesfrom white and yellow to hues of red. See Figure 42.

Figure 42. Sweet Corn (Zea mays)

Tomato ( Lycopersicon esculentum )

The plants are succulent, fuzzy-stemmed, bushy orvining. Leaves are compound, green and soft-textured.Fruits vary in shape (round, pear, oblong); in color (red,pink, yellow, green, white); and in size (cherry size to 1pound or more). The seed is small, fuzzy, tan in colorand resembles eggplant and pepper seed. Flowers aresmall (½-inch diameter or less) with yellow open corollaattached to a green calyx. See Figure 43.

Figure 43. Tomato (Lycopersicon esculentum)

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Turnip ( Brassica rapa )

Both tops and roots are edible. Leaves are greenand fuzzy, notched but not curly, and attached to slendersucculent stems that often show purple coloration. Rootsare globular or flat and all white or white with a purpletop. The flesh is smooth, crisp and white. Seeds arecabbage-like. Turnips most closely resemble radish andmustard. See Figure 44.

Figure 44. Turnip (Brassica rapa)

Watermelon ( Citrullus lunatus )

The plants are vines with deeply notched leaves andmany tendrils. Fruits range in shape from oblong toround and vary greatly in size. Exterior color is light todark green and may be striped or solid. Interior is whitewhen immature, turning red, pink or yellow at maturity.Seeds are oval, flat and smooth varying in color fromcreamy white to speckled to black. See Figure 45.

Figure 45. Watermelon (Citrullus lunatus)