ABSTRACT
Botanical nomenclature is based on the origin of each component during development and maturation [1]. Edible plant parts encompass a wide array of differing origins and types of tissues [2] (Figure 18.1) and include both vegetative and reproductive tissues. Vegetative tissues include green leafy vegetables (lettuce, spinach), stem vegetables (celery, rhubarb), roots (carrot, radish), tubers (potato), and bulbs (onion, garlic). Reproductive tissues consist of flower buds (broccoli florets, artichokes), fruits (bananas, squash, green beans), seeds (mature beans, almonds), and grains (wheat, corn).
