Identification of vegetable species in the field

There are many kinds of vegetables. Leafy vegetables, rhizomes, dental seedlings, fruits and vegetables, fungi, melons, etc.

Leafy vegetables include heading Chinese cabbage, non-heading Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, Chinese cabbage, Chinese cabbage, green vegetables, small green vegetables, cabbage, purple cabbage, lettuce, spinach, leek, leek, leek flower, garlic sprout, celery, cress, Gracilaria lemaneiformis, chrysanthemum, lettuce and so on.

② Rhizomes: radish, onion, onion, garlic, onion, ginger, lotus root, garlic moss, leek moss, lettuce, yam, taro, konjac, potato, sweet potato, cold potato, shredded platycodon grandiflorum, potato (ground tumor), asparagus, bamboo shoots, burdock, etc.

③ Sprouts: pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.

Cauliflower: cauliflower, day lily, broccoli, laver vine, artichoke and kale.

④ Fruits and vegetables: pepper (pepper, green pepper, sharp pepper, sweet pepper, morning pepper and snail pepper) pumpkin, golden pumpkin, wax gourd, bitter gourd, pumpkin, cucumber, loofah, bergamot, pumpkin, gourd, pumpkin, zucchini, tomato, eggplant, kidney bean and cantaloupe.

⑤ Fungi: Auricularia, Tremella, Pleurotus ostreatus, Volvariella volvacea, Tricholoma, Hericium erinaceus, Flammulina velutipes, Lentinus edodes, Coprinus comatus, Dictyophora dictyopteris, Pleurotus eryngii, Undaria pinnatifida, etc.