Edible plants grown for their leaves, roots, stems, flowers, or fruits fill kitchen gardens worldwide. A vegetable is any plant part cultivated and harvested for food, though culinary usage sometimes differs from strict botanical definitions. Tomatoes and cucumbers are botanical fruits yet treated as vegetables in the kitchen.

Common vegetables include leafy greens, root crops, legumes, and fruiting plants such as peppers and squash. Most are annuals or grown as annuals, sown or planted each season. Freshly harvested vegetables offer superior flavor and nutrition compared with long-stored produce.

Successful vegetable growing depends on soil fertility, consistent moisture, and timely pest management. Succession sowing and variety selection extend the harvest. Even a small plot or collection of containers can supply meaningful quantities of fresh food through the growing season.

• Edible plant or plant part used as food
• Includes leaves, roots, stems, and fruits
• Often grown as annual crops
• Benefits from fertile soil and regular care