List of culinary vegetables. Bulb and stem vegetables

Asparagus (Asparagus officinalis)
Cardoon (Cynara cardunculus)
Celeriac (Apium graveolens var. rapaceum)
Celery (Apium graveolens)
Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
Florence fennel (Foeniculum vulgare var. dulce)
Garlic (Allium sativum)
Kohlrabi (Brassica oleracea Gongylodes group)
Kurrat (Allium ampeloprasum var. kurrat)
Leek (Allium porrum)
Nopal (Opuntia ficus-indica)
Onion (Allium cepa)
Prussian asparagus (Ornithogalum pyrenaicum)
Shallot (Allium cepa Aggregatum group)
Welsh onion (Allium fistulosum)
Wild leek (Allium tricoccum)

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Carrot:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh - Carrots can be eaten raw, whole, chopped, grated, or added to salads for colour or texture - The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot - Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots - Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier

Potato:

The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself - The English word potato comes from Spanish patata, ultimately from Nahuatl potatl, potentially its first name - Potato plants grow high to the ground and bear yellow to silver flowers with yellow stamens - There is general agreement among contemporary botanists that the potato originated in the Andes, all the way from Colombia to northern Argentina, but with a concentration of genetic diversity, both in the form of cultivated and wild species, in the area of modern day Peru - Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato).

Fruit:

Here are lists of fruits considered edible in some cuisines - Fruits of temperate climates are almost universally borne on trees or woody shrubs or liana - The Family Rosaceae dominates the temperate fruits, both in numbers and in importance - In non-technical usage, berry means any small fruit that can be eaten whole and lacks objectionable seeds - Some fruits native to Asia or of Asian Origin.