These would include beet, Brussels sprouts, cabbage, carrot, cauliflower, chard, collard, endive, kale, kohlrabi, leek, onion, parsley, parsnip, salsify, turnip. These are asparagus, chives, top multiplier onions, and rhubarb. Because of their permanence, any planting of this class of vegetable should be well thought out in reference to getting into and out of the garden area, access to water, and ample sunlight for many years to come. Root vegetables are those with thickened roots that are consumed either fresh or cooked. These are beet, carrot, celeriac, parsnip, radish, rutabaga, salsify, sweet potato, and turnip.
Botanical reality classifies some vegetables as fruits.
These are snap beans, cucumber, eggplant, edible gourd, melons, okra, edible-pod pea, pepper, pumpkin, squash, sweet corn, and tomato. Depending on how the plant is going to be used, many can come under this classification. For culinary, aromatic, or some form of physical therapy purposes, the definition of herbs here will be confined to those crops that remain herbaceous where they can be used for one of the mentioned purposes. Many herbs abound in American gardens these days, including basil, borage, caraway, chive, dill, oregano, rosemary, sage, parsley, sweet marjoram, and thyme. This is one of the fastest moving targets in vegetable gardening.