Allium (onion) Family
This member of the Allium family is very versatile, is commonly used as a flavor base in soups, and might make you cry when you cut it.
Onion
This member of the brassica family looks like small green trees and is delicious steamed or stir-fried.
Broccoli
This member of the Cucurbit family is popular around Halloween.
Pumpkin
This root vegetable in the Umbellifer family is most often orange, but last year we grew a purple version of it in the school garden.
Carrots
This popular member of the Nightshade family comes in many colors and sizes. People add it to salads and sandwiches or pluck it straight from the garden.
Tomato
We plant this member of the Allium family in the fall and it is very popular in many different cuisines. Your breath might stink if you eat a lot of it, and in folklore its strong smell is said to ward off vampires.
Garlic
This member of the Brassica family grows as little clumps of leaves on a big stock. When you harvest them off the stock, they look like mini cabbages.
Brussels Sprouts
This member of the Cucurbit family is crunchy and refreshing. One of the most popular ways to prepare it is to soak it in a brine of salt, vinegar, and spices. The finished product is eaten on hamburgers, in sandwiches, or straight from the jar.
Cucumbers
This member of the Umbellifer family gets combined with carrots and onions as the base of many soups. It is also a popular accompaniment to buffalo wings and blue cheese.
Celery
This member of the Nightshade family is usually green, yellow, orange, or red. It can be spicy or sweet.
Peppers
This member of the Allium family looks like grass, but it has a strong taste and smell and it grows purple flowers.
Chives
We harvest this member of the Brassica family for its roots, which are most often red or purple. They have a peppery flavor and are deliciously crunchy.
Radish
Butternut, Acorn, and Delicata are all varieties of what type of Cucurbit?
Squash
This member of the Umbellifer family is considered an herb. It's great in salsa, but some people have a genetic trait that makes it taste like soap to them.
Cilantro
This member of the Nightshade family has dark purple skin and white flesh. It is often covered in bread crumbs, marinara sauce, parmesan, and mozzarella and baked into a tasty dish.
Eggplant
This is a type of onion that doesn't grow a big bulb. Instead, it grows long and slender. You can chop its green leaves and sprinkle them over soups and stir fries. It is commonly used in Asian cuisines.
Scallions
We harvest this member of the Brassica family for its big ruffled leaves. Some students in All About Food like to snack on it straight from the garden, but Ms. Gabrielle prefers to make crispy chips out of it.
Kale
This type of cucurbit is popular in the summer for its juicy, sweet flesh. In order to get to that flesh, you have to cut through a thick rind.
Melon
This herb in the Umbellifer family is used to flavor pickles. It has delicate, wispy leaves.
Dill
This member of the nightshade family is grown a lot in Northern Maine. The part that we eat is harvested from underground.
Potato
When we eat chives, what plant part are we eating?
Leaves
Which plant part are we eating when we eat a cabbage?
The leaves
When we eat members of the Cucurbit family, we are always eating the same plant part. Which part is it?
The fruit
When we eat celery, which plant part are we eating?
The stem
When we eat potatoes, which part of the plant are we eating? (hint: it's not the root)
The tuber