vegetables

Any edible plant material — leaves, roots, stems, tubers, flowers, fruits used as savory ingredients — delivering fiber, vitamins, phytochemicals, and the flavor backbone of non-meat-forward cooking. Treat by structural group: hard roots (carrots, beets) need more heat and time; leafy greens cook in seconds; fungi need dry heat to develop depth; brassicas reward high heat for caramelization and charring. Freshness matters more than variety — a peak-season common vegetable beats an out-of-season rare one.