VEGETABLE FARMING

growing of vegetable crops, primarily for use as human food. The term vegetable in its broadest sense refers to any kind of plant life or plant product; in the narrower sense, as used in this article, however, it refers to the fresh, edible portion of a herbaceous plant consumed in either raw or cooked form. The edible portion may be a root, such as rutabaga, beet, carrot, and sweet potato; a tuber or storage stem, such as potato and taro; the stem, as in asparagus and kohlrabi; a bud, such as brussels sprouts; a bulb, such as onion and garlic; a petiole or leafstalk, such as celery and rhubarb; a leaf, such as cabbage, lettuce, parsley, spinach, and chive; an immature flower, such as cauliflower, broccoli, and artichoke; a seed, such as pea and lima bean; the immature fruit, such as eggplant, cucumber, and sweet corn (maize); or the mature fruit, such as tomato and pepper. The popular distinction between vegetable and fruit is difficult to uphold. In general, those plants or plant parts that are usually consumed with the main course of a meal are popularly regarded as vegetables, while those mainly used as desserts are considered fruits. This distinction is applied in this article. Thus, cucumber and tomato, botanically fruits, since they are the portion of the plant containing seeds, are commonly regarded as vegetables. This article treats the principles and practices of vegetable farming. For a discussion of the processing of vegetables, see the article food preservation. For information on nutritive value, see nutrition: Human nutrition and diet. Additional reading Production techniques for commercial and private vegetable crops are found in Knott's Handbook for Vegetable Growers, 3rd ed. by Oscar A. Lorenz and Donald N. Maynard (1988); Ib Libner Nonnecke, Vegetable Production (1989); Mas Yamaguchi, World Vegetables: Principles, Production, and Nutritive Values (1983); and Mark J. Bassett (ed.), Breeding Vegetable Crops (1986). Warid A. Warid The Editors of the Encyclopdia Britannica