The term “vegetable” is something we use every day when talking about food, diet, and nutrition. But surprisingly, “vegetable” is not a scientific classification—it’s a culinary term. It’s a broad, somewhat ambiguous label that we use to describe certain edible plants, but its definition is rooted more in how we use these plants in cooking than in biology.

So what does it really mean when we call something a “vegetable”? Let’s explore this culinary concept and its implications.

1. The Culinary vs. Botanical Difference

In the world of science, plants are categorized based on their biological characteristics. Botanists classify plant parts as fruits, stems, leaves, seeds, and roots, among others. However, in cooking, we group plants based on how we prepare and eat them, which is where the term “vegetable” comes into play.

In a botanical sense, a “fruit” is any part of a plant that develops from the flower and contains seeds. This means that things we typically call vegetables—like tomatoes, cucumbers, and peppers—are actually fruits from a scientific perspective. Yet, in the kitchen, we often consider them vegetables because they are typically used in savory dishes.

2. Vegetable as a Culinary Term

From a culinary standpoint, a “vegetable” refers to any edible part of a plant that is usually savory, rather than sweet, and is typically prepared as part of a main dish or side rather than as a dessert. This broad definition includes:

• Leaves (e.g., spinach, lettuce, kale)
• Stems (e.g., asparagus, celery)
• Roots (e.g., carrots, potatoes, radishes)
• Bulbs (e.g., onions, garlic)
• Flowers (e.g., broccoli, cauliflower)
• Seeds (e.g., peas, beans)
• Fruits used in savory dishes (e.g., tomatoes, bell peppers, zucchini)

In the kitchen, we group these diverse plant parts together based on how they’re cooked and eaten, rather than on their botanical origins.

3. The Flexibility of the Term “Vegetable”

Because “vegetable” is a culinary term, its definition is flexible and often context-dependent. For example, mushrooms, which are fungi and not plants, are commonly referred to as vegetables in culinary contexts because they are prepared and served similarly to plant-based vegetables. Likewise, tomatoes are botanically classified as fruits, but most people think of them as vegetables because they’re typically used in salads, sauces, and savory dishes.

This flexibility extends to the way people from different cultures may define or use vegetables. Some plants considered vegetables in one culture might be classified differently in another depending on local culinary traditions.

4. Why the Term “Vegetable” Matters in Cooking

The term “vegetable” is useful in cooking because it helps us distinguish between the different ways we approach food in the kitchen. Generally, fruits are associated with sweetness and are often eaten raw or in desserts, while vegetables are linked with savory dishes and are typically cooked. Knowing the culinary distinctions helps guide preparation techniques, flavor combinations, and meal planning.

For example, you wouldn’t usually think of adding strawberries (a sweet fruit) to a soup or roasting a banana, but roasting vegetables like carrots and Brussels sprouts is common. The term “vegetable” informs how chefs and home cooks alike treat certain foods based on expected flavor profiles and cooking methods.

5. The Health Benefits of Vegetables

Although “vegetable” is a culinary term, it’s universally associated with health and nutrition. Vegetables are typically low in calories and packed with essential vitamins, minerals, fiber, and antioxidants. A diet rich in vegetables has been shown to reduce the risk of many chronic diseases, including heart disease, cancer, and obesity.

Even though “vegetable” isn’t a strict botanical category, it’s still incredibly important in promoting a balanced and healthy diet.

6. Challenges with the Term

Because “vegetable” is a broad culinary term, it can sometimes cause confusion. For instance, people may not know that things like cucumbers or pumpkins are botanically fruits. Additionally, what qualifies as a vegetable can vary between different culinary traditions, leading to differences in how certain plants are classified and used in cooking.

This ambiguity, however, is part of what makes cooking so flexible and creative. It allows chefs to experiment with ingredients in ways that go beyond the rigid boundaries of scientific classification.

Conclusion: Vegetable as a Culinary Concept

In the end, “vegetable” is a useful, albeit non-scientific, term that helps us describe a wide variety of edible plants we use in savory cooking. It’s a flexible concept that varies based on culinary traditions and the role a plant plays in meals, rather than its botanical makeup. Understanding that “vegetable” is a culinary term allows us to appreciate the fluidity of how we categorize and cook our food—and opens the door for more creative ways to use plants in our meals.

While the scientific world may classify plants differently, the culinary world focuses on how we enjoy them on our plates.