I’m being a little playful; honestly, anything can be a vegetable. We eat fruits like tomatoes and eggplant and call them vegetables. Flowers, roots, stems, leaves, etc., can all be vegetables. From a botanist’s view, there is no such thing as a vegetable; that’s a cook’s point of view. The definition of a vegetable is much looser; I think of it as any plant or plant part that is cooked in a savory fashion. When I set out to write Veg-Table, I realized I needed to learn and understand where our vegetables come from before developing my recipes. Without context, an ingredient or recipe can be a soulless creature, an aimless and haphazard ship sailing without direction in a vast ocean. My recipes and cookbook needed a compass to guide them, and that compass would be a hybrid of biology and flavor. To continue reading this article, visit my newsletter, The Flavor Files. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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