types:
Blattgemüse
any of various leafy plants or their leaves and stems eaten as vegetables
Wurzelgemüse
any of various fleshy edible underground roots or tubers
Gurke
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
Artischocke
a thistlelike flower head with edible fleshy leaves and heart
Spargel
edible young shoots of the asparagus plant
Lauch,
Porree
related to onions; white cylindrical bulb and flat dark-green leaves
Champignon
fleshy body of any of numerous edible fungi
Kürbis
usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
Hülsenfrucht
edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
Kartoffel
an edible tuber native to South America; a staple food of Ireland
Süßkartoffel
the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States
Aubergine,
Eierfrucht
egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
Kohl
any of various types of cabbage
Blumenkohl
compact head of white undeveloped flowers
Rosenkohl
the small edible cabbage-like buds growing along a stalk of the brussels sprout plant
Kohlrabi
slightly bitter dark green leaves and clustered flower buds
Sprosse
a newly grown bud (especially from a germinating seed)
Bohne
any of various edible seeds of plants of the family Leguminosae used for food
Linse
round flat seed of the lentil plant used for food
Kichererbse
large white roundish Asiatic legume; usually dried
Tomate
mildly acid red or yellow pulpy fruit eaten as a vegetable
Spinat
dark green leaves; eaten cooked or raw in salads