types:
herbe aromatique
any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
légume vert
any of various leafy plants or their leaves and stems eaten as vegetables
solanacée
any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon
rhubarbe
long pinkish sour leafstalks usually eaten cooked and sweetened
choux
a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
courge,
gourde
edible fruit of a squash plant; eaten as a vegetable
concombre
cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
artichaut
a thistlelike flower head with edible fleshy leaves and heart
asperge
edible young shoots of the asparagus plant
oignon
an aromatic flavorful vegetable
poireau
related to onions; white cylindrical bulb and flat dark-green leaves
cardon
only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
céleri
stalks eaten raw or cooked or used as seasoning
gombo,
okra
long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
champignon
fleshy body of any of numerous edible fungi
citrouille
usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
truffe
edible subterranean fungus of the genus Tuber
fenouil
aromatic bulbous stem base eaten cooked or raw in salads
aubergine
egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
chou
any of various types of cabbage
choux de Bruxelles
the small edible cabbage-like buds growing along a stalk of the brussels sprout plant
gourde d'été
any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden
piment
sweet and hot varieties of fruits of plants of the genus Capsicum
échalote
small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning
fève
any of various edible seeds of plants of the family Leguminosae used for food
pois
seed of a pea plant used for food
navet
root of any of several members of the mustard family