Plants ID – Vegetables

Artichoke, Asparagus, Basil, Bean, Beet, Broccoli, Brussel Sprout, Cabbage, Carrot, Cauliflower, Celery, Chayote, Chinese Cabbage, Chives, Collard, Corn, Cucumber, Dill, Eggplant, Endive, Garlic, Kale, Kohlrabi, Leek, Lettuce, Muskmelon, Mustard, Okra, Onion, Parsley, Parsnip, Peas, Pepper, Potato, Radish, Rhubarb, Rutabaga, Sage, Spinach, Squash, Sweet Potato, Swiss Chard, Tomato, Watermelon

Artichoke  (Globe or Jerusalem)

Leaf:
Pinnately lobed or divided, large, somewhat spine, grayish-green above, whitish beneath with densely woolly hairs, lower leaf to 3 feet.Flower:
Heads large, terminating on branches, bracts forming thistle-like flowers. Flowers are violet, blue, white or yellow.Return to top of page.

Artichoke, view 1

Artichoke, view 2

Artichoke, view 3

Asparagus  

Stem:
Young shoots bear prominent scale like leaf flat against the shoot,
Mature plants are erect and much branchedLeaf:
Threadlike, to 1/2 inch long, one to several in the axilRoot:
Fleshy, forming a cluster of long cord-like rootsReturn to top of page.
asparagus

Basil 

Leaf:
Petioled, football or egg shaped, to 5 inch long, toothless or toothed, very fragrant, purple in some cultivarsReturn to top of page.
basil

Bean (bottom of photo) 

Green, yellow, waxy, kidney, lima, scarlet runner, purple or mottled with bright rose-red

Leaf:
Pinnately (feather formed), usually compound with leaflets in threes. Stem entwine around supports and enables climbing.

Fruit:
Pods with a single seam joining its two segments

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bean

Beet (bottom of photo) 

Leaf:
Alternate, egg to oblong egg shaped, commonly reddish, veined, toothless, with a waxy margin, arising directly from root.Seed:
Brown, aggregate (2-5 clumped together) of seeds. Resembles grape-nuts.Root:
Short or cylindrical, fleshy, globe shaped; white, yellow, pink, dark redReturn to top of page.
beet

Broccoli 

Leaf:
Long, oblong or oval, thick, fleshy, covered with a bloom; 6-20 inch long with ear-like lobes prominent toward leaf base.Flower:
Yellow when not harvested as an immature solid headReturn to top of page.
broccoli

Brussel Sprouts 

Stem:
Simple and erect, 2-3 feet tall, bearing little heads or buds/sprouts about 1″ in diameter in the axils.Leaf:
Short and broad or circular, about as broad as long, often with ear like lobes at base of leaf blade.Return to top of page.
Brussel Sprouts

 

Leaf:
Covered with a bloom, thick, fleshy, large (up to 1 foot across), mostly oblong, egg shaped, little to no lobes at base, may be clasping, green or purple.Seed:
Round; reddish, brownHead:
Short, dense, green or redReturn to top of page.
Cabbage

Carrot 

Stem:
Bristly with erect, much branched stem from a thick, fleshy tap-rootLeaf:
Finely cut, triangular in outline,  mostly on large petioles which are expanded at base, appearing almost fernlikeFlower:
White or yellowish, small and numerousRoot:
Linear or elongated, fleshy, commonly orange, but can also be reddish.Return to top of page.
Carrot Carrot Carrot

Cauliflower 

Fruit:
White, green or purple head overtopped by lower leafLeaf:
Long-oblong or oval, strongly ascending, thick, fleshy; to 20 inches long, may be claspingReturn to top of page.
Cauliflower

Celery 

Stem:
Hairless biennial, having basil stems; erect branching petioles; 2-3 feet high; many grooved, conspicuously jointedReturn to top of page.
Celery

Chayote (Sechium edule) 

This cucurbit has climbing vines and leaves resembling the cucumber. The light-green pear-shaped fruit, which contains a single flat edible seed, may weigh as much as 2-3 pounds (average is 8 ounces). Fruits are pale green to dark green, slightly flattened, sometimes grooved and prickly, but usually smooth. Flowers are large, yellow and cucumber-like.

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chayote

Chinese Cabbage 

Leaf:
Fleshy petioles with terminal lobed blade being larger and rounded, with some smaller lower lobes; soft with bristly hairs; margin wavy or obscurely toothed; petiole is broad, flat, with jagged wings; forms head of loose leafReturn to top of page.
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Chives 

Leaf:
Firm tuft, basal bulb with grass like, hollow, string characteristic onion like odor; white clustered flowers when over matureSeed:
Small, black seedsReturn to top of page.
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Collard 

Leaf:
Thick, fleshy, egg to oblong shaped, 6-20 long, separate not making solid heads, covered with a bloom, wavy but not fringed or deeply cutReturn to top of page.
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Corn 

Leaf:
One at every joint/node; long, sword or lower lanced shaped; pointed, curving with a midrib, leaf’s base wraps around stem, 3 feet long to 4 inches wideFruit:
Ear, holding many rows of kernels, variously colored, enclosed by several bracts/leafSeed:
Flattened with round or wrinkled topReturn to top of page.
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Cucumber 

Leaf:
Triangular to egg shaped; angled or 3-lobed with pointed sinus (where two lobes meet), middle point lobed; leaves feel gritty or rough to touchFruit:
Globe shaped to oblong and elongated, prickly with sharp black or white prickles; up to 3 feet; mottled pale yellow and green, white, commonly green; also lemon size and yellowSeed:
Flat, white, 3/8 inch longReturn to top of page.
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Dill 

Leaf:
Finely pinnately divided, almost thread like, ultimate divisions to 3/4 inch, strong characteristic odorFlower:
To 6 inches across, yellowish, umbel; resembles Queen Anne’s LaceSeed:
Oval, flattenedReturn to top of page.
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Eggplant 

Leaf:
Alternate, simple, gray-woolly, thick and heavy, unequal at base, pointed and rounded at tip, obscurely angled or lobedFruit:
Large, oval, oblong or somewhat oval; 2 to 12 inches long, glossy; usually purple, but also white, yellow or stripedSeed:
Similar to tomato or pepper seedsReturn to top of page.
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Endive (Belgian, escarole) 

Leaf:
Alternate, formal basal rosette, brittle, oblong, lobed or greatly cut or curled; forming heads about 1 1/2 inches acrossSeed:
Long beaked with bristle like growth on one end, straw coloredReturn to top of page.
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Garlic 

Leaf:
Several from base or crown; flat, erect; 1 inch or less or wide; long pointed; strong characteristic odorRoot:
Roots below bulb; oval or glove shaped with several parts or cloves, all enclosed in a silky white or pink skin or leafReturn to top of page.
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Kale 

Leaf:
Thick, deeply cut and curled, covered with bloom; bluish-green; 12-16 inches ling; petiole shortened with blade oblong in outline, pinnate with enlarged terminal lobe; hairless at maturity; may be much colored and/or profusely lobed appearing skeleton likeReturn to top of page.
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Kohlrabi 

Leaf:
Thin; covered with bloom; 8-10 inches long of which 1/3 to 1/2 is slender margin less petiole; blades oval to oblong with irregular wavy marginsStem:
Short that enlarges just above the ground into 2-4 inch globe; plant hairless throughout. Globe is light bluish-green or light redReturn to top of page.
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Leek 

Leaf:
Flat; 6-9 per leek; overlapping, 2-3 feet long forming an edible stalk; strong characteristic odorRoot:
Below stalk, simple, little broader than the thick neckReturn to top of page.
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Lettuce 

Leaf:
Alternate; vary in color, shape, and form; 5-12 inches long, thin; shape can be circular, oval or tongue shaped; plain, puckered, curled, fringed, wrinkled or lobed; form head or loose leafSeed:
Narrow and oblong; broadest toward tip; pointed on one end; straw colored or blackReturn to top of page.
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Muskmelon (Cantaloupe) 

Leaf:
Circular to nearly kidney shaped, 3-5 inches across, angled but not distincly lobed, rounded at tip, margin wavy toothed, hairy, gritty to touchFruit:
Various shapes, usually globe or oblong shape, furrowed, not spiny or prickled, hairy and becomes hairless, pronounced musky odor, yellow or green flesh, skin may be net ribbedReturn to top of page.
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Mustard 

Leaf:
Large, oval to broad, oblong to egg shaped; 6-12 inches long with about half as broad, thin, round tipped, pinnate with enlarged terminal lobe with margin that can be out, curled, wavy, narrow lobed, notched or scalloped marginReturn to top of page.
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Okra 

Leaf:
Large; strongly palmately (hand like); divided in 3-9 lobes; lobes narrow or broad; margins coarsely toothedFruit:
Long, ribbed beaked; light hairy or nearly hairless upright pod; 4-12 inches long; woody at maturityReturn to top of page.
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Onion 

Leaf:
Direcly from bulb; linear; hollow; covered with a bloom; rounded, strong characteristic odorRoot:
Many roots below bulb covered with layers of paper skinReturn to top of page.
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Parsley 

Leaf:
Scented; pinnately compound; deeply cut; curled in some cultivars, flat in someSeed:
Conspicuously ribbedReturn to top of page.
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Parsnip 

Leaf:
Pinnately compund; 3-4 pairs of unstalked, oblong, toothed or lobed leaflets; leaflets 2-4 inches long; stem grooved and becoming hollow, branching, 3-5 feet highRoot:
Mostly hairless; white thickened taprootReturn to top of page.
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Peas 

Leaf:
Alternate pinnate compound; stipules mostly larger than leaflets; leaflets in 1-3 pairs, egg shaped to oblong, end in a branched tendrilFruit:
Flattened, many seeded pod with seam joining two halves; 2-6 inches long; straight on back; with or without a paper like liningSeed:
2-10; wrinkled or planeReturn to top of page.
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Pepper 

Leaf:
Alternate, simple, football shaped, toothless, 1-5 inches long, narrowed to petiole, usually pointedFruit:
Thick, fleshy; varies in color, size and shape; may be scentedSeed:
1/8 inch in diameter; flat; pointed tip on one endReturn to top of page.
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Potato (Irish) 

Leaf:
Alternate; pinnately compound; 4-10 Inches long with 3-4 pairs of egg shaped pointed toothless leaflets with smaller leaflets betweenFruit:
Infrequently produced; globe shaped berry 3/4 inch or less in diameter; yellow or greenRoot:
Fleshy variously shaped enlarged tuber; light and dark brown, tan, pinkish, blue, purple, very light yellow, ivory; eyes commonly evidentReturn to top of page.
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Radish 

Leaf:
Stalked, terminal lobe very large, 1-3 pairs of lobes below terminal lobeRoot:
Globe shaped to elongated; commonly red, white or black; also pink, blue and 50/50 red and whiteReturn to top of page.
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Rhubarb 

Leaf:
Direcly from root, egg shaped, toothless but crinkled, heart shaped at base to 1 1/2 inches long, thick reddish or green petioleSeed:
1/4 to 1/2 inch long, wingedRoot:
Large, fleshyReturn to top of page.
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Rutabaga 

Leaf:
Scattered bristly hairs, covered with bloom, basal leaves 4-12 inches long, width is half or less of length, pinnate with enlarged round tipped terminal lob and smaller lower lobes, upper leaves smallerRoot:
Large solid hard fleshed underground taproot, globe shaped crown forms a leaf bearing neckReturn to top of page.
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Sage 

Leaf:
Petioled, oblong, 1-2 inches long, toothless or finely rounded toothed with pointed round tip; covered with wrinkles, strong characteristic odor; some cultivars have variegated leavesReturn to top of page.
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Spinach (New Zealand or regular) 

Leaf:
Alternate from crown, simple, narrow oblong to circular with projecting lobes at base; hairlessSeed:
Grayish, 2-4 spined or spineless in some varieties, resemble pebblesReturn to top of page.
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Squash 

Leaf:
Not rigid, moderately upright, margins with shallow saw tooths and soft points; soft hairyFruit:
Covered with bloom or bluish; elongated, striped, scalloped, some look like pumpkinsSeed:
Plump, 1/2-1 inch long; margin roundedReturn to top of page.
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Sweet Potato 

Leaf:
Alternate, varies even on same plant; heart shaped and toothless to palmately lobed; 2-6 inches long; heart shaped or straight across at baseRoot:
Tuberous, orange, pointed at ends, typically somewhat elongated with indentations, flesh orange or yellowReturn to top of page.
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Swiss Chard 

Leaf:
Alternate, egg shaped to oblong, commonly green but may be red, toothless, wavy margin much developed crown of leaves arising directly from root, hairless, midrib much enlargedSeed:
Brown, aggregate of 2-5 seeds, resemble Grape nuts, indistinguishable from beetsReturn to top of page.
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Tomato 

Leaf:
Alternate, pinnately compound with small leaflets places in between, hairy, strong smelling, 6-18 inches long; main leaflets are in groups of 5-9, stalked, oblong, 2-3 inches long, pointed, irregularly coarse toothed, margins roll inwardFruit:
Red yellow, pink, orange, white, purple, black, striped; flattened at ends; globe, oblong, elongated or pear shaped, 3/4-3 inches acrossReturn to top of page.
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Watermelon 

Leaf:
Egg shaped to oblong, heart shape at base, 4-7 inches long, pinnateFruit:
Globe or oblong shape; mostly hairless; hard but not durable rind; solid colored, mottled or striped lime green, light or dark green skin; flesh is red, green, or yellowReturn to top of page.
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