What is "vegetable"

Vegetable \Veg"e*ta*ble\, n.

1. (Biol.) A plant. See Plant.

2. A plant used or cultivated for food for man or domestic animals, as the cabbage, turnip, potato, bean, dandelion, etc.; also, the edible part of such a plant, as prepared for market or the table.

3. a person who has permanently lost consciousness, due to damage to the brain, but remains alive; sometimes continued life requires support by machinery such as breathing tubes. Such a person is said to be in a vegetative state.

   Note: Vegetables and fruits are sometimes loosely distinguished by the usual need of cooking the former for the use of man, while the latter may be eaten raw; but the distinction often fails, as in the case of quinces, barberries, and other fruits, and lettuce, celery, and other vegetables. Tomatoes if cooked are vegetables, if eaten raw are fruits.

Vegetable \Veg`e*ta*ble\, a. [F. v['e]g['e]table growing, capable of growing, formerly also, as a noun, a vegetable, from L. vegetabilis enlivening, from vegetare to enliven, invigorate, quicken, vegetus enlivened, vigorous, active, vegere to quicken, arouse, to be lively, akin to vigere to be lively, to thrive, vigil watchful, awake, and probably to E. wake, v. See Vigil, Wake, v.]

1. Of or pertaining to plants; having the nature of, or produced by, plants; as, a vegetable nature; vegetable growths, juices, etc.

   Blooming ambrosial fruit Of vegetable gold.
   --Milton.

2. Consisting of, or comprising, plants; as, the vegetable kingdom. Vegetable alkali (Chem.), an alkaloid. Vegetable brimstone. (Bot.) See Vegetable sulphur, below. Vegetable butter (Bot.), a name of several kinds of concrete vegetable oil; as that produced by the Indian butter tree, the African shea tree, and the Pentadesma butyracea, a tree of the order Guttifer[ae], also African. Still another kind is pressed from the seeds of cocoa ( Theobroma). Vegetable flannel, a textile material, manufactured in Germany from pine-needle wool, a down or fiber obtained from the leaves of the Pinus sylvestris. Vegetable ivory. See Ivory nut, under Ivory. Vegetable jelly. See Pectin. Vegetable kingdom. (Nat. Hist.) See the last Phrase, below. Vegetable leather. (a) (Bot.) A shrubby West Indian spurge ( Euphorbia punicea), with leathery foliage and crimson bracts. (b) See Vegetable leather, under Leather. Vegetable marrow (Bot.), an egg-shaped gourd, commonly eight to ten inches long. It is noted for the very tender quality of its flesh, and is a favorite culinary vegetable in England. It has been said to be of Persian origin, but is now thought to have been derived from a form of the American pumpkin. Vegetable oyster (Bot.), the oyster plant. See under Oyster. Vegetable parchment, papyrine. Vegetable sheep (Bot.), a white woolly plant ( Raoulia eximia) of New Zealand, which grows in the form of large fleecy cushions on the mountains. Vegetable silk, a cottonlike, fibrous material obtained from the coating of the seeds of a Brazilian tree ( Chorisia speciosa). It us used for various purposes, as for stuffing, and the like, but is incapable of being spun on account of a want of cohesion among the fibers. Vegetable sponge. See 1st Loof. Vegetable sulphur, the fine highly inflammable spores of the club moss ( Lycopodium clavatum); witch. Vegetable tallow, a substance resembling tallow, obtained from various plants; as, Chinese vegetable tallow, obtained from the seeds of the tallow tree. Indian vegetable tallow is a name sometimes given to piney tallow. Vegetable wax, a waxy excretion on the leaves or fruits of certain plants, as the bayberry. Vegetable kingdom (Nat. Hist.), that primary division of living things which includes all plants. The classes of the vegetable kingdom have been grouped differently by various botanists. The following is one of the best of the many arrangements of the principal subdivisions. [1913 Webster] I. Ph[ae]nogamia (called also Phanerogamia). Plants having distinct flowers and true seeds. [

   1. Dicotyledons (called also Exogens). -- Seeds with two or more cotyledons. Stems with the pith, woody fiber, and bark concentrically arranged. Divided into two subclasses: Angiosperms, having the woody fiber interspersed with dotted or annular ducts, and the seed contained in a true ovary; Gymnosperms, having few or no ducts in the woody fiber, and the seeds naked.

   2. Monocotyledons (called also Endogens). -- Seeds with single cotyledon. Stems with slender bundles of woody fiber not concentrically arranged, and with no true bark.] [1913 Webster] II. Cryptogamia. Plants without true flowers, and reproduced by minute spores of various kinds, or by simple cell division. [

      1. Acrogens. -- Plants usually with distinct stems and leaves, existing in two alternate conditions, one of which is nonsexual and sporophoric, the other sexual and o["o]phoric. Divided into Vascular Acrogens, or Pteridophyta, having the sporophoric plant conspicuous and consisting partly of vascular tissue, as in Ferns, Lycopods, and Equiseta, and Cellular Acrogens, or Bryophyta, having the sexual plant most conspicuous, but destitute of vascular tissue, as in Mosses and Scale Mosses.

      2. Thallogens. -- Plants without distinct stem and leaves, consisting of a simple or branched mass of cellular tissue, or educed to a single cell. Reproduction effected variously. Divided into Alg[ae], which contain chlorophyll or its equivalent, and which live upon air and water, and Fungi, which contain no chlorophyll, and live on organic matter. (Lichens are now believed to be fungi parasitic on included alg[ae].]

         Note: Many botanists divide the Ph[ae]nogamia primarily into Gymnosperms and Angiosperms, and the latter into Dicotyledons and Monocotyledons. Others consider Pteridophyta and Bryophyta to be separate classes. Thallogens are variously divided by different writers, and the places for diatoms, slime molds, and stoneworts are altogether uncertain. [1913 Webster] For definitions, see these names in the Vocabulary.

early 15c., "capable of life or growth; growing, vigorous;" also "neither animal nor mineral, of the plant kingdom, living and growing as a plant," from Old French vegetable "living, fit to live," and directly from Medieval Latin vegetabilis "growing, flourishing," from Late Latin vegetabilis "animating, enlivening," from Latin vegetare "to enliven," from vegetus "vigorous, enlivened, active, sprightly," from vegere "to be alive, active, to quicken," from PIE *weg- (2) "be strong, lively," source of watch (v.), vigor, velocity, and possibly witch (see wake (v.)). The meaning "resembling that of a vegetable, dull, uneventful; having life such as a plant has" is attested from 1854 (see vegetable (n.)).

mid-15c., "non-animal life," originally any plant, from vegetable (adj.); specific sense of "plant cultivated for food, edible herb or root" is first recorded 1767. Meaning "person who leads a monotonous life" is recorded from 1921; sense of "one totally incapacitated mentally and physically" is from 1976. \n

\nThe Old English word was wyrt (see wort). The commonest source of words for vegetables in Indo-European languages are derivatives of words for "green" or "growing" (compare Italian, Spanish verdura, Irish glasraidh, Danish grøntsager). For a different association, compare Greek lakhana, related to lakhaino "to dig."

a. 1 Of or relating to plants. 2 Of or relating to vegetables. n. 1 Any plant. 2 A plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit, grain, or spice in the culinary sense. 3 The edible part of such a plant. 4 (context figuratively derogatory English) A person whose brain (or, infrequently, body) has been damaged so that they cannot interact with the surrounding environment; a brain-dead person.

adj. of the nature of or characteristic of or derived from plants; "decaying vegetable matter" [ant: mineral, animal]

1. n. edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant [syn: veggie]

2. any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower

Vegetable, veggie or veggies may refer to:

• Vegetable, a nutritional and culinary term that denotes any part of a plant that is commonly consumed by people as food
• Traditionally, Vegetable can also be used to designate the entire Plant Kingdom
• Vegetable is also used in an offhand, informal and abbreviated sense to refer to a patient with severe brain damage, or who is in a persistent vegetative state
• Vegetable, the eighth track on Radiohead debut studio album Pablo Honey
• Vegetables (song) is a song appearing on albums by the Beach Boys and Brian Wilson
• Vegetarian

In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a savory meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and cultural tradition. It normally excludes other food derived from plants such as fruits, nuts and cereal grains, but includes seeds such as pulses. The original meaning of the word vegetable, still used in biology, was to describe all types of plant, as in the terms "vegetable kingdom" and "vegetable matter".

Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing and marketing.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and fiber. Many governments encourage their citizens to consume plenty of fruit and vegetables, five or more portions a day often being recommended.