Vegetables

Vegetables are a key component of balanced nutrition, providing the body with a wealth of essential nutrients. They are used raw, boiled, fried, or baked and appear in nearly every national cuisine. From salads and side dishes to complex main courses – vegetables play an important role in the culinary world. This category includes both familiar staples and lesser-known options that open new culinary possibilities. Read more about other salad ingredients in a separate section.

Different Types of Vegetables

Cabbage

Cabbage is a versatile vegetable used in cuisines all over the world. It comes in white, red, broccoli, savoy, kohlrabi, Chinese, Brussels sprouts, and cauliflower varieties. This ingredient is suitable for salads, soups, braising, baking, fermenting, stuffing, and other culinary techniques. Thanks to its diversity of types and flavors, cabbage remains one of the staple foods in a healthy diet.

Corn

Corn is a vibrant and nutritious vegetable that adds a sweet note to many dishes. It is boiled, baked, canned, and fried. Corn kernels are used in salads, soups, side dishes, and Mexican cuisine. Raw corn is sweet and juicy, boiled corn is soft and aromatic, while canned corn is convenient for everyday cooking. This category covers types of corn, cooking methods, combinations with other ingredients, and culinary techniques.

Cucumbers

Cucumbers are refreshing vegetables with a crisp texture, perfect for salads, sandwiches, snacks, and preservation. They can be fresh, pickled, or marinated – each form having its own culinary purpose. Cucumbers pair well with other vegetables, herbs, meats, and dairy-based sauces. This category explores types of cucumbers, preparation methods, common ingredient combinations, and uses in world cuisines.

Types of Garlic

Types of garlic can vary significantly in skin color, clove size, flavor intensity, and aroma. Some varieties are mild and delicate, while others are sharp and pungent, making them suitable for different culinary uses. Garlic is a key ingredient in many world cuisines – added to meat, vegetables, sauces, marinades, and preserves. This category explores the most common types of garlic, their taste characteristics, and how they are used in recipes.

Types of Herbs

The types of herbs impress with their diversity of tastes and aromas – from delicate parsley to bold basil or spicy cilantro. Herbs add freshness, color, and aroma to salads, soups, side dishes, and snacks, and are also used to garnish meals. They can be mild, sweet, or sharp in flavor, influencing the character of the final dish. This category highlights the most common types of herbs, their culinary uses, and how they combine with other ingredients.

Onion

Onion is one of the fundamental ingredients in cooking, available in a wide variety of types: yellow, red, white, green. Each variety has its own flavor, aroma, intensity, and culinary purpose. Onion is used as an aromatic base for dishes, as a key ingredient in salads, sauces, soups, and gravies. This category explores the main types of onion, their differences, pairings with other ingredients, and ways to use them in recipes.

Peas

Peas are not only a popular legume crop but also a delicious ingredient for soups, purées, side dishes, and salads. There are several types: fresh green peas, yellow dried peas, split or snow peas. In cooking, they are valued for their mild, slightly sweet flavor, nutritional value, and their ability to combine well with other vegetables. This category explores the types of peas, their preparation, and uses in different dishes.

Root Vegetables

Root vegetables are a group of crops that grow underground and are highly nutritious. They include carrots, beets, potatoes, parsnips, radishes, and others. These vegetables are widely used in cooking thanks to their versatility, availability, and long shelf life. Root vegetables are found in soups, side dishes, salads, baked goods, as well as in dietary and children's nutrition.

Types of Tomatoes

There is such a wide variety of tomato types that they can be used in countless dishes – from fresh salads to sauces and baked meals. Cherry, cocktail, plum, pink, yellow, black, and even green tomatoes are available. Each variety has its own texture, sweetness, juiciness, and culinary purpose. Tomatoes are used fresh, boiled, stewed, baked, or preserved. This category describes the most popular types, their uses, and characteristics.

Types of Eggplants

Eggplants come in a stunning variety of shapes and shades – from classic purple to white, striped, and round. They differ in texture, flesh density, and bitterness, all of which affect how they are best prepared. Some varieties are perfect for grilling, while others work well in stews, stuffing, or purees. This category explores the most popular types of eggplants, their preparation features, culinary properties, and typical flavor pairings.

Various types of fresh peppers for salads: sweet, chili, green, red

Types of Peppers

Peppers are more than just crunchy vegetables. In salads, they play a key role by adding brightness, aroma, and a range of textures to dishes. There are many types of vegetable peppers – from mild sweet varieties to fiery chili – each with unique characteristics and culinary uses. This subcategory includes all the main types of vegetable peppers that can be used fresh, roasted, or pickled. We explain how to choose the right peppers for salads, what to pair them with, and in which dishes they shine best.

Beans

Beans are a nutritious and flavorful ingredient found in a wide range of dishes – from soups and salads to side dishes and appetizers. They come in red, white, speckled, or green varieties, each with unique culinary properties. Beans pair well with vegetables, spices, meat, and grains, adding richness and texture to meals. This category explores the most common types of beans, their characteristics, and usage options.

Root Vegetables in the Daily Diet

Root vegetables are among the most widely used groups in cooking, playing a significant role in daily meals. This group includes beets, carrots, radishes, parsnips, celeriac, and other varieties that grow underground and accumulate essential nutrients. They are rich in B vitamins, potassium, fiber, and natural sugars, making them highly valuable for the body. Root vegetables are used in salads, soups, stews, casseroles, and appetizers – both raw and cooked. Classic dishes featuring root vegetables are common in many European cuisines. For example, carrots often pair with apples, beets with cheese or garlic, and radishes with meat-based starters. These vegetables store well for long periods without losing quality, which makes them especially useful during winter. Thanks to their high fiber content, root vegetables aid digestion, and their low calorie count makes them ideal for dietary meals. They pair well with a wide range of ingredients. For instance, beets complement nuts beautifully, creating interesting textures and flavors in salads and side dishes.

Leafy Vegetables and Their Benefits

Leafy vegetables play an important role in both cuisine and healthy eating. This group includes lettuce, spinach, arugula, Swiss chard, watercress, iceberg, as well as aromatic greens like parsley, dill, and cilantro. Due to their high content of vitamins C and K, folic acid, and antioxidants, these vegetables are recommended for daily consumption to support metabolism and boost the immune system. Leafy greens are mostly consumed raw – in salads, sandwiches, and cold appetizers. When paired with light dressings and other ingredients, they create light yet nourishing meals. For example, spinach goes well with cheese and eggs, while lettuce is often served with vegetables or fruit. Additionally, spinach and Swiss chard are added to soups, sauces, and casseroles, providing delicate texture and vibrant color. Despite their tender consistency, leafy vegetables are quite resilient during cooking. Spinach, for instance, steams quickly and retains most of its nutritional value. In many diet dishes, leafy greens serve as a base instead of more calorie-dense ingredients. They also pair well with products like eggs, forming complete breakfasts or light dinners.

Fruiting Vegetables: From Tomatoes to Zucchini

Fruiting vegetables are plants whose edible parts are technically fruits. The best-known examples are tomatoes, peppers, cucumbers, eggplants, zucchinis, and pumpkins. These vegetables are known for their juicy flesh, vivid flavor, and high nutritional value. They contain a lot of water, fiber, vitamin C, beta-carotene, and antioxidants, which benefit metabolism, cardiovascular health, and immunity. Tomatoes are a versatile ingredient eaten both raw and cooked. They pair well with cheese, eggs, oil, and herbs. Zucchini and eggplant are often fried, baked, or stewed and are used as bases for vegetable stews, appetizers, or even vegetable rolls. Peppers are common in salads and hot dishes, including stuffed preparations. Each of these vegetables has its own culinary traits. For example, cucumbers are used only raw and retain a high water content, making them ideal for summer salads. Zucchinis, by contrast, become tender when cooked and absorb the flavors of surrounding ingredients. In more complex dishes, these vegetables pair well with items like bread, resulting in hearty breakfasts or daily snacks.

Alliums and Aromatic Vegetables in Cooking

Alliums and aromatic vegetables play a key role in building flavor and aroma in dishes. This category includes yellow, green, and red onions, garlic, leeks, chives, as well as ginger and horseradish. These vegetables rarely serve as the main ingredient but are essential as flavor enhancers. They have strong, distinctive aromas that intensify during chopping or cooking. Alliums have antibacterial properties, stimulate appetite, and aid digestion of fatty foods. For instance, onions are used for frying, stewing, boiling, and pickling. Garlic, thanks to its pungent aroma, is added to meats, fish, vegetables, and sauces. Leeks have a milder taste and are often found in soups and creamy dishes. Aromatic vegetables blend well with other ingredients, enhancing the overall flavor. For example, garlic is often added to dishes with fish or meat to add depth and a spicy kick. These vegetables are also widely used in marinades, homemade sauces, pastes, and dressings. Their inclusion is a vital step in many recipes where balanced flavor is essential.

Cruciferous and Stalk Vegetables

Cruciferous vegetables include cabbage (white, red, and Napa), broccoli, cauliflower, as well as kohlrabi, rutabaga, and turnips. They are known for their high content of sulfur compounds, which offer anti-inflammatory and antioxidant effects. Regular consumption of cruciferous vegetables is linked to better cardiovascular health and a stronger immune system. They are also low in calories, making them ideal for healthy diets. These vegetables are enjoyed both raw and cooked – steamed, baked, or stewed. Broccoli and cauliflower have a delicate flavor that pairs well with sauces, cheese, and cream. Cabbage is often used in borscht, stuffed rolls, salads, and fermented forms. Kohlrabi, with its juicy texture, tastes great both fresh and cooked. Stalk vegetables include celery, rhubarb, and asparagus. Their key characteristic is a dense, juicy stalk rich in minerals and essential oils. Celery is widely used in salads, soups, and sauces. It has a strong aroma that enhances the flavor of other components. In modern cuisine, these vegetables are increasingly paired with products like oil, helping to unlock their aromatic qualities and make dishes even more nutritious.