“Vegetables” is the collective noun for crops of which parts, either raw or boiled, are consumed by humans. Their main importance is as a source of vitamins and minerals. In Europe vegetables appeared relatively late on the menu. Especially leaf vegetables were unpopular until in the 19th century. Main vegetables were peas and beans, onions, beetroot, carrots, parsnip and cabbages. In the 20th century the modern assortment of vegetables is the result of improvement. However, this improvement in many cases was accompanied by deterioration of taste and flavour. In the second half of the 20th century a new extension of the assortment took place as a result of the commercial cultivation of foreign vegetables.

The most important leaf vegetables are:
- endive, Cichorium endivia;
- lettuce, Lactuca sativa, in various varieties;
- spinach, Spinacea oleracea.
In the western part of the Netherlands these species are cultivated on large scale in green houses (Vegetables temperate zone 2).

Important leaf vegetables also are the numerous varieties of cabbage, like:
- white cabbage, pointed cabbage, Savoy cabbage, red cabbage, Brassica oleracea var. capitata;
- kale, Brassica oleracea var. acephala;
- Brussels sprouts, Brassica oleracea var. gemmifera;
- Chinese cabbage, pak-choi, Brassica chinensis;
- pe-tsai, Brassica pekinensis (see Brassica chinensis)
These vegetables are called brassicaceous plants (Vegetables temperate zone 3).
- turnip, Brassica rapa also belongs to this group.

Lesser known leaf vegetables are:
- orache, Atriplex hortensis (see Spinacea oleracea);
- beetroot, chard, spinach beet, sugar beet, mangel, Beta vulgaris;
- purslane, Portulaca oleracea;
- sorrel, Rumex acetosa (see Rheum rhaponticum);
- New Zealand spinach, Tetragonia expansa;
- corn lettuce Valerianella locusta;
- garden cress, Lepidium sativum; and
- watercress, Nasturtium officinale, (both cresses are also used as Kitchen herbs).
Of the rhubarb, Rheum rhaponticum, and the cardoon, Cynara cardunculus (see Cynara scolomys), only the petioles are eaten.

Root and stem crops consumed as a vegetable (Vegetables temperate zone 4) are:
- beetroot, chard, spinach beet, sugar beet, or mangel, Beta vulgaris;
- celeriac, Apium graveolens var. rapaceum;
- kohlrabi, Brassica oleracea var. gongylodes;
- turnip, Brassica rapa;
- wild carrot, Daucus carota;
- fennel, Foeniculum vulgare (Vegetables temperate zone 1);
- parsnip, Pastinaca sativa;
- radish, Raphanus sativus;
- scorzonera, Scorzonera hispanica;
- salsify or oyster plant, Tragopagon porrifolius (see Scorzonera hispanica).

Stem crops without tubers are the asparagus, Asparagus officinalis, and chicory or witloof, Cichorium intybus.

Inflorescences eaten as a vegetable are cauliflower, Brassica oleracea var. botrytis; and broccoli, Brassica oleracea var. italica. The artichoke, Cynara scolomys, is the bud of a flower head.

Bulbs eaten as a vegetable are the onion, Allium cepa; and leek, Allium ampeloprasum var. porrum.

Well known vegetable fruits are the tomato, Lycopersicon esculentum (Vegetables temperate zone 5); the aubergine or eggplant, Solanum melongena; and the cucumber, Cucumis sativus. Pumpkins like courgette, patisson and zucchini, Cucurbita pepo (see Cucurbita sp.), also belong to this category.

Pulses eaten as a vegetable are an important source of protein, e.g. peas, Pisum sativum; beans, Phaseolus vulgaris; and the broad bean, Vicia faba. See Pulses, legumes, and pods.