ETYM French végétable growing, capable of growing, formerly also, as a noun, a vegetable, from Latin vegetabilis enlivening. Related to Vigil, Wake.
Of the nature of or characteristic of or derived from plants.
banana-like · bean-like · blackberry-like · branch-like · branchlike · cabbage-like · cherry-like · crabapple-like · garlic-like · gooseberry-like · gourd-like · melon-like · moss-like · mosslike · mushroom-shaped · onion-like · parsley-like · plant-like · plum-shaped · root-like · rooted · rootlike · seed-like · seed-producing · seedlike · stalk-like · stalklike · stem-like · stemlike · tomato-like · vegetal · vegetational · vegetative
1. 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.
2. Edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant; SYN. veggie.
Any food plant, especially leafy plants (cabbage and lettuce), roots and tubers (carrots, parsnips, and potatoes), legumes (peas, lentils, and beans), and even flowers (cauliflower, broccoli, and artichoke). Tomatoes, peppers, eggplants, and cucumbers are generally regarded as vegetables but are technically fruits. Green leafy vegetables and potatoes are good sources of vitamin C, though much is lost in cooking, and legumes are a main source of protein. Cooking softens vegetables by dissolving pectins and hemicellulose and gelatininzing starch.