1. Module 1. Thinking about edible plants and Module 3. Profiling a Vegetable ©Gwyneth Marsh 2007

2. Vegetable Variety Vegetables come in all shapes, sizes, flavours textures and colours. We eat different parts of plants. ©Gwyneth Marsh 2007

3. Roots Some vegetables are biennial plants. We eat the root which is the plants food store from which it grows a flower and seeds the next year. ©Gwyneth Marsh 2007 TurnipBeetrootParsnip Carrot

4. Stems We eat the stems of plants like celery and fennel. Asparagus is a stem and tender shoot. ©Gwyneth Marsh 2007 FennelCeleryAsparagus

5. Leaves The leaves of cabbage, lettuce, spinach and rocket can be eaten raw and cooked. Cabbage Rocket Lettuce ©Gwyneth Marsh 2007

6. Flowers Broccoli and cauliflower are flowers that have not yet opened. ©Gwyneth Marsh 2007 CauliflowerBroccoli

7. Fruits Tomatoes, aubergines and peppers are the fruits of plants. If you cut them open you can see the seeds inside. TomatoesAuberginesSweet peppers ©Gwyneth Marsh 2007

8. Seeds We can eat the seeds and pods of runner beans, French beans, peas and broad beans. French beansPeasBroad beans ©Gwyneth Marsh 2007

9. Oddities ©Susan Johnson 2007  Potato fruit  Some plant parts are poisonous.  Potato fruits  look like tomatoes but we cannot eat them. We can eat the tubers that are the swollen underground stems of the potato plant. ©Susan Johnson 2007

10. Onions Onions are bulbs. They are the swollen part of the leaf that stores food ready for the plant to grow and flower. We eat them before they flower. Leeks and spring onions are in the onion family. Leek Onion Spring onion Red onion ©Gwyneth Marsh 2007

11. Plants as Food Not all plants are edible. Some that we eat, vegetables, have been grown for thousands of years. If you see a plant that you think might be a vegetable check with an adult before you eat it. Wash vegetables well, they may have soil on them.

12. Enjoy Eating Vegetables Vegetables help to keep us healthy by providing our bodies with vitamins, minerals and fibre. Look at their different shapes, colours, flavours and textures – investigate. Enjoy eating them! ©Gwyneth Marsh 2007