Judging - UF/IFAS Sarasota County Extension Sarasota County

4H PSJ
Circular 4HEHL
2424
Florida 4-H Horticulture Identification and Judging Study
Manual: Vegetables1
J. M. Stephens2
There are 45 vegetables you should know in
preparing for the 4–H Horticulture Contest. Each has
been selected based on its popularity as an item in
gardens, fields, and/or market places throughout the
state. Each is listed alphabetically according to its
common name. The scientific name is included to
establish a positive identity and for reference purposes.
Contestants should keep in mind that any
characteristic plant part may be shown to test
identification skills. However, the more common a
vegetable might be, the more likely it is that a plant part
other than the main edible part would appear in "The
Contest."
The plants in this section of the study manual are
described using many botanical terms. These terms are
used to describe types of leaves, leaf position and
arrangement, leaf shapes, leaf margins, flower parts and
flower arrangement. It may be helpful, when studying
these plant descriptions, to refer to the glossary of terms
located in the rules and glossary section of the Florida
4–H Horticulture Identification and Judging Study
Manual. Space is provided for you to write notes that
help you identify the plant. You may also want to cut
out photographs from old nursery magazines and
catalogs to glue or tape in this manual to further help
you in identification.
The edible heads are immature, unopened flower
buds. Each large bud is globular, bluntly pine-cone
shaped and composed of many layers of deep green
bracts. The edible parts are the fleshy bases of the
bracts and the center or heart to which the bracts and
violet colored flower parts are attached. The plant is tall
growing, spreading, with deeply notched, pointed leaves
which attach to a stump several inches in diameter. See
Figure 1.
Figure 1. Globe Artichoke (Cynara scolymus)
Artichoke, Globe (Cynara scolymus)
1.
This document is Circular 4HEHL 24, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.
Publication date: March 1992. Reviewed January 2009.
2.
James M. Stephens, professor, Horticultural Sciences Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University
of Florida, Gainesville FL 32611.
The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educational
information and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or national
origin. For information on obtaining other extension publications, contact your county Cooperative Extension Service office.
Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Stephens, Dean
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 2
Artichoke, Jerusalem (Helianthus tuberosus)
Asparagus (Asparagus officinalis)
The edible tubers are elongated, knobby, white, red
or purple skinned. Several tubers are clustered at the
base of each stem. The plant is upright, tall-growing
with bristly woody stems, green pointed leaves, and
yellow sunflower-like flowers. See Figure 2.
The edible portion is the aerial stem or spear
growing from a below-ground crown. Foliage is light
green and fern-like. Small fruits are round and berrylike. When young, they are green, turning red when
mature; then black when fully ripened. The entire fruit
is planted as a seed. See Figure 3.
Figure 2. Jerusalem Artichoke (Helianthus tuberosus)
Figure 3. Asparagus (Asparagus officinalis)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 3
Bean, Snap (Phaseolus vulgaris)
Bean, Lima (Phaseolus lunatus)
Plants may be bush or vining type. Leaves are
compound with 3 large, somewhat heart-shaped leaflets
per leaf. Size, shape, and color of pods vary widely
from small green snap to yellow wax and much larger
green pole varieties. Seeds are round and slightly
elongated, ranging in color from white to black and
many in-between shades. See Figure 4.
Plants are usually bushy but are sometimes climbing.
Leaves are glossy green, crisp-textured and pointed.
Flowers are similar to snap beans. Pods are broad, short,
flat, and pointed at the blossom-end. Each contains 3-5
flat, oval seeds which may be colored in a rather wide
range of hues, from white to light green to shades of red
and black. See Figure 5.
Figure 5. Lima Bean (Phaseolus lunatus)
Figure 4. Snap Bean (Phaseolus vulgaris)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 4
Beet (Beta vulgaris)
Broccoli (Brassica oleracea, Italica group)
The leaf blades are dark green with reddish veins,
and are attached to long reddish upright leaf stems that
form a rosette at their base. The edible root is round,
somewhat top-shaped and deep red in color, sometimes
yellow. The seed is tan with a rough corn cob
appearance, similar to chard. See Figure 6.
The plants are cauliflower-like, bearing heads which
are clusters of deep green flower buds. Heads are cut
with a portion of the tender stalk before the buds open
into tiny flowers. Leaves are similar to collards, but
much smaller. Seeds are similar to cabbage. See Figure
7.
Figure 7. Broccoli (Brassica oleracea, Italica group)
Figure 6. Beet (Beta vulgaris)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Brussels Sprouts
(Brassica oleracea, Gemmifera group)
The plants are upright with a single stalk thickly set
with small, firm, cabbage-like heads. Leaves are similar
to broccoli and cauliflower, but more circular in shape.
Seeds are similar to cabbage. See Figure 8.
Page 5
Cabbage (Brassica oleracea, Capitata group)
Large, round, glossy leaves are cupped into large,
round, sometimes pointed, firm heads. Color may be
dark green, yellowish green or deep red. Leaf texture
may be smooth or crinkled. Brownish-black seeds are
round and about the size of bird-shot pellets. See Figure
9.
Figure 9. Cabbage (Brassica oleracea, Capitata group)
Figure 8. Brussels Sprouts (Brassica oleracea, Gemmifera
group)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Carrot (Daucus carota var. sativa)
Yellowish orange roots vary in shape from long
cylindrical to short blunt. The leaves are deeply cut with
a lacy appearance. Seeds are small, straw to brown in
color, flat on one side and curved on the other, with 4 to
6 ridges on the curved side, similar to celery except
much larger. See Figure 10.
Page 6
Cauliflower
(Brassica oleracea, Botrytis group)
Long, tapering, cabbage-like leaves surround a
central, terminal, fleshy, creamy white, tightly-formed
head similar to broccoli, though individual flower buds
are not present. There are green-headed and purpleheaded varieties. Cauliflower seeds resemble those of
cabbage. See Figure 11.
Figure 11. Cauliflower (Brassica oleracea, Botrytis group)
Figure 10. Carrot (Daucus carota var. sativa)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 7
Celery (Apium graveolens var. dulce)
Chard, Swiss (Beta vulgaris, Cicla group)
Flat, notched, yellowish-green leaves are attached to
crisp, fleshy, smooth-ribbed leaf stems and are joined at
the base to form long cylindrical stalks. The striped
seeds are very similar to carrot seeds, but much smaller.
See Figure 12.
The leaves are large, smooth, beet-like and grow
upright from a central crown. Each leaf has a long,
white, fleshy petiole or stem. Color varies from medium
to deep green. One variety has deep red stems and
midribs. Seeds are corky, similar to beet seeds. See
Figure 13.
Figure 13. Swiss Chard (Beta vulgaris, Cicla group)
Figure 12. Celery (Apium graveolens var. dulce)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Chayote (Sechium edule)
This cucurbit has climbing vines and leaves
resembling the cucumber. The light-green pear-shaped
fruit, which contains a single flat edible seed, may weigh
as much as 2-3 pounds (average is 8 ounces). Fruits are
pale green to dark green, slightly flattened, sometimes
grooved and prickly, but usually smooth. Flowers are
large, yellow and cucumber-like. See Figure 14.
Page 8
Cabbage, Chinese (Brassica campestris,
Chinensis or Pekinensis group)
Long, cylindrical or round upright heads are formed
by tightly bunched leaves with large, fleshy midribs.
The base of the head resembles celery and leaves are
similar to mustard. Bok Choy is a non-heading type
with several fleshy, white leaf stalks tipped with a glossy
dark-green leaves. Seeds are round and cabbage-like.
See Figure 15.
Figure 15.
Chinese Cabbage (Brassica campestris,
Chinensis or Pekinensis group)
Figure 14. Chayote (Sechium edule)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 9
Chives (Allium schoenoprasum)
Collards (Brassica oleracea, Acephala group)
Small, dark green, onion-like plants that grow in
clumps. Leaves are very thin, tubular and hollow,
resembling small green onions but without characteristic
onion odor. Plants are non-bulbing. See Figure 16.
The plant does not form a head. Glossy, blue-green,
cabbage-like leaves are attached by slender stems to an
upright, single, round stalk which may reach several feet
in length. Seeds resemble those of cabbage. See Figure
17.
Figure 16. Chives (Allium schoenoprasum)
Figure 17. Collards (Brassica oleracea, Acephala group)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 10
Cucumber (Cucumis sativus)
Eggplant (Solanum melongena)
The plant is vining with large, lobed, green, bristly
leaves and long stems. Fruits are elongated, cylindrical,
yellow-green to dark green and either spiny or smooth.
Size is variable, depending on variety. The lemon
cucumber is almost round and bright yellow in color.
Flowers are small, yellow and somewhat cupped. A
female flower has a tiny cucumber-like appendage which
is the undeveloped ovary. Seeds are creamy-white, flat,
buttonhole shaped, tapering at both ends and about 3
times longer than wide. See Figure 18.
The plant is large, upright and branching. Leaves
are broad, smooth and slightly fuzzy. Stems are prickly,
especially near the leathery green cap at fruit attachment.
Fruits are oblong to round and may be green, white,
yellow, bronze, orange, purple or most commonly black.
Some varieties have small (1-inch diameter) fruits, while
most average about 1 pound. Flowers are small,
somewhat star-shaped and lavender in color. Seeds are
very similar to pepper seed but are smaller and darker in
color. See Figure 19.
Figure 18. Cucumber (Cucumis sativus)
Figure 19. Eggplant (Solanum melongena)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 11
Endive (Cichorium endivia)
Garlic (Allium sativum)
The plant has upright to spreading growth similar to
leaf lettuce but does not form a head. Leaves are curled,
deeply cut and fringed, with white to pale green midribs.
The broadleaf type is called escarole. Seeds are
elongated, straight, and slender. See Figure 20.
The plant is bulbing and onion-like in appearance
except for green leaves which are flat. Bulbs may be
separated into sections (cloves) and have a distinct,
pungent odor and white to purplish color. See Figure
21.
Figure 20. Endive (Chichorium endivia)
Figure 21. Garlic (Allium sativum)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Kale (Brassica oleracea, Acephala group)
The leaves are the same general size as collards, but
with very frilled margins. Color is deep green and
texture very coarse and crisp. Some ornamental varieties
show colorful combinations of red, white, and green.
Seeds are cabbage-like. See Figure 22.
Page 12
Kohlrabi
(Brassica oleracea, Gongylodes group)
The leaves rise from turnip-like enlargements of the
stem just above ground level. This swollen stem is light
green or purple in color. Leaves are similar to collards,
but smaller. Seeds are cabbage-like. See Figure 23.
Figure 22. Kale (Brassica oleracea, Acephala group)
Figure 23. Kohlrabi (Brassica oleracea, Gongylodes group)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
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Leek (Allium porrum)
Lettuce (Lactuca sativa)
The plant is very similar to a large green onion.
Leaves are smooth and flat and are arranged in a fan-like
fashion spreading in 2 directions. Unlike garlic, there is
very little bulb development. Seeds are black and onionlike. See Figure 24.
The specimen shown may be any of the following
types.
Crisphead — Large firm and round heads are
surrounded by broad green wrapper leaves.
Leaf — Heads are loosely formed with leaves
varying greatly in color (red, bronze, yellow, green),
size and shape (wavy, notched or frilled).
Butterhead — Heads are soft, velvety smooth,
surrounded by green wrapper leaves.
Romaine (Cos) — Leaves with prominent central
ribs are gathered in a loose fashion to form an
upright head similar to Chinese cabbage.
Lettuce seeds are small, tapered at each end and may be
straw or black in color. See Figure 25.
Figure 24. Leek (Allium porrum)
Figure 25. Lettuce (Lactuca sativa)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 14
Muskmelon (Cucumis melo)
Mustard (Brassica juncea var. crispifolia)
The plant is vining, but non-climbing. Leaves are
lobed, similar to cucumber, but not as angular. Fruit is
round to oval, sometimes ribbed, sometimes with a
netted surface and has interior seed cavity. Flesh may
be orange or green. Seed is similar to cucumber seed,
but a little larger and more orange in color. See Figure
26.
The plant is erect, 1-3 feet tall, and leafy. Leaves
may be elongated or broad with smooth margins or
margins may be notched or curly. Texture is lighter than
collards and midrib light green and not as fleshy as
Swiss chard. Seeds are similar to cabbage but smaller.
See Figure 27.
Figure 26. Muskmelon (Cucumis melo)
Figure 27. Mustard (Brassica juncea var. crispifolia)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 15
Okra (Hibiscus esculentus)
Onion (Allium cepa)
Fruit or pods are pointed at the blossom end, white
to dark green, ribbed or smooth, spiny or spineless.
Leaves are broad, notched and fuzzy. Seeds are almost
round and dark gray in color with a seed stem scar.
Seeds are about buckshot size. Large conical-shaped,
light-yellow flowers are violet at the petal base. See
Figure 28.
Onions grow as single plants or in bunches. Leaves
are slender, dark green and tubular, become red, white,
yellow or purple and thickened or bulbous at the base.
The base varies from pencil size to round, oblong, topshaped or flat. Fibrous roots extend from the center of
the base. Seeds are small and black resembling tiny
chips of coal. See Figure 29.
Figure 28. Okra (Hibiscus esculentus)
Figure 29. Onion (Allium cepa)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 16
Parsley (Petroselinum crispum)
Parsnip (Pastinaca sativa)
The plant is low growing with dark green, curly or
smooth foliage of soft, delicate texture. Leaves, which
arise from a central crown, are celery-like except they
are borne on very slender, green stems. One type has a
long slender, white tap-root. Seeds are similar to carrot.
See Figure 30.
Long, smooth, tapering, yellowish-white, carrotshaped roots are the edible portion. The foliage is deep
green and similar in size and shape to broadleaf parsley.
Seeds are round, flat, papery thin and brown to tan in
color. See Figure 31.
Figure 31. Parsnip (Pastinaca sativa)
Figure 30. Parsley (Petroselinum crispum)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 17
Pea, English (Pisum sativum)
Pea, Southern (Vigna unguiculata)
English pea plants are vining with roundish green
leaves attached to slender stems at nodes. Curling
tendrils occur at tips of branches. Pod stems arise at leaf
nodes producing 1 or 2 pods each. Pods are plump with
5-10 round green seeds per pod, or flat with tiny
undeveloped seeds. See Figure 32.
Plants are bean-like, sometimes bush and often
vining, with long trailing tendrils. Green leaves are
trifoliate, round and pointed, and glossy-smooth. Pods
are long, slender, pointed, and variously colored from
yellow to green, purple, and black. Seeds are plump, not
as flat as beans, and are many-colored. Seed coat and
eye color ranges from black to green, pink and purple.
Roots, like beans, have nodules. See Figure 33.
Figure 32. English Pea (Pisum sativum)
Figure 33. Southern Pea (Vigna unguiculata)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
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Pepper (Capsicum annuum)
Potato, Irish (Solanum tuberosum)
The plants are much branched with glossy green
(sometimes purple) leaves. Fruits are hollow pods with
many white, flat, roundish seeds attached to the central
core. There is much variation in size, shape (from long,
thin to large, roundish), color (green, red, yellow) and
taste (from mild to hot). Flowers are small (½-inch
diameter) pale yellow to white, with the corolla tightly
held by a green calyx. See Figure 34.
The leaves are compound, soft green in color with
a slightly rough texture. Edible tubers are oblong to
round in shape, red, green or brownish in color and
smooth skinned with slight indentions (eyes). Small (½inch diameter) flowers range from white to purple.
Fruits resemble tiny green tomatoes. See Figure 35.
Figure 35. Irish Potato (Solanum tubersoum)
Figure 34. Pepper (Capsicum annuum)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
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Potato, Sweet (Ipomoea batatas)
Radish (Raphanus sativus)
The plant is a trailing vine with heart-shaped or
deeply notched, glossy green leaves that may have a
reddish tint. The edible roots vary in shape from long,
slender to round with most being pointed at one or both
ends. Root color may be cream, red, yellow, or purple.
Flowers are typical morning-glory shape. See Figure 36.
The edible roots are spherical or elongated, may be
red, pink, white or black in color. A rosette of fuzzy
green leaves on slender stems grows from the top of
root. The seeds are off-round, rose-colored, very hard,
about size of match head. Some of the large winter
radishes may reach 20 pounds or more. See Figure 37.
Figure 36. Sweet Potato (Ipomoea batatas)
Figure 37. Radish (Raphanus sativus)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Rutabaga
(Brassica napus, Napobrassica group)
The edible roots are smooth, larger than turnips,
slightly oblong and white or pale yellow with or without
purple at the top. The leaves are collard-like. Seeds are
similar to cabbage. See Figure 38.
Spinach (Spinacia oleracea)
The plants are compact, upright to slightly spreading
with tender dark green leaves forming a rosette. Leaves
are glossy, may be smooth or crumpled and are usually
pointed. Seeds are straw colored and similar in size to
radish seed. Seed shape varies from round, smooth to
prickly, pointed. See Figure 39.
Figure 39. Spinach (Spinacia oleracea)
Figure 38. Rutabaga (Brassica napus, Napobrassica group)
Page 20
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 21
Squash, Butternut (Cucurbita moschata)
Squash, Zucchini (Cucurbita pepo)
Fruits are very firm with tough outer skin making
them suitable for storage. The beige-yellow fruits
average 1-3 pounds and have a hollow seed cavity.
Fruits are usually bell-shaped, but sometimes blockyround. Tan seeds are flat with indistinct edges. See
Figure 40.
Fruits are thin-skinned with solid, crisp succulent
interiors. There is no seed cavity. Fruits are elongated,
somewhat larger at the blossom-end, and range in the
color from dark green to bright yellow. Some are
striped while others are solid color. The large, yellow
flower blossoms are both male and female. While the
zucchini grows on a bush, the stems may appear viny at
times. Leaves are large, deeply notched, and show a
mottling of light green on a darker green background.
The white, flat seed has a double margin-ring, typical of
all pepo types. See Figure 41.
Figure 40. Butternut Squash (Cucurbita moschata)
Figure 41. Zucchini Squash (Cucurbita pepo)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
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Sweet Corn (Zea mays)
Tomato (Lycopersicon esculentum)
The plant is upright, often growing to a height of 8
feet or more. The 1-2 inch diameter stem has several
internodes which are nearly smooth in the upper part, but
somewhat grooved lower on the plant. Leaves, called
"blades," are long, sharp-edged, pointed and covered
with hairs on top. Ear shoots develop at the base of
internodes. The ear (female flower) is wrapped with
leaves and contains a slender "cob" covered with rows of
kernels (seeds), each attached to a threadlike "silk." The
male flowers are in the tassel at the top of the stalk.
The seed kernel is plump and smooth when fresh, but
may be hard and wrinkled when dried. Seed color varies
from white and yellow to hues of red. See Figure 42.
The plants are succulent, fuzzy-stemmed, bushy or
vining. Leaves are compound, green and soft-textured.
Fruits vary in shape (round, pear, oblong); in color (red,
pink, yellow, green, white); and in size (cherry size to 1
pound or more). The seed is small, fuzzy, tan in color
and resembles eggplant and pepper seed. Flowers are
small (½-inch diameter or less) with yellow open corolla
attached to a green calyx. See Figure 43.
Figure 43. Tomato (Lycopersicon esculentum)
Figure 42. Sweet Corn (Zea mays)
Florida 4–H Horticulture Identification and Judging Study Manual — Vegetables
Page 23
Turnip (Brassica rapa)
Watermelon (Citrullus lunatus)
Both tops and roots are edible. Leaves are green
and fuzzy, notched but not curly, and attached to slender
succulent stems that often show purple coloration. Roots
are globular or flat and all white or white with a purple
top. The flesh is smooth, crisp and white. Seeds are
cabbage-like. Turnips most closely resemble radish and
mustard. See Figure 44.
The plants are vines with deeply notched leaves and
many tendrils. Fruits range in shape from oblong to
round and vary greatly in size. Exterior color is light to
dark green and may be striped or solid. Interior is white
when immature, turning red, pink or yellow at maturity.
Seeds are oval, flat and smooth varying in color from
creamy white to speckled to black. See Figure 45.
Figure 45. Watermelon (Citrullus lunatus)
Figure 44. Turnip (Brassica rapa)