A note from your vegetable butcher
A visual guide to basic cuts
The vegetables. Artichokes ; Arugula and mizuna ; Asparagus ; Avocados ; Beets ; Bok Choy ; Broccoli and broccolini ; Broccoli rabe ; Brussels sprouts ; Cabbage ; Cardoons ; Carrots ; Cauliflower and romanesco ; Celery ; Celery root ; Chicories and endives ; Collard and other hearty greens (kale, mustard greens, Swiss chard) ; Corn ; Crosnes ; Cucumbers ; Eggplant ; Fava beans and cranberry beans ; Fennel ; Fiddlehead ferns ; Garlic ; Ginger ; Green beans ; Herbs (basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, thyme) ; Jicama ; Kohlrabi ; Leeks ; Lettuce ; Mushrooms ; Nettles ; Okra ; Onions ; Parsnips ; Peas and edible pod peas ; Peppers ; Potatoes ; Radishes ; Rhubarb ; Rutabaga ; Salsify and scorzonera ; Spinach ; Sunchokes ; Sweet potatoes ; Tomatillos ; Tomatoes ; Turnips ; Wild greens (amaranth, dandelion greens, lamb's quarters , orach, purslane, sorrel, watercress) ; Winter squash ; Zucchini and summer squash
