Vegetables were, at one time, abused and neglected, relegated to the minor role of unimportant side dishes, to be taken or left, or not even noticed on the table.

Today, however, lowly vegetables are much more appreciated, not only for their nutritional importance but for the variety, flavor, eye appeal, and even elegance and sophistication they bring to the menu.

This article lists the fresh vegetables commonly used in North American kitchens, including many products that have become familiar from Asian and Latin cuisines. Tips for evaluation and trimming the products, as well as the average trimming yield, are indicated.

Vegetables are listed alphabetically, rather than by family classification, to make them easier to find.

Artichokes, Globe

Identification: Artichokes are the unopened or immature flowers of a type of thistle.

They vary in size and coloration but are usually round to somewhat elongated, colored light to medium green , sometimes with purple tints.

Related Varieties: Baby artichokes are not actually babies but come from a different place on the plant and are at their full size. Especially young baby artichokes may be tender enough to eat whole, with little trimming except for removing the top points of the leaves.

Evaluation: Look for compact, tight leaves; heavy for size; few or no brown blemishes.

Preparation: Wash. Cut 1 inch (2-3 cm) off tops. Cut off stem and lower leaves. Scrape out choke (fuzzy center) with melon ball cutter.(Remove choke before or after cooking.) Dip in lemon juice immediately.

Percentage Yield: 80% (whole, trimmed),30% (bottoms only)

Asparagus

Identification: Spear-shaped new shoot or stem that emerges from the plant’s roots in the spring. The pointed spear tip sprouts branches when the shoot is left to grow.

Related Varieties: White asparagus is the same plant as green, but soil is mounded over the shoots, protecting from the sun so they do not turn green. In Europe, white asparagus is more common than green. The flavor is milder than that of green, although North American white asparagus is usually more bitter than European. Purple asparagus turns dark green when cooked. It is tender and sweet.

Evaluation: Look for tightly closed tips; firm not  withered, stalks. For white asparagus, buy only product that has been kept chilled for its entire storage time; unchilled white asparagus becomes fibrous.

Preparation: Break off woody lower ends. Remove lower scales, which may harbour sand, or peel lower part of stalk. Cut tips to uniform lengths and/or tie them in bundles for cooking. White asparagus should be peeled the entire length of the stalk. Purple asparagus needs no peeling; just trim the bottoms.

Percentage Yield: 55% (green, peeled)

Avocados

Identification: The egg-shaped fruit of a small tree, with a leathery skin, tender, pale-green flesh, and a single large seed or pit in the center.

Related Varieties: There are several varieties that fall into two main categories:

1) The Mexican or Californian avocados, mostly the Hass variety, that have rough dark green skins that turn black when ripe. These have a rich, buttery flesh with a high oil content.

2) The West Indian or Florida type, with smoother skins that remain green. These are juicier and have a lower oil content.

Evaluation: Look for fresh appearance; fruit heavy for size; no blemishes or bruises.

Preparation: Ripen at room temperature,2-5 days. Cut in half lengthwise and remove pit Peel (skin pulls away easily from ripe fruit). Dip or rub with lemon juice immediately to prevent browning.

Percentage Yield: 75%

Bamboo Shoots

Identification: The young shoots of various species of bamboo plants, harvested as they just begin to emerge from the ground. They are roughly cone-shaped, with tough, brown skins and a creamy, crisp, tender interior.

Evaluation: Look for solid, heavy shoots with no soft spots or cracks; no trace of sour smell.

Preparation: Peel down to the creamy white or pale yellowish cone-shaped core.

Slice and boil in salted water until tender, then cut as desired for use in recipes.

Percentage Yield: Varies greatly, depending on size of shoots, which range from a few ounces to a pound (less than 100 grams to 500 grams) or more.

Beans, Fava

Identification: Also called broad bean. Unlike most of our common beans, which originated in the Western Hemisphere, favas are Old World beans. The large pods hold four to six beans in a soft, white lining. The flat beans slightly resemble limas, but they are not as starchy. Flavor is subtle and nutlike.

Evaluation: Select small to medium pods that are fresh green in color, not overly large. Yellowing pods may be too mature. Some spots on pods are normal.

Preparation: Preparation is labor-intensive. Shell the beans, parboil, then peel off skins or husks

Percentage Yield: 15-20%

Beans, Fresh Shell

Identification: These are the fresh, moist versions of the many types of dried beans.

Related Varieties: Although many types of beans are grown to be shelled, most of these are dried, and with the exception of cranberry or borlotti beans, southern peas or cowpeas, and black-eyed peas, few are available fresh. Soybeans and lima beans have their own entries below.

Evaluation: Look for firm, fresh, moderately filled-out pods containing firm but not hard seeds. Avoid yellow or brownish pods, which are likely to be too mature.

Preparation: Shell and rinse. Cook before serving; raw beans can be harmful.

Percentage Yield: 40%

Beans, Snap

Identification: Fresh green beans and other varieties are in the same family as shell beans, except they are grown to be picked immature for their tender, edible pods.

Related Varieties: Green beans are the most common. Some green varieties, picked when very small and tender, are known as haricots verts (ah ree coh vehr ,French for “green beans”).Other varieties include yellow or wax beans, purple beans, and flat, Italian-style green beans.

Evaluation: Look for firm and straight beans, with few shriveled ends; even color, without blemishes. Should be tender and crisp enough to break when bent to a 45- degree angle. Enclosed seeds should be small, not large and bulging.

Preparation: Wash. Cut or snap off ends. Remove any spots. Leave whole or cut into desired lengths.

Percentage Yield: 88%