Herbs, Flowers, and Leafy Greens
Herbs are leaves or flowers of plants with savory, aromatic or medicinal properties.
In botany, herbs are plants that does not produce a woody stem.
Vegetables in general, are all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds, but for fruitarian purposes, here we will look primarily at edible leaves and flowers as additions to fruits and seeds in varied quantities: from infusions to salads.
Vegetables are parts of plants that are consumed by humans or other animals as food.
Vegetable cultivation started around 10,000 BCE.
The term "vegetable" is defined through traditions. It normally excludes other food derived from plants such as sweet fruits, flowers, nuts, and grains, but includes savory botanical fruits like tomatoes, cucumbers, and eggplants, flowers like broccoli florets, some seeds like legumes (peas and beans).
Vegetables are usually low in fat, simple sugars, and starches, but high in vitamins, minerals, and fiber, therefore it is recommended to consume plenty of botanical fruits and leafy greens.