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Vegetables are parts of plants that are consumed by humans or other animals as food.

The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.

An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition.

It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.

Food is any substance consumed by an organism for nutritional support.

Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals.

The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Animal husbandry is the branch of agriculture concerned with animals that are raised for meat, fibre, milk, or other products.

It includes day-to-day care, management, production, nutrition, selective breeding, and the raising of livestock.

Husbandry has a long history, starting with the Neolithic Revolution when animals were first domesticated, from around 13,000 BC onwards, predating farming of the first crops.

By the time of early civilisations such as ancient Egypt, cattle, sheep, goats, and pigs were being raised on farms.

In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances.

Culinary use typically distinguishes herbs from spices.

Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy).