Leafy vegetables include “leaf-type” vegetables such as cabbage, chard, kale, lettuce and spinach, whose leaves are edible.
“Flower-type” vegetables are ones such as broccoli, Brussels sprouts, and cauliflower, whose “flower” is eaten instead of leaves.
“Root-type” vegetables are those such as beets, carrots, radishes and turnips, whose roots are the edible part of the plant.
“Fruit vegetables” are botanically fruits but treated as vegetables in a culinary sense. These include tomatoes, peppers, and squashes.
Now you are fully equipped to “enlighten” friends with this incredible information when you find yourself at a loss for subject matter at the next dinner party you attend.