Lettuce is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.

Romaine or cos lettuce is a variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers. Unlike most lettuces, it is tolerant of heat. In North America, romaine is sold as whole heads or as “hearts” that have had the outer leaves removed and are often packaged together.

Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition.

Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage.