Leaves:
* Lettuce: All types of lettuce, from romaine to butterhead.
* Spinach: Baby spinach, mature spinach, and even spinach that grows vertically (like "Climbing Spinach").
* Kale: Curly kale, Tuscan kale, and other varieties.
* Swiss chard: With its large, colorful stems.
* Mustard greens: With a spicy kick.
* Collard greens: Known for their long, dark green leaves.
* Bok choy: A member of the cabbage family with a unique flavor.
* Arugula: With a peppery flavor.
Stems:
* Asparagus: The tender shoots are the part we eat.
* Celery: The stalks of celery are crunchy and refreshing.
* Leeks: Their long stems are mild in flavor.
* Rhubarb: Technically a fruit, but often used in savory dishes.
Flowers:
* Broccoli: The immature flower buds.
* Cauliflower: The white flower clusters.
* Artichoke: The edible flower buds.
Fruits:
* Tomatoes: Technically a fruit, but often eaten as a vegetable.
* Peppers: Bell peppers, chili peppers, and other varieties.
* Eggplant: A large, purple fruit.
* Squash: Summer squash (zucchini, yellow squash) and winter squash (butternut, acorn, pumpkin).
* Cucumbers: Long, green fruits.
* Okra: Green pods that are often used in gumbo.
Other:
* Potatoes: Although the tubers grow underground, the stems and leaves grow above ground.
* Sweet potatoes: Same as potatoes.
This is just a small sample of the many vegetables that grow above ground.
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