And then there's Brassica oleracea, where it's not even a family, but one single species that brings us a heap of classic veggies including cabbage, broccoli, cauliflower, kale, Brussels sprouts, and gai lan. If you expand to its family you can add turnip, bok choy, radish, wasabi, as well as the majority of source vegetables in the eponymous "vegetable oil".

[–] KingThrillgore@lemmy.ml 21 points 9 months ago (1 children)

Are you saying a vegetable fried this rice?

[–] Ephera@lemmy.ml 3 points 9 months ago (1 children)

That's an existential crisis I've had after starting to eat vegan. Suddenly everything in your cupboard is a plant, with the exception of salt and sometimes mushrooms.

It's just like: I'll now eat this noodle-shaped plant with this pureed plant and this protein-rich plant and I'll also throw in some tasty plant shreds. Maybe I should also have some plant leaves with a dressing out of plant oil, fermented plant juice and this plant seed paste.

But then I realized that meat, eggs, cheese, milk, and even mushrooms, they're all just processed/digested plants, too. So, there's only plants and salt. Which really didn't make the existential crisis any better, but at least we're all in it together. 🙃

[–] Zerush@lemmy.ml 2 points 9 months ago

All beings, including us, are descendants of the first single-celled being that appeared on Earth billions of years ago. We share 75% of our DNA with a potato (some people which I know, even more)

[–] randint@lemmy.frozeninferno.xyz 6 points 9 months ago* (last edited 9 months ago)

So that's why some vegetables sometimes have that wasabi taste to them.

[–] Damage@slrpnk.net 4 points 9 months ago

And Cavolo Romano!