Vegetables originating in the East and Southeast Asian countries are called Asian vegetables. Many Asian vegetables are from the Brassica and Cucurbit families and therefore may be impacted by key insect pests and diseases of Brassica and Cucurbit vegetables. Asian vegetables include the Asian leafy brassicas (e.g. buk choy, choy sum), melons (e.g. hairy melon), and luffas.
Brassicas, also known as ‘cruciferous vegetables’, ‘cabbages’, or ‘cole crops’ include broccoli, cabbage, cauliflower, Brussels sprouts, kale, Chinese cabbage (wombok) and the Asian leafy brassicas such as buk choy, choy sum and gai lan.
Leafy vegetables include lettuce, celery, silverbeet, spinach, rocket and parsley. Lettuce is grown hydroponically, as well as in the field.
Bunching vegetables include the Asian leafy brassicas such as Buk Choy/Pak Choy; Beet; Dutch carrots; Parsley; Kangkong; Radish; Spinach (also known as English spinach); Spring onions.
Cucurbits include cucumber, zucchini, pumpkin, squash, bitter melon, hairy melon, luffas, watermelon and rockmelon.
Common herbs in Australia include coriander, basil, dill, mint, lemon grass, and parsley.
Other vegetables include beans, peas, artichoke, and sweet corn vegetables.
Root and tuber vegetables include potatoes, carrots, parsnips, turnips, beetroot, sweetpotato and taro. They are members of a number of different vegetable families.
The Solanaceae family of vegetables include potatoes, tomatoes, eggplant, capsicum and chillies.
Vegetables commonly grown in greenhouses in Australia are tomatoes, capsicum, cucumber and eggplant.