The glorious variety of vegetables, which changes with every change of season, is what keeps food interesting. The category of vegetables includes seeds, such as corn, beans, and peas; pods, such as green beans; flowers, such as cauliflower and artichoke; roots, such as beets, parsnips, carrots, and turnips; bulbs, such as onions, shallots, and garlic; tubers, such as potatoes and sweet potatoes; and leaves, such as spinach, parsley, and cilantro. Every restaurant has the same meats to offer, but different assortments of vegetables bring interesting heterogeneity to the table.