Fig trees are deciduous, meaning that the leaves fall off the tree in the fall and winter. They are palmate, formed with lobes or leaflets that extend from the leaf's base. The number of lobes that make up the fig leaf is between three and seven. These lobes are shallow and toothed at their margins. The blades of the leaves can get up to 25 centimeters in length. They are thick, with rough upper surfaces and a soft hairiness.
1 Green beans: No list of vegetables would be complete without the green (or string) bean. 2  These long green pods taste great raw, sauteed, blanched or lightly steamed, and even roasted. 3  No garden or refrigerator should be without some! 4  Green peas: Grown in pods, green peas typically mature in an oblong green shell.
Take a close look at the way starchy and non-starchy vegetables behave in our bodies and you might be surprised to discover good reasons to eat both kinds of plant foods. What Are Starchy and Non-Starchy Vegetables? Vegetables are labeled starchy when they contain more carbohydrates and more calories compared to other (non-starchy) vegetables. Here's a list of common vegetables in the starchy category: corn, peas, potatoes, zucchini, parsnips, pumpkin, butternut squash and acorn squash. The non-starchy vegetables category is much larger and includes veggies like spinach, celery, broccoli, radishes, onions, garlic, tomatoes, cucumbers, carrots and beets. Non-starchy vegetables deliver a powerful punch of vitamins, minerals and phytonutrients.