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The vegetables of this heading include :
(1) Asparagus. (2) Aubergines (egg‑plants). (3) Celery (other than celeriac of heading 07.06). (4) Mushrooms (including mushrooms of the genus Agaricus, such as the common white mushroom, A. bisporus) and truffles. (5) Fruits of the genus Capsicum or of the genus Pimenta, commonly referred to as "peppers". Fruits of the genus Capsicum range from the sweet or bell peppers (Capsicum annuum var. annuum), which are the mildest and largest of the genus Capsicum and which, either in their green or their ripened state, are most commonly eaten as a vegetable in salads, to the more pungent varieties of Capsicum frutescens and Capsicum annuum, which include chillies, Cayenne pepper, paprikas, etc., used most often to flavour foods. Fruits of the genus Pimenta include Jamaica pepper (also known as clove pepper, English pepper and allspice). The heading does not cover these products when dried, crushed or ground (heading 09.04). (6) Spinach, including New Zealand and orache (garden) spinach. (7) Globe artichokes. (8) Sweet corn (Zea mays var. saccharata), whether or not on the cob. (9) Pumpkins, marrows, squash and gourds (Cucurbita spp.). (10) Olives. (11) Rhubarb, edible cardoons, fennel, capers and sorrel. (12) Chard (white beet) and okra (gumbo). (13) Parsley, chervil, tarragon, cress (e.g., watercress), savory (Satureia hortensis), coriander, dill, sweet marjoram (Majorana hortensis or Origanum majorana). Wild marjoram (Origanum vulgare) is excluded (heading 12.11). (14) Bamboo shoots and soya bean sprouts. The heading also excludes the edible tuber of the species Eleocharis dulcis or Eleocharis tuberosa, commonly known as the Chinese water chestnut (heading 07.14).
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