| | Artichoke - a tight head of fleshy leaves, delicious with lemon butter |
| | Asparagus - tender green tips available during a short growing season |
| | Beans - high protien seeds of legume plants |
| | Beet - Tubers with rich nutty flavours. A sweet variety of beet is grown commercially in europe and asia for sugar manufacture. |
| | Broccoli - green and delicious and full of vitamins |
| | Brussels sprouts - traditionally eaten with Christmas Dinner in the UK |
| | Cabbage - the king of vegetables. Easy to grow almost anywhere |
| | Carrot - Introduced by the Romans, carrots have been popular for 2000 Years |
| | Cauliflower - White relative of broccoli |
| | Celery - Slightly bitter (unless blanched) european stalks with a distinctive flavour, used in salads, stews and soups. |
| | Corn - North American native vegetable considered sacred by many native tribes. Confusingly corn is also the word used to describe the seeds of wheat and barley. |
| | Cucumbers - related to courgettes and traditionally used raw in salads. The cucumber grows quickly and holds lots of water |
| | Lettuce - lots of green leaves used as a mainstay of salads. Varieties such as round, isberg, lollo rosso and radichio are popular. |
| | Melons - Wonderful fruits with a high water content. There are many farmed varieties . All have seeds surrounded by rich, watery but sweet flesh that is encased in a fairly hard shell. |
| | Mushrooms - Mushrooms do not use sunlight to produce energy, hence they have a completely different range of tastes than any other vegetable. |
| | Onions - Onions have been eaten for tens of thousands of years and we still aren't bored of them. |
| | Peas - best eated within minutes of picking as the sugars rapidly turn to starch. Therefore frozen peas often taste better than 'fresh' peas. |
| | Peppers - These are the fruit of the Capsicum family of plants. The hotter tasting ones (due to more Capsaicinoids in the flesh) are usually refered to as chillis. |
| | Potatoes - Nothing finer than a steaming plate of mashed potatoes. An american staple crop that as been exported all over the world. |
| | Pumpkins - A popular gourd vegetable used in cooking and to make halloween jack o lanterns. |
| | Radish - rich in ascorbic acid (vitamin C), folic acid (folate), and Potassium, the raddish is a peppery vegetable popular in western and asian cookery. We usually eat the taproot, but the leaves can also be eaten in salads. |
| | Rhubarb - A plant with large leaves that grow out of thick succulent stems with a very particular floral scent. |
| | Spinach -large green leaves wilt easily in a pan and are often served with a little butter and nutmeg as an accompanying vegetable. Spinach contains lots of healthy trace minerals including iron |
| | Sweetcorn - a north american native plant loved throughout the world. |
| | Tomatoes - not technically a vegetable, but a fruit. Tomatoes are best grown yourself because the uniform flavourless powdery fruits available in supermarkets are not worth eating. |
| | Turnips - Root vegetable will grow in cold climates. |
| | Watermelon - Sweet tasting gourd reaches enourmous size and definitely the most refreshing fruit there is. |
| | Yams - Sweet starchy tuber that are popular in African, Carribean and American cookery |