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[01/03/2012] Fruit and vegetable consumption by poorer families falls 30%, figures show. More…

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[01/03/2012] Steamed purple broccoli with goat's cheese

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Below are a number of commonly held vegetables. For more information about different types or varieties, please us the scroll down box to select the fruit.

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There are 44 records in the database:

Name	Picture	Description
Artichokes		Artichokes are native to the Mediterranean and grown in other parts of the world. These large flower buds have a tightly packed cluster of tough, pointed, prickly leaves that conceal pale green inner leaves and a gray-green base, which together make up the heart. Only the fleshy base of the leaves and the meaty base are eaten; the rest of the leaves and the fuzzy choke inside the heart are discarded.
Aubergine		Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes The aubergine can also be ivory-coloured and ovoid, which almost certainly led people in some countries to name it the ‘eggplant’.
Baby Corn		Baby corn ears are picked by hand immediately when the silks emerge from the ear tips or a few days after. Corn matures quickly, so the harvest must be timed carefully to avoid ending up with normal corn ears. Baby corn ears are generally 4.5cm to 10cm in length and 7mm to 17mm in diameter. Next time you enjoy a mini cob, think of the hard work put into harvesting it.
Beans, Runner		Fresh, young runner beans are a gem amongst the many wonderful vegetables available during the British summer. At their best they are at once tender, succulent and bursting with flavour. There can be few better ways of serving runner beans than piled onto a plate alongside meltingly soft roast lamb, roast potatoes and gravy, with a good glass of red wine.
Beans, Fine		Fine beans are served cooked and can be eaten hot or cold. They can be served as an accompanying vegetable and are particularly good included in salads try adding them to potato salad with chopped sun-dried tomatoes and plenty of freshly ground black pepper. Chopped, cooked extra fine beans can be added to an omelette with cheese and ham for a tasty one-pan meal.
Bean Sprouts		Sprouts have had a new lease of life as a health food bursting with nutrients. In this form they are often added raw to salads and sandwiches. They are even more beneficial when (briefly) cooked, so it seems more than a coincidence that bean sprouts are an essential part of so many of the stir-fried dishes of China and Southeast Asia. But did you know that the common or garden bean sprout is a germinated mung bean!
Beetroot		Many people are averse to beetroot having only experienced crinkle-cut slices steeped in overpowering vinegar. This is a shame because fresh beetroot has much to commend it in terms of flavour (sweet, slightly earthy), texture (smooth and velvety) and colour (dark red/purple, or an appealingly lurid pink, or even orange). For a difference, try baking beetroot with thyme and garlic in a foil parcel.
Broccoli		Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name, Calebrese. It has tight clusters of deep green buds and thick, edible stems and was developed from the more loosely packed purple sprouting broccoli. Go for firm, bright green, undamaged heads (if it's yellow its already past its peak) and firm stalks. As broccoli deteriorates faster when in contact with the air, if it still looks good, you can be sure that it has been recently picked.
Brussels Sprouts		Brussels sprouts have a sweet, nutty flavour, which some people can find bitter. They grow in multiple rows along a thick, central stalk. Plump, bright green heads (the smaller, the sweeter) with tightly packed leaves. If you can buy them still attached to their long central stalk, so much the better - they'll keep fresh for longer that way.
Cabbage, Green		There are over four hundred different varieties of cabbage to choose from these days, from round to conical in shape, with flat or curly, tight or loose leaves in green, white, red, and purple colors. The most common is the round, light green or white head variety. Green: An example is Savoy cabbage, originating in Italy, has crinkly leaves and is considered the most tender and sweet. It is the better choice for stuffed cabbage leaves since the leaves are more pliable and stand up better to longer cooking times.
Cabbage, Red		There are over four hundred different varieties of cabbage to choose from these days, from round to conical in shape, with flat or curly, tight or loose leaves in green, white, red, and purple colors. The most common is the round, light green or white head variety.Red: Like white, red and purple cabbages are good for slaws, but take longer to mature, so these types are generally not as tender as green or white varieties. But cooked, especially with apples, are a delight.
Cabbage, White		There are over four hundred different varieties of cabbage to choose from these days, from round to conical in shape, with flat or curly, tight or loose leaves in green, white, red, and purple colors. The most common is the round, light green or white head variety. White: Good for coleslaw and general salad purposes. Like green it is also good for stuffed cabbage leaves
Carrots		Carrots are one of the most ubiquitous foods used in Britain. Raw or cooked, their sweet flavour always adds to a meal, whether grated on salads or roasted for a Sunday lunch. As well as the normal orange coloured ones, there are other coloured varieties, and purple carrots are becoming more available. And of course, they are a great source for beta carotene. What else is there to say?
Cauliflower		Cauliflower is identified by its edible, rounded mass of curds. These curds are often mistakenly referred to as florets, but are actually undeveloped shoot tips. White cauliflower is the most commonly grown, but there are also cultivators with purple, green and even pink curds. If you are worried about insects, then you can soak your cauliflower for 10mins in salted water to draw out any insects hiding away inside.
Celeriac		It may appear to be just an ugly, uninteresting, knobbly root but celeriac has inner beauty. The flesh - crispy when raw, silky smooth when cooked - has a delicate taste which suggests the flavours of celery and parsley with a slight nuttiness. Try it mashed with potatoes and garlic or in the excellent Celeriac Remoulade.
Chilli, Green		As a general rule of thumb, the larger the chilli, the milder it is. Smaller chillies tend to be much hotter because they contain proportionally more seeds and veins than the larger varieties. Those seeds and veins can contain up to 80 per cent of a chilli's potency in the form of capsaicin, the powerful compound that gives chillies their fiery nature. When shopping for chillies, look for a smooth, glossy skin that is deep in colour and firm to the touch. Discard any with shrivelled skin, brown marks or watery bruises.
Chilli, Red		As a general rule of thumb, the larger the chilli, the milder it is. Smaller chillies tend to be much hotter because they contain proportionally more seeds and veins than the larger varieties. Those seeds and veins can contain up to 80 per cent of a chilli's potency in the form of capsaicin, the powerful compound that gives chillies their fiery nature. When shopping for chillies, look for a smooth, glossy skin that is deep in colour and firm to the touch. Discard any with shrivelled skin, brown marks or watery bruises.
Corn Cob		Simply boiled in water or grilled in their husks, there is no better way to eat corn (or butter) than as quickly and as freshly as possible!
Courgettes		Also known as Zucchini, courgettes are beautifully tender vegetables with a fresh, delicate flavour. Smaller, younger courgettes have more flavour. Look for firm, heavy-feeling courgettes with unblemished bright and glossy skins.Courgette flowers can often be found on the menus of French or Italian restaurants. Smaller flowers are given a tempura treatment (fried in a light batter); larger flowers are typically stuffed with tomatoes and herbs or goat's cheese.
Garlic		Although garlic may not always bring good luck, protect against evil or ward off vampires, it is guaranteed to transform any meal into a bold, aromatic and healthy culinary experience, from an odd clove to a whole roasted bulb. Garlic is tremendous!
Ginger		Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. Combine ginger, tamari, olive oil and garlic to make a wonderful salad dressing.
Kohlrabi		One of numerous members of the brassica family, a pale green or purple, bulb-shaped vegetable that tastes a bit like a mild turnip. It's grown more for its bulb-like stem than for its greens leaves, although these can be eaten too if they're attached when you buy it. Kohlrabi can be substituted for turnip in any recipe, and is good steamed or boiled, sliced and stir-fried and added to stews or soups. Like potatoes, Kohlrabi has a high water content, so you can make kohlrabi chips!
Leeks		Leeks are related to garlic and onions but have a much subtler, sweeter and more sophisticated flavour. They can be used to enrich soups or stews and they partner brilliantly with potato and with cheese to form tasty side-dishes and suppers that comfort and satisfy throughout the autumn and winter. Go for small or medium size leeks; large leeks (more than about an inch in diameter) are likely to be tough and woody. Leaf tops should be fresh and green, the root end should be unblemished and yield very slightly to pressure. Buy more than needed (around double by weight) to allow for losses due to trimming.
Mange Tout		The fine and slender almost translucent pods of mange tout (from the French for 'eat all') contain very young tiny tender peas. The whole mange tout pod is eaten and they have a crisp texture with a flavour similar to peas. Look for bright green, crisp pods. Mange tout can be served raw or cooked. Include raw mange tout in salads or serve with a selection of mixed raw vegetables as crudité with dips. They can be served as a side dish or included in stir-fries.
Marrow		Marrows can be peeled, seeded and cubed for boiling or they can be cut into thick rings ready for stuffing. Marrows can also be halved lengthways and deseeded before being filled. As well as boiling, marrows can be steamed, fried, baked or made into soup!
Mushrooms, Buttons		Raw or cooked, the odour, flavour, and texture of button mushrooms are special. Try simply adding some to a salad, or smother steaks or chops with piles of mushrooms sautéed in butter and freshly ground pepper.
Mushrooms, Cup		Use mushrooms as soon as possible after picking and don't peel mushrooms. Much of the flavour and the nutrients are stored just under the skin. If your mushrooms are dirty, it's probably just peat. Gently remove it with your fingers or a piece of kitchen roll. If you want to wash your mushrooms, run them under water in a colander or sieve, rather than washing in a bowl, otherwise too much water gets into the gills.
Mushrooms, Wild		When available, a selection of fabulous wild mushrooms can containa varieties such as Chanterelle, Horn of Plenty, Cep (known as Porcini) or Bay boletes.
Okra		Also known as ladies' fingers because of their shape, this is a vegetable that's widely used in Indian, Middle Eastern, Caribbean and southern US cookery, where it's an essential ingredient of gumbo. A long green pod with a slightly fuzzy skin, it's full of edible creamy seeds. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. Choose stems that snap cleanly and don't bend. It can be eaten raw in salads or cooked with curries or vegetable stews.
Onions, English		The most familiar brown onion. Used in a wide variety of cooking methods. The basis for nearly every meal cooked!
Onions, Red		Red onions come in many varieties but they have one thing in common, they are usually very sweet and can be eaten raw. They are not only used to add flavour but to add beautiful bright colour to dishes as well. Red onions are great on cold and cooked sandwiches and their sweet mild flavour and their beautiful colour makes red onions a great addition to spinach and other fresh vegetable salads.
Onions, Spanish		Spanish onions are considered to be one of the milder varieties of onions, but we have found that the "sharpness" can vary quite a bit. They are a large onion and are excellent for making sandwich slices. Spanish onions are members of the lily family as are all other onions and garlic.
Parsnip		Pale yellow or ivory in colour and shaped like a slightly bulbous carrot, parsnips are one of the tastiest and most appealing root vegetables. Cheap and simple to prepare, their soft, fragrant, slightly sweet flesh adds a warm, comforting element to dishes.
Peppers, Green		Once an exotic import from the Mediterranean, now an everyday, ever-available staple, but best home grown in the summer and autumn. Peppers actually come in all kinds of colours, but red, green and yellow are the most widely available. When peppers are grown, they begin green, and then, if left on the stalks to mature, this mellowing results in red peppers, with a sweeter flesh (which is better if they are to be eaten raw or only lightly cooked). But the green ones do have a special character of their own.
Peppers, Red		Once an exotic import from the Mediterranean, now an everyday, ever-available staple, but best home grown in the summer and autumn. Peppers actually come in all kinds of colours, but red, green and yellow are the most widely available. When peppers are grown, they begin green, and then, if left on the stalks to mature, this mellowing results in red peppers, with a sweeter flesh (which is better if they are to be eaten raw or only lightly cooked). But the green ones do have a special character of their own.
Peppers, Yellow		Once an exotic import from the Mediterranean, now an everyday, ever-available staple, but best home grown in the summer and autumn. Peppers actually come in all kinds of colours, but red, green and yellow are the most widely available. When peppers are grown, they begin green, and then, if left on the stalks to mature, this mellowing results in red peppers, with a sweeter flesh (which is better if they are to be eaten raw or only lightly cooked). But the green ones do have a special character of their own.
Potatoes, Baking		If you're going down the traditional route and are cooking it in the oven, the humble baked potato isn't exactly what you'd call fast food, but there couldn't be anything easier. Stick it in the middle shelf, leave for anything up to two hours and while it's merrily baking away you can go out and catch a film. When you come back, your supper is ready, piping hot and as filling as you like. Despite the popular misconception that potatoes are fattening, baked potatoes can be used as part of a healthy diet.
Potatoes, New		Buy new potatoes as you need them so they are as fresh as possible, giving you the best flavour. New potatoes are delicious cooked in their skins, so simply scrub them gently to remove dirt and any loose skin before cooking.
Potatoes, Red		Good-quality red potatoes will be firm, smooth-skinned and have bright-red colouring. They should have few eyes, and those few eyes should be shallow. Red potatoes are good for baking roasting and frying.
Potatoes, White		A waxy potato with a lower starch content than a russet. This lower starch content makes them better for boiling so they hold their shape. Good for roasting, frying, or mashing.
Shallots		Shallots are a part of the onion family and usually, but not always, smaller, sweeter and more subtly flavoured than regular onions. Another key difference is that they grow in clusters, so that a single shallot often comprises two bulbs. When buying, look for firm, heavy shallots with a dry wispy skin. If stored in a cool, dark and dry atmosphere, they'll keep for a couple of months. This does depend on the amount of moisture contained in an onion - the dryer and harder the onion, the longer it will keep.
Spinach		Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green colour provide more nutrients than any other food. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
Swedes		Larger than the turnip and with a rough skin that is partly tan and partly purple, the swede's unpolished appearance belies its fine texture and distinctive, sweet tasting flesh. When roast or mashed, swede makes a simple and tasty side dish. It can also be used to add interest to stews or in a variety of twists on mashed potato.
Turnips		Turnips come in a variety of forms, the most widely available being the squashed globe shape with creamy coloured skin and a purple crown (where the turnip grew above the surface of the ground and was exposed to sunlight). They have a rounded flavour - sweet and slightly peppery - and are nutritionally rich. Turnips should be firm and heavy for their size (indicating a good moisture content) with a smooth undamaged surface. Smaller turnips are sweeter and more tender. Young turnips are sometimes sold with their leaves attached, in which case they should be crisp and green (and are excellent when rinsed and briefly steamed).

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