Vegetables

Beans – Tall plants which require stakes or climbing frames to grow.  Beans are great raw or cooked and an excellent source of fibre.

Beetroot – A root vegetable that likes free-draining soil and a sunny position.  Beets are rich in antioxidants and folate.  An attractive and tasty vegetable.

Bok Choi – A rich green leaf vegetable.  Grow in a sunny position.  Full of vitamin A and C.  Great in stir fries.

Broccoli – One of the most nutritious vegetables, broccoli contains vitamins A and E, folate, calcium and iron.  Plant in a compost rich soil.

Brussels Sprouts – One of the most misunderstood vegetables.  Easy and hardy to grow.  Full of vitamin C and A. They are also a rich source of fibre, iron, and potassium.  Try sauteing them with Worcestershire and sliced almonds.

Cabbage – Grow this versatile vege all year around.  Jazz it up with a frilly or purple variety.  Great in salads, soups and casseroles.

Capsicum – A sharp, mildly-spiced flavoured vegetable used in salads, cooking or even roasted/chutneys.  Comes in a wide variety of colours, each of which have subtle flavour differences but they all start off green and change colour as they ripen.

Carrot – A fresh, sweet root vegetable, usually orange.  Can be eaten raw or cooked.  Full of vitamin A.

Cauliflower – Versatile vegetable which can be prepared in many ways as a side dish or even a soup. Grow in rich, well drained soil.  They require a full sun position or the heads will be reduced in size.

Celery – Tall edible green stalks (up to 1m).  Low in calories and full of potassium, the stalks, roots and leaves can all be eaten.

Chilli – Full of heat and spice, the chilli is a staple in Asian cuisine.  Whilst they prefer full sun, it is sometimes best to grow them in pots so as they can be easily moved if they are not thriving in one position.

Chinese Broccoli (Kai-Lan) – A dark leafy vegetable with small bunches at the head similar to broccoli.  An exotic winter vege, great in stir fries.

Chinese Cabbage (Wong Bok) – Lighter in colour than other Chinese cabbages (such as Bok Choi) with frilly leaves and a more delicate flavour than it’s cousins.

Cucumber – A creeping vine that requires a trellis or climbing frame.  The cucumber fruit is a light and fresh, best in salads, pickles or dips.

Eggplant (Aubergine) – A purple ovoid vegetable.  Best cooked and an excellent ‘meat substitute’ full of Vitamin B and Manganese.  Grow in rich soil and space plants at min. 30cm as they grow large.

Garlic – A bulb that is used as a sharp, tasty seasoning in cooking.  Likes a light, well-drained soil and full sun.

Kale – A relative of cabbage, Kale’s large, often frilly leaves make a delicate addition to salads or cooked side dishes.  Kale is very high in beta caratine, Vitamins K & C and rich in Calcium.

Leek – Fresh and mild, the leek produces a long cylinder of edible bundled leaves. Popularly used as a mild onion substitute.  A popular winter staple.

Mizuna – Dark green leaves with a peppery taste, this Japanese green is a salad must-have.  A perfect salad crop all-year around as it grows well in heat and cold.

Onion – Almost everything we cook has onion as it’s flavour-base.  The bulbs grow best in a sandy soil and are a winter staple.

Parsnip – A root vegetable with a buttery, spicy flavour.  Best cooked.  Great in European soups and stews.

Pea -This climbing vege requires a frame or trellis.  Autumn/Winter crop, peas are used in cuisine across the world – raw, cooked – alone or as part of another dish.  High in fibre and Vitamin B1 (Thiamin).

Pumpkin – THE Winter squash.  Pumpkin is a large, orange-coloured vege that grows on a runner vine above the ground.  Cooked, it can be used  sweet or savoury.

Rhubarb – A sweet stalk vegetable, rhubarb is full of Vitamin C and K.  For your winter crop.

Shallot – A mild relation of the onion, the shallot is an excellent flavour-base for both raw and cooked meals.

Silverbeet – A dark, leafy green vegetable.  Considered to be one of the most healthy veges.  Young leaves can be used in veges, whilst the mature leaves are usually cooked and are often used as a vegetarian alternative for meat.

Spinach – Small clusters of dark, leafy greens.  High in antioxidants, Iron, multiple vitamins and folate.  Can be used raw or cooked.

Strawberry – A luscious red fruit that grows in small clumps from runners.  A favourite fresh or cooked as a preserve, strawberries are full of Vitamin C  and flavonoids (antioxidants).

Swede – (Yellow turnip, Rutabaga). This root vege is easy to grow and popular roasted or in soups and casseroles.

Sweetcorn – This tall growing plant produces ‘ears ‘ of corn cobs.  A trick for growing corn is to plant it with your beans.  The beans use the corn plant to climb up and the two plants compliment each other in soil nutrition.

Tatsoi – An Asian dark leafy green.  Full of vitamins, iron and calcium.  Can be added to salads or cooked in a stir fry.

Tomato – The tomato vine grows 1-3metres and will need to be tied to stakes to support the plant.  The fruit (yes, the tomato is a fruit!) is usually a large red globe that grows all over the vine.  Many varieties are available from the tiny ‘grape tomato’ through to the exotic purple ‘Russian tomato’.

Zucchini – This green squash-like vege grows low along the ground.  Harvest when the zucchini reaches about 15-20cm for best flavour.  The flowers are also edible, popular as a pretty salad garnish.