1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Broccoli

Avoid overcooking broccoli – it’s best when it’s got a bit of bite. Break the broccoli head into individual florets and try it raw or lightly steamed, stir-fried, sautéed or roasted. It’s also delicious in salads, soups or served as a side dish. The stem, leaves and flowers are also edible. To prepare the stem, peel off the tough outer skin to reveal the juicy and crisp flesh within. Broccoli can be gently boiled and served as a side, whizzed into soups or add to pasta bakes.





Broccoli is a vegetable of the brassica plant family and is closely related to cauliflower, cabbage and kale. We eat the immature flower shoots of the plant, before the buds open. The most common type of broccoli is Calabrese. Broccoli gets its name from the Italian word for ‘little branch’ or ‘little arms’, which describe its flower shoots. Recipes for this vegetable were collected by Roman writers more than 1000 years ago. Broccoli is one tough vegetable and, along with Brussels sprouts and kale, comes into its own in winter when there’s not much else in season.



Broccoli is available throughout the year.



To keep broccoli fresh for as long as possible, remove all packaging as soon as you get it home, wrap it in a damp cloth and then refrigerate.

What are the health benefits?

Broccoli is a brilliant source of vitamin C, which we need for lots of things, including keeping our immune system in tip-top condition to help us fight illness. It's also a good source of vitamin K and folic acid. Eight small florets of broccoli count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).