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. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. 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).