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 Carrots

Add a couple of carrots to mashed potato for extra flavour and colour, use in soups, shred into salads or roast whole. Grate, slice or shave carrots raw, or you can steam, boil, roast or stir-fry them. Carrots are typically used alongside onions, celery and leeks as a base for soups, sauces and casseroles. Carrots can even be shredded and used in cakes. The small leaves are also delicious tossed through soft salad leaves or used as a garnish.



READ: Cooking with kids: crunchy carrot pittas



Carrots are a root vegetable. They are part of the plant family called apiaceae, which includes parsley, coriander and celery. The first cultivated carrots were purple, not orange, but you can also find yellow, pink, white, red and even black carrots, too. The wild carrot is called Queen Anne’s Lace. This is because the crop produces beautiful flowers, which look a bit like intricate lace. Did you know that carrot seeds have a wonderful smell? Go on, open a pack of seeds and give them a sniff!



Carrots are available all year round.



Removing the leafy tops preserves carrots for longer, so trim them off if you’re not planning on eating the carrots straight away and store in the fridge.

What are the health benefits?

Carrots are a great source of vitamin A. Vitamin A helps us to see properly and even helps us to see more clearly in the dark. Three heaped tablespoons of carrot count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).