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

Grate, slice or shave carrots raw into salads 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 grated and used in cakes. The small leaves are also delicious in salads.

WATCH: How to chop a carrot

READ: Cooking with kids: crunchy carrot pittas

DID YOU KNOW?

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. 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 looks 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!


What are the health benefits?

Carrots are a great source of vitamin A, which helps us to see properly and even helps us to see more clearly in the dark.