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 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).