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  11. Cabbage
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  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
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  36. Pak Choi
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  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
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  43. Radishes
  44. Rhubarb
  45. Rocket
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  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
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  54. Wasabi
  55. Watercress
  56. Yam
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How to cook Garlic

Try rubbing a raw clove onto crusty toast to serve with soups, or roast whole garlic bulbs with big joints of meat to give extra oomph to your Sunday lunch.


READ: Food for foragers – the wild garlic story


Garlic is a flowering plant and belongs to the allium family. Alliums also include onions, chives, shallots and leeks. Garlic adds fantastic flavour to food, and often plays a supporting role in recipes rather than taking centre stage. We usually eat the bulb, although the leaves or ‘scapes’ are also delicious. New season or ‘wet’ garlic is milder in flavour. The gigantic Elephant garlic has cloves the size of large conkers but, despite its name, it’s actually more closely related to leeks.



Garlic is in season from July to October, but it is available all year round as it’s dried and stored.



Garlic should be stored in a cool, dark place.

What are the health benefits?

Garlic is a great source of a mineral called potassium. Potassium helps to keep our muscles working properly so we can move around. 80g of garlic would count as a portion of veg, but that's a lot to eat in one go! So think of it as a healthy flavouring, rather than one of your 5-a-day.