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  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
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  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
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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.

HOW TO PREPARE GARLIC

READ: Food for foragers – the wild garlic story

WHAT IS GARLIC?

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.

 

WHEN IS GARLIC IN SEASON?

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

 

HOW TO STORE GARLIC

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.