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 Kale

You can eat younger leaves raw, straight off the plant – they’re delicious as part of a winter salad. The larger leaves are coarser and more fibrous, so may need chopping or shredding, and you may also need to remove the stalks, if they’re tough and woody. You’ll need to lightly cook the coarser leaves – try steaming, boiling or sautéing it and serving as a simple side dish, or as part of stir-fries, soups and curries. Kale goes really well with garlic and chilli, and is also delicious in simple pasta dishes with some Parmesan or pecorino grated over the top.

WATCH: Mighty mushroom & kale frittata

READ: 5 healthy ways with kale



Kale is a leafy vegetable of the Brassica plant family, which includes broccoli, cabbage and Brussels sprouts. There are lots of varieties of kale, in colours ranging from dark green to deep red and even purple. The leaves can be smooth, serrated or curly.



Kale is a hardy winter veg and is available from September to April.



Kale should be refrigerated.

What are the health benefits?

Kale is packed with vitamin C, which our bodies need for pretty much everything including the normal function of the immune system. It is also a good source of vitamin K and folic acid. Kale is also a great source of vitamin A. Vitamin A helps us to see more clearly in the dark.