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 Onions

Onions are often fried or roasted and commonly form the basis of all sort of recipes, such as stews or soups. Red onions are milder and sweeter than white ones, so are a good option for eating raw in salsas and salads.

WATCH: How to chop an onion

READ: Canada Day recipe: Beer-caramelised onion & bacon pizza

DID YOU KNOW?

Onions and garlic are vegetables from the same plant family, called Allium. We mostly eat the bulbs, although the leaves of some species, such as chives and wild garlic, are also tasty.

It’s well known that when you cut onions, they make you cry. This is because the knife slices through the plant’s cells, releasing sulphur compounds that react with the air and irritate your eyes.


What are the health benefits?

One medium onion of any colour counts as one of your 5-a-day.