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 Spinach

If in doubt, grab a handful of spinach! Spinach is super-versatile and can be used in loads of delicious recipes. Try dropping chunks of chopped frozen spinach into soups, stews or casseroles for a veg boost. Baby spinach leaves can be eaten raw in salads, added to sandwiches, or whizzed up into smoothies, dressings and sauces. The larger ones are better sautéed or steamed and served as a side dish, or added to pasta, pies or frittatas.

WATCH: Feta & spinach filo pie

READ: Healthy lentil, tomato & spinach soup



Spinach is a leafy vegetable in the goosefoot plant family, which also includes beetroot. There are two main types of spinach: the smooth-leaved variety and the more crinkly Savoy spinach. This leafy veggie contains a high percentage of water, which is why it shrinks a lot when cooked.



Spinach is available throughout the year.



Spinach is best kept in the fridge. Make sure it’s completely dry before chilling, or it will become soggy. When choosing spinach, look for leaves that have a strong green colour. Avoid spinach that is wilting, pale or yellow.

What are the health benefits?

Spinach is a good source of folate. Folate is a nutrient we need to make red blood cells – we need red blood cells to transport oxygen around our body. A dessert bowl of fresh spinach counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight), and it's high in folic acid, manganese and vitamins A and C - what a joy!