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 Spinach

Baby spinach leaves can be eaten raw in salads or whizzed up into smoothies, dressings and sauces. The larger ones are better sautéed or steamed and served as a side dish, or added top pasta, pies or frittatas.

WATCH: Feta & spinach filo pie

READ: Healthy lentil, tomato & spinach soup

DID YOU KNOW?

Spinach is a leafy vegetable in the Goosefoot plant family, which also includes beetroot.

Spinach became famous thanks to a cartoon character called Popeye – he was a sailor who’d gulp down whole tins of spinach to make him fit and strong. Popeye first appeared in comic books in 1929.

Spinach contains a high percentage of water which is why it shrinks a lot when cooked.

There are two main types of spinach: the smooth-leaved variety and the more crinkly Savoy spinach.

Look for spinach leaves that are fresh and have a strong green colour. Avoid leaves that are 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.