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. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. 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!