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 Sweetcorn

Nothing beats fresh corn on the cob, boiled and eaten with a little butter and a tiny pinch of salt and pepper. You can grill or barbecue whole cobs, either in their husks or wrapped in kitchen foil. Sweetcorn is also delicious in salsas, salads and in cornbread.

Look for fresh-looking husks, tightly packed with plump kernels. If in doubt, frozen sweetcorn is also a good option – it’s frozen soon after it’s picked so you still get most of the nutrients and sweetness that you’d get from fresh corn.

WATCH: Healthy corn chowder

READ: Sweetcorn okonomiyaki



Sweetcorn is the same plant that gives us popcorn. We harvest sweetcorn before it’s fully mature, but if you allow it to ripen and dry, you get maize, which is the grain we use for popping corn. The different parts of the sweetcorn plant have quite strange names. The whole part that you pick or buy is called an ear. Inside the leafy husk are the soft stringy bits, called silks, which surround the kernels on the cob – these are the seeds of the plant.



Sweetcorn is in season from July to November. It’s delicious charred whole on a barbecue for a smoky flavour.



Fresh corn should be wrapped in a damp cloth and refrigerated.

What are the health benefits?

Sweetcorn can be a great source of fibre, which helps with our digestion. Six to eight baby sweetcorn, three heaped tablespoons of frozen or tinned sweetcorn, or one whole corn on the cob all count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight). Sweetcorn is high in vitamin C and is a source of thiamine.