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 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.