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Cabbage 
Description
A green leaf vegetable that forms a compact head.
A wild version is known to be native to Britain, the Celts are thought to have introduced it to Northern Europe around 700AD, its name is derived from a Celtic word.
Use
Wash in cold water, removing any damaged or loose leaves, slice thinly and steam, boil or microwave. If overcooked a sulphurous smell develops.
Serve hot as a vegetable accompaniment or in soups, casseroles or savoury dishes.
Red cabbage takes longer to cook and can be stewed with onion and apples or pickled.
Savoy cabbage can be served raw shredded into salads.
White cabbage can be served raw shredded in coleslaw or in sauerkraut.
Carrot
Description
A crisp, orange fleshed root vegetable. A very versatile vegetable.
Wild carrots were known in Europe during the Bronze Age, it was grown in Kent and Surrey during the reign of Queen Elizabeth I.
Use
Wash in cold water, cut off the top and tail, scrape or thinly peel. Steam, boil or microwave until tender either whole, sliced or julienned. Serve hot as a vegetable accompaniment.
Use a foundation for soups, stocks, stews or casseroles.
It can be added to sweet dishes such as puddings, biscuits and cakes.
Raw, it can be grated added to salads or cut into thin strips for dips.
Celery
Description
An erect, leafy vegetable with edible stalks and leaves.
Native to the Mediterranean, introduced into Britain in the 17th century, where it was 'Blanched', the stalks being covered to produce a whiter flesh and milder flavour.
Use
Snap off stalks from the bunch, wash, cut off the base and remove any strings.
Cook in casseroles, soups or stews. Braise and serve as a vegetable.
Serve raw whole or cut into chunks in salads, makes a good accompaniment to cheese.
The curly leaves can be added to salads or used as a garnish.
Courgette
Also known as: Zucchini
Description
A green or yellow vegetable with a whitish flesh that has a high water content, which is a member of the marrow family.
Native of North America, bought to Europe by Christopher Columbus.
Use
Small ones may be cooked whole and served with a sauce. Larger ones can be cut into varied shapes or stuffed. They can be added to dishes such as soups, stews and casseroles.
It is a traditional ingredient of ratatouille and combines well with the flavour of tomatoes.
The flowers are also edible and can be stuffed and deep fried.
Cucumber
Description
A green vegetable with a whitish flesh that has a high water content and a mild flavour.
An ancient plant from India, a member of the marrow family.
Use
Peel (if preferred), thinly slice, cut into julienne, or dice.
Use raw in salads, sandwiches, chilled soups or sauces.
Steam, sauté or microwave and serve as a vegetable.
Varieties
Apple cucumber, Gherkin cucumber, Italian cucumber
Patty pan  comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings such as garlic prior to reinsertion; the scooped-out husk of a patty pan also is sometimes used as a decorative container for other foods. Patty pan is a good source of magnesium and vitamin A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown.
Romano Peppers  Those long peppers known variously as Romano, Romero and Ramiro are sweet and attractive. Serve two small ones, of different colours, or one big one per portion which is sufficient for four servings.
Aubergines - Eggplants (Solanum melongena L) is a native of India and Pakistan and is thought to have originally been introduced into North America by Thomas Jefferson in his garden at Monticello. A member of the nightshade (Solanaceae) family, eggplant is related to potatoes, tomatoes, and bell peppers. Eggplant is a warm-season crop Eggplant (also known as aubergine in some parts of the world) reportedly received its name in the past when white, egg-shaped varieties were more common.
Eggplant is available in a variety of colors (e.g., purplish black, red, white, and variegated) and shapes (e.g., egg-shaped, elongated, and round). Several varieties are produced including the traditional Black Beauty and Black Bell, which tend to be oblong or globular in shape. Also found in well-stocked retail outlets are the less commonly produced Asian varieties (which tend to be long and slender) and baby (or miniature) eggplant.
Pak Choi – Chinese cabbage is a Chinese leaf vegetable commonly used in Chinese cuisine and stir fries. The vegetable is related to the Western cabbage and of the same species as the common turnip. There are many variations on it name and spelling.
Asparagus
Asparagus officinalis
Description
The young shoot of the green plant with feathery leaves, a member of the lily family.
Originally from the east Mediterranean, Louis XIV of France is thought to have introduced it to Europe.
Use
Cut or snap off the woody base of the stem, trim the scales from the base to top of buds, wash in cold water. Cook briefly in boiling water, if serving cold plunge into cold water to preserve colour.
Serve hot with a hollandaise sauce or melted butter.
Beetroot
Beta vulgaris
Also known as: Beet
Description
The round root vegetable with dark purple fresh.
Originally native to the Mediterranean, it has been known since pre-Christian times. It is thought to have been introduced to Britain in the 15th century.
Use
Wash in cold water using a soft brush.
Cook whole in boiling water, bake in the oven or in a microwave, peel before use.
Or, peel the raw root then dice or grate and sauté in butter.
The leaves should be washed and the woody stems removed, then cooked in a similar manner to spinach.
Serve the root hot as a vegetable accompaniment either plain or dressed, or cold in salads or pickled.
Serve the leaves as a vegetable accompaniment as for spinach Serve cold with a vinaigrette dressing or add to salads.
Broad Bean
Vicia faba
Also known as: Fava bean
Description
A large flat green pods containing large succulent seeds.
Native to Europe and known since pre-historic times, it was cultivated in England in the Iron Age.
Use
When very young the pod is edible, wash and cut or snap off the tips and tails and remove any strings. Cut into three or four pieces, steam, boil or microwave until tender. Serve as for green bean.
When mature, remove the beans from the pod, then steam, boil or microwave until tender. If wished the outer casing of the bean can then be removed to produce a more tender vegetable.
Serve hot as a vegetable accompaniment either plain or with sauce, or pureed with boiled or baked ham, serve cold in salads.
Broccoli
Brassica oleracea
Description
A green vegetable with clusters of green flowers that form the head, a member of the cabbage family
Originally native to Asia Minor and the Mediterranean, thought to have been introduced to Britain in the Middle Ages.
Use
Cut the florets from the stalk into equal sized pieces and wash in cold, salted water. Boil, steam or microwave until just tender (or the vegetable will disintegrate), refresh in cold water in to be used cold.
Serve hot as a vegetable accompaniment or in soups, omelettes or stir fried.
Serve cold in salads.
Brussels Sprouts
Brassica oleracea, Brassica gemmifera
Also known as: Baby cabbage
Description
A green vegetable of the cabbage family, which produces many small heads along its stem.
Native to Europe, thought to have been cultivated in Belgium in the 13th century (hence the name). In the early 19th century in Britain it was thought of as a luxury vegetable, it is served with traditional English Christmas dinner.
Use
Wash in cold water, removing any damaged or loose leaves, trim the stem and deeply score with a cross (to allow the heat to penetrate. Cook by steaming, boiling or in microwave until just tender, if overcooked a sulphurous smell develops.
Serve hot as a vegetable accompaniment or in soups, casseroles or savoury dishes.
Cultivated Mushroom
Agaricus bisporus
Also known as: Button mushroom, Common mushroom, Champignon mushroom
Description
Firm white fleshed, with a thick stem and round cap, smaller ones are known as 'button'.
Widely available.
Use
Brush or wipe clean, trim off the end of stalk. Do not peel. Leave whole, quarter, slice, dice or chop. Can be fried, grilled, baked or microwaved. Add to soups, sauces casseroles, stuffing or omelettes.
Kale
Brassica oleracea
Also known as: Curly kale, Collard greens, Borecole
Description
A member of the cabbage family with coarse green leaves, looking somewhat like cabbage on an upright stem, it has a strong flavour.
Native to the Mediterranean, it has been cultivated for over 2000 years. It was introduced to Britain in the 17th century, where it was known as 'bore cole' from the Dutch word for peasants cabbage.
Use
Trim the leaves from the stalks and wash in cold, salted water. Place the leaves in a saucepan with just the water that clings to them, cook covered for 2-3 minutes until just wilted. Drain thoroughly in a sieve, using a saucer or the back or a large spoon to press out all of the liquid.
Serve finely chopped or pureed as a vegetable accompaniment.
Lettuce
Lactuca sativa
Description
A green leafed salad vegetable with many varieties.
Native to the Mediterranean and has been known since ancient times. One of the first mentions of it in Britain was in 1387 in Chaucers The Canterbury Tales.
Use
Remove the leaves individually from the stalk and wash under cold running water, drain (or use a salad spinner) and pat dry.
Add to soups, stir fry or around fish (en papillote).
Use in salads, sandwiches, as the base for buffets or as a garnish.
Varieties
There are many some of which are; Bibb, Cos, Butterhead, Iceberg, Lamb's lettuce, Mignonette, Romaine
Marrow
Cucurbita pepo
Description
There are many varieties of this member of the gourd family.
Thought to be native to South America, it was developed in Britain during the Victorian period, when it began to be grown to giant sizes for competition.
Use
For larger marrows tend to be bland in flavour, so hollow out some of the middle and add a savoury filling then bake. Smaller ones can be cooked whole and accompanied by a sauce such as tomato.
Onion
Allium cepa
Description
A white bulb of the lily family with many tightly wrapped thin layers and pungent flesh.
The most versatile of all vegetables.
Native of western Asia, it has been cultivated since ancient times. It had many myths and medical uses ranging from being a cure the common cold, as an aphrodisiac, even as a charm against evil.
Use
Peel all but the root end of the onion (to prevent it from coming apart), this can be done under running water to avoid its pungent fumes caused tears.
Can be used whole, quartered, sliced into strips, rings, diced or chopped.
It can be cooked by just about any method or added to virtually any savoury dish.
Red or Spanish onions can be added to salads and sandwiches.
Spring onions can be left whole or cut and added to salads or cut and used in stir fries, etc.
Potato
Solamum tuberosum
Description
The thin skinned tuber with white flesh, one of the most widely used vegetable.
Native to South America, it was introduced to Britain in 1585 by Sir Walter Raleigh, the puritans did not take to it as it was not mentioned in the Bible.
Use
For new potatoes wash and scrape or scrub clean and boil until tender.
For mature potatoes wash in cold water and peel thinly, removing any eyes and green or discoloured sections. Cut into equal sized chunks for boiling or roasting. Cut into even strips for deep frying as chips. Wash thoroughly, leaving on the skin and bake whole.
Can be added to soups, stews and casseroles. May be mashed or creamed and served as a vegetable accompaniment. Mashed potato can also be used to as a topping for pies.
There are many ways in which to cook and serve this vegetable.
Pumpkin
Cucurbita Family
Description
There are hundreds of varieties of pumpkins, ranging from the small miniatures weighing a couple of ounces, to the giant varieties.
Use
Small ones may be cooked whole and served with a sauce.
Larger ones can be cut into varied shapes or stuffed.
They can be added to both sweet and savoury dishes.
Rhubarb
Rheum rhaponticum
Description
Whilst often thought of as a fruit it is a member of the same family as sorrel. It has straight stems of a dark red colour and large leaves which are poisonous.
Native to central Asia, it has been cultivated since 2000BC. It was primarily used as a medicinal plant until the 18th century when it was realised that it could be sweetened and eaten as a fruit.
Use
Trim away the white root stems and remove all leaves, wash in cold water, drain and dry. Cut into short lengths, can be stewed, poached or baked in sugar syrup until tender. Can be served warm or cold.
Can be pureed and added to ice creams, fools, sorbets and sauces.
Used in desserts such as pies, crumbles and puddings.
Shallot
Allium ascolonicum
Description
A very hard small onion with a tough brown skin, has a strong flavour somewhere between onion and garlic.
Native to the eastern Mediterranean, it is said that it was bought to Britain by knights returning from the Crusades.
Use
Peel with a sharp knife, if the skins are very tough - blanch first. Can be cooked whole, sliced or finely chopped according to the recipe to be followed.
Often used as a part of a marinade.
Gently fry as the basis for soups, sauces, stews or casseroles.
Squash
Cucurbita
Description
A vegetable native to North America, there are many varieties, but all fall into two types either summer or winter squash.
Use
Small ones may be cooked whole and served with a sauce.
Larger ones can be cut into varied shapes or stuffed.
They can be added to dishes such as soups, stews and casseroles.
Varieties
There are many different types of which range in shape, size, colour and flavour.
Tomato
Lycopersicon esculentum
Also known as: Love apple
Description
The tomato is actually a fruit, it has a plump, shiny, thin skinned bright red body and a high water content.
Originally native to South America, when originally introduced to Britain it was grown for decorative purposes as it was thought to be poisonous.
Use
Rinse and dry. Use whole, halved, quartered, sliced, chopped or pureed. The skins can be removed by blanching. If used fresh, they are best at room temperature for a good flavour. Add to salads, sandwiches, in fresh sauces or as a garnish. Can be fried, grilled, baked, stuffed or microwaved. Add to soups, sauces, casseroles and many savoury dishes. Can also be added to chutneys and pickles or sun-dried.
Varieties
Roma tomato, Italian tomato, Plum tomato, Cherry tomato
Turnips
Brassica napa
Description
A root vegetable with white flesh and a distinctive flavour, a member of the mustard family.
Native to eastern Asia, known since prehistoric times. It is thought to have been introduced to Britain by the Romans.
Use
Wash and peel, cut into equal sized chunks or slices and bake, boil or microwave.
Serve mashed as a vegetable accompaniment.
Can be added to soups, stews and casseroles.
The tender young leaves can be used in salads or washed and used in a similar manner to spinach.
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