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By Jeremy Round

Published 1988

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Avocados, beetroot, Belgian chicory, Brussels sprouts, Brussels tops, cabbages (including red, Savoy, white and winter green varieties), carrots, cauliflowers, celeriac, celery, chilli peppers, cucumbers, curly kale, fennel, garlic, green beans (French), greens, herbs (parsley), Jerusalem artichokes, kohlrabi, leeks, lettuce and some salad leaves, mooli, mushrooms (cultivated), okra, onions, parsnips, potatoes, pumpkins (imported), salsify, scorzonera, shallots, swedes, sweetcorn, sweet potatoes, turnips, watercress.

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