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By Jeremy Round

Published 1988

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

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