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Broccoli is actually a member of the cabbage family and the word Broccoli comes from the Italian word brocco meaning branch or arm. The more common cousin of Purple Sprouting, broccoli as we know it today actually evolved from Purple Sprouting. It is thought to have developed into the vegetable we know and love today in Roman times from its close relative, the wild cabbage. Its name certainly would suggest a Mediterranean origin!!! The Broccoli was then brought to the UK and America in the early 19th century; however, it took over a century before it became as popular as it is now.
Nutritionally, broccoli is naturally very high in Vitamin C as well as soluble fibre. There is also a compound within Broccoli that can work wonders with the immune system, helping to boost anti-viral and anti-bacterial capabilities.
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The carrot is a member of the parsley family along with celery, parsnips, fennel, dill and coriander. Carrots have been grown in England since the 15th Century, although the ancestry of the carrot can be traced back to Afganistan when they were originally white or purple.
The characteristic bright orange colour of modern carrots comes from β-carotene, which is turned into vitamin A by our bodies. Vitamin A is essential for healthy eyesight - so it's true what they say: carrots can help you see in the dark!!!
It has been estimated that every member of the UK population will consume 10,866 carrots on average in their lifetime.
The longest carrot ever recorded in the UK was in 1996, it measured a staggering 5.14 meters long.
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Earliest records for cultivated cabbage date back as far as AD 77!!! Although modern cultivated cabbage groups are thought to have originated in Germany and have undergone cross-breeding in the late 1900s.
Green cabbage is arguably the most popular of all the cabbage varieties. With its crisp texture and wonderful bright green leave the green cabbage is a real chef's favourite. Packed full of moisture this cabbage is often deceptively heavy for its size.
Green cabbage can be enjoyed in many ways, boiled, steamed or stir fried. It lends itself to being left as a side dish or shredded and stir fried in butter with a couple of twists of black pepper.
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First cultivated around 6,000 years ago in Peru, it was the Spanish who 'found' the potato whilst searching for gold. They excitedly returned to present their new exotic vegetable to royalty in 1536.
The potato is recognised as one of the most important agricultural crops in the world, taking fourth place close behind maize, wheat and rice. Potatoes have been a staple part of the British diet ever since they were introduced in the 16th Century and are so versatile they can be enjoyed in some way with every meal.
Maris Piper potatoes are oval and very uniform in shape with a cream coloured skin, cream flesh and a pleasant, floury texture
As a good all rounder they can be boiled, baked, mashed, roasted, steamed cooked in or out of their skins or turned into a chip.
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With its creamy purple skin and rounded shape Swede is a popular root vegetable.
It has an attractive pale orange yellow coloured flesh with a bittersweet flavour. Swedes are the traditional accompaniment to haggis which is eaten in Scotland on Burns night where they are known as neeps.
Scrub and peel Swede thickly to remove any tough skin and roots. Wash and cut into even-sized chunks. Swede can be boiled or steamed. To boil, bring a pan of water to the boil and add the chunks of Swede, cook for 15-20 minutes or until tender. To steam, place the prepared chunks in a steamer and cook for 20-25 minutes.
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Product range may vary between stores.