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The Jerusalem artichoke, also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas.

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jersey royal potatoes have a distinct flavor due to the type of soil there grown in and have a protected designation of origin

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The carrots is a root vevegetable, usually orange in color, though purple,black, red, white and   yellow ccultivars exist.

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The parsnip is a root vegetable closely related to the carrot and parsley
It's long tuberous root has a cream coloured flesh and left in the ground to mature it becomes sweeter after the winter frosts if it's up- harvested it produces its flower stem topped with small yellow flowers in its second growing season .

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Leeks are a root vegetable and is part of the onion family. It is a green steam that is white at the bottom and tastes subtlety of onions ( similar to a spring onion) you can cook leeks by sautéing, roasting, baking and boiling them. Dishes that you can make with leeks are Leek and potato soup and leek gratin. Leeks are the national vegetable of wales.

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Kale is a type of cabbage.
There are two types of Kale: Kale which is smooth and curly kale.
Kale is available throughout every season but are best mid September and February.
Kale should br stored in a bag in the fridge and most commonly boiled for up to two minutes

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part of the celery family its a large knobbly root vegetable its the base of the stem of certain types of celery it has a similar taste but is more nutty and is also more of a milder sweeter taste. it can be used to make stock or soup and is also used in salads it is very versatile it can be used cooked or raw to prepare use it the same as a potato, wash and peel

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The swede is a root vegetable and is believed to have originated in Scandinavia and Russia. It was introduced to Britain in the 1800. Common dish in the Scandinavian cruise is 'Rotmos'. It is swede boiled with potatoes and carrots. Mashed with butter, milk or cream and seasoning. It is a very light and fluffy type of mash. The swede is pale yellow and has purple, green and yellow skin.

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Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.Spring greens are at their peak from April to June.

Choose the best
the best was to chose a spring green is by choosing a green with  fresh, firm leaves. Reject wilted plants.

How to prepare it : Remove the leaves from green.

, wash gently and shred.

Store in the fridge and use within a couple of days.

Cook it

you can Add spring greens at the end of a stirfry, or use in winter soups and stews. They are delicious sliced, steamed and drizzled with melted butter. Take care not to overcook, as the leaves will develop a rank flavour and smell.

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Cauliflower is one of several vegetables in the Brassica oleracea. It's an annual plant that reproduces by seeds. Typically only the head is eaten it's sometimes called "curd"

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.White onions: They have a papery skin and require a dry climate to grow so they are all imported, and generally have a much stronger flavour.

.Red onions: They have a higher antioxidant content than brown onions, they’re  increasing in consumption and whilst widely used raw in salads, are not necessarily mild.

.Shallots: Although shallots are part of the allium family (onion family) they are a species of there own and they grow in clusters and held together at the end.

.Pickling onions: This onion has a low water content with a strong flavour and is used in stews.

.Spring onions: Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked.

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The cabbage family is quite a big vegetable family as it consists of 11 cabbages! There is your familiar red, white or green varieties with leaves tightly packed. It is in the same family as cauliflower, broccoli and brussel spouts along with pak choi which is quite popular in Asian cooking.
Apparently, the crinkled leafed savoy cabbage as well as the pale, lozenge - shaped Chinese leaf are considered to be the most popular or versatile for cooking (considered the best for cooking with). When over- cooked, all cabbages have a very horrible over- cooked smell so it is key to cook cabbage just right!

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A sweet potato is root vegetable which grown underground much like a potato although it's not related to the potato.
It has a pink, orange skin with a bright orange flesh. Also, it has a sweeter flavour than the potato hence the name.
Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Bake, mash or roast sweet potatoes, or use them in vegetable soups and bakes. Alternatively, add them to risottos, pasta dishes and curries.