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CHEF'S CORNER/Vegetables VEGETABLES IN SEASON Vegetable Season Origin Notes King Edward Potatoes All South America High in vitamin C - populat - general use Coriander All Southern Europe Tangy, citrus Chantenay Carrots All Not seen since 1960's until recently Sweet and crunchy Sungold Tomatoes All Mexico originally Delicate and very juicy Chilli Peppers All Mexico Wide variety of heat and taste - high in vitamin A Celery All To UK from Italy in 17 century Cooked or raw - in Waldorf salad Red Cabbage All Mediterranean Mellow and flavoursome -ideal for pickling Kale Not March/April   Cooked or raw with soups and sauces - also known a collard greens Shallots All Central & South West Asia Mild and delicate flavour Broad Beans May - October Used in Mexico 3000 BC Versatile in summer - lectins from broad beans help colonic cancer Marfona Potatoes All South America Ideal for baking Dill All Asia White sauces Lemongrass All Asia Ideal for stir fry Peas May - September Southewrn Syria & Turkey Cooked or raw Teen Spinach May - November Italy Cooked or raw Beetroot All Mediterranean High in sugars - raw or cooked - good blood cleanser Mint All Into England by Romans Many varieties Wilja Potatoes All South America Firm and dry - chips and boiling Asparagus May - July Europe and North Africa Served hot or cold - very versatile -Asparagus is a rich source of vitamins A and C, folic acid and dietary fibre. It also contains potassium and iron. Aubergine April - July India High in potassium so good for blood pressure. Only 15 cals per 100mg Cauliflower All Cyprus Contains vitamin C and potassium Baby Courgettes April - July Possibly developed from South American squash   Pointed Cabbage May - October Mediterranean   Closed cap mushrooms All   High in Fibre - excellent flavour enhancer Estima Potatoes All South America Good for baking and boiling Basil All India Helps protect against heart disease and cancer Chard March - September Mediterranean Often known as perpetual spinach Saxon Potatoes All South America For boiling and mashing Spanish Onion All Spain - Central Asia Rich in flavenoids and quercetin - good against hay fever Galangal All China Both stimulant and digestive Spring Greens May Mediterranean   Tarragon All Northern Hemisphere Good with chicken, fish and egg dishes - anise aroma Green Cabbage All Mediterranean High in vitamin K & C Peppers All Mexico   Nicola Potatoes May - July South America Ideal for salads Cep Mushrooms All   High in fibre - little nutrition value Spinach May - November South West Asia Excellent source of beta carotein not iron as once thought Chives All   Ideal for salads to give an onion tiaste Desireee Potatoes All South America Good for general use Ginger All Southeast Asia Helps eliminate toxins from the body Thyme All Europe, North Africa, Asia High in iron and used for flavouring Charlotte Potatoes May - July South America Ideal for salads Celery All Known in Egypt BC and Troy Valuable low calorie fibre provider Spring Onion All   Ideal in salads and Chinese dishes Carrots All Mediterranean Helps diabetes - 40 cals for a large raw carrot Sage All Grown widely Slightly peppery flavour Shitake Mushrooms All Japan   Plum Tomatoes All Mediterranean but Mexico originally Lycopene is excellent against heart attacks Romano Potatoes All South America Good for roasting Purple sprout broccoli All Mediterranean In the UK between 2005 and 2006, 8,721 hectares of broccoli fields produced 86,900 tonnes of produce. Maris Piper Potatoes Not August South America High in vitamin C and potassium Baby Leeks All Mesopotamia Very tasty and used in some soups and salads Flat Beans All Central America Rich in iron and B group vitamins Mustard & Cress All   Ideal as a garnish Sante Potatoes All South America Good for chipping Parsley All Eastern Mediterranean Rich in vitamin C Nadine Potatoes All South America For boiling and mashing Garlic All Possibly China - used throughout history Antibiotic and antifungal BACK