Showing 31-60 of 83 results

  1. Watercress

    Delicious watercress is packed with nutrients. It contains plenty of vitamins (including vitamins A, C and K) and minerals such as iron, calcium and potassium. It can be eaten raw or used in salads...

  2. Spinach

    Spinach, with its delicate flavour, can be eaten raw in salads, made into soups or sautéed with garlic and oil to make a simple vegetable dish. It is packed with vitamins and minerals and provides...

  3. Silverbeet

    Leafy green silverbeet is a favourite in Australian gardens and kitchens, where it is a versatile accompaniment to many meals. It is highly nutritious and a good source of vitamins A, B6, C and K as...

  4. Shallot

    Shallots are related to onions and garlic but have a milder taste. They contain vitamins A, C and folate and a variety of minerals such as potassium, manganese, calcium and iron. In Victoria, shallots...

  5. Rhubarb

    Stalks of rhubarb can be baked in tarts and crumbles, tossed into salads or made into chutneys and relishes and served alongside meat, chicken and fish. Rhubarb contains vitamins A, C and K and...

  6. Pumpkin

    The versatile pumpkin can be baked, roasted, made into soups, tarts and scones and is a favourite of children. Pumpkins are a great source of beta-carotene and vitamin C and contain dietary fibre. In...

  7. Plum

    Versatile, juicy plums are delicious eaten raw, poached, baked into tarts, grilled or served with meats and chicken. Plums contain vitamins A, C and K and dietary fibre. In Victoria, they are at their...

  8. Pea

    Green, tender peas are a favourite in many countries. They can be boiled, steamed, mashed and made into soup. Peas are a good source of vitamins (such as B1, B3, C and K) and minerals. They also...

  9. Orange

    Sweet, juicy oranges can be enjoyed as a breakfast juice, added to salads, made into sauces or cooked with meat and seafood. Oranges are a good source of vitamin C and they contain dietary fibre. In...

  10. Okra

    Okra is an essential ingredient in the Creole dish, gumbo. It is also popular in Middle Eastern and Asian cuisines. This vegetable is a good source of vitamins (B, C and K) and minerals. In Victoria...

  11. Kohlrabi

    The odd-looking kohlrabi tastes a little like a cross between broccoli and cabbage and can be eaten raw in salads or stir-fried and baked in a tasty gratin. It is an excellent source of dietary fibre...

  12. Chervil

    Chervil can be used to add flavour to soups, casseroles, salads, sauces, eggs and fish. It also combines well with other herbs such as basil, chives and tarragon. It contains vitamins A and C...

  13. Sage

    Sage is perfect when fried in butter and spooned over pasta, meat and fish, or used in a stuffing or marinade to flavour roasting meats. Sage contains vitamins A, B6, C and folate and minerals such as...

  14. Carambola

    Carambola can be eaten raw in salads, made into a refreshing drink or cooked as a vegetable. It is a good source of vitamin C and contains vitamin B5 and dietary fibre. In Victoria, carambola has two...

  15. Brussels sprouts

    Brussels sprouts are highly nutritious vegetables that look like miniature cabbages. They contain vitamins and minerals and are a great source of dietary fibre. In Victoria, they are at their peak...

  16. Oregano

    What is oregano? Aromatic, fresh oregano leaves scattered on a slice of pizza elevate the flavours of tomato and cheese and give it that distinctive taste of Italy. To create a simple, fragrant Sunday...

  17. Celeriac

    With its knobbly, light-brown skin, celeriac looks unusual. But it is a versatile vegetable with high nutritional value (a good source of fibre and essential minerals). It tastes a bit like celery and...

  18. Parsnip

    Parsnips are root vegetables that look like cream-coloured carrots. They can be baked, mashed or made into chips and fritters. Parsnips are a good source of vitamin C and niacin and contain minerals...

  19. Tomato

    The humble tomato is a favourite of many people. Red, yellow, round, grape and pear-shaped tomatoes can be eaten raw, fried, roasted or made into tarts. Tomatoes are rich in vitamins A, C and niacin...

  20. Turnip

    Versatile turnips can be boiled, steamed, mashed, roasted, used in soups and pickled. They are an excellent source of vitamins C, E and folate and contain dietary fibre. In Victoria, turnips are at...

  21. Squash

    Squash comes in many shapes and colours. It can be baked, sautéed and made into stews. Squash is an excellent source of vitamins C and B2 and contains dietary fibre. In Victoria, squash is at its peak...

  22. Radish

    Crunchy radishes are a colourful addition to salads and add a peppery kick to dishes. Radishes are a good source of vitamins C, folate and riboflavin (vitamin B2) and they contain minerals such as...

  23. Watermelon

    The flesh of the watermelon makes a refreshing snack and can be eaten in many ways. You can skewer it on kebabs, make a salsa, toss it in salads, whiz it to make soup, or juice it for a refreshing...

  24. Parsley

    Versatile parsley can be added to salads, made into pesto, tossed through cooked vegetables or used to coat meat and chicken. Parsley is a good source of vitamins A, C and K and has dietary fibre. In...

  25. Peach

    Sweet, juicy peaches can be eaten raw, added to salads or made into desserts. Peaches contain vitamins A and C and dietary fibre. In Victoria, peaches are at their peak between November and March...

  26. Zucchini

    Zucchinis are related to pumpkin and squash. They can be steamed, boiled, grilled, stuffed, baked, barbecued or eaten raw in salads. Zucchinis contain vitamins A, C and K and they are a good source of...

  27. Spring onions

    Spring onions have dark green hollow-tubed leaves and a white bulb. They are a versatile vegetable that is popular in Asian cuisines. An excellent source of vitamin C and dietary fibre, this vegetable...

  28. Raspberry

    Raspberries can be eaten raw, made into desserts and smoothies or used in a marinade for chicken and other meat. Raspberries are a good source of vitamin C and manganese. They contain vitamin E...

  29. Melon

    Sweet, juicy melons are eaten fresh as part of breakfast, added to salads to complement meat and seafood dishes or served as dessert with yoghurt. They contain vitamins A and C, minerals and dietary...

  30. Kiwi

    The fuzzy-skinned kiwifruit has a sweetish-tart flavour and is a great source of dietary fibre and vitamin C. Varieties include the brown-skinned fruit that are at their peak in Victoria from March to...