The vegetables in this glossary have earned their place as home cook staples for good reason. Their versatility, nutrients, and bold flavors make them endlessly useful ingredients.

Aubergine – Egg-shaped purple vegetable used in many dishes. Also called eggplant.

Beans – Versatile plants with edible pods and seeds, like green beans and runner beans.

Beetroot – Bright purple root veg with an earthy flavor. The leaves are also edible.

Broccoli – Green tree-like veg with tight florets, great steamed or roasted.

Brussels Sprouts – Compact, mini cabbage-like buds, often roasted.

Cabbage – Round green or red veg with densely layered leaves. Used in slaws and braises.

Capsicum – Bell peppers in green, yellow, red. Roasted, stuffed or sliced raw.

Carrot – Bright orange tapered root, eaten raw, roasted, or in soups and cakes.

Cauliflower – White version of broccoli with densely packed curds. Used in cheese sauces or rice dishes.

Celery – Long green stalks eaten raw with dips or cooked in soups and stews.

Chard – Leafy green similar to spinach as well as crisp, edible stalks.

Courgette – Green summer squash with mild flavor. Also called zucchini.

Cucumber – Long, green and cylindrical. Eaten raw in salads and sandwiches. Often pickled.

Fennel – Licorice-flavored bulb with feathery fronds. Used raw in salads or braised.

Garlic – Pungent, aromatic bulb used widely in savory dishes.

Kale – Frilly, robust leafy green enjoyed raw in salads or cooked in many cuisines.

Leeks – Taller cousin of onions with a mild, onion-garlic flavor. Braised or added to soups and stews.

Lettuce – Various leafy greens with tender leaves and crispy ribs. Found in salads and sandwiches.

Mushrooms – Meaty, earthy fungi like buttons, portobellos and shiitakes. Sauteed or grilled.

Onions – Pungent bulbs adding flavor and aroma to savory dishes. Red, white, and yellow varieties.

Parsnips – Creamy white root veg with a sweet, nutty flavor. Roasted, mashed or glazed.

Peas – Sweet green pods and seeds. Eaten raw, steamed, sauteed, or added to rice dishes.

Potatoes – Starchy, fluffy tubers. Mashe, roasted, fried, or sliced for chips.

Pumpkin – Large, orange winter squash with sweet flesh. Used in soups and pies.

Radish – Peppery red root veg eaten raw in salads or on crudité platters.

Rhubarb – Tart red stalks, sweetened and baked into desserts like pies and crumbles.

Rocket – Also called arugula. Peppery green leafy salad vegetable. Adds a spicy punch.

Shallots – Small, aromatic onion bulbs used for flavoring.

Silverbeet – Leafy green similar to spinach.

Spinach – Dark, nutrient-rich leafy green. Eaten raw or cooked.

Swede – Also called rutabaga. Yellow root veg with sweet, earthy flavor.

Sweetcorn – Sweet, golden cobs of corn eaten as a vegetable. Grilled, steamed or creamed.

Tomatoes – Plump red fruits treated as a savory veggie. Fresh in salads or cooked into sauces.

Turnip – White root veg with sharp flavor. Often mashed or baked into stews and curries.

Watercress – Peppery green leaves grown in water. Used in salads, sandwiches and garnish.

Leafy greens like kale, spinach, and lettuces add texture and freshness to salads, sandwiches, pastas, and more. Their vitamins and minerals boost any dish’s nutrition. Hearty cruciferous veggies such as broccoli, cabbage, and Brussels sprouts take well to roasting and lend heft to sides and mains.

Versatile alliums like onions, garlic, and shallots build flavor bases with their pungent aromas. Starchy root vegetables including potatoes, carrots, parsnips, and sweet potatoes add comforting flavors, colors, and textures to an array of savory dishes and baked goods.

Vibrant peppers and tomatoes provide doses of vitamins, brightness, and acidity. Legumes, green beans, and peas offer protein. Zucchini, cucumbers, and summer squashes make refreshing salads and sides.

These vegetables satisfy cravings for produce year-round. Their flavors mingle wonderfully with various seasonings and ingredients. Home cooks worldwide rely on these veggie classics because of their endless usefulness in nourishing everyday meals.

Want to add some flair to your home cooking? Here’s how to make frozen garlic cubes.

This is a great way to always have freshly minced garlic on hand when you need it, without having to chop it every time. Making frozen garlic cubes has never been so easy and convenient!

Ingredients: 

-1 head of garlic 

-Extra virgin olive oil 

-Salt 

-Pepper 

-Ice cube tray

Instructions:

1. Start by preheating your oven to 350F (176C). 

2. Cut the top off of the garlic head and place it on a cutting board or baking sheet, cut side up. Drizzle some olive oil over the head of garlic and sprinkle with salt and pepper. 

3. Place the garlic head in the preheated oven and bake for 25-30 minutes, or until it is lightly browned and tender.

4. Once cooked, allow the garlic to cool down before handling. 

5. Separate the cloves from the head of garlic and peel off any remaining paper that doesn’t come off easily. 

6. Place the peeled garlic cloves in an ice cube tray and cover with olive oil. 

7. Place the tray in the freezer for at least two hours or until frozen solid.

8. Once frozen, remove the cubes from the ice cube tray and place them in a plastic bag or airtight container and store in the freezer for up to 3 months.

Now you have frozen garlic cubes that can be added to any dish for a burst of flavor! Enjoy!

Garlic Choppers

As anyone who loves to cook knows, garlic is a versatile and flavorful ingredient that can enhance almost any dish. However, peeling and chopping garlic can be a tedious and time-consuming task. A garlic chopper is a kitchen gadget that can make this process much easier. Simply place a clove of garlic inside the chopper and press down on the handle. The blades will chop the garlic quickly and evenly, allowing you to add flavor to your meal without spending hours in the kitchen. Whether you’re a experienced chef or a beginner cook, a garlic chopper is an invaluable tool for anyone who loves to cook with garlic.

Garlic Chopper Pros:

-They’re typically less expensive than garlic presses.
-They’re small and take up less counter space.
-They usually come with multiple blades so that you can create different sized pieces of garlic.
-They’re easy to clean – just pop all the pieces in the dishwasher.
-You don’t have to peel the garlic cloves before chopping them.

Garlic Chopper Cons:

-It can be difficult to get uniform pieces of garlic without practice.
-Some people find them difficult to use and prefer the simplicity of a press.
-They can be difficult to clean by hand if you don’t have a dishwasher.
-The blades can dull over time if they’re not properly cared for.
-You have to peel the garlic cloves before chopping them.

Garlic Press

A garlic press is a kitchen gadget that is used to crush garlic cloves. It consists of a cylindrical chamber with a garlic-crushing grid at one end and a handles at the other. To use it, simply place a garlic clove inside the chamber and apply pressure to the handles. This will force the garlic through the grid, resulting in perfectly crushed garlic cloves. garlic presses are an essential tool for any garlic lover, as they provide a quick and easy way to add garlic to any dish. Plus, they help to prevent your hands from smelling like garlic for hours afterwards!

Garlic Press Pros:

-They produce uniform pieces of garlic with very little effort.
-They’re easy to use – even for beginner cooks.
-Most presses are dishwasher safe so they’re easy to clean.
-You don’t have to peel the garlic cloves before pressing them.

Garlic Press Cons:

-They’re typically more expensive than choppers. -They take up more counter space than choppers. -If you don’t have a dishwasher, they can be difficult to clean by hand as bits of garlic can get stuck in the nooks and crannies. -Over time, the spring on a garlic press can loosen, making it less effective at producing uniform pieces of garlic. -You have to peel the garlic cloves before pressing them (although some newer models come with a built-in peeling feature).

There is no clear winner in the great debate between those who prefer a garlic chopper and those who prefer a garlic press. Ultimately, it comes down to personal preference (and perhaps also budget). Do you want an easy way to produce uniform pieces of garlic with little effort? Go for a press. Do you mind doing a bit more work for less uniform results? Choose a garlic chopper instead!

Horseradish Chips Recipe

Ingredients:
1 pound thinly sliced horseradish root
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3/4 cup milk
Vegetable oil, for frying

Directions: 1. Preheat oven to 425 degrees F (220 degrees C).

Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and cayenne pepper.

Stir in milk until mixture forms a thick batter.

3. Dip horseradish slices into batter, allowing excess to drip off. Place on the prepared baking sheet. Bake for 10 minutes, or until golden brown and crisp.

4. In a large saucepan or deep fryer, heat oil to 350 degrees F (175 degrees C). Fry horseradish slices in batches until golden brown and crisp. Drain on paper towels. Serve warm with dipping sauce of your choice.

Enjoy!
Horseradish chips are the perfect savory snack for your next party or get-together. They’re easy to make and full of flavor. Just follow the simple instructions above and you’ll have a delicious batch of chips in no time!

Ingredients:
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup prepared yellow mustard
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Sea salt and freshly ground black pepper, to taste

The perfect homemade cocktail sauce is both smooth and slightly spicy, with just the right amount of zing to complement the flavors of shrimp or crab. While many store-bought sauces rely on horseradish for heat, it can be easily omitted without sacrificing flavor.

So how do you make a homemade cocktail sauce without horseradish? Start by combining ketchup, lemon juice, Worcestershire sauce, garlic, and hot sauce in a bowl. Then, add a splash of Tabasco or another favorite hot sauce. If the sauce is too thick, thin it out with a little bit of water. Finally, taste and adjust seasoning as necessary. within minutes, you’ll have a delicious homemade cocktail sauce that’s sure to be a hit at your next party.

To make the horseradish aioli

It is simple to make and can be served with a variety of dishes. Make this horseradish aioli is the perfect condiment for your next party.

Ingredients:

1 cup mayonnaise
1/4 cup grated horseradish root
1 clove garlic, minced
1 tablespoon freshly squeeze lemon juice
Salt and pepper, to taste

To make the horseradish aioli, start by mixing horseradish, garlic, and mayonnaise in a bowl. Then, add lemon juice, salt, and pepper to taste. Mix well and serve. This horseradish aioli is sure to be a hit with your guests!

Kohlrabi is a crisp, flavorful vegetable that pairs well with just about anything. I like to serve mine as a simple side dish or add them to salads and sandwiches for extra crunch.

This pickled kohlrabi recipe is adapted from my mother’s famous dill pickle recipe. I’ve swapped out the cucumbers for kohlrabi, and added a few extra spices to give them an extra zing. They are the perfect balance of sweet and sour, and they get better with age! If you’re new to pickling, this is the perfect recipe to start with. So let’s get started!

Pickled Kohlrabi

What You’ll Need:
-1 pound kohlrabi, peeled and sliced into 1/4-inch thick rounds
-1/2 cup white vinegar
-1/2 cup water
-1/4 cup sugar
-1 tablespoon sea salt
-1 teaspoon mustard seed
-1 teaspoon peppercorns
-3 cloves garlic, peeled and smashed
-2 sprigs fresh dill weed
Mason jar with lid (I like to use a pint-sized jar)

The pickling process removes the natural bitterness of the kohlrabi, leaving behind a crisp and slightly sweet flavor. To pickle kohlrabi, start by trimming the leaves and cutting the root into thin slices. Next, add the kohlrabi slices to a Mason jar or other airtight container. For the pickling juice, mix equal parts vinegar and water, and add enough to cover the kohlrabi slices. You can also add flavorings like garlic cloves, peppercorns, or dillweed. Seal the jar tightly and refrigerate for at least 24 hours before serving.

Enjoy your pickled kohlrabi as an appetizer, side dish, or addition to salads and sandwiches.

Here’s a handy guide on how to freeze turnips, so you can enjoy them all year round.

If you’re anything like me, you love turnips. They’re versatile, delicious, and nutritious. But if you’re not careful, they can go bad quickly. That’s why it’s important to know how to properly freeze turnips. Here’s what you need to do:

1. Start by washing the turnips thoroughly. This will remove any dirt or other contaminants that could cause them to spoil when in storage.
2. Next, cut the turnips into smaller pieces. This will help them freeze more evenly and make them easier to use later on.
3. Once they’re cut up, blanch the turnips in boiling water for two minutes. This will stop the enzymatic processes that can cause freezer burn.
4. After blanching, immediately plunge the turnips into ice water to stop the cooking process.
5. Once they’re cooled, drain the turnips and pat them dry with a paper towel.
6. Finally, place the turnips in an airtight freezer bag and label it with the date before putting it in the freezer.

And that’s it! With this simple method, you can enjoy fresh-tasting turnips all year round.

Turnips are a delicious and versatile root vegetable that can be enjoyed all year round if you know how to properly freeze them. With this simple method you can have fresh-tasting turnips anytime you want them!

There are not many outdoor culinary pursuits like picking your own wild blackberries. It’s great to get out into the fresh air, get some exercise and pick your own food for free from the hedgerows.

Take the kids along and get them involved in some supervised blackberry picking and jam making!

Here is our wonderful collection of homemade blackberry preserve recipes for you to make and enjoy.

The sweet taste of summertime is captured in these wild blackberry jam recipes. The perfect combination of tart and sweet, these spreads are sure to please your palate. Whether you’re looking for a traditional jam or something with a little more zing, these recipes have got you covered. So what are you waiting for? Get out there and start picking those blackberries!

SEEDLESS BLACKBERRY JAM

6 lb. blackberries
6 1/2 lb. sugar
1 pint water

For this traditional blackberry jam choose some fruit which is under-ripe to mix with the ripe fruit; it will be a better colour and set more quickly.
Put the fruit and water into a pan or large jar, and simmer until the fruit is all pulped and the weight reduced a little. Pass the pulp through a sieve, only pressing it lightly.
Wash the preserving pan, dry it thoroughly, then grease it with a little butter. Pour in the juice, add the sugar, and when it has dissolved, boil until a little of the jam sets when tested on a cold plate. Pot up and seal.

Should only really ripe berries be available, they will have so little acid in them that it will be better to add 4 tablespoonfuls of lemon juice to the above quantities of fruit and sugar to secure a quicker, better setting.

BLACKBERRY AND APPLE JAM

6 lb. blackberries
3 lb. cooking apples
3/4 pint water
Sugar

Sort the blackberries over and put them into a pan with a teacupful of water. Place over gentle heat and cook until tender, then press through a sieve to remove the seeds.
After peeling and coring, slice the apples and place in a pan with 2 teacupfuls of water, and cook these also until tender enough to beat with the back of a wooden spoon. Add the blackberries then weigh or measure the mixture and add 3/4 lb. of sugar to each pound of pulp.
Dissolve the sugar, stir well together; bring to the boil; boil slowly until the jam sets when tested. Put into hot jars and cover down immediately.

BLACKBERRY AND DAMSON JAM

5 lb. blackberries
5 lb. sugar
3 lb. damsons

Pick over the fruit, and put the damsons and blackberries and 2 teacupfuls of water into a pan or large jar. Cover closely, stand in a very moderate oven until the damsons get loosened from the stones. Rub through a colander, place pulp in preserving pan, bring just to the boil before adding the sugar.
Let the sugar dissolve. Bring preserve to boiling point, and give it exactly 20 minutes’ boil. Test for setting; if ready, put into hot jars and cover at once.

BLACKBERRY AND MARROW JAM

4 lb. firm ripe blackberries
4 lb. marrow, weighed after peeling
3 lemons, juice, and rinds and seeding
6 lb. sugar
Water

Sort over the blackberries, which must not be too ripe. Peel the marrow, remove seeds, cut into pieces about an inch square, and put into preserving pan with about 1 pint of water. Place over gentle heat. Peel the lemons and put the thin rinds into a piece of muslin, drop into the preserving pan. Strain the juice from the lemons and add. Simmer all until blackberries and marrow are thoroughly pulped. Remove rinds and stir in the Sugar; let it dissolve, stir while coming to the boil, then
boil fast, testing a little on a cold plate from time to time for setting. Pot up into hot jars and cover at once, Store in a dry place.

More Making Jam and Jellies

This really is the easiest, most basic recipe you’ll find anywhere. You don’t need any special equipment or ingredients, just a pan, some sugar, and fresh cherries. The key to success is to cook the jam slowly so that it reduces and thickens properly. Follow these simple steps and you’ll be rewarded with delicious cherry jam that will last for months.

CHERRY JAM

Delicious super easy homemade Cherry Jam. This simple, soft set Cherry Jam is made with just 3 ingredients and there’s no need to add pectin.

6 lb. Morello cherries
1 pint red currant juice
6 lb. sugar

How to make cherry jam: Stone the cherries over the preserving pan, so that no juice will be wasted. Add the red currant juice, bring to the boil, and boil for half an hour. Make the sugar hot by placing it on a dish in the oven and add it to the boiling fruit; dissolve, bring again to boiling point, boil for 20 minutes. Test for setting. Put into small hot jars and cover at once.
In order to secure the greatest amount of juice from the red currants, wash the fruit, shake clear of water, do not stalk. Put them in a jar and stand in a moderate oven or in a saucepan of hot water until all the juice is drawn out. Strain through a fine sieve. You will need 2 lb. red currants to make a pint of juice. You can use frozen cherries but fresh is always best!

Cherry Jam Variations worth trying – including Cherry Cheese!

MORELLO CHERRY PRESERVE

5 lb. morello cherries
5 lb. sugar
1 1/2 lb. red currants

This is slightly firmer than is usual with cherry jam, and is a lovely colour and flavour.

Cook the red currants in 1/4 pint of water for 20 to 30 minutes.
Strain through a double thickness of muslin. Stone the cherries over basin so as to secure all the juice, which should be mixed with the red currant juice in the preserving pan. Add the stoned cherries and cook until quite soft. Add sugar, and dissolve; then boil briskly for 10 minutes. Test; if ready, pot up and cover securely.

CHERRY CHEESE

Cooking cherries (stoned)
Sugar

Cherry Cheese is a traditional fudge like consistency for fruit preserving, it makes a wonderful condiment to meat dishes.

Stone the cherries over the preserving pan so that no juice may be wasted, then cook carefully until quite soft. Press through a sieve and weigh the pulp; return it to pan and boil quickly to a dry paste. Beat into it 1 1/2 teacupfuls of sugar to every pound of fruit. As soon as the sugar is dissolved, place pan again on the stove, and stir continuously until it is again a dry paste (smooth, and without stickiness). Press down into small hot jars, and cover immediately.

Yum!

More Making Jam and Jellies