Some food scientists are encouraging us to eat 30 different plants a week. Hugh Fearnley-Whittingstall has this list of 200 plants we can choose from. Some of them I've never heard of but good to have a list to help with not just eating the same thing again and again
Everyday fruit bowl
Apples, pears, plums, bananas/plantains, grapes, cherries
Brassica sprouts
Calabrese broccoli, purple sprouting broccoli, cauliflower, tenderstem broccoli romanesco
Citrus fruits
Lemons, oranges, clementines, easy peelers, limes, grapefruit
Roots
Carrots, beetroot, parsnips, celeriac, swede, turnips, Jerusalem artichokes, kohlrabi, radishes, potatoes
Summer berries
Strawberries, raspberries, blueberries, blackberries, blackcurrants/ redcurrants/white currants, gooseberries, rhubarb
Alliums
Onions, red onions, spring onions, garlic, leeks, chives, wild garlic
Mediterranean/exotic fruit bowl
Peaches, nectarines, melon, watermelon, apricots, figs, kiwi fruit, mango, pomegranate, papaya, passion fruit, pineapple
Crunchy stems and leaves
Celery, fennel, asparagus, chicory, radicchio, globe artichokes
Soft salad leaves
Lettuces, baby spinach, rocket, oriental greens, pea shoots, sorrel
Nuts
Peanuts, hazelnuts, walnuts, almonds, pecans, Brazil nuts, pine nuts, cashews, chestnuts, pistachios
Green beans and peas (summer only)
Green (French) beans, runner beans, mangetout, broad beans
Handy frozen veg
Peas, sweetcorn, spinach, edamame beans, broad beans
Tinned pulses
Butter beans, chickpeas, cannellini beans, flageolet beans, black beans, red kidney beans, borlotti beans, pinto beans, carlin peas, black-eyed beans, mung beans, aduki beans (and any other beans)
Cucurbits and aubergines
Cucumber, courgettes, pumpkin and squash, aubergines
Tomatoes
Fresh, tinned, passata, sun-dried
Dried pulses
Red lentils, puy lentils, green lentils, brown lentils, yellow split peas
Avocados
Avocado
Whole grains (plus grain flours, bread and pasta)
Wheat, oats, barley, spelt, rye, brown rice, quinoa, cornmeal (polenta), buckwheat, bulgar wheat
Peppers and chillies
Green, red and yellow peppers, romano (long), peppers, chillies (red and green)
Seeds
Sunflower, pumpkin, sesame (and tahini), poppy, flax, chia, hemp
Mushrooms
Flat, button, chestnut, portobello, oyster, shiitake, king oyster, wild mushrooms, dried porcini
Preserved veg (in vinegar or oil)
Olives, capers, gherkins, pickled onions, pickled beetroot, artichoke hearts
Spices
Black pepper, cumin, coriander, caraway, chilli flakes (with seeds), paprika, fennel seeds, nutmeg, allspice, cardamom, cinnamon, turmeric (including fresh), ginger (including fresh), mustard (seeds, and jars of ready-made)
Leafy, salady herbs
Parsley, mint, chives, coriander, basil, rocket, nasturtiums (leaves/flowers), dill, tarragon
Unrefined oils (extra virgin/cold-pressed)
Olive, rapeseed, coconut, sunflower, sesame (toasted), walnut, hemp
Pungent herbs
Rosemary, thyme, bay leaves, oregano/marjoram, sage
Seaweed and shore veg
Nori sheets, sea lettuce, dulse, kelp, seaweed, samphire
Stimulants
Coffee, black tea, green tea, dark/raw chocolate, cacao/cocoa/chocolate