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