Ed Johnson-Williams' microblog

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


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