Many of the vegetables contained in this category come from the brassica family; this includes cauliflower, broccoli, cabbages, sprouts and the like, which technically come from the mustard family. This group of plants contains more important commercial horticultural crops than any other. Technically the brassica family also includes Swedes and turnips, but we've put those under root veg because that's what we think most people would think they are.
All parts of the brassica family are eaten in one way or another; be it roots in the form of Swedes and turnips, stems (kohl rabi), leaves (cabbages and sprouts), flowers (cauliflower and broccoli (yes, those are flowers) and seeds (processed into mustard).
Green vegetables and in particular brassicas are also known as cruciferous vegetables. From a nutritional point of view, they contain both soluble and insoluble dietary fibre, and many vitamins, most notably Vitamin C.
- Broccoli - Broccoli is a member of the cabbage family, also known as brassicas.
- Cauliflower - Cauliflower closely resembles broccoli, and is indeed related to it, except it is (typically) white rather than green.
- Celery - Traditionally grown celery is not common; it is a very labour intensive process to grow it.
- Kale - Kale is probably one of the hardiest, most rugged vegetables there is
- Leeks - A staple ingredient of many stews and soups in the winter, leeks can be used for a wide range of culinary purposes.
- Okra - Okra is a close relative of the ornamental hibiscus plant, although you wouldn't know from looking at it.
- Savoy Cabbage - Savoy Cabbage has a nutty flavor and good texture
- Seakale - Seakale is one of a very short list of vegetables truly native to the British Isles (watercress and parsnip being the other main two)
- Purple Sprouting Broccoli - When not much else is colouring up the dinner plate, here comes Purple Sprouting Broccoli
- Sprouts - Hated by children but really tasty when cooked right