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Selection: Should be moist and firm. Usually red, or white with red ends. Preparation: Trim off root and top, wash then use. Good for You: Contain Vitamin C, B6, riboflavin, Magnesium, copper and calcium. And Tastes So Good: Use in cole slaw, on...

Selection: Freshest will have grey bloom on outer leaves, and a firm head. Preparation: slice segments lengthwise as needed. Remove central core. Good for You: More colour means more goodies. Cabbage provide Vitamin C and the B group; calcium,...

1 kg is approximately 5 beetroot. Selection: Should be firm with some top still on. Try baby beets. Preparation: Rinse; trim top but leave some on if boiling whole to slice with salad. Outer skin will slide off easily when cool. Good for You: And...

Selection: These should firm and glossy with blemish free skin Preparation: Use unpeeled. Today’s varieties no longer need to be sliced and sprinkled with salt in fact smaller fruit can be eaten raw. Good for You: Give you B group vitamins and...

Selection: Should be fresh, firm & green. Seeds should not be well developed. Preparation: Rinse; top & tail, cook whole or slice. Good for You: Contain some protein, fibre, Vitamins A, the B group, C and K And Tastes So Good: Steam, serve hot...

Selection: Curd should be white with a wrapping of trimmed green leaves. Preparation: Trim off leaves (although the young inside leaves can be eaten), halve then quarter or remove flower stalks as required. Good for You: They contain lots of B...

Product Description Selection: Outer leaves should be dark and head firm and lighter green. Preparation: Remove coarse outer leaves and cut segments lengthwise as needed. Remove central core. Good for You: Contains Vitamin C, many of the B group,...

Selection: Look for a solid head, round or oval with well compacted smooth leaves. Preparation: Remove any wilted or discoloured outer leaves. Cut the cabbage head lengthwise into halves then quarters and remove the core. It can now be shredded or cut...