- brassicas (for example cabbage, cauliflower and broccoli)
- other leafy or stalked vegetables (for example celery, leeks, lettuce, spinach and asparagus)
- vegetables cultivated for fruit (for example tomatoes, cucumbers, gherkins, melons, aubergine (egg-plant), pumpkins and red pepper)
- root and tuber vegetables (for example turnips, carrots, onions, garlic, beetroot and radishes)
- fresh pulses (for example peas and beans)
- other fresh vegetables.