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Cucumbers

Cucumbers belong to the same family as marrows and courgettes. They are believed to have originated in Asia and have been grown in India for some 3,000 years. The Victorians bred a good selection of colour into their cucumbers – and thus white, yellow, bronze and bluish

Turnip

Turnips and swedes are both members of the Brassica family and are closely related to each other. In Ireland and Scotland, swedes are traditionally referred to as turnips – they are known as neeps in Scotland. Find out everything you need to know about Turnip from Bord Bia

Parsnip

Parsnips have a long history. The Romans grew and cooked them to make broths and stews.When they conquered Gaul and Britain, the Romans discovered that root vegetables grown in northerly areas had a better flavour than those grown in the south. Throughout the Dark Ages and

Onion

Onions along with shallots, leeks, chives and garlic, belong to the Allium family, which including wild varieties has some 325 members. All have the characteristic onion smell, which is caused by volatile acids just below the skin. Onions have been eaten for thousands of

Lettuce

Lettuce has been cultivated for thousands of years. In Egyptian times it was considered a sacred vegetable and tubs of lettuce were ceremoniously carried before their fertility god. It was also considered a powerful aphrodisiac. However, the Greeks and Romans thought

Leeks

Leeks are very versatile and useful in the kitchen, with their own distinct, subtle flavour. They were grown widely in ancient Egypt and also eaten and enjoyed throughout the Greek and Roman period. There is evidence they were enjoyed in England during the Dark Ages but

Celery

Celery has derived from a wild bitter tasting plant known as smallage. It has been used for centuries in soups and broths and has a distinct and individual flavour and aroma. Find out everything you need to know about Celery from Bord Bia, The Irish Food Board.

Cauliflower

This is a popular member of the Brassica family, which, like cabbage, should not be overcooked.It is believed to have originated from China and from there it was brought to the Middle East. The Moors introduced it to Spain in the 12th Century and from there it found its way

Cabbage

The cabbage we eat today came from the wild or sea cabbage, which is a native of Europe. There is a cabbage type for every season of the year, each distinct in appearance, colour, size and shape. Find out everything you need to know about Cabbage from Bord Bia, The Irish

Broccoli

A member of the Brassica (cabbage) family, the edible part is the central flower stalk. It has become a very popular vegetable in recent years. It is best served lightly blanched or eaten raw in salads. Broccoli is low in calories, carbohydrates and fat. It is a source of

Potato Varieties

Find out everything you need to know about Potato Varieties from Bord Bia, The Irish Food Board.

Fruit

Bord Bia, an Irish state agency, our aim is to promote Irish food, drink and horticulture suppliers throughout the world and in Ireland itself.

Loganberries

The loganberry originated at Santa Cruz in California in 1881 and was named after the owner of the garden in which it was found, Judge J. Logan. It is a natural hybrid, and is derived from across between a blackberry and a red raspberry. Although loganberries have been

Strawberry

The Greeks and Romans cultivated strawberries and it is believed they have been grown since prehistoric times. The strawberry is a delicious and popular, low calorie summer fruit rich in Vitamin C. Traditionally served with a splash of cream, strawberries are an ideal way

Raspberry

Raspberries are thought to have originated in Eastern Asia but the original wild berries were much smaller than modern cultivated types. Demand for fresh dessert raspberries has increased significantly in recent years. Find out everything you need to know about Raspberries