A member of the brassica family, along with broccoli and cabbage, cauliflower was first eaten in Europe in the 13th century and was originally from the Middle East. Cauliflower was originally known as coleflower, meaning cabbage flower. With its classic creamy white florets and delicate flavour it is an attractive and popular choice. As well as the familiar white variety, Romanesco cauliflowers are available. These are conical-shaped and pale green in colour.
January
Jerusalem artichokes
This statuesque plant is a relative of the sunflower. Although it boasts attractive yellow flowers perched on 3m (10ft) stems, it is mainly grown for its below-ground tubers that can be cooked or eaten raw. Needing plenty of space to grow, this perennial is ideal when planted as a windbreak or screen.
Radish
Celeriac
Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively (but erroneously) called celery root.
Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.
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Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel.
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