1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Yam

You can treat yams like potatoes and mash, boil or roast them. They’re also tasty chopped and cooked in curries.

 

WHAT ARE YAMS?

Yams and sweet potatoes often get confused, however – although they look similar – they are not related. Yams are tubular root vegetables, with edible flesh and tough brown skins.

 

WHEN ARE YAMS IN SEASON?

Yams are available throughout the year.

 

HOW TO STORE YAMS

Yams should be stored in a cool dark place. They don’t need to be refrigerated.


What are the health benefits?

Yams are a source of potassium, which helps keep our blood pressure healthy. Yams (as well as potatoes and plantains) do not count towards our 5-a-day count as they are classified in the starchy carb food group.