12 delicious organic winter vegetables and how to cook them

Watercress
Organic watercress is a winter bonus and a ‘superfood’ that packs a healthy punch. Traditional grower John Hurd’s organic watercress, grown completely naturally and cut by hand, is available from March to December in supermarkets and organic shops.
Cook’s tip. Watercress lasts only two to three days, and is best kept boxed in the refrigerator. Pick it over carefully. Chopped watercress adds a peppery kick to salads, salsas or pestos, and is good scattered over fish or chicken dishes.

Winter roots
Taste freshly dug organic carrots, parsnips, beetroots or celeriac and you will rediscover the true earthy sweetness of root vegetables. Carrots are the most popular organic vegetables and are imported from various countries, including Holland, Austria, Spain, Italy and France, so they are easy to find all year round. Unwashed roots last better than washed ones and all should be stored dry, in the dark, or in the refrigerator, and removed from any plastic bags first.
Cook’s tip. Finely grating root vegetables brings out their sweetness. To make an instant health-giving winter salad, grate whatever mixture of roots you like, along with a small apple if you wish. Dress with an olive oil and lemon vinaigrette or some mayonnaise and serve as a side salad.

Winter salads
Salad leaves provide a bright note and are as important for health in winter as in summer. Box schemes often contain a selection of leaves, including a wide variety of multi-coloured, slightly bitter-tasting chicories.

Source: Organic Living by Lynda Brown (Dorling Kindersley)