Good food matters
Fresh vegetables are key ingredients in the kitchen – together with Knorr cooking products they make everyday meals just as magical as special occasions.
Not only do they taste great, but they are also an ideal healthy option. They provide us with excellent sources of vitamins and minerals, are high in fibre and most are low in fat and calories. Whether you're biting into broccoli, crunching on carrots or salivating over spinach, eating them regularly will improve your complexion and give you bags of energy for whatever life has in store.
But how do you know whether your cabbage is ready to cook or your peppers are a little too ripe? Use these handy hints to spot the freshest vegetables around:
Artichoke
They should be nice and plump with no spreading or loose leaves. Round artichokes have bigger hearts. Small artichokes are more tender.
Asparagus
Look for straight, firm stalks with the tips at the top closed. Try to buy stalks that are equally thick so they cook evenly.
Aubergines
They should be heavy and shiny, with a dark purple colour.
Beetroot
Their colour should be reddish-purple, with no broken skin.
Broccoli
The little 'trees' or florets should be dark green. Look at the stem and make sure it's not tough.
Brussels sprouts
Sprouts should be firm and a deep green.
Cabbage
It should be firm, with the stem cut close. Watch out for small holes – it means worms have been eating this cabbage before you.
Carrots
They should be small, bright orange and smooth, without cracks.
Celery
Look for celery heads that are brittle and light green.
Corn
The kernels should be juicy. Whiter, smaller kernels are sweeter.
Courgettes
They should be small and firm with no soft spots.
Garlic
The outer covering should be dry. Feel the bulbs – if they're squishy, that's not good. They should be firm.
Mushrooms
Watch out for mushrooms that are mouldy or soft. You are looking for them to be clean and firm.
Onions
They should be firm and dry with smooth skin.
Peas
Look for velvety pods that are bright green.
Peppers
The skin should be smooth, with no bruises or marks on the surface.
Potatoes
Look for firm, smooth varieties – not dirty or cracked or sprouting.
Spinach
The leaves should be clean and crisp – not wilting or yellow.
String beans
Look for smooth, small and bright pods that have not shrivelled.
Tomatoes
Keep your eye out for plump and smooth specimens with no soft spots, scars or marks.
