In Britain it is called 'endive' and in America 'chicory' or curly endive - to add to the confusion, in France it is 'chicoree frisee' - curly chicory.

The ancient Greeks called watercress kardamon and believed it could brighten their intellect, hence their proverb “Eat watercress and get wit”.

High in folic acid, fibre and vitamins A and K, escarole can be eaten raw or gently cooked.

Radicchio is a chicory leaf, sometimes known as Italian chicory which has an attractive and striking deep red coloured leaf.

This frilled green, crispy leaf is as delicate in looks as it is in taste.

The “lamb's lettuce” name appears to stem from the fact that it tastes best during lambing season.

A tender, sweet and bright lettuce with slightly ruffled leaves.

Small, sweet and crisp lettuce with a succulent taste.

Legend has it that Dioscorides, the Greek physician and pharmacologist (40-90AD), described the leaf as ‘a digestive and good for ye belly’

The classic! Named for its pale colour, this tightly furled, crunchy lettuce is widely consumed across the world.

Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.

Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.

Ruby Chard is also known as Bulls Blood beet – the leaves of the beet bulb better know as beetroot!

Young spinach leaves are tender, succulent and sweet and are delicious raw or cooked thanks to a subtle nutty flavour.