5 vegetables you’re probably not eating but should be

20 April 2017 by
First published: 10 February 2017

Get out of that food rut with these 5 vegetables you’re probably not eating but should be.

We all know that vegetables form an essential part of a balanced diet but it’s easy to get stuck in a diet rut and munch on the same veg day in day out. You chow down on kale, pile your plate with potatoes and crunch on carrots in a bid to reach your five-a-day quota. But there’s a whole array of veggies that deserve pride of place in your fridge. Variety is the spice of life after all, so here’s our edit of the most underrated veggies that have flown to the top of our radar this year.


Fennel really is a wonder vegetable. The slightly sweet liquorice-tasting bulb is a true digestion-healer, helping to relieve gas, bloating and inflammation thanks to a volatile oil known as anethole contained in the seeds. The vegetable is also a good source of fibre, cell-protective vitamin C, fibre and folate.

To prepare: Slice the white bulb lengthways into strips and sauté with onion, garlic and spinach.


Also known as endive, chicory can be eaten both raw or cooked. Centuries ago, the veg was used for medicinal purposes and was a thought of as a useful aid to treat everything from coughs to tuberculosis. These days, however, it is more likely used for its blood sugar-stabilising properties. Chicory contains inulin (a special soluble fibre), which helps to balance blood sugar levels. Inulin also acts as a probiotic by feeding microflora in the gut to ward off digestive problems and improve immunity.

To prepare: Trim the end and the outer leaves and throw into a salad with red onion, black olives, pine nuts and parmesan. Dress in olive oil. 

Swiss chard

Kale usually steals the spotlight when it comes to dark green leafy veg, but when you’re done with kale, turn your attention to Swiss chard, for it offers just as great a nutrition bang for your buck. The dark green vegetable is rich in bone-boosting vitamin K, along with vitamins A, C and E. As part of the beet family, Swiss chard contains an antioxidant group called betalains. These have been shown to help heart health as well as improving fitness performance thanks to high levels of nitrates.

To prepare: Finely chop and lightly steam the leaves.


Prized as a healthy salad staple for those already in the know, radish is a small peppery root that’s red on the outside with a white interior. Crammed with fibre to keep your tummy happy, radish is also high in vitamin C, B and potassium.

To prepare: Finely slice and combine with watercress, walnuts, garden peas and cherry tomatoes. Dress in olive oil.


A common staple of the Mediterranean diet, artichoke is thought to be a powerful detoxifier as it stimulates bile to speed up waste removal. The root also contains inulin to help digestion and is a good source of vitamins C and K.

To prepare: Break off the outer leaves. once you reach the flesh, cut the heart into quarters. Sauté with onion, garlic and lemon juice until the artichoke has softened.