Ideally, vegetables should come straight from the field or garden to the kitchen. Though this is seldom possible, there are many clues to the freshness or age of vegetables in the shops. Choose crisp and firm vegetables rather than hard ones, and avoid small vegetables which are probably immature and therefore lacking in flavour. Over-large vegetables, on the other hand, are usually coarse. This is how you can make a smart choice.

Choosing Cucumbers

Hothouse cucumbers are the ones usually seen in the shops, although small amounts of ridge or outdoor cucumbers also appear. Choose straight firm cucumbers no more than 2 inches wide, the skin should have a bloom to it.

Season: All year round, best late summer.

Choosing Mushrooms

These are sold either as buttons, cups or flats according to age. White and brown types are available with no difference in taste. Large flat mushrooms have more flavour than the young buttons. Choose mushrooms carefully as they turn limp quickly and loose their flavour. Use on the day of the purchase. Avoid limp, broken mushrooms with a sweatylook to them.

Season: All year round.

Choosing Sweet Corn

Best cobs should be creamy and shiny within the bright green stiff leaves. They should exude a milky liquid when punctured. The tassels at the top should be black and withered.

Season: July to November.

Choosing Leeks

These thick-stem vegetables are composed of tightly packed skin layers which branch at the top into dark green leaves. The stems are white with faint onion taste. Look for well shaped, straight leeks, trimmed at the top and avoid those with yellow, discoloured and slimy leaves.

Season: August to may.