Vegetables

From leafy greens to root crops — explore water use, yield efficiency, and local sustainability impacts of vegetables.

Carrots and Turnips

Cabbages and Other Brassicas

Cauliflowers and Broccoli

Chillies and Peppers, Green

Chillies and Peppers, Dry

Cucumbers and Gherkins

Eggplants (Aubergines)

Garlic

Leeks and Other Alliaceous Vegetables

Lettuce and Chicory

Mushrooms and Truffles

Okra

Onions, Dry

Onions, Shallots, Green

Pumpkins, Squash and Gourds

Spinach

Tomatoes

Vegetables, Fresh NES