For this book Grigson adopted a straightforward alphabetical layout. There are chapters on more than eighty vegetables, from artichokes to yams. Most chapters are in three parts: brief historical information about the vegetables, guidance on preparing them, and recipes using them. The author does not play down her own likes and dislikes; she praises artichokes and asparagus as "the two finest vegetables we can grow", but calls winter turnips and swedes "that grim pair", and admits to a lifelong detestation of kale. Seakale, on the other hand, she rates highly, not only for its delicate flavour, but as the only vegetable in the entire book native to England.