But what could be better than growing your own organic superfoods and eating them when they at their best or preserving them to enjoy later.
Like garlic, and the rest of the allium family, leeks can help the liver eliminate toxins and contain quercetin an antioxidant which protects the body against cancer. Leeks also contain sulfur compounds that may protect against heart disease and can lower blood pressure.
Leeks contain prebiotics, which are essential for probiotics to thrive in the intestines which help boost the immune system. They can also help stabilise blood sugar levels because they are high in folate, manganese, iron, vitamin C and vitamin B6.
Try to eat allium vegetables regularly and everyday if possible.
When researchers analysed foods to identify those with the highest level of antioxidants, of the 50 foods highest in antioxidants, 13 were herbs and spices. Herbs are also an anti-inflammatory and can assist in keeping your heart healthy.
Grown throughout the Mediterranean, pomegranates are easily established and, once mature and fruiting, can be harvested between September and October.
Can be sown regularly between September and February for a continual crop between December and May.
Spinach is rich in antioxidants, vitamins A, B2, B6, C, E and K, magnesium, folate, iron, copper and zinc.
Another compound in spinach is lutein which aids against macular degeneration, which causes age-related vision loss.
In addition, strawberries contain anthocyanin, which has been shown in various studies to help in preventing cancer and which has anti-inflammatory properties.