Guidance

Classifying edible vegetables, roots and tubers for import and export

Tariff classification of edible vegetables, roots and tubers according to genus, state and intended use

Introduction

The edible vegetables and roots covered in this chapter are classified according to:

  • their genus, or plant family - for example brassicas such as broccoli and cabbage
  • their state - they may be fresh, chilled, frozen, dried or provisionally preserved
  • their intended use - for example products intended for animal fodder and herbs for pharmaceutical or similar purposes are covered elsewhere

This guide will help you classify edible vegetables, and certain roots and tubers correctly for the purposes of the Integrated Tariff of the United Kingdom (the Tariff).

Find commodity codes and other measures applying to imports and exports by accessing our online UK Trade Tariff tool.

Quick reference table for heading codes

Item Heading number
Allspice, fresh 0709
Arrowroot 0714
Asparagus 0709
Aubergines 0709
Broccoli, Brussels sprouts 0704
Cabbages, cauliflowers, kohlrabi and similar edible brassicas 0704
Carrots, turnips, salad beetroot, radishes and similar edible roots 0706
Celery 0709
Chickpeas, dried 0713
Courgettes 0709
Cucumbers and gherkins 0707
Dasheens (or taro) fresh or dried 0714
Dried vegetables 0712
Dried leguminous vegetables such as peas, beans and lentils 0713
Dried leguminous vegetables for sowing 0713
Frozen vegetables 0710
Horse beans 0713
Horseradish 0706
Jerusalem artichokes 0714
Kidney beans, dried 0713
Leguminous vegetables 0708
Lettuce and chicory 0705
Manioc (or cassava), sago pith 0714
Molochia (spinach-like plant) 0709
Mushrooms 0709
Onions, shallots, garlic and leeks 0703
Peppers 0709
Pimento 0709
Potatoes 0701
Provisionally preserved vegetables (unsuitable for immediate consumption) 0711
Pumpkins 0709
Root brassicas such as turnips 0706
Seed potatoes 0701
Spinach 0709
Split peas 0713
Sweet potatoes and similar starchy roots and tubers 0714
Tomatoes 0702

For detailed information on this sector, read the guide on food and drink.

Defining edible vegetables and certain roots and tubers

When you’re classifying vegetable products for the purposes of the Tariff you may come across certain terms and abbreviations. Some common examples are listed below:

Common terms used

  • Alliaceous vegetables - vegetables that belong to the Allium plant family (see below).
  • Allium - vegetables in the Allium family which include onions, shallots, leeks and garlic.
  • Brassica - vegetables in the brassica family which include cabbages, kale, brussels sprouts and cauliflowers.
  • Genus - group of similar plant types. The term forms the first part of the plant’s Latin or botanical name.
  • Genera - plural of genus.
  • HS - Harmonised System that classifies commodities under different codes so that the correct duties and controls are applied to imports and exports.
  • HSENs - Harmonised System Explanatory Notes. These give useful guidance about the scope of the Tariff chapters, headings and subheadings.
  • Leguminous vegetables - vegetables that belong to the Leguminosae plant family (see below).
  • Leguminosae - vegetables in the Leguminosae family groupings include peas (pisum), beans (phaseolus and vigna) and lentils (lens).
  • Species - subdivision of a plant family or genus. It forms the second part of the Latin or botanical name.
  • Var. - variety. This indicates a subdivision of a species.

Classifying frozen vegetables

Frozen vegetables are classified under heading code 0710. They can be either uncooked, or cooked by steaming or boiling in water before being frozen.

Frozen vegetables must be maintained at a temperature of no more than -12°C. This must be consistent throughout the product, to make sure it’s thoroughly frozen right the way through.

If a frozen product isn’t frozen down to -12°C then it can’t be classified under heading code 0710. It must be classified as fresh or chilled. In particular, products described as ‘frozen garlic’ must be classified under heading code 0703 (fresh or chilled) if they do not meet the freezing temperature requirement.

As well as the types of vegetable specifically listed under subheading codes 0710 10 to 0710 90, the following are also classified under heading code 0710, if frozen to the required temperature:

  • truffles
  • capers
  • marrows and pumpkins
  • aubergines
  • fennel and cress
  • certain herbs, such as parsley and chervil

Classifying roots and tubers

Certain roots and tubers with a high starch or inulin content are classified under heading code 0714. (Inulin is a naturally occurring carbohydrate that is extracted from certain roots). Products that are classified under this heading include:

  • manioc (or cassava)
  • sweet potatoes
  • jerusalem artichokes
  • arrowroot
  • salep (flour made from the dried roots of orchids)
  • sago pith

These products may be with or without skin. They can be fresh, chilled, frozen or dried, and may be whole, sliced or in pellet form. Subheading code 0714 10 00 91  covers pellets of manioc flour and meal. When dispersed in water, at least 95 per cent by weight of the pellet - calculated on the dry matter - must pass through a woven metal wire cloth sieve with a mesh size of 2 millimetres.

Chinese water chestnuts

Heading code 0714 also covers Chinese water chestnuts (tuberous roots of Eleocharis dulcis or Eleocharis tuberosa). Although they don’t have a high starch content, they are included here because of their high inulin content. But the Caltrop variety of water chestnuts (nut-like fruit of Trapa natans) is classified as nuts in Chapter 8 under heading code 0802.

Classifying leguminous vegetables

Leguminous vegetables are classified under heading code 0708 if they’re fresh or chilled, and under heading code 0713 if they’re dried. Dried products are included whether they’re intended for food use or for sowing.

Leguminous vegetables classified under these headings include:

  • peas (pisum sativum)
  • beans (vigna, phaseolus species)
  • broad beans and horse beans (vicia faba)
  • chickpeas (garbanzos)
  • lentils (lens)

Some legumes aren’t covered in Chapter 7 and are classified elsewhere. For example, soya beans are classified in Chapter 12 under heading code 1201. Locust beans are classified in the same chapter, under heading code 1212.

Classifying provisionally preserved vegetables

Provisionally preserved vegetables are classified under heading code 0711. They must not be suitable for eating immediately. They’re generally packed in casks or barrels and are raw ingredients that have been provisionally preserved for transport and storage before being used in food manufacturing. They must stay in that state and remain unsuitable for immediate consumption.

So vegetables such as olives or gherkins that have been pickled in brine or vinegar and can be eaten straight from the jar are not provisionally preserved and are classified elsewhere. If they can be eaten with no further treatment or processing they’re classified in Chapter 20 under heading codes 2001, 2002, 2003 or 2005.

Classifying herbs and spices

There is no single classification in the Tariff for herbs. They can be covered in Chapter 7, Chapter 9 or Chapter 12, depending on their purpose and on the part of the plant they come from. For example, leaves are classified in a different chapter from seeds.

Some herbs are classified as vegetables and are covered under heading codes 0709 to 0712 in chapter 7. They include:

  • parsley
  • chervil
  • tarragon 
  • coriander leaves 
  • dill leaves 
  • sweet marjoram

Some herbs are classified as spices and are covered in Chapter 9. These include:

  • thyme
  • bay leaves
  • dill seed
  • coriander seed
  • cumin seed

Chapter 12 covers herbs that are classified under heading code 1211 as types of plant used in perfumery, in pharmacy, or for insecticidal, fungicidal or similar purposes. These include:

  • basil
  • borage
  • hyssop
  • mint
  • rosemary
  • rue
  • ginseng roots
  • sage
  • wild marjoram (oregano)

Many of these herbs are also used in cooking, but they can never be classified in Chapter 7 as vegetables. They must always be classified under heading code 1211.

Classifications and Latin names for edible vegetables

Common Name Alternatives Latin Name Heading Code
Artichoke - globe   Cynara cardunculus var.scolymus 0709 10
Artichoke - Japanese or Chinese Crosnes, Chorogi Stachys affinis 0706 90
Artichoke - Jerusalem Girasole Helianthus tuberose 0714 90
Aubergine Eggplant, Brindjal, Bringal Solanum melongena 0709 or 0710
Bamboo shoot   Bambusa vulgaris, Phyllostachys edulis 0709 90
Bean shoot Bean sprout (soy bean), Mung bean Glycine max, Vigna radiata 0709 90
Broccoli - sprouting Calabrese Brassica oleracea 0704 90
Broccoli - headed   Brassica oleracea 0704 10
Chard White beet, Spinach beet, Silver beet, Leaf beet, Seakale beet Beta vulgaris 0709 90
Chayote Chow chow Sechium edule 0709 90
Chervil (other than rooted)   Antriscus cerefolium 0709 90
Chervil (rooted)   Chaerophyllum 0706 90
Chinese cabbage Pak-choi Brassica chinensis 0704 90
Chinese water chestnuts Pi-tsi Eleocharis dulcis and Eleocharis tuberosa 0714 90
Cocoyam - new Tannia, Yautia Xanthosoma sagitiifolium 0714 90
Crow garlic Wild leek Allium ampeloprasum 0703 90
Dasheen Eddo, Taro, Elephant’s ear, Old cocoyam Colocasia esculenta, Colocasia antiquorum 0714 90
Dolichos Hyacynth bean, Bonavist bean, Lalab, Lubia Dolichos lablab 0708 90
Endive Curly chicory Cichorium endivia var. crispa 0705 29
Gourd   Various 0709 90
Lotus root   Nelumbium nuciferum 0714 90
Marjoram - sweet (dried)   Origanum majorana, Majorana hortensis 0712 90
Marjoram - sweet (fresh)   Origanum majorana, Majorana hortensis 0709 90
Marrows (vegetable)   Cucurbita pepo var. medullosa 0709 90
Mustard green Pak-choi, Boy-choi Brassica chinensis 0704 90
Okra Ladies fingers, Gumbo, Okro, Bindi Hibiscus esculentus 0709 90
Orache Garden spinach Atriplex hortensis 0709 70
Oxalis - notched   Oxalis crenata 0709 90
Pak-choi Chinese cabbage Brassica chinensis 0709 90
Parsley (not rooted)   Petroselinum crispum 0709 90
Parsley (turnip rooted) Hamburgh parsley Petroselinum crispum var. tuberosa 0709 90
Parsnip   Pastinaca sativa 0706 90
Patience Spinach-dock Rumex patienta 0709 90
Pe-Tsai Wong Bok, Chihli Brassica pekinensis 0704 90
Pumpkin   Curcurbita pepo 0709 90
Purslain (common) Purslane Portulacea 0709 90
Rocambole Sand leek Allium scorodoprasum 0703 90
Rhubarb   Rheum rhabarbarum 0709 90
Salsify Vegetable oyster, Oyster plant Tragopogon porrifolius 0706 90
Savory Winter savory, Summer savory Satereja montana, Satereja hortensis 0709 90
Savoy cabbage   Brassica oleracea var. sabauda 0704 90
Scorznera Black salsify Scorzonera hispanica 0706 90
Seakale   Crambe matitima 0709 90
Skirret   Sium sisarum 0709 90
Sorrel   Rumex acetosa 0709 90
Spring onion   Allium cepa 0703 10
Sweet potato   Ipomoea batatas 0714 20
Tarragon   artemisia dracunculus 0709 90
Watercress   Nasturtium officinale, Nasturtium microphyllum 0709 90
Yam   Dioscorea (various) 0714 90
Zucchini Courgette Curcurbita pepo var. medullosa 0709 90

Further information

HMRC Tariff Classification Service Enquiry Line 01702 366 077

European Union Tariff regulations information on the EUR-Lex website

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