VEGETABLES

What are the vegetables?

Vegetables are all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. Many examples are the courgettes, cucumbers, spinach, pulses, beans and other. Vegetables play an important role in human nutrition low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. They are  eaten either raw or cooked and they are considered an important source of food for humans and animals.

Salad

Lettuce Roman

Lettuce Roman leaf

Cabbage

Half cabbage

Courgette or zucchini

 Courgette or zucchini cut in half

Aubergine

Half auberzine

avocado

Avocado cut in half 

Celery

Okra

 

Yellow pepper 

Green pepper

Red pepper

Spring onions

Carrots

Potato

Potato cut in half 

 Onion

Halved onion

  Garlic : One of the most important and indispensable ingredient in all of the culinary arts, Asian, European, African, Latin American and North American cooking. It is a member of the lily family like the leeks and has an intense and unique flavor and aroma.

A clove of garlic -a clove of garlic peeled

Endive

Halved endive

Fresh green beans

Fresh flat green beans

Fresh flat green beans 2

Cauliflower

Broccoli

ROMANESCO BROCCOLI

Romanesco broccoli  is also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco. It is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty. (source: wikipaidia.org)

For more information please click on ROMANESCO BROCCOLI

 Green asparagus

White asparagus

Artichoke

Armira 

 

Beetroot, entire

Beetroot cut

Corn