Iceberg Lettuce
It belongs to the botanical family " Compounds", among which are also endive, endive, chicory and artichoke.
Description
The stem has in its beginning disk form, from which arise the leaves forming rosettes that later are accommodated. Iceberg lettuces form spherical buds similar to cabbage. Its advantage is that its thick leaves remain firm for quite some time after being harvested.
Varieties: Belongs to the variety of lettuces.
Seasonality: The best season for lettuce is spring (although it depends a lot on the variety), but we can really find it at any time of the year.
Related products
Cucumber
Dutch cucumber is a variety of large and straight fruit cucumber, at least 25 cm in length. Its skin is smooth green and somewhat seamed. The meat is whitish and semi-crusty green. French is similar but shorter and more rugged.
Varieties: The most commercialized by Avocitrus is Dutch and French cucumber.
Seasonality: Due to its adapted cultivation in greenhouses, we can find it throughout the year. Cultivated naturally we will find them in the summer months.
Tomato Black Iberiko
Cauliflower
The part that is consumed is the flower or inflorescence, much appreciated for its flavour. Made up of a set of ivory white flowers, fleshy and very tender. It is covered by large green leaves, not edible.
Varieties: We can find several varieties of cauliflower based on their colour: green cauliflower, purple cauliflower and orange cauliflower containing different nutrients from the popular white cauliflower.
Seasonality: The best time for consumption is between the months of September to January, although they can also be found late to the months of May and June.
Garlic
Garlic belongs to the monocotyledon class. It is an herbaceous plant, annual, devoid of stem, with very greyish green leaves very long, that emerge directly from the bulb and reach between 40 and 60 cm. It has a very strong, typical smell.
Varieties: Garlic varieties are classified according to different criteria, such as the colour of the tunics, the precocity, the flowering capacity or not. In Spain two varieties of garlic are basically considered. White garlic: they are rustic garlic, of good productivity and conservation. They are often eaten dry. Some varieties include 'Common White garlic' and 'Fino from Chinchón'. Pink garlic: they have the reddish colour tunics. They are not very well preserved, so they are usually consumed before the previous ones.
Seasonality: Spanish markets have garlic throughout the year.
