The artichoke reaches from 1.4 to 2 meters in height. It comes back from the stalk every year, after winter, if the cold did not freeze it. It throws a rosette of whole leaves and deep segmented although less divided than those of the thistle and with few or no thorns. Varieties: In Spain is obtained mainly the White of Tudela, Callosinas, Madrileñas, and the variety Monquelina although this last one is practically disappeared. Seasonality: Between October and April is usually harvested.
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.
Leaves wide, erect, medium green, embossed. Form large buds, very uniform. Varieties: Belongs to one of the botanical groups in which the lettuce can be classified: Roman, shelled, leafy lettuce and asparagus. Seasonality: It is collected throughout the year.
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.