The colour is green, cylindrical in shape and fleshy, small, very thin and without fibres. Its seeds are small and coloured Varieties: There are many different varieties of beans that are distinguished by shape, colour, flavour and nutritive value. Generally, string beans have thicker, flattened pods than dwarf beans. Seasonality: We can find them throughout the year in our markets but we do not market it in the hottest months to avoid quality problems. We also have Runners Beans.
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.
It is a fruit in the form of berry of 5 to 30 cm in length, of spherical elongated shape, with a smooth and bright skin and colours that go from the purple to the white. Varieties: Varieties of aubergine are classified according to the shape of the fruit. Thus they are the ones of long fruit (Long black, Long dwelling, Violet of Barbentane, Croisette), Round fruit (Violet of New York, Of Almagro) and Fruit Ovoideo (Jaspeada de Gandía, Mission Bell, Black beauty, etc.) Seasonality: The aubergine harvest is limited to the months between October and April, and can be extended from September to May.
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.