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.
It has numerous fleshy floral heads of green colour, arranged in the form of a tree, on branches that are born of a thick edible stem. Varieties: The best known varieties of broccoli are Calabrese, the Romanesco, more similar to cauliflower and Verona. Seasonality: The ideal months to consume it are between September and June.
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.
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.