Parsnip

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  Asparagus

  Asparagus is a slender, spear-shaped vegetable with a woody base and tender tip, ranging from 10 to 20 cm in length. The most common variety is green asparagus, though white and purple varieties are also cultivated. Its color depends on how it is grown—green is grown in sunlight, while white is harvested before exposure to light.
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  Peas

  Peas are the edible seeds of the pea plant, enclosed in green pods that are generally between 5–10 cm long. The seeds are round, smooth, and bright green. Depending on the variety, peas may be consumed fresh, shelled, or whole in their pods (such as snow peas or sugar snap peas).
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  Celery

  Celery is a well-known and popular vegetable from the Umbelliferae family. It develops fleshy, crunchy stalks with leafy tops. Traditional soil-bleaching methods are no longer used, as modern dense cultivation techniques naturally produce pale stalks. Current market varieties include turnip celery and cut celery.
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  Artichoke

  The artichoke is an inflorescence vegetable with a spherical or cylindrical shape, measuring 7–13 cm in diameter. It is composed of overlapping green or purple leaves, depending on the variety, enclosing a tender and juicy heart. Notable commercial varieties include ‘Blanca de Tudela’, prized for its rounded, compact shape and exceptional tenderness, and the Violet variety, of Breton origin, popular at the end of the national production season. Artichokes are available year-round, with peak production in late autumn and early spring.