Parsley is a well-known aromatic herb with erect stems and bright green, very divided leaves that can be smooth or curly depending on the type. Its leaves are long-petioled in most varieties and have a fresh, intense aroma. Commonly cultivated types include Common, Curly, and Paramount, and parsley is available throughout the year.
Parsnip is a thick, fleshy root with a yellowish skin and white, aromatic flesh inside. It has small green leaves on top. Compared to carrots, its color is paler and its flavor sweeter and more fragrant.
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).
Peppers are fleshy, hollow fruits with a shiny, smooth exterior and crisp interior walls. They come in various shapes and sizes, from blocky bell peppers to long, slender varieties. Their colors range from green (unripe) to red, yellow, orange, or even purple, depending on the variety and ripeness. Inside, they contain small white seeds attached to a central membrane.
Pumpkin is a voluminous vegetable of the Cucurbitaceae family, like melon. It typically has a thick rind and pulp dotted with seeds, traditionally spherical and orange, though an infinite variety of shapes and colors exist across different varieties.
Radicchio is a vibrant leafy vegetable belonging to the Compositae family. Its wine-red leaves, often dotted with white and greenish spots, are crunchy and slightly bitter, with a pleasant aromatic flavor. Radicchio adds a striking color and texture to salads and dishes.
Radish is a small, round or elongated root vegetable with a crisp, juicy interior and a thin, smooth skin that can be red, pink, purple, white, or even black, depending on the variety. It usually measures 2 to 5 cm in diameter. The flesh is white and firm, with a sharp, peppery flavor. It is commonly sold in bunches with its green leafy tops still attached.
Rosemary is a robust, evergreen aromatic herb with woody stems and narrow, needle-like leaves. The leaves are dark green on top and silvery on the underside, releasing a strong, refreshing aroma when crushed. Small blue, purple, or pale violet flowers may appear depending on the season. Rosemary is available fresh throughout the year.
Shallot is a small, elongated bulb, usually pinkish-brown or reddish-brown on the outside, with smooth, thin skin. Its interior consists of several cloves, each covered by a delicate membrane. Shallots are smaller and milder than common onions.
Spinach is a leafy green vegetable with broad, smooth or slightly crinkled dark green leaves attached to tender stems. It is typically sold in bunches or loose leaves, and its delicate texture and rich color make it easily recognizable.
Sweet potato is an irregular, elongated tuber weighing approximately 0.2–2 kg. Its brown skin protects the white or orange flesh, which is firm and starchy. It is widely consumed in parts of America, where it is considered a staple food due to its richness in carbohydrates.
Thyme is a low-growing aromatic herb with thin, woody stems and small, oval-shaped leaves that range from green to grey-green in color. The leaves are firm and highly fragrant, releasing a strong herbal aroma when crushed. During flowering, thyme produces tiny pink, lavender, or white flowers. Fresh thyme is available throughout the year.
