Cauliflower has a compact, circular head formed by tightly clustered florets, typically white or sometimes yellowish, wrapped in green leaves with prominent veins. The diameter of the head is usually around 20 cm. There is also a green-flowered variety available.
Nutritional & Health Benefits: Cauliflower is rich in vitamin C, carotene, and B vitamins (aneurin), as well as proteins, carbohydrates, and minerals. It has laxative, purifying, and mineralizing properties, supporting a healthy diet.
Culinary Uses: Cauliflower can be eaten raw, pickled, boiled, fried, or baked. It is also excellent in bechamel-based dishes or as a side vegetable in various recipes.
Storage: Cauliflower should be kept in the refrigerator to maintain its freshness.
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.
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.
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.
Garlic is a bulbous vegetable with white or creamy cloves arranged around a discoid stem. Each bulb is protected by translucent white-yellow scales, forming the familiar garlic head. Its aroma is strong and fragrant, making it immediately recognizable.
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