| In March, depending on the favourable or unfavourable weather conditions of the period, it is possible to harvest the following vegetables: Parsley belongs to the Apiaceae family and is a plant highly appreciated for its aromatic and medicinal properties. With its small, dark green leaves, parsley is usually added to dishes at the end of cooking so as not to compromise its aroma (as in the "Potatoes alla Montanara") and is a plant with great purifying, diuretic, antiseptic and antispasmodic effects. The asparagus is a plant characterized by roots that produce shoots with scaly tips and rich in edible vitamins A, B, carbohydrates and potassium. Asparagus is a very useful food for the heart, diuretic and low-calorie. There are many varieties, depending on colour, size and taste. The asparagus is excellent to be eaten grated raw in salads, in risottos, side dishes or to be the protagonist in large but delicate dishes Cauliflower is a particular variety of a vegetable species belonging to the family of Cruciferae excellent as a food in slimming diets. Cauliflowers, in fact, have a very low calorie content, are also rich in minerals and vitamins (especially C ) and facilitate the absorption of iron in our body. Excellent to be consumed both raw and cooked. The bean belongs to the Leguminosae family and can be eaten either fresh or cooked in delicious soups. Fresh broad beans are a very nutritious and low-calorie legume and contain Levodopo , which improves concentration, iron and vitamin C which promotes absorption, so they are very useful in anemia problems. Being also diuretic and rich in dietary fiber, the broad beans promote the proper functioning of the intestine. Broccoli belongs to the Cruciferae family and is a vegetable rich in mineral salts, such as calcium, iron and potassium, vitamin C, dietary fibre and sulforaphane, a substance that prevents the growth of carcinogenic cells. Excellent for preparing a large number of dishes such as "Cornettone with broccoli and sausage". broccoli also combats water retention, detoxifying the body and eliminating waste. Turnip belongs to the Brassicaceae family and is a very nutritious root vegetable. With a very low calorie index, young turnips are harvested when the roots are growing and contain minerals such as calcium, copper, iron and manganese, dietary fiber and vitamin C for an antioxidant action. Excellent to be eaten raw in salads The artichoke is one of the most popular winter vegetables. Also called Cynaria Scolymus, artichokes are valuable allies of our liver and cardiovascular system, thanks to cynarin that promotes diuresis and biliary secretion and are also particularly suitable for the diet of diabetics, since their sugars are made up of inulin, useful to the body to reduce levels of cholesterol and triglycerides in the blood. Excellent to eat in a variety of dishes, such as the excellent "Penne with artichokes and meatballs". The spinach belongs to the family of Chenopodiaceae and can be eaten raw, if fresh, or boiled to enrich many tasty recipes such as "sfogliatine with spinach". Rich in vitamin A and folic acid, spinach is useful for increasing muscle strength thanks to its rich nitrate content, for eye health thanks to lutein, and for caring for the heart and intestines. |
