| In April, depending on the favourable or unfavourable weather conditions of the period, it is possible to harvest the following vegetables: Peas are legumes belonging to the family of Fabaceae with a sweet and delicate taste thanks to the abundance of sugars contained in them. excellent to be consumed as a side dish or in soft velvety, the pea is a legume with diuretic properties, rich in vitamin C to strengthen the immune system, folic acid to bring benefits to the heart and blood vessels and chlorophyll that brings benefits to the immune system. The onion is a plant belonging to the family of Liliaceae widely used in the kitchen as a basis for the preparation of almost all dishes. Onions are rich in minerals and viamins, have diuretic and antidiabetic properties and also contain many ferments that stimulate the body and help digestion. A dish where the onion becomes the protagonist is the delicious "Onion Cake" The radish belongs to the family of Cruciferous and this vegetable is eaten mainly the root. With only 11 calories per 100 grams radishes are excellent to eat raw in salads in slimming diets and in addition to this are rich in vitamin C, folic acid and have known purifying and diuretic properties. 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 excellent "seafood spaghetti") and is a plant with great purifying, diuretic, antiseptic and antispasmodic effects. |
