Trade in Vegetable

Artichoke

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(Latin Cynara scolymus) is a plant of Asteraceae family. It is eaten processed and served as a snack together with other dishes or put into dishes. The plant is characterized by the abundance of Vitamin groups of A, B and C and iron.

Facts:

Since the middle ages in Italy, artichokes are one of the most popular plants in Italian cuisine.

Asparagus

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(garden asparagus) (Latin Asparagus officinalis) is a plant of Asparagaceae family. Suitable for stews, other dishes. It has a large amount of vitamins and minerals.

Aurgula (Rucola)

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(Latin Eruca sativa) is a plant of Brassicaceae family. It is of bitter taste. Suitable for salads as well as other meat dishes.

Basil

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(Latin Ocimum basilicum) is a plant of Lamiaceae family. They are used as seasoning for various dishes, canned food, etc. It is characterized by the abundancy of Vitamin K.

Facts:

Basil was very valued in cultures of ancient civilizations and associated with deities. The word “basil” itself is an origin from Greek word meaning “king”.

Bays (leaves)

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(Latin Laurus nobilis) are leaves of Lauraceae (Laurel tree) family. It is one of the most popular spices that are used to flavor various dishes, marinates, etc.

Beetroots

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(Latin Beta vulgaris atrorubra) are plants of Amaranthaceae family. Vegetables are usually consumed marinated, fried or cooked. Plants are rich in folic acid and other B group vitamins.

Facts:

Do not throw beetroot leaves, they also are eaten. Their taste is similar to spinach, therefore they are perfectly fit for salads.

Artichoke

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(Latin Cynara scolymus) is a plant of Asteraceae family. It is eaten processed and served as a snack together with other dishes or put into dishes. The plant is characterized by the abundance of Vitamin groups of A, B and C and iron.

Facts:

Since the middle ages in Italy, artichokes are one of the most popular plants in Italian cuisine.

Asparagus

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(garden asparagus) (Latin Asparagus officinalis) is a plant of Asparagaceae family. Suitable for stews, other dishes. It has a large amount of vitamins and minerals.

Aurgula (Rucola)

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(Latin Eruca sativa) is a plant of Brassicaceae family. It is of bitter taste. Suitable for salads as well as other meat dishes.

Basil

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(Latin Ocimum basilicum) is a plant of Lamiaceae family. They are used as seasoning for various dishes, canned food, etc. It is characterized by the abundancy of Vitamin K.

Facts:

Basil was very valued in cultures of ancient civilizations and associated with deities. The word “basil” itself is an origin from Greek word meaning “king”.

Bays (leaves)

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(Latin Laurus nobilis) are leaves of Lauraceae (Laurel tree) family. It is one of the most popular spices that are used to flavor various dishes, marinates, etc.

Beetroots

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(Latin Beta vulgaris atrorubra) are plants of Amaranthaceae family. Vegetables are usually consumed marinated, fried or cooked. Plants are rich in folic acid and other B group vitamins.

Facts:

Do not throw beetroot leaves, they also are eaten. Their taste is similar to spinach, therefore they are perfectly fit for salads.

Beets

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(Latin Beta vulgaris subsp. cicla) are a plant of Amaranthaceae family. They are eaten fresh, put into salads. They are characterized by a high amount of Vitamin K and high amount of various other vitamins.

Borage

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(Latin Borago officinalis) is herbaceous plants of the borage (Boraginaceae) family. Borage leaves are used for dishes as a spice or for tea, and other parts are used for marinating. Seeds of the plants are pressed for oil.

Brassica oleracea

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(kohlrabi) (Latin Brassica oleracea) is a cabbage variation of Brassicaceae family. It is eaten fresh or processed. Grown for stems which taste is similar to turnip. It is characterized by the abundancy of Vitamin C.

Broccoli

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(Latin Brassica oleracea Italica) is the variation of cultural family of Brassicaceae. These vegetables can be eaten raw or processed. Broccolis are characterized by the high content of calcium, Vitamin A and other valuable substances.

Facts:

8 million tons of broccolis are grown in China annually.

Cabbage

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(Latin Brassica oleracea) is vegetable of Brassicaceae family. They are eaten fresh or used as a garnish, can be fermented. They are characterized by the abundancy of Vitamin C as well as Vitamin K, also the amount of various minerals.

Cabbage

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(white – chinese) (Latin Brassica rapa) is cabbage of Brassicaceae family. They are prepared and consumed as other cabbage. They are characterized by the abundancy of Vitamin K and minerals.

Cabbage “Beijing”

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(Latin Brassica rapa var. pekinensis) is a cabbage of Brassicaceae family. They are eaten fresh, stewed, suitable for various dishes. They are characterized by the amount of minerals and organic acids.

Cabbage “Brussel”

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(Latin Brassica oleracea var. gemmifera) is a cabbage of Brassicaceae family. These cabbages are eaten cooked. They are characterized by high amount of Vitamin C, Vitamin K and minerals.

Cabbage (cauliflower)

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(Latin Brassica oleracea var. botrytis) is vegetable of Brassicaceae family. They are used for food as cooked, fried or fresh flowers as well as stems. They are characterized by the abundancy of various minerals as well as vitamins.

Cabbage (red)

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(Latin Brassica oleracea var. capitata) is cabbage of Brassicaceae family. As well as other cabbages they can be consumed fresh or processed. It has severals time more Vitamin A and iron than the green cabbage.

Cabbage “Savoy”

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(Latin Brassica olearacea var. sabauda) is a cabbage of Brassicaceae family. Often they are used for various dishes, e.g. Lithuanian Cabbage rolls, salads, etc. They are characterized by the abundancy of Vitamins.

Caraway

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(Latin Carum carvi) is a plant of Apiaceae family. Used as a seasoning for various dishes, tea. Caraway essential oils are used for production of various drinks.

Carrot

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(Latin Daucus carota subsp. sativus) is a plant of Apiaceae family. This plant can be eaten fresh, also it is perfect for various stews, soups and other dishes. It is useful to drink carrot juice. It is characterized by the abundancy of Vitamin A.

Facts:

Eating a very large amount of carrots could cause your skin to turn yellowish. It is completely harmless, and this phenomenon is called carrot anemia.

Celery

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(Latin Apium graveolens) is a plant of Apiaceae family. Suitable for various dishes, can be used as a seasoning. All parts of celery are nutritutious and are rich in vitamins.

Champignion

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(Latin Agaricus bisporus) is mushroom of Agaricaceae family. Often used in various dishes, perfect as a garnish for meat dishes. It is characterized by the abundancy of various vitamins.

Chestnut

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(edible)(Latin Castanea sativa) is an edible nut of deciduous tree of Fagaceae family. Flour is made from these nuts or they are baked and consumed as a snack, also, they are put into dishes. They are highly nutritious.

Chicory

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(Latin Cichorium) is chicory roots. Roasted or ground chicories are used as coffee substitute.

Coriander

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(Latin Coriandum savitum) is a plant of Apiaceae family. This plant is used as a seasoning for various dishes. Coriander essential oils are used in food and perfume industries. It is characterized by the abundancy of various vitamins.

Facts:

100 g of coriander contains 300% recommended daily amount of Vitamin K.

Corn (cobs)

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(Latin Zea mays) is a plant of the Poaceae (grass) family. Grains are eaten fresh, stewed or baked. Various substances are produced of parts of the cobs, such as insulating materials or paper are produced of stems. Grains are characterized by average amount of vitamins and minerals.

Cowpea

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(legumes) (Latin Vigna unguiculata subsp. sesquipedalis) is a plant of Fabaceae family. Suitable for various dishes, stews. They are rich in vitamins and minerals.

Cress

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(Latin Lepidium sativum) is a plant of Brassicaceae family. Often used as seasoning for soups and other dishes. It is rich in Vitamin K and other vitamins.

Cucumbers

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(Latin Cucumis) are tasteless and watery plants of Cucurbitaceae family. They are eaten fresh or canned, usually used for dishes and garnish. Even though it consists mostly of water, cucumbers are rich in B group vitamins, Vitamin C and other minerals. They have a low calorie content and are rich.

Facts:

It is one of the most watery vegetables – even 96 % of cucumber consists of water.

Dill

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(Latin Anethum) is a plant of Apiaceae family. Mostly used as a seasoning to flavor various dishes, fermentation. Dills contain an abundancy of essential oils or Vitamin C.

Eggplants

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(Latin Solanum melongena) are plants of Solanaceae family. These plants should not be consumed unprocessed due to certain harmful substances for human, however they can be perfectly consumed after cooking, fried, stuffed, etc. The vegetable is characterized by various groups of vitamins as well as low content of calories.

Facts:

Eggplants are vegetables containing most nicotine, but the person should consume approximately 10 kilos in order the amount of nicotine would be equal to one cigarette.

Fennel

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(Latin Foeniculum vulgare) is a plant of Apiaceae family. This vegetable is perfect for various dishes, especially stews. Fennel seeds can be used to boil tea. Vegetables are characterized by high amount of vitamins and minerals.

Galangals

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(roots) (Latin Alpinia galangal) are plants of Zingiberaceae (ginger) family which roots are used as a spice to flavor various, mostly oriental, dishes.

Garlic

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(Latin Allium sativum) is a plant of Amaryllidaceae family. Mostly used to flavor various dishes or blended into spices. Garlic is a perfect source of Vitamin B6, manganese as well as Vitamin C.

Facts:

One of the strangest phobias in the world is alumophobia. People having this phobia are afraid of garlic.

Garlic (Chives)

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(Latin Allium schoenoprasum) – these plants are mostly used in medicine, however they can be used to flavor various dishes as well.

Garlic (shallot)

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(Latin Allium ascalonicum) – this garlic can be used both processed and raw. They can be used to flavor various dishes.

Ginger

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(Latin Zingiber officinale) is a spice plant of Zingiberaceae family. Used as spices (seasoning) that are put into various sweets, teas or dishes. It is characterized by the abundancy of minerals.

Facts:

Ginger plant can grow up to 60 centimeters.

Hippo Tops

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an herb plant. It is suitable for soups, salads and other dishes.

Leek

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(Latin Allium porrum) is a bulbous plant of Liliaceae family. Very suitable for various dishes. It is characterized by the abundancy of vitamins and minerals.

Facts:

Roman emperor Neron was dubbed “Leek eater”. He consumed a large amount of leeks, because he thought that they help for singing.

Lemongrass

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(Latin Cymbopogon citratus) is an herb plant of Poaceae (grass) family. It is perfect to flavor various dishes as well as make tea.

Lettuce “Iceberg”

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(cabbage) is a plant of Asteraceae family. These salads are suitable for every dish.

Lettuce „Lollo Biondo“

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(Latin Lactuca sativa subsp. crispa) is a plant of Asteraceae family. It is most suitable for salads and other dishes. It is rich in various vitamins, iron.

Lettuce “Lollo Rosso”

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(Latin Lactuca sativa subsp. crispa) is a plant of Asteraceae family. Very suitable to flavor salads.

Lettuce “Mashe”

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(lamb’s lettuce) (Latin Valerianella locusta) is a plant of Caprifoliaceae family. Suitable for various dishes.

Lettuce “Romaine”

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(Latin Lactuca sativa L. subsp. longifolia) is a plant of Asteraceae family. Used for various dishes. Contains large amount of vitamins.

Lotus

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(nut, roots) (Latin Nelumbo nucifera) is a plant of lotus family. Roots are fried, stewed. They are used to flavor various dishes. They are characterized by the abundancy of various minerals and vitamins.

Marjoram

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(Latin Origanum majorana) is a plant of Lamiaceae family. Often used as spices for various dishes, perfect for meat.

Melissa

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(Latin Melissa) is a plant of Lamiaceae family seasoning. This plant can be used for desserts, tea.

Mizuna

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(Latin Brassica rapa subsp. nipposinica) is a plant of Brassicaceae family. It can be used for salads, stews and flavoring other dishes.

Mushrooms, Enoki

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(Latin Flammulina velutipes) are mushrooms of physalacriaceae family.

Mushrooms, Nameko

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(Latin Pholiota microspore) are mushrooms of Strophariaceae family. They are eaten fried, cooked, marinated or dried. They are characterized by the abundancy of Vitamin B3 as well as other useful substances.

Facts:

They are one of the most popular mushrooms in Asia second only to Shiitake mushrooms.

Mushrooms, Portobello

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(Latin Agaricus bisporus) are mushrooms of Agaricaceae family. It is best to bake them. It is possible to eat them alone or with other dishes.

Mushrooms, Shiitake

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(Latin Lentinula edodes) are mushrooms of Marasmiaceae family. They are usually used to flavor various dishes, cook soups. They are characterized by the abundancy of vitamins and minerals.

Mushrooms, Shimeji

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(Latin Lyophyllum shimeji) are mushrooms of Tricholomataceae family. Usually these mushrooms are used to flavor various oriental dishes. Mushrooms are characterized by the abundancy of various acids and minerals.

Okra

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(edible hibiscus) (Latin Abelmoschus esculentus) is a plant of Malvaceae family. These vegetables are perfect for salads, they can be canned. It is possible to boil a coffee of okra seeds. These plants are characterized by the abundancy of magnesium and various vitamins.

Onions

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(Latin Allium cepa) are plants of Amaryllidaceae family. Onions are suitable as a snack; they are used to flavor various dishes, suitable for marinating. They have low amount of vitamins and minerals.

Facts:

In Ancient Egypt onions were worshiped as the symbol of eternity.

Oregano

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(Latin Origanum vulgare) is a plant of Lamiaceae family. Used as a seasoning plant for various dishes, it is possible to boil tea.

Paprika

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(Latin Capsicum annuum) is a plant of Solanaceae falimy. Paprika may be eaten fresh, also it is perfect for flavoring dishes. These vegetables are characterized by high amount of Vitamin C.

Facts:

It is advisable to eat paprika raw, because when cooked or stewed, it gradually looses the amount of vitamins.

Parnsnips

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(Latin Pastinaca sativa) is a plant of Apiaceae family. Its properties are like carrots, but are sweeter. It is perfect for various dishes. They are rich in various vitamins and minerals.

Parsley

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(Latin Petroselinum) is a seasoning plant of Apiaceae family. It is put into various dishes as seasoning, perfect for fermentation. This plant is characterized by high amount of various vitamins and minerals.

Facts:

After eating, it is advisable to chew parsley; here is how unpleasant odor of the mouth shall be removed.

Pelethrone

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(tarragon) (Latin Artemisia dracunculus) is a plant of Asteraceae family. Used as seasoning for various dishes, other products, suitable for fermentation.

Peppermint

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(Latin Mentha x piperita) is a plant of Lamiaceae family. Often used for tea and desserts, sweets.

Peppers (chilli)

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(Latin Capsicum) are plants of Solanaceae family. They are characterized by spicy taste. They are suitable for various dishes, rich in Vitamin C.

Facts:

Only mammals can feel the effect of pepsicin – substance that causes sharpness. Other animals do feel it completely.

Perilla

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(Latin Perilla frutescens) is a plant of Lamiaceae family. These plants are quite often used in Asian cuisine as a decoration, seasoning.

Potatoes

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(Latin Solanum tuberosum) are plants of Solanaceae family. Usually they are consumed cooked or fried and served with other dishes. Potatoes are rich in calcium, Vitamin C.

Facts:

Potatoes consist of 80 % of water.

Pumpkin

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(Latin Cucurbita pepo) is a plant of Cucurbitaceae family. This plant is perfect for soups, stews, cakes and other dishes. Seeds can be used as a snack, also seeds are used for extracting oil. Pumpkins are rich in Vitamin A and other vitamins.

Facts:

Before beginning cutting pumpkins, this tradition was prevalent in Europe as a pagan custom.

In fact, there were not any pumpkin by then, therefore potatoes and turnip were being cut.

Radish

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(Latin Raphanus sativus subsp. radicula) is a plant of Brassicaceae family. Very suitable for salads. It has an average amount of vitamins.

Rhubarb

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(Latin Rheum rhabarbarum) is a plant of Polygonaceae family. It is suitable for cakes as well as other sweets or compotes. It is rich in Vitamin K and minerals.

Rosemary

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(Latin Rosmarinus officinalis) is a plant of Lamiaceae family. It is used as seasoning for various dishes, suitable for marinating.

Sage

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(Latin Salvia officinalis) is a plant of Lamiaceae family. Used as a seasoning for various dishes.

Sakura mix

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Sakura mix is a mixture of plants. They are perfectly suitable for salads as well as other dishes.

Salty Fingers

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Salty Fingers are leaves for decorating and eating. Very suitable for fish dishes.

Spearmint

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(Latin Mentha spicata) is a plant of Lamiaceae family. Often it is used as a seasoning for various dishes, desserts, can be used to boil tea.

Spinach

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(Latin Spinacia oleracea) is a plant of Amaranthaceae family. It is perfectly suitable for various dishes. It is very nutritious, rich in vitamin and minerals.

Facts:

It is advisable to consume spinach as soon as possible, because its nutritional qualities decrease every day.

Spring onions

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(Latin Allium cepa subsp. cepa) are the plant of Amaryllidaceae family. Suitable for salads as well as other dishes. It has milder taste than regular onions.

Thyme

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(Latin Thymus) is a plant of flowering family (Lamiaceae). Often, they are used for boiling tea as well as they are put into various dishes.

Tomatoes

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(Latin Solanum lycopersicum) are plants of Solanaceae family. They are eaten fresh, suitable with various dishes, pressed for tomato juice. They are characterized by the abundancy of Vitamin C, other vitamins and minerals.

Facts:

Do not keep tomatoes in refrigerator, because they will gradually lose their taste and texture.

Tomatoes (cherry)

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(Latin Solanum lycopersicum subsp. cerasiforme) are vegetables of Solanaceae family. They are smaller and sweeter than regular tomatoes. Very suitable for various salads as well as other dishes. They have a lot of Vitamin A, Vitamin C and minerals.

Vernonia

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(Bitterleaf) (Latin Vernonia cinerea) is a plant of Asteraceae family. These plants are perfectly suitable for soups and other dishes.

Watercress

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(Latin Nasturtium officinale) is a plant of Brassicaceae family. Suitable for flavoring various dishes. It is rich in Vitamin K and other vitamins.

Zucchini

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(Latin Cucurbita pepo nam. giromontina) is cultural common pumpkin variation belonging for Cucurbitaceae family. Zucchini is commonly used fried, cooked or stuffed together with other food. Zucchinis are characterized as rich in folic acid as well as potassium content.

Facts:

Most do not know, but compotes and jams are also produced from zucchinis.

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