Chinese cabbage, celery, amaranth, water spinach, Shanghai green, sweet potato leaves, rape, fungus, kohlrabi, cauliflower, leek, chrysanthemum, purple cabbage, broccoli, Chinese cabbage, green garlic, green onion, carrot, lettuce, potato, etc.

summer

Amaranth, water spinach, Shanghai green, sweet potato leaves, Chinese cabbage, cabbage, kidney beans, okra, eggplant, etc.

autumn

Amaranth, water spinach, Shanghai green, sweet potato leaves, spinach, cabbage green, mustard greens, lentils, etc.

winter

Chrysanthemum, lettuce, Shanghai green, cabbage, spinach, cauliflower, celery, garlic sprout, onion, lettuce, etc.

Extended data

Different vegetable varieties, because of their different genetic characteristics, adapt to different seasons and different environments, grow most vigorously, have the most abundant nutrition and taste the best under suitable conditions. Such as vegetables, adapt to low temperature climate, chicken feathers harvested in summer taste light, and vegetables harvested in winter taste sweet and glutinous, which is very refreshing.

Experienced consumers know that frosted vegetables taste sweeter, because the starch in vegetables is hydrolyzed into maltose under the action of amylase at low temperature, and maltose is converted into water-soluble glucose, which increases the sugar concentration in cell sap, not only enhances the frost resistance of plants, but also increases the sweetness and taste.

Baidu encyclopedia-seasonal vegetables

People's Network-Eat less out-of-season vegetables? Clever use of seasonal vegetable dining table