Vegetables: pepper, green pepper, colored pepper, onion, cauliflower, sweet bean, pea, celery, lettuce, shepherd's purse, rape, spinach, Toona sinensis, spring bamboo shoots, Malantou and gourd.

2. Summer (4~6 days)

Vegetables: pepper, loofah, bitter gourd, wax gourd, kidney bean, asparagus, water bamboo, onion, cucumber, bergamot, pumpkin, amaranth, hawthorn, water spinach, asparagus, sweet potato leaves, bamboo shoots, lettuce, tomato, cabbage and eggplant.

3. Autumn (7-9)

Vegetables: okra, water chestnut, lotus root, pepper, chestnut, wax gourd, green beans (kidney beans), sweet potato leaves, beans, yam, Chinese cabbage and lentils.

4. Winter (10-65438+ February)

Vegetables: green pepper, cabbage, Chinese cabbage, onion, cauliflower, carrot, radish, sweet bean, celery, spinach, mustard and sunflower.

How to preserve seasonal vegetables

1. Tomato

Tomatoes should be selected with complete fruits and good quality, put in plastic bags, tied tightly and placed in the shade. Then open it once a day and let it ventilate for a few minutes. If there is steam in the bag, dry it with a clean towel and tie it tightly.

2. celery

Wrap the stems and leaves of celery in newspaper, then tie them tightly with a rope, and then put the celery root down in a basin, so that the celery will not be dehydrated for a week.

lettuce

Lettuce will gradually soften and change color after a period of time. At this time, pick the cabbage heart, put a wet tissue into the cabbage heart to let the lettuce absorb water, wait until the tissue dries, then put it in a fresh-keeping bag and put it in the refrigerator for refrigeration.

potato

Store potatoes in a cardboard box and put some apples in it. Apples release ethylene gas during ripening, which can keep potatoes fresh for a long time.