2. Summer: red amaranth, water spinach, Shanghai green, sweet potato leaves, rape, agarwood, leek, Chinese cabbage, cucumber, cucurbitaceae, luffa, bergamot, pumpkin, water bamboo, tomato, Chinese cabbage, green beans, Chinese cabbage, kidney beans, okra, eggplant, etc.
3. Autumn: red amaranth, water spinach, Shanghai green, sweet potato leaves, spinach, cabbage green, mustard, oil wheat, gourd, hairy melon, white gourd, cucumber, cucurbit silk, loofah, edamame, pepper, Chinese cabbage, pumpkin, radish, eggplant, Zizania latifolia, long bean and lentil.
4. Winter: Chrysanthemum morifolium, lettuce, Shanghai green, Chinese cabbage, spinach, lettuce, celery, kohlrabi, Chinese cabbage, mustard greens, peas, sweet beans, white radish, carrots, tomatoes, potatoes, purple cabbage, broccoli, cauliflower, celery, garlic sprouts, onions and lettuce.
Extended data
Benefits of seasonal vegetables: better taste and nutrition. Because of their different genetic characteristics, different vegetable varieties adapt to the growth of different seasons and different environments, and grow the strongest, most nutritious and best in taste 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.
Spinach in winter not only tastes sweet and waxy, but also has 8 times of nutrients as spinach in summer. On the contrary, tomatoes, cucumbers and other vegetables are adapted to grow in a higher temperature environment, and the vitamin C content of fruits harvested in July is twice that of 1 month. Therefore, in terms of nutrition and taste, seasonal vegetables can achieve perfect results.
People's Network-Eat less out-of-season vegetables and use seasonal vegetables skillfully.
Baidu encyclopedia-seasonal vegetables