2. Summer: red amaranth, water spinach, Shanghai green, sweet potato leaves, rape, agarwood, leek, cabbage, cucumber, cucurbit, loofah, fingered citron, pumpkin, water bamboo, tomato, cabbage, string beans, Chinese cabbage, kidney beans, okra, eggplant, etc.
3. Autumn: red amaranth, water spinach, Shanghai green, sweet potato leaves, spinach, cabbage green, mustard greens, oil wheat vegetables, hanging melons, hairy melons, white gourd, cucumber, cucurbit, loofah, edamame, pepper, cabbage, pumpkin, radish, eggplant, water bamboo, long beans and lentils.
4. Winter: Chrysanthemum morifolium, lettuce, Shanghai green, cabbage, spinach, oil wheat, celery, kohlrabi, Chinese cabbage, mustard, peas, sweet beans, white radish, carrots, tomatoes, potatoes, purple cabbage, broccoli, cauliflower, celery, garlic sprouts, onions and lettuce.
Extended data
Benefits of seasonal vegetables: taste and nutrition are better. Different vegetable varieties adapt to grow in different seasons and different environments because of their different genetic characteristics, and grow the strongest, the most nutritious and the best taste under suitable conditions. Such as green vegetables, adapt to the low temperature climate, the chicken hair harvested in summer is light in taste, and the green vegetables harvested in winter taste sweet and waxy, which is very refreshing.
Spinach in winter not only tastes sweet and glutinous, but also has 8 times more nutrients than spinach in summer. On the contrary, vegetables such as tomatoes and cucumbers are adapted to grow in a higher temperature environment, and the vitamin C content of fruits harvested in July is twice as high as that harvested in January. Therefore, from the perspective of nutrition and taste, seasonal vegetables can achieve perfect results.
People's Daily Online-Eat Less Off-season Vegetables and Use Seasonal Vegetables skillfully
Baidu encyclopedia-seasonal vegetables