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The cucumber is a vegetable plant in the Cucurbitaceae family, the same family as pumpkins, melons, watermelons, and zucchini. Its scientific name is Cucumis sativus. It is grown primarily for its fruit, which is eaten both fresh and pickled.

The tomato (Solanum lycopersicum) is a popular fruit (yes, a fruit 🙂 ) widely cultivated that is often used as a vegetable. On our farm, we have several types of tomato. From the “Coração de Bói”, Zebra (Green), cherry… and they’re all delicious. Have you tried ours?

Basil is a versatile and aromatic herb that has been cultivated for thousands of years. It’s used widely in culinary applications, traditional medicine, and even in spiritual practices. In our farm, we use 5 varieties: the Sweet Basil (normal), Thai, Cinnamon, Lemon and Red.

Strawberries are delicious and popular berries known for their vibrant red color, sweet taste, and versatility.

Zucchini, also known as courgette, is a summer squash that belongs to the Cucurbitaceae family. It is a popular and versatile vegetable known for its mild flavor and tender texture. Zucchini is native to the Americas but is now widely cultivated and consumed worldwide.

Dill is an aromatic herb widely used in cooking and traditional medicine. Its scientific name is Anethum graveolens, is native to the eastern Mediterranean region and Western Asia and it belongs to the same family as parsley and fennel.

Fennel is a medicinal and aromatic plant with powerful digestive benefits, excellent for relieving gas, cramps, abdominal bloating, and aiding digestion. Rich in antioxidants, vitamin C, and potassium, it helps reduce inflammation, stimulates breast milk production, and promotes relaxation.

Leeks are a versatile, flavorful vegetable that belong to the Allium family, which includes onions, garlic, chives, and shallots. They are prized for their subtle, sweet, onion-like flavor and are commonly used in various cuisines worldwide.

Broccoli is a nutritious and versatile vegetable known for its vibrant green color and numerous health benefits. Here’s a comprehensive overview of broccoli, covering its characteristics, nutritional value, culinary uses, and more.

Cabbage is a leafy green or purple biennial plant that belongs to the Brassica oleracea species, which also includes broccoli, Brussels sprouts, cauliflower, and kale. It is a popular vegetable cultivated and consumed worldwide.

Spinach (Spinacia oleracea) is a leafy green plant in the amaranth family that’s loved for its versatility, nutritional profile, and health benefits. Here’s a deep dive into everything you might want to know about spinach:

Pumpkin (Cucurbita pepo) is a versatile and nutrient-rich fruit belonging to the gourd family, Cucurbitaceae. While often treated as a vegetable in culinary applications, pumpkins are technically fruits because they contain seeds and develop from the flower of the plant.

Peppers are a type of fruit belonging to the Capsicum annuum species. They are one of the most common and popular vegetables used in various cuisines around the world. Green peppers are harvested before they ripen fully, which is why they retain their green color and have a slightly bitter taste compared to fully ripe peppers. As they continue to mature and ripen, their color changes to red, yellow, orange, or even purple, depending on the variety.

Beetroots, commonly known as beets, are versatile and nutritious root vegetables that belong to the Amaranthaceae family. Both the roots and the leaves of the beet plant are edible, offering a range of culinary uses. Here’s a comprehensive overview of beetroots:

Celery (Apium graveolens) is a vegetable and herb that belongs to the Apiaceae family. It is well-known for its crisp texture, refreshing taste, and versatility in culinary applications. Celery is widely used in various cuisines around the world and is also valued for its potential health benefits.

Celery juice has gained significant popularity as a health trend in recent years, with proponents claiming various health benefits. It involves juicing fresh celery stalks to extract the liquid and consuming it on its own, typically first thing in the morning.