vegetables

For
biennial, presumably from Mediterranean countries, cultivated all over Europe and North America. In Poland, it is known mainly as the so-called vegetable. flavor, an ingredient of Italian. Less commonly used for vegetables and salads.

Common artichoke – Common artichoke, Common artichoke
Common artichoke, Common artichoke, Common artichoke, Common artichoke; Common artichoke. Common artichoke, a …

Chinese cabbage – chinese cabbage
annual plant, comes from China, where it is widely grown; it is also grown in America and Europe, m.in. in Poland. The leaves are used for lettuce and vegetables.

Thistle artichoke – spanish artichoke, CARD
bylina pochodzenia …

Kale – leafy cabbage
biennial, cultivated in many European countries, also in Poland; it is a valuable raw material for vegetables; wrongly used by us for decorative purposes only.

Cucurbit – Asparagus Pumpkin, Pumpkin
an annual plant belonging to the cucurbits, rozpowszechniona w …

Leaf chicory – Brussels chicory, lettuce chicory
biennial, about edible rosettes of leaves, the so-called. heads. Cykoria liściowa uzyskuje się w wyniku pędzenia zimą korzeni zebranych z pola na jesieni. Bleached leaves, are eaten like lettuce. Cultivated in many European countries, …

Italian broccoli – asparagus cabbage
annual plant, similar to cauliflower, it differs from it in a looser inflorescence, green. Until recently, it was cultivated in Italy and Western European countries, for several years also in Poland. Eaten similar to cauliflower.

Courgette
annual plant, …

Eggplant – aubergine, long nightshade, eggplant, bush egg
annual plant, grown in hot countries (Tropical africa, Egypt, Arabian Peninsula, Indie) and warm, also in Poland. The fruit is mostly purple in color, very juicy, for vegetable.

Swiss chard – …

Vegetables less known – conventional definition of the group of vegetables (fruit, seeds, shoots, inflorescences, the roots or other edible parts of annual plants, two- or multi-year) less frequently used in contemporary Polish cuisine, containing many valuable food ingredients, niekiedy przewyższających pod tym względem warzywa …

Thus, storage of vegetables in the field gives much better results, in the pits, mounds and frames.
Topping up is the transfer of vegetables after the harvest to another field, which is raised above the surface of the soil (to protect against flooding), wysadzaniu ich gęsto i okryciu …