Vegetables

Asparagus is a spring vegetable, a flowering perennial plant species in the genus Asparagus.

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.

Romanesco broccoli is an edible flower bud of the species Brassica oleracea. 

 It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean.

Parsley or garden parsley is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region

Cauliflower mix: Sicilian violet cauliflower, orange and white cauliflower, Roman cauliflower and broccolette.

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. 

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.

The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.

Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity

The artichokes in tub arrive in large-scale distribution, ready to be directly cooked and served.

The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food.

The turnip green is a typically Italian vegetable ,95% of the cultivated area is found in Lazio, Puglia and Campania.

 bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for food.

The tomato is the edible, often red, berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant.

The zucchini or courgette is a summer squash. 

Trio of vegetables in a tub: white cauliflower, Roman cauliflower and broccoli.