Sprouted garlic: can you eat the clove and the green shoot?
A garlic clove beginning to sprout is not automatically unsafe. Learn what changes in flavour and texture, when the clove and shoot can be used…
Read the article
Journal
Vegetables
Articles to learn more about this category, its products and their main characteristics.
Search articles
Find the article you need
Category
37 artículosArticles about Vegetables
Cauliflower with black or brown spots: when it is oxidation and when not to eat it
Dark spots on cauliflower do not all mean the same thing. Learn to distinguish surface browning, ageing and bruising from rot or mould and decide…
Read the articleBlack spots inside a potato: why they appear and when to discard it
A potato can look normal outside and show grey, brown or black areas when cut. Not every dark spot is rot: we explain internal bruising,…
Read the article
Types of onions: white, sweet, red, yellow and spring onions
White, yellow, sweet and red onions, shallots and spring onions are not identical in texture, intensity or storage. This guide explains how to recognise the…
Read the article
Types of peppers: Lamuyo, California, Italian, bell peppers and other varieties
Not all peppers are the same. Lamuyo, California, Italian, bell, Padrón, piquillo and chilli peppers differ in shape, wall thickness, sweetness and use. This guide…
Read the article
How to roast red peppers at home: oven, air fryer, timings and easy peeling
Learn how to roast whole red peppers in the oven or air fryer, how long they need, when to turn them and how to rest…
Read the article
Tomatoes: how to choose them, understand ripeness, store them and match them to a recipe
The best tomato is not always the softest or the reddest. Learn how firmness, aroma and ripeness guide selection, storage and the right use for…
Read the article
How to plan a weekly vegetable shop and use everything
Buying more vegetables is not useful if part of the basket ends up forgotten. Learn how to combine short-, medium- and long-life produce, sequence meals…
Read the article
How to freeze and thaw vegetables without ruining their texture
Freezing vegetables is not just a matter of putting them in a bag. Learn which vegetables freeze well, when blanching helps, how to portion and…
Read the article
Tomatoes: how to choose, store and use each type in the kitchen
The best tomato depends on what you want to do with it. Firmness, ripeness, juiciness and storage needs vary between salads, sauces, toast and roasting.…
Read the article
Potatoes: which type to choose for frying, boiling, roasting, tortilla or mash
Not all potatoes behave the same way. Starch and water content change texture, browning and the ability to hold shape. This guide explains what to…
Read the article
How to store vegetables properly: what goes in the fridge, what stays out and why
Vegetables do not all age in the same way. Temperature, humidity, ventilation, damage and ripening gases explain why putting everything in the same refrigerator drawer…
Read the article
Tomate pera