The peas are the edible seeds of leguminous plants Pisum sativum, native of the Mediterranean area. Peas are inside the pods. The tenderest pods are highly prized in culinary. Peas can be eaten fresh in spring. Fresh frozen peas and canned peas are also consumed. The use in cooking recipes goes from garnishes to sauteed peas and pea cream

The fresh broad beans are the fruits, the pods, and the seeds of a legume plant, Vicia faba. Tender seeds are frozen for its conservation and later consumption. Fresh broad beans can be eaten raw or cooked in different ways

The asparagus are the edible young shoots of the Asparagus officinalis plants. There are different varieties of cultivated asparagus: white asparagus, green asparagus and purple asparagus. There are also wild asparagus

The Eggplant is the fruit of the plant Solanum melongena that shall be eaten always cooked, never crude, the fruit is purple or black when ripe. The Eggplant is a product highly appreciated in the culinary of the Mediterranean area countries

Garlic has many culinary uses, for example is widely used in the kitchen to give flavor and aroma to other dishes. Garlic is the bulb of a plant cultivated since antiquity, Allium sativum. The garlic bulb is divided into several sections called garlic cloves coloring page

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