Grelos de Galicia are turnip greens of the species Brassica rapa L. var. rapain, grown in the Autonomous Community of Galicia. These turnip greens are dark green and have a slightly bitter and acidic taste. Their texture is very soft due to their low fibre content.

Grelos de Galicia is harvested from October to January by hand and it is very common to see farmers markets full of this colorful vegetable in the winter months. It is a staple ingredient in local cuisine with many traditional dishes such as Galician stew featuring it as the main ingredient. 

Makói petrezselyemgyökér is a variety of parsley that is grown in the Hungarian county of Csongrád. Its root has a smooth surface and dense texture, with white flesh that has a slightly sweet and pleasant flavor.

Before being sold, makói petrezselyemgyökér is soaked, washed in a barrel, graded, sorted, packaged and, finally, dried. Due to the extremely high dry matter content, averaging at 35-40 %, makói petrezselyemgyökér has a very long shelf life.

Lammefjordsgulerod is a variety of carrot unique for its very high carotene and sugar content. It is extremely smooth and crisp and has low chances of discoloration when washed. The carrots are produced in the Lammefjord area in Odsherred on Zealand in Denmark, on a seabed that has a layer of silt, giving the vegetables their unique characteristics and a taste that comes from millenniums of deposits of dead plants, shells and animals in the seabed.

After the harvest, which is done by hand, the carrots are washed and packed under strict quality controls and sold depending on their length, short, medium or large, and their age - young, medium or late carrots. They can be eaten either raw or cooked and make an excellent addition to salads, various cooked dishes or cakes.

Fertőd vidéki sárgarépa is a Hungarian carrot variety originating from the Győr-Moson-Sopron County in Hungary’s Western Transdanubia region. The carrots are cylindrical in shape and the root is bright red, smooth, unbranched, and long, without any cracks.

The flavor is slightly sweet and intense, making it different from most of the other carrot varieties. The soil on which these carrots grow is deep-layered, loose, and fresh, allowing the vegetables to grow smooth and deep roots. The region has abundant sunshine from spring to autumn, and the sunshine promotes sugar formation, which is the reason why these carrots have a unique and sweet flavor.

Hajdúsági torma is a horseradish from the Hajdúság area in Hungary that has thick, green leaves on the upper part and a cylindrical, brownish root while the flesh inside is white. It is distinctive for its rich, hot flavor and extreme quantities of vitamin C (sometimes up to 150 mg/100 g).

The method of production also distinguishes this product from others because it uses a special ridge planting method, and the harvesting of the roots takes place in October. It can be sold as whole individual roots, or more often, grated with vinegar and packed in foil sacks. 

Hegykői petrezselyemgyökér is a Hungarian root parsley originating from the vicinity of Lake Fertő in Győr Moson Sopron County in the Western Transdanubia region. This root parsley is produced by growing the Petroselinum crispum L, and the varieties used include Berliner Halblang, Fakír, Eagle, and Arat.

The body is snow-white in color, smooth, and unbranched. The aromas and flavors are intensely spicy due to the soil and climate in the area in which it is grown. These factors also give the root a higher sugar content, as well as higher calcium and phosphorus values. 

Carote di Polignano is a traditional carrot variety originating from the Polignano area in the province of Bari. These carrots range in color from pale yellow over deep orange to dark purple. The seeds are selected by the growers who plant them in small plots and choose the best plants.

The carrots are replanted between August 15 and September 15, while the harvest takes place from the first week of November until early May. The flavors of these carrots are extraordinary due to the sandy fields with high salinity in which they are grown.

This purple carrot with yellow stripes has been cultivated around the city of Tiggiano since ancient times, and it is still very popular thanks to its juicy, crunchy texture and fragrant flavor. Sometimes called pestanaca or carota di sant'Ippazio (named after the patron saint of Tiggiano), it is a pretty sensitive variety that requires particularly rich soil with high phosphate content, fertilization, and irrigation twice a day.

It should be hand-picked to avoid unnecessary damage, then consumed in a day or two because it loses its turgidity very quickly. Carota giallo-viola is a key ingredient in many local specialties such as ravioli with pestanaca or pestanaca cake, and the best opportunity to try all those delicacies is during the annual Festival of pestanaca, held every January in Tiggano.

In the Italian province of L'Aquila, the cultivation of Altopiano del Fucino carrots began in the 1950s. The Fucino basin is nestled between the high Apennine peaks, at an altitude of 700m, and it seems almost unreal that this huge plateau used to be covered with water.

However, having no natural outflow and repeatedly flooding the surrounding arable land, the once third largest lake in Italy was drained in 1878. Today, Fucino is a fertile valley planted with vegetables thriving in the humus-rich soil. Formed from the organic matter found at the bottom of the lake, this soil is exactly what gives the vitamin and protein packed Fucino carrots their distinctively sweet flavor.