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Points: 3
Baix Llobregat

The Artichoke Prat, with nearly 100 years of history, is the queen of the crops in central Delta and reaches the same flavor and taste of high quality. Therefore, we are currently working on obtaining quality distinctive European Geographical Indication (PGI).

Inflorescence spherical, about 12 cm in diameter. Formed by overlapping green leaves in the form of flakes. The base has a white stalk, tender and edible.

Family: Vegetable inflorescence

Family Science: Compositàcia

Variety: Blanca de Tudela, De Aranjuez, Violeta

Nutritional value: 64 calories per 100 grams

Recommended grams per day: 2-3 units

Features / Benefits: The artichoke is a very digestive food, especially raw and cooked, which contains up to 57% of acidic minerals. It also contains vitamins A, B1, B2, C, E and K. This vegetable has a diuretic action , antirheumatic, antiarthritic and purifying the blood. Performs a real inner washing of the body.

Season: September to June (outdoor)

Production areas: The main producing countries are Spain (Murcia, Valencia, Alicante, Rioja, Castellón, Navarra, Tarragona, Barcelona, Madrid), France, Italy, United States (California)

Trivia: Probably the artichoke originated somewhere in the Mediterranean region, where it was already known to the Greeks and Romans.


Points: 1
Baix Llobregat

Parsley Manadito at home. Used minced fresh bouquet, added to soups and stews of meat or fish.

Plant erect cylindrical stems, grooved das branquilla. Bright green leaves, cut the segments and lobes toothed, curled in certain varieties. It offers a pleasant, slightly spicy.

Family: Aromatic herb

Family Science: umbelliferous

Varieties: Common Parsley, Parsley Rino

Nutritional value: 55 calories per 100 grams

Features / Benefits: Parsley is a good source of vitamins A and C, riboflavin, niacin, calcium, iron, phosphorus and potassium. Parsley, taken in small doses, it stimulates the appetite and digestion.

Season: All year round (outdoors)

Production areas: The main producers of parsley are the Netherlands, Italy, France, Israel, etc.

Plant Name: Parsley

Trivia: Parsley comes from the rocky shores of the Mediterranean region, but is so subspontaneous in all wet and cool regions. To take out the garlic taste in the mouth goes well chewing parsley.

Preparation and consumption: typically used minced fresh bouquet garni ', added to soups and stews of meat or fish. Historically, the parsley is not customary to sell, but flatters to customers.

Points: 2

A bunch of carrots always do service. Tender and tasty and enjoy as never before.

Root long, tapered. The color of this vegetable is orange.

Familia: Root Vegetable

Family Science: umbelliferous

Varieties: Hot Parade, Iva, Purple, Nantes, Preda, Type Chantenay (Boltex), Type Flakkée (karuta, Race llamas)

Nutritional value: 42 calories per 100 grams

Grams per serving: 1 large piece

Features / Benefits: After the parsley, carrots are the vegetable that contains more carotene. This oil is converted to vitamin A in processed when it reaches the liver. In the carrot are also B vitamins, especially beneficial for the nervous system, and vitamin C. In addition, this vegetable has different minerals: iron, calcium, magnesium, manganese and iodine, substances necessary for the body at any age, especially in childhood.

Season: All year round (outdoors)

Production areas: The main producer is China, followed by away from the United States and Russia. Grown in Spain in Segovia, Toledo, Cordoba, Valencia, Alicante, Tenerife, Álava, Barcelona Madrid.

Plant Name: Carrot

Trivia: The carrot is grown for over two thousand years. He was known to the Greeks and Romans and reached Europe at the beginning of the Christian era. This vegetable was very popular in England at the time of Queen Elizabeth and was taken to Virginia in 1609 and in New England in 1629. The Indians extended for the rest of the Americas.

Preparation and consumption: It is advisable to eat small amounts daily carrot grated raw in salads or with lemon juice. You can also eat cooked, whole or pureed, but have fewer vitamins.

Points: 2
Baix Llobregat

The onion onions are ideal for use in salads as they hold up very well all its properties.

Family: Bulb Vegetables

Family Science: lily

Varieties: onions, golden grain, Liria, slimy type (slimy early Figueres onion, Anger)

Nutritional value: 42 calories per 100 grams

Recommended grams per day: 100-150 grams

Features / Benefits: The onion contains vitamins A, C, E, B1, B2 and PP. For its high content of various minerals is very favorable for bone strength and elasticity of arteries. It facilitates phosphorus content brain work. In cases of physical or nervous depression, has a soothing action almost immediately. For its sulfur, is a regenerator of the nervous system, skin and hair, which promotes the regrowth by friction. The onion is effective against constipation and lack of appetite. facilitates the digestion of starchy foods such as beans, lentils, chickpeas, etc. It is also a powerful diuretic and one of the most active solvent of uric acid, which is a first-order anti-rheumatic.

Season: All year round (outdoors)

Production areas: The onions are exported in large quantities in Egypt, Holland, Spain (Valencia, Albacete, Toledo, Lleida, Granada, Zaragoza, Murcia, Ciudad Real, Cuenca, Balearic Islands, Alicante), Italy and other countries.

Plant Name: Onion

Trivia: The onion is a native of several evolutionary sources located in Asia. Always has been cultivated in Mesopotamia, India and other Mediterranean countries as a vegetable and medicinal plant and was introduced by the Romans to the northernmost regions of Europe. In asthma , bronchitis, flu or respiratory tract illness can be boiled, sliced onions in a little water and drink the broth that comes with a little honey. In addition, a quartered onion, sliced and placed in a dish at the head of the bed easier to breathe.

Preparation and consumption: culinary uses of onions are extremely numerous. It can be eaten raw, fried, boiled, roasted, in soups, sauces, stews and a wide variety of dishes. The onion soup at night ensures a peaceful sleep .

Points: 2
Baix Llobregat

A thousand and one combinations, intensely flavored and slightly spicy arugula is cultivated. No proven need the same! Bag 100gr.

Arugula (Eruca sativa), also known as rocket, a vegetable is still little known and is being introduced gradually. It belongs to the family of cruciferous vegetables, like cabbage, cauliflower, radish and turnip,

Nutritional value: The arugula is rich in vitamins such as C, beta-carotene or provitamin A, and minerals like magnesium, potassium and iron. It has a considerable content of fiber, which enhances intestinal transit. Its distinctive taste bitter and spicy at the same time makes this plant is excellent for improving digestion by stimulating digestive secretions.

Features / Benefits: The chemical composition analysis of the rocket shows a considerable amount of vitamin C, beta-carotene or pro-vitamin A, and minerals like magnesium, potassium and iron. The combination of iron and vitamin C helps to be a plant with anti-anemic properties, since vitamin C increases iron absorption.

Season: January to December

Production areas: Baix Llobregat

Plant Name: Ruca

Curiosities: The rocket was used in ancient Greece in the V century a. C. and was recommended for digestive problems. The consumable part of the plant are the leaves and young stems.

Preparation and consumption: The rocket is a vegetable that has gone from being considered a weed to a facility that is internationally renowned in the culinary world. Featured in the kitchen of countries like Italy, France and Greece, especially in the Mediterranean side, the rocket is mainly used fresh, and especially in salads. It is also an ideal ingredient for hot dishes of pasta, rice, etc.. In Italy it is very typical to add to the pizza once it leaves the oven. In the same country prepares the "arugula pesto, as an alternative to basil pesto.

Points: 2
Baix Llobregat

Delicious, tender spinach, it is time to buy spinach of the season, chemical-free farming and the Baix Llobregat.

Winter vegetables. In green leaf, long, smooth, curly, big or small, depending on variety.

Family: Leaf vegetables

Scientific Family: Chenopodiaceae

Variety: Lagos, Martine, Taunus, Viroflay

Nutritional value: 32 calories per 100 grams

Grams per serving: 250 grams (1 plate)

Features / benefits: Spinach is a food and nutrient digestion by light rich in vitamins A, B and C. The content of phosphorus, magnesium, potassium, iron and other trace elements credited as an excellent regenerator of red blood cells. Also are attributed to anti cancer properties. This vegetable is recommended as a laxative. For its high content of cellulose is well suited to unclog the digestive tract.

Season: October to June (outdoor)

Production areas: In Spain it is cultivated in Valencia, Barcelona, Lleida, Madrid, Badajoz, Córdoba, Tarragona, Toledo, Navarra, Alicante.

Plant Name: Spinach

Trivia: The plant comes from southwest Asia and is widely cultivated in cold regions that have abundant water.

Preparation and consumption: The healthiest way to eat the spinach is raw, as part of salads, along with other vegetables (a condition that the spinach is tender). It also can be eaten cooked or steamed (thus almost completely preserved their nutritional principles.) cooked spinach come in fermentation quickly, so it is important not to make much of which will be consumed immediately and not save leftovers for other meals. Some authors recommend that people have to do a system without salt is not consumed as spinach are high in sodium.

Points: 5

Fantastic calçots homegrown in the coals and Romesco sauce, chuparéis you fingers!

Nutrition: Its nutritional properties are equal to those of the onion, ie has a rich content of vitamins and minerals. Furthermore, it is attributed diuretic, tonic, digestive and aphrodisiac. It has been found to contain some anti-cancer agents.

Catalan specialty. The calçot forms the basis of the known calçotadas, which have become a party consumed preferably roasted hazel branches and should be on the flame, do not expect to be done is like ember would be meat. Once made when the outer layers are black, half open, and make a kind of foam, wrapped in groups of 25 around several sheets of newspaper and leave at least half an hour to cook who have just with its own heat. They eat peeling the outer layers and smearing the calçot accompanied by a sauce called salbitxada or with Romesco sauce.

Once eaten the onions and then wash your hands (are completely black), eat meat and sausages grilled over the coals remaining after making calçots, all washed down with wine or champagne.

Family: Bulb Vegetables

Family Science: lily

Nutritional value: 40 calories per 100 grams

Recommended grams per day: 250 grams (10-15 units)

Features / Benefits: The calçot is high in water and mineral salts. This vegetable is regulating bowel function.

Season: October to March (outdoor)

Production areas: The calçot is grown on land located in the municipalities of the region of Tarragona Baix Camp, Baix Penedès, Alt Camp, Tarragona, Terra Alta, Baix Llobregat.

Plant Name: Onion

Trivia: The calçots were discovered by chance by a farmer from Valls known by the nickname of Benaiges Xat. Although this occurred in the late nineteenth century, it was not until the early twentieth century that calçots became a regular food of holidays many families in Valls. From the 40s, the calçot was known beyond the limits of the Alt Camp through calçotadas popular.

Preparation and consumption: The best way to eat it with the typical calçots calçotada, a typical Catalan culinary specialty: once cooked, you take the calçot the opposite end to the bulb and held upright while to extract part of the leaves Scorched (pulling down) and cover with the sauce.

Points: 1
Baix llobregat

It is the most consumed mushroom and appreciated. In agreeable presence here, including beautiful white. It consists of three parts: the hat, foot, and the hymenium (bottom of the hat). It has a low nutritional level. The flesh is white and takes an orange color to cut.

Family: Seta.

Family Science: Agaricàcia.

Nutritional value: 28 calories per 100 grams.

Grams per serving: 250 to 300 grams.

Features / benefits: They are a source of copper and vitamin B, B3, B5 and B2. The mushrooms are rich in water, in addition to providing protein, minerals and fiber. This mushroom stops vomiting and diarrhea. Furthermore, it is considered an antidepressant and anti-carcinogenic.

Season: All year round (outdoors).

Production areas: The main mushroom producers are China, USA and the Netherlands. Spain is grown in Cuenca, La Rioja, Albacete, Tarragona, Barcelona, Navarra, Valencia.

Plant Name: Mushroom.

Trivia: It is native to France, where it originated in the mid-seventeenth century. It is the most cultivated and consumed mushroom worldwide and its production is counted in thousands of tons annually.

Points: 1
Girona (1Kg = 6u)

Firm, crunchy and floury Genes. Very sweet, aromatic, juicy and refreshing. In preservation.

The apple is possibly the most consumed fruit in the world. According to Variety, have shapes, colors, textures, smells and tastes very different. The size ranges from 6 to 9 mm and the conical shape may be more or less rounded. At the heart lie the seeds of apples, brown or dark brown. The skin is, in almost all varieties, smooth bright golden yellow, red, green and two-color combination. The flavors are more or less acidic or sweet and the flesh can be juicy or slightly mealy.

Family: fruit seed.

Scientific Family: Rosaceae.

Varieties: Early One Red, Fuji, Golden (Golden Delicious, Golden Supreme), Granny Smith (Early Smith), Red Chief, Royal Gala (Mondial Gala), Pippin (Pippin gray of Canada, Canadian white Pippin), Green maid Starkimson, Top Red Delicious.

Nutritional value: 52 calories per 100 grams.

Grams per serving: 150 to 200 grams (one medium piece).

tures / Benefits: The apple has always been a very popular fruit. It is therefore considered one of the most complete fruit from the nutritional point of view. The apple contains lots of minerals such as potassium, sodium, calcium, magnesium, etc. . And its major vitamins are: A, B and C. The active block the salivary gland secretion and gastric and this facilitates digestion. In addition, its high content in cellulose stimulates the functioning of the intestines and, therefore, is very beneficial for constipation, especially at night, unpeeled, a way to use it time and it is very beneficial for insomnia. The high phosphorus content of the fruit strengthens the nervous system, stimulates the brain work and predisposes to sleep alone. An apple every morning before breakfast meal is an excellent cleanser and after meals is the best natural toothpaste, but we must not stop brushing our teeth after eating. The block is characterized by its high content of pectin, which helps the body remove cholesterol from the blood. It also helps dispose of hazardous metals such as mercury and lead, deposited in our body through the air pollution in many cities.

Season: July to November (outdoor), from December to June (kept in cold storage).

Production areas: The apple is grown almost everywhere in the world, but the main producing countries are Russia, China, USA, Germany, France, Italy, Turkey, Iran and Argentina.

Plant Name: Apple tree

Trivia: The apple is believed native to Eastern Europe, the Caucasus and Central Asia. Its cultivation spread from the ancient continent of Asia, Europe and Africa. The Spanish brought this tree in America, and today is cultivated by the temperate zones worldwide. The ointment dosage form known as an outgrowth of healing ointments prepared from apples and oil. The skin of apples can be used to add to the infusions. Also, if allowed to dry skin to the sun and then placed inside a cloth bag, can be used to scent closets and drawers.

Preparation and consumption: The apple is consumed mainly as fresh fruit, being considered as one of the most complete fruit. Apples have been eating when fully ripe, chewing slowly. Most of the apple vitamins, especially C, are just under the skin. Therefore it is advisable to eat unpeeled, provided that it is very clean. In fresh fruit in addition to table, also is used to make salads or salads, and also have excellent qualities to be cooked in the form of purees, sauces, desserts, cakes, jams, stewed or baked in the oven. Nor can we forget the beverages derived from the block, such as wine, cider or spirits. Almost everyone can and should eat, since by their poverty into sugar, is allowed even the diabetics.


Guarantees of quality

We follow the highest standards of safety and quality to the customer in the development of our orders daily.For this reason, we are protected by the Catalan Food Safety Agency for the advice of all our processes in order to achieve the highest levels of quality assurance. We granted the approval number of RS 40.30936 / B which guarantees all our processes.

Similarly, our ORGANIC products are certified under the covers of the CCPAE, whose no. Operator is: CT 002891

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Consumer Tip

Remember that you eat raw fruits and vegetables must be washed with drinking water before consuming it.

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