Whether in soups, tarts, or quiches, or served fried or raw, there are many ways to enjoy onions and pair them with other foods to add taste and health benefits to dishes. Onions contain vitamin B6, which helps to produce neurotransmitters and contributes to the proper functioning of the immune system.

Carrots are the most popular vegetable in France. High in fiber and known for its high amounts of vitamin A or carotene, the carrot comes from Afghanistan, where it has various colors such as purple, dark red, or pale yellow. Carrots are compatible with all tastes and all temperatures: hot, warm, cold, or iced. They can be enjoyed whole, in slices, julienned, puréed, cubed, or even sculpted into roses.

Boiled, mashed, steamed, sautéed, fried, in duck fat, or in the oven…there are endless ways to enjoy potatoes and stimulate our taste buds. Considered a starch from a nutritional standpoint, potatoes have over 150 varieties, which means over 150 flavors and cooking methods.

Rhubarb is a vegetable – specifically, a stalk vegetable. Only the rhubarb stalks, called petioles, which are high in fiber and minerals, can be eaten, whether raw, cooked, or in pies or jams.

When the temperature climbs, cherries bring their bright color to sunny gardens and landscapes. A great source of vitamins and omega-3 and omega-6 fatty acids, cherries can be eaten when freshly picked from the tree, or they can be cooked, raw, or served on or in cakes.

An herbaceous plant, the strawberry is one of the fruits with the most vitamin C. When the weather starts to get warm, strawberries can take over from citrus fruits to recharge your batteries. Low in calories like all berries, and very high in antioxidants, they can be enjoyed without moderation.