Frequently Asked Questions
Tomatoes are mainly associated with summer, as open-field production peaks during the warmer months. Nevertheless, in greenhouse production, the main production period extends from October to June, offering high-quality tomatoes for much of the year.
Among the most well-known varieties are Cherry, Cluster, Plum and Beefsteak tomatoes, which differ in size, shape and culinary use.
Tomatoes can be consumed raw or cooked and used in salads, sauces, soups, pasta dishes and many other recipes.
Tomato originates from South America and was introduced to Europe in the 16th century.
Cucumber is considered a typical summer vegetable, as it grows best in warm conditions. However, when grown in greenhouses, its production lasts for a much longer period, with the main production taking place from October to June, ensuring consistent quality and freshness.
The origin of cucumber is traced to India, near the foothills of the Himalayas.
Cucumber is often used in salads, dips and sauces such as tzatziki, but also as a refreshing snack or pickled product.
Pepper thrives in warmth and light, which is why open-field cultivation is mainly associated with spring, summer and early autumn. In greenhouse cultivation, however, its production period is significantly extended, with the main season running from October to June.
The most well-known categories are horn peppers, Florina peppers, dolma peppers and flask-shaped peppers, while peppers are also found in different colours such as green, red and yellow.
Pepper can be consumed raw, roasted or cooked and is used in salads, dips, fillings, pickles and sauces.
Paprika is produced from dried pepper varieties that are ground and used as a spice.
Among the best-known varieties are flask-shaped eggplants and Tsakoniki eggplants.
The origin of eggplant is associated with Asia, while it later spread to Europe through the Middle East.
Modern greenhouse cultivation allows the extension of the production period, ensuring consistent quality and greater availability throughout the year.
European vegetables are produced according to strict quality and food safety standards, while producers apply certified and responsible cultivation practices.