Behind the lavender field on the left after exiting the plant shop is the private vegetable garden of the natural food restaurant Til's.

Harvest has finally begun in this field, which is in its second year.
Vegetables that can be harvested now include various types of baby leaves for salads, arugula, Italian parsley, and salad burnets.
I read in a book the other day that 50% of the nutritional value of vegetables is lost within one day of harvesting, and 70% after three days.
What a waste.
Even if vegetables that have been aged for some time look the same, their contents are completely different.
After all, eating freshly harvested vegetables is a luxury.

Miyuki Hashinuma