Which local vegetables were most commonly grown in Mallorca’s fields historically?

Historically, the agricultural fields of Mallorca were known for cultivating a variety of local vegetables that thrived in the island's Mediterranean climate. Among the most commonly grown were artichokes, which found ideal conditions in the fertile plains, thanks to the mild winters and warm, dry summers. These artichokes were not only a staple in the local diet but also played an important economic role, often being exported to mainland Spain and other parts of Europe.

In addition to artichokes, Mallorcan farmers traditionally grew a range of legumes, with beans such as the famous "Mongeta del Ganxet" being highly valued. These beans, cherished for their creamy texture and slightly nutty flavor, were integral to many traditional island dishes. Alongside legumes, Mallorcan fields produced varieties of onions and garlic, essential for the robust flavors of local cuisine. Tomatoes and peppers, although historically introduced later, became widely cultivated and adapted well to the island's soil and climate, enhancing both the agricultural diversity and culinary richness of Mallorca.

The island's farmers also tended to leafy greens such as chard and spinach, which were well-suited to the cooler months. Their cultivation ensured a year-round supply of fresh vegetables despite the seasonal variations in weather. This tradition of growing a mix of nutrient-rich, hardy vegetables ensured that Mallorca's fields supported a self-sufficient agricultural system capable of feeding its inhabitants through the centuries. Today, many of these crops remain central to Mallorca’s identity, reflecting a strong link to the island’s agrarian past.