When spring arrives, people often talk about the return of fresh vegetables. Yet in greenhouses, the growing season doesn’t really begin in spring… it’s already well underway.
But there is one thing that changes during this time of year: light.
In the spring, days become longer and sunlight increases. For greenhouse-grown vegetables, this natural light is essential. It helps plants grow more vigorously and produce even more flavorful vegetables.
Light: the engine behind growth
Like all plants, vegetables rely on light as fuel. The more available light there is, the more efficient photosynthesis becomes. The result:
- faster growth
- firmer leaves
- more developed flavors
That’s one of the reasons why greenhouse vegetables are often especially crisp and vibrant in the spring.
Freshness starts at harvest
In greenhouse production, freshness depends greatly on the speed between harvest and delivery.
Vegetables are often picked the day before, or even just hours before, being shipped to distribution centers and grocery stores. This close proximity to local markets helps reduce transportation time and preserve product quality.
Local production, all year long
Contrary to what many people think, greenhouses make it possible to grow vegetables 365 days a year in Quebec.
Thanks to greenhouse technologies, climate control, irrigation management and adapted lighting, vegetables can continue growing even when snow covers the fields outside.
In the spring, these facilities simply benefit from one extra ally: the sun.
And when nature gives a helping hand, the vegetables give it right back on the plate.
