Thirty-two crops, several landscapes and the same Mediterranean light.
Along the coast, greenhouses draw a white mosaic across the Campo de Dalías, the Bajo Andarax and the Campo de Níjar. The most recent official figure puts their physical footprint at around 33,000 hectares in the province; the 62,743 cultivated hectares reported for the 2024/25 season also count plots that host two successive crop cycles — the two figures describe different realities.
Spectacular as it is, that landscape does not sum up Almería's farmland. Citrus and the historic uva del barco follow the Andarax valley; olive, almond and fig trees and open-field crops climb the slopes and reach inland; new tropical fruits are being trialled under cover along the coastal strip. Read the catalogue as a map, from the sea to the sierras, as much as a harvest calendar.
Harvested in early summer and dried with care, garlic gives Almería's kitchens a frank depth, from ajoblanco to stews — without being, in the fields, a major provincial speciality.
From early onions to storage types, this bulb structures sofritos, salads and stews. In Almería it is grown but remains secondary: its diversity is best told through seasons and the knife.