Seasonal eating
From supporting local farmers to tastier produce, there are some great benefits for you and the environment when it comes to eating seasonal foods. Below you will find 5 benefits of eating seasonally and what's in season in the UK throughout the year.
5 benefits of eating seasonally
Nutritional value
Seasonal produce is often fresher and more nutritious. Fruits and vegetables harvested in season are at their peak ripeness, which means they're packed with more vitamins, minerals, and antioxidants.
Variety
When eating this way you can enjoy a wider variety of fresh vegetables and fruits throughout the year, to cook with and include in your favourite recipes.
Environmental impact
Eating seasonally often supports local farmers and reduces the carbon footprint associated with transporting food over long distances. When food is in season locally, it doesn't need to be shipped from other regions or countries, which reduces the environmental impact of transportation.
Flavour
Seasonal foods tend to taste better. When fruits and vegetables are in season, they have optimal flavour because they're picked at the right time, allowing them to fully ripen before being harvested.
Cost-effectiveness
Seasonal foods are usually more abundant and, therefore, cheaper. When crops are in season, there is often a surplus, leading to lower prices.
Overall, eating with the seasons can be a sustainable, healthy, and environmentally conscious approach to food consumption.
What's in season in the UK?
Autumn (September - November)
Vegetables:
Pumpkins, squashes, cauliflower, chicory, broccoli, field mushrooms, rocket, carrots, brussel sprouts, lettuce, marrow, sweetcorn, swiss chard, purple sprouting broccoli.
Fruit:
Figs, elderberries, blackberries, pears, damsons, apples, plums.
Winter (December - February)
Vegetables:
Brussel sprouts, beetroot, broccoli, squashes, chicory, cabbage, curly kale, parsnips, swede, leeks, rhubarb, red cabbage, field mushrooms, potatoes, onions, carrots.
Fruits:
Apples, pears, quince.
Spring (March - May)
Vegetables:
Artichokes, asparagus, aubergine, carrots, cauliflower, cucumbers, curly kale, broccoli, spinach, radishes, spring onions, green beans, beetroot, spring greens, purple sprouting.
Fruit:
Apples, strawberries, gooseberries.
Summer (June - August)
Vegetables:
Aubergines, carrots, courgettes, cucumbers, runner beans, green beans, summer squash, spinach, swiss chard, tomatoes, sweetcorn, lettuce, beetroot, new potatoes, potatoes, peas, bell peppers.
Fruit:
Strawberries, currants, blueberries, blackberries, raspberries, cherries, peaches, apricots.
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