Seasonal foods

Seasonal foods are fruits, vegetables, and other cultivated foods that ripen and are harvested during their natural growing season in a specific geographic area.

This means that the food was grown outdoors (or in unheated greenhouses) without artificially extending the season and was harvested at its peak ripeness.

Advantages and Benefits of Seasonal Foods

• Higher nutritional value: Foods that ripen naturally in the sun contain the highest concentration of vitamins, minerals, and antioxidants.

• Better and fuller flavor: Naturally ripened fruits and vegetables develop their full aroma, natural sugars, and optimal texture.

• Save money: When a particular crop is at its peak in season, it is abundant on the market, so prices are lower.

• Lower environmental impact: Local, seasonal fruits and vegetables do not require long-term transportation by plane or ship and energy-wasting heated greenhouses.

• Less chemical treatment: Produce that does not need to be prepared for long storage or transport contains fewer preservatives and protective sprays.

A brief overview by season

• Spring: Asparagus, spring onions, radishes, spinach, dandelions, strawberries and asparagus.

• Summer: Tomatoes, zucchini, peppers, cucumbers, melons, peaches, cherries and berries.

• Autumn: Pumpkins, grapes, apples, grapes, root vegetables, chestnuts and figs.

• Winter: Cabbage, turnips, leeks, kale, beetroot, apples, turnips and citrus fruits (from nearby Mediterranean areas).

Practical tips for buying and using

• Visit local markets: Farmers at markets offer food that was most likely picked a day or two before being sold.

• Check the origin: When buying in stores, pay attention to the country of origin and choose local or neighboring regions.

• Adapt your menu to nature: Instead of a fixed weekly plan, first check what is currently fresh and build your meals around that.

• Store for winter: Preserve surplus seasonal foods – freeze berries, boil tomato puree or pickle peppers and cucumbers.

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