EAT SEASONALLY

You would be forgiven for thinking that all fruits and vegetables are in season all year, because they are available all year! However, eating seasonally could be the best way to eat sensibly, as there are real health benefits in sticking to the fruit and veg that’s in season. Not only does the produce taste better, but it’s better value, and better for the planet, too.

Seasonal vegetables suit our bodies. In the summer, we lean towards berries and salads, but in the winter, hearty soups and stews made from root vegetables are what we need. After all, winter is all about grounding yourself, and we can do this through food.

Growing fruit and veg in season requires lower levels of artificial inputs such as heating, lighting, pesticides and fertilisers, making it better for the environment and for you.

Here’s a list of what’s in season:

All year:

All year round, you will have onions, carrots, chard, mushrooms, spinach, garlic, potatoes, salad leaves. Check out lizcookcharts.co.uk.

December:

Chestnuts, field mushrooms, Brussels sprouts, parsnips, leeks, turnips, pumpkins, celery, rhubarb, red cabbage, kale, cauliflower, swede, cabbage, celeriac, beetroot, pears, cranberries, cooking apples and apples

January:

Cabbage, red cabbage, cauliflower, kale, swede, Brussels sprouts, celery, leeks, parsnips, turnips, celeriac, beetroot, rhubarb, apples, pears, cooking apples

February:

Purple sprouting broccoli, cauliflower, Brussels sprouts, beetroot, cabbage, kale, turnip, rhubarb, celery, celeriac, red cabbage, apples, pears, cooking apples