Seasonal Eating: Why it Matters For Your Health and the Environment
Most vegetables and fruits are grown 365 days a year at some location in the world, all of which is made available to us in any season due to the ability to export and import fresh produce all over the world. We’ve all heard the term “eating seasonally”, but what does it actually mean and how can we do it in reality? This is what we will explore in this blog.
Right now in February, the UK’s winter/early spring produce includes hearty soup vegetables like carrots, parsnips, leeks, savoy cabbage, cauliflower, kale, and Brussel sprouts, as well as fruits such as apples, pears. Eating seasonally is about pleasure, variety and discovery!
What Does Eating Seasonally Mean?
“Eating seasonally” specifically means to eat foods that are grown within the same season or month in the country that you are in. Doing this allows your food to be fresher, tastier, more nutritious, better value, AND better for the planet.
The terms “eating locally” and “eating seasonally” are often used interchangeably but there is some difference. Eating locally refers to eating food that is grown in your local area, while eating seasonally refers to eating produce that is grown and harvested during its natural season relative to where you are in the world. Doing both is ideal as it means far less transport time from harvest to plate.
Eating Seasonally in the UK
Did you know that British food is produced to the highest environmental and animal welfare standards in the world? With four unique seasons, diverse landscapes, and a thriving farming community, the UK offers a large and nutritious variety of food. There's so much to explore and enjoy within each of the seasons!
The true delight of eating seasonally lies in the chance to reconnect with nature's rhythms, the passage of time, and the incredible variety of flavours our seasonal climate offers. As one ingredient fades out of season, another equally tempting and delicious option comes back in its place.
5 Benefits of Eating Seasonally
#1 It’s more nutritious
Foods eaten in season are often fresher and more nutrient-dense because they don’t require long storage or transport, where nutrients are depleted. For example, kale that’s harvested in winter, and sourced locally, will contain more vitamin C compared to kale that’s been stored or transported from warmer climates elsewhere in the world. Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year. Nature is clever!
#2 It tastes better
Not only is it more nutritious, seasonal food is fresher and picked at peak ripeness (rather than too early) so it tends to be tastier. For example, fresh, local asparagus tastes more potent than asparagus flown in from South America.
#3 It’s often cheaper
Food in season is cheaper because you are buying it when it is in abundance and it has not travelled a long way.
#4 Lower environmental impact
Seasonal foods often come from local farms, which cuts down on transport miles and therefore less energy (and associated CO2 emissions) is needed to grow and transport the food we eat. Also, growing foods in their natural season requires fewer resources like energy and artificial heating. This leads to a huge reduction in your carbon footprint, which is therefore better for the planet.
#5 Supports the UK economy and local communities
Eating seasonal foods supports the local economy. For example, it wouldn’t make sense to buy apples that have been shipped in from the other side of the world at the height of the UK apple harvest.
4 Tips for Embracing Seasonal Eating in the UK
#1 Shop smarter
Visit farmers’ markets where produce will be grown locally. Know what fruits and vegetables are in season for when you go shopping in the supermarkets. This is a handy resource. Look for "seasonal" labels at the supermarket. Arrange a weekly vegetable box delivery. Organisations and farms such as Oddbox, Riverford Farms, and Abel and Cole are some good options to look into.
#2 Plan Seasonal Meals
Always know what’s in season for the time you are shopping and meal planning; this is another helpful resource. For example, with what's currently in the UK (February), a warming kale, leek, and sweet potato soup or a roasted root vegetable medley would make a lovely dish for the vegetable portions of your meals.
Order a box of JUNIUS juices to your door from the pillars that contain fruits and vegetables in season. For February that could be ZAP for the carrot and apple and SPA for the kale and apple. Our juices are packed with nutrients to support our nutritional needs in winter such as vitamin C for immunity and anti-inflammatory compounds found in ginger and turmeric.
#4 Grow your own
Growing your own fresh produce can be a rewarding, mindful, and sustainable hobby. If you have a garden or can secure an allotment, you’ll have more room to grow a variety of crops. If you have a balcony or a smaller garden you can use pots, raised beds, or vertical planter containers to grow things like kale, spinach, watercress and herbs, and even carrots and tomatoes in some cases. We recommend starting with easy to grow plants such as lettuce, radishes, spring onions, and herbs (basil, parsley, coriander etc.).
Seasonal Eating in February: What’s in Season in the UK?
February in the UK is a wonderful time to enjoy the best of winter's produce as well as the early signs of spring. Look out for locally or UK-grown apples and pears, which are still plentiful from autumn's harvest and perfect for crumbles or simply as a healthy snack. Brussels sprouts, a winter staple, are at their sweetest this time of year, especially after frosty nights, while carrots, parsnips, and celeriac bring hearty, earthy flavours to soups, stews, and roasts.
Leafy greens like kale, leeks, and savoy cabbage are nutrient-packed and so versatile. We like them gently sauteed in real butter or olive oil, thrown into stir-fries, shredded into salads, or in a hearty soup.
Cauliflower is also in season and is delicious roasted, mashed, or made into a comforting cauliflower cheese. Purple sprouting broccoli and spring greens make their debut appearance now too, along with spring onions which add a lovely pungent crunch to salads and stir fries.
Squash and swedes stick around as hearty winter favorites, perfect for roasting, adding to stews, or mashing in place of regular white potatoes. White cabbage is great for making a homemade slaw to eat as a side or add into salads. Hardy winter herbs like rosemary and thyme also stick around and are wonderful with roasted vegetables, lamb and beef dishes, and warming broths.
Final Thoughts
So, as you can hopefully see, the benefits of eating seasonally are many. Not only is it more nutritious and more affordable, but it’s also better for the planet and the economy. Even if you simply start to know what’s in season and actively choose only those vegetables and fruits when you are next in the supermarket, you will be taking a big, beneficial step towards improving your health and supporting the planet. 