We are now lucky enough to have 24/7 supermarkets stocking produce from all over the world. We can access most fruits and vegetables at any time of the year. However, a new trend is emerging — that is, eating seasonally. To eat seasonally means to only eat produce that has been grown and harvested at the same time as consumption, and that hasn’t been transported long distances.
Why? Fruits and vegetables are the most nutrient dense whenever they are in season, (they have been most recently grown and harvested) and also taste their best. Equally (if not more) importantly, eating foods that are grown close to where you live is much better for the environment. This is because they do not need to be imported from far away countries, and subsequently their carbon foodprint is lower. Remember, the shorter the journey to your plate, the better!
We’ve checked that all of these vegetables can come from the UK, but many of them also have other possible origins, according to the stock in the main UK supermarkets. You’ll need to check for ‘Grown in the UK’ labels, and if you can’t find these, choosing the next closest country is better. Try not to pick American broccoli over broccoli grown in the Republic of Ireland (Tesco sells both).
Here are 10 vegetables that are in season in the UK, and why they’re great for you!
1. Beetroot
Beetroot is its freshest on the supermarket shelves at this time of year, due to being harvested in late October. Beetroot is also an anti-inflammatory and has good levels of Folate (Vitamin B6), which is necessary for forming red and white blood cells, and converting carbohydrates into energy.
2. Brussels Sprouts
Hence the name, the Brussels sprouts on our supermarket shelves are grown in the Netherlands but also the UK (look for the stickers!). Sprouts have very high levels of Vitamin K (137% RDI) and Vitamin C (81% RDI), and their high fibre content supports good gut health. If you’re not a fan of sprouts, try sautéing them with olive oil, garlic, salt and pepper — don’t make the common mistake of over boiling them to mush!
3. Cauliflower
Our supermarkets sell cauliflower grown in France, Spain, Netherlands and the UK, so again look out for the label! Cauliflower is high in Vitamin C (77% RDI), fibre, antioxidants and supports good heart health.
4. Celeriac
Celeriac is a less common vegetable (and not the prettiest!), but it’s packed with antioxidants and is anti-inflammatory. It’s important to note that cooking method of celeriac can cause some vitamin loss — for example, boiling celeriac reduces its Vitamin C content by at least 50%. I love roasting it with other root veg lie turnip, carrots and parsnip and turning it into a soup.
5. Kale
Kale is harvested in the UK from October onwards. When it comes to healthy greens, Kale is king! It’s one of the most nutrient dense vegetables, so imagine how much so when its in season! It has 206% RDI of Vitamin A, 684% of Vitamin K, and 134% of Vitamin C, as well as calcium, iron and magnesium.
6. Leeks
The leeks on our supermarket shelves usually come from Spain, Netherlands and the UK (again look for the labels!) They are usually lifted from autumn to late winter. Leeks are rich in Vitamin C, and are extremely versatile in terms of cooking. You could make Leek & Potato soup, put them in a pie with mushrooms and tofu, or add them to pasta and risotto dishes.
7. Parsnips
Grown in Spain and the UK, parsnips are another typical British winter veg. They’re a high in fibre (6.5g per 100g) which supports digestive health, antioxidants, and a serving provides 25% RDI of Vitamin C.
8. Pumpkin
Its easy to forget about pumpkins when October ends, but they are still in season in the UK right through December. They contain 258% of the RDI of Vitamin A, and are a good source of Vitamin E, Folate and Iron — all of which boost the immune system. You could make pumpkin soup, stuffed pumpkin (with coucous/rice and any veg you like) pumpkin hummus perhaps or a pumpkin pie!
9. Turnips and Swedes
Another two typical winter vegetables, most of the main UK supermarkets only sell British turnips and swedes. Swedes contain 107% of the RDI of Vitamin C, and have 9 grams of fibre per serving. For me, root vegetable mash is really comforting during the winter, and is a great way to eat both of these.
10. Mushrooms
The main mushroom season in the UK is from September to November, and most of the Mushrooms sold in the UK are grown here or in Ireland. Mushrooms are high in Vitamin D, which is very important during the winter months (particularly chestnut mushrooms). They are also high in an antioxidant called Selenium.
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It must also be noted that although the vegetable origins in this post are taken from supermarket data, buying from local markets or farm shops near you is the best and most sustainable way to buy seasonal vegetables. Furthermore, try to buy loose and plastic packaging free veg wherever you can.
Plantli.io can provide detailed information about the carbon foodprint of the foods you eat, and help you make better choices with both nutrition and the planet in mind. You’ll receive personalised meal recommendations and carbon foodprint scores, showing you that reducing animal products will significantly reduce your individual carbon emissions.
NB: The nutritional information in this post is taken from https://www.healthline.com
