Eating Seasonally

January: You might think that there aren’t many fruit and vegetables in season, but you’d be surprised. There’s a few for you to help you plan and cook some great dishes.

• Apples, beetroot, brussel sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, pear, potatoes, rhubarb, salsify, shallots, swede, turnip

February: There are some great seasonal fruit and vegetables out there to brighten the darker days of this month.

• Brussel sprouts, cabbage, cauliflower, carrots, celeriac, chicory, Jerusalem artichoke, kale, kohlrabi, leeks, mushrooms, onions, parsnips, potatoes, purple sprouting broccoli, rhubarb, salsify, shallots, swede, turnips

March:  Spring is on the way and there are some wonderful fruit and vegetables in season this month. 

• Cauliflower, kale, leeks, purple sprouting broccoli, rhubarb, salsify, spinach, spring onions, swede, wild garlic, wild nettles

April: April usually means that spring is officially here!  We’re starting to switch from stews and slow cooker meals to something more refreshing and zestier.  There’s an abundance now of seasonal produce that’s ripe, affordable and delicious

• Asparagus, basil, broccoli, chives, dill, jersey royal new potatoes, lettuce & salad leaves, new potatoes, purple sprouting broccoli, radishes, rhubarb, rocket, samphire, sorrel, spinach, spring onions, watercress, wild nettles, wild garlic

May: May is the month for flavour with lots of minty, peppery salad leaves in season to zing up your salads.

• Asparagus, basil, broccoli, carrots, chervil, chives, coriander, dill, jersey royal new potatoes, lettuce & salad leaves, mint, nasturtium, new potatoes, oregano, peas, radishes, rhubarb, rocket, rosemary, sage, samphire, sorel, spinach, spring onions, tarragon, watercress, wild nettles, wild garlic

June: A lot of British produce shines in June.  We’re starting to celebrate summer with fresh salads, light main meals and fruity deserts – all perfect for al-fresco dining

• Artichoke, asparagus, aubergine, basil, beetroot, bilberries, broad beans, broccoli, carrots, cherries, chervil, chillies, chives, coriander, courgettes, dill, elderflowers, fennel, french beans, garlic, gooseberries, greengages, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, mint, nasturtium, new potatoes, onions, oregano, pak choi, parsley, peas, radishes, rocket, rosemary, runner beans, sage, samphire, sorrel, spinach, spring onions, strawberries, tarragon, thyme, tomatoes, turnips, watercress, wild nettles

July: Seasonal produce truly shines at this time of year.  Soft fruits like strawberries, raspberries and cherries can bring bursts of sweetness to everything from salads to deserts.  There are plenty of delicious veggies to be enjoyed too, perfect for light summer meals.  By choosing local you’re not just benefitting the environment, but also supporting your community and enjoying fresher, tastier produce.

• Artichoke, aubergine, basil, beetroot, bilberries, blueberries, broad beans, broccoli, carrots, chervil, chillies, cherries, chives, coriander, courgettes, dill, elderflower, fennel, French beans, garlic, gooseberries, greengages, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, mint, nasturtium, new potatoes, onions, oregano, pak choi, parsley, peas, radishes, rocket, rosemary, runner beans, sage, samphire, sorrel, spinach, spring onions, strawberries, tarragon, thyme, tomatoes, turnips, watercress, wild nettles

August: Seasonal eating in August is a delightful celebration of summer’s bounty!  There are so many delicious fruits and vegetables to choose from this month.

• Artichoke, aubergine, basil, beetroot, bilberries, broad beans, broccoli, carrots, cherries, chillies, chives, coriander, courgettes, cucumber, damsons, fennel, greengages, French beans, garlic, kohlrabi, lettuce, loganberries, mangetout, marrow, mint, onions, oregano, pak choi, parsley, peas, peppers, plums, potatoes, radishes, raspberries, redcurrants, rocket, rosemary, runner beans, sage, sorrel, spring onions, strawberries, sweetcorn, tarragon, thyme, tomatoes, turnips, watercress, wild mushrooms

September: September in Britain truly feels like harvest time with an abundance of both summer’s last hurrah and autumn’s vibrant new offerings

• Apples, artichoke, aubergine, beetroot, bilberries, blackberries, broccoli, butternut squash, carrots, celeriac, celery, chestnuts, chillies, chives, cob nuts, coriander, courgettes, cucumber, damsons, elderberries, fennel, French beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, mint, onions, oregano, pak choi, parsley, pears, peppers, plums, potatoes, pumpkin, radishes, raspberries, redcurrants, rocket, rosemary, runner beans, sage, shallots, sorrel, spring onions, sweetcorn, thyme, tomatoes, turnips, watercress, wild mushrooms

October: As the air begins to feel crisp and darker evenings creep in, we crave cosy, hearty dishes likes stews and pies.  There is plenty of autumnal produce available to turn into warming meals.

• Apples, artichoke, beetroot, bilberries, blackberries, broccoli, butternut squash, celeriac, celery, chestnuts, chicory, chives, chillies, cob nuts, elderberries, fennel, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, marrow, medlar, parsley, parsnips, pears, potatoes, pumpkin, quince, radishes, rocket, rosemary, runner beans, sage, salsify, shallots, sorrel, squashes, swede, sweetcorn, thyme, tomatoes, turnips, watercress, wild mushrooms

November: There is still a variety of seasonal produce available as autumn turns into winter.  Add some vibrancy to your meals with fresh root vegetables and leafy greens.

• Apples, artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chestnuts, chicory, cob nuts, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, pears, potatoes, pumpkin, quince, rosemary, sage, salsify, shallots, swede, turnips, watercress, wild mushrooms

December: December is the month of festivities and feasting.  Seasonal produce may be limited, but there are still some crackers to enjoy as part of our celebrations

• Apples, beetroot, brussel sprouts, cauliflower, celeriac, celery, chestnuts, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, pears. Potatoes, salsify, shallots, swede, turnips, wild mushrooms