Benefits of eating seasonal fruits and vegetables (food)
Eating seasonal fruits and vegetables offers various benefits, both in terms of taste and nutritional value, as well as in terms of sustainability and economy. Here are some reasons why it's important to consume seasonal fruits and vegetables:
Taste and freshness: Seasonal products often taste better because they ripen at the right time and are harvested when they are at their peak of freshness. This ensures a better taste experience.
Nutritional value:
Seasonal products are usually richer in nutrients because they have had the chance to develop naturally. They generally contain more vitamins, minerals, and antioxidants.
Environmentally friendly: Growing seasonal products requires less energy and resources because they grow under optimal conditions. This leads to a lower ecological footprint and less impact on the environment.
Locally grown: Seasonal products are often produced locally, which supports the local economy and reduces the need for long transport distances. This contributes to sustainability and the preservation of local farming communities.
Cost-effective: Seasonal products are usually cheaper because there are no additional costs for greenhouses or imports. Eating seasonal produce can help you save money.
Variation: Eating seasonal fruits and vegetables provides variety in your diet. You can enjoy different flavors and nutrients throughout the year as you go with the seasons.
Less use of chemicals: Because seasonal fruits and vegetables are better adapted to local conditions, there is often less need to use pesticides and fertilizers.
In short, consuming seasonal products is not only good for your taste buds and health, but it also benefits the environment, the local economy, and your wallet. It supports sustainability and contributes to a healthier food system.
When is the best time to eat what seasonal products are?
Spring (March - May): Vegetables: Asparagus, radish, turnip greens, scallions, spinach, artichokes, broad beans, rhubarb, cucumbers, lettuce, zucchini, carrots. Fruit: Strawberries, rhubarb, cherries, raspberries, currants, blueberries.
Summer (June - August): Vegetables: Tomatoes, bell peppers, beans, corn, kale, cauliflower, zucchini, carrots, cucumbers, lettuce, leeks, red cabbage, broccoli. Fruit: Strawberries, raspberries, berries (such as black currants and red currants), cherries, plums, apricots, peaches, apples, pears, gooseberries, blackberries, grapes, melons.
Autumn (September - November): Vegetables: Pumpkin, mushrooms, sprouts, kale, leeks, celeriac, parsnips, white cabbage, salsify, potatoes, onions. Fruit: Apples, pears, grapes, figs, cranberries, pumpkins, quinces, nuts (e.g. walnuts and hazelnuts).
Winter (December - February): Vegetables: White cabbage, Brussels sprouts, potatoes, onions, carrots, celeriac, parsnips, salsify, red cabbage. Fruit: Apples, pears, citrus fruits (oranges, tangerines, lemons), kiwis.
The availability of seasonal fruit and vegetables may vary slightly depending on the weather and the region in the Netherlands. However, it's a good guideline to follow if you want to consume fresh and locally grown food and take advantage of the flavor and nutritional value at their peak.
