What's In Season: Produce Calendar

Eating seasonally simply makes sense. Seasonal fruits and vegetables are often harvested at their peak ripeness, which means they are packed with essential nutrients. These foods are not only more delicious but also contain higher levels of vitamins, minerals, and antioxidants.

Embracing seasonal eating also encourages a varied diet. Enjoying a wide range of fruits and vegetables throughout the year provides your body with a broader spectrum of nutrients and gut microbiome diversity.

As well as deriving benefits for ourselves, we are also having a positive impact on the environment and supporting local farmers. Eating seasonally can also be more affordable because these veggies are in abundance during their peak season.

Here’s a handy calendar to inspire you with what’s in season, when.

January

Fruit: Apples, kiwi fruit, oranges, pears, and pomegranate.

Vegetables: Beetroot, Brussel sprouts, cabbage, cauliflower, celery, leek, parsnips, potatoes, swedes, and turnips.

February:

Fruit: Bananas, kiwi fruit, lemons, oranges, passion fruit, pineapple, pomegranate, and rhubarb.

Vegetables: Brussel sprouts, cauliflower, celeriac, chicory, Jerusalem artichoke, kale, kohlrabi, leek, parsnips, potatoes, purple sprouting broccoli, shallots, swede, truffles (black), and turnips.

March

Fruit: Bananas, kiwi fruit, lemons, oranges, passion fruit, pineapple, and rhubarb.

Vegetables: Cauliflower, kale, leek, purple sprouting broccoli, spinach, spring onion, and swede.

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April:

Fruit: Bananas, kiwi fruit, and rhubarb.

Vegetables: Asparagus, broccoli, new potatoes, lettuce and salad leaves, purple sprouting broccoli, radishes, rocket, spinach, spring onion, and watercress.

May:

Fruit: Bananas, kiwi fruit, and rhubarb.

Vegetables: Asparagus, broccoli, carrots, new potatoes, lettuce and salad leaves, new potatoes, peas, radishes, rocket, spinach, spring onion, and watercress.

June:

Fruit: Apricots, bilberries, blueberries, cherries, gooseberries, greengages, kiwi fruit, peaches, and strawberries.

Vegetables: Artichoke, asparagus, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgette, fennel, French beans, garlic, new potatoes, kohlrabi, lettuce and salad leaves, mangetout, new potatoes, onions, pak choi, peas, radish, rocket, runner beans, spinach, spring onion, tomatoes, turnips, and watercress.

July:

Fruit: apricots, bilberries, blueberries, cherries, gooseberries, greengages, kiwi fruit, melons, peaches, and strawberries.

Vegetables: Artichoke, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgette, fennel, French beans, garlic, new potatoes, kohlrabi, lettuce and salad leaves, mangetout, new potatoes, onions, pak choi, peas, radish, rocket, runner beans, spinach, spring onion, tomatoes, turnips, and watercress.

August:

Fruit: Apricots, bilberries, blueberries, cherries, damsons, figs, greengages, loganberries, melons, nectarines, peaches, plums, raspberries, redcurrants, and strawberries.

Vegetables: Artichoke, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgette, cucumber, fennel, French beans, garlic, kohlrabi, lettuce and salad leaves, mangetout, marrow, onions, pak choi, peas, peppers, potatoes, radish, rocket, runner beans, spring onion, sweetcorn, tomatoes, turnips, watercress, and wild mushrooms.

September:

Fruit: Apples, bilberries, blackberries, damsons, elderberries, figs, grapes, melons, nectarines, peaches, pears, plums, raspberries, and redcurrants.

Vegetables: Artichoke, aubergine, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgette, cucumber, fennel, French beans, garlic, horseradish, kale, kohlrabi, leek, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peppers, potato, pumpkin, radish, rocket, runner beans, shallots, spring onion, sweetcorn, tomatoes, turnip, watercress, wild mushrooms.

October:

Fruit: Apples, bilberries, blackberries, elderberries, figs, grapes, pears, and quince.

Vegetables: Artichoke, beetroot, broccoli, butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leek, lettuce & salad leaves, marrow, parsnip, potatoes, pumpkin, radish, rocket, runner beans, salsify, shallots, swede, sweetcorn, tomatoes, truffles (black and white), turnips, watercress, and wild mushrooms.

November:

Fruit: Apples, clementines, cranberries, passion fruit, pears, pomegranate, quince, and satsumas.

Vegetables: Artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leek, parsnips, potatoes, pumpkin, shallots, swede, truffles (black and white), turnips, watercress, and wild mushrooms.

December:

Fruit: Apples, clementines, cranberries, passion fruit, pears, pineapple, pomegranate, satsumas, and tangerines.

Vegetables: Beetroot, Brussel sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leek, parsnips, potatoes, shallots, swede, truffles (black and white), turnips, and wild mushrooms.

Please keep in mind that this is a general guide, and specific timing can vary depending on the weather and the region of the UK.

Fresh, ripe produce bursting with flavour and nutrients is a big win. It’s a great option for a vibrant you and a greener planet!

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