British Seasonal Eating Guide

I was shocked today when browsing the headlines after reading an astonishing statistic.

“9 out of 10 people have no idea when well-known fruit and vegetables are at their best”

As someone who grew up in a rural countryside setting I like to think that I’m somewhat in sync with seasonal produce and have a good idea of the correct time of year to find most of the fruits and vegetables that I regularly eat. However, a growing proportion of British population seems to be loosing this vital knowledge largely due to the steady supply of foreign foods available all year round in supermarkets and other food outlets.

One of the key benefits of eating local food in the correct season is that the food is harvested when it has reached its nutritional peak, many imported foods are sent to the UK unripe to extend their shelf life, in addition wax’s and chemicals are often used on non organic produce again to preserve to produce and extend shelf life.  As well as the clear health benefits associated with eating seasonal foods, it is also an environmentally sound option for those looking to reduce their carbon footprint.

Our month by month guide:

• January – Even in the middle of winter during the coldest months of the year there is still a surprisingly large array of winter vegetables that can be used to make warming stews, soups and roasts. These include; beetroot, brussels sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes.

• February -  Still firmly in the grips of winter February brings us a new selection of winter vegetables including many of the same foods as January with a couple of additional foods; potatoes (maincrop), purple sprouting broccoli, salsify, shallots, swede, truffles.

• March – Its march and at last the end of winter is in sight, it’s in this month that we get our first crop of many sping vegetables including salad onions, cauliflower, kale, leeks, purple sprouting broccoli, salsify, spinach, swede, wild nettles.

• April – April has always been one of my favourite months, and also happens to include my birthday, which could explain my love for this time of year. In my eyes April marks the official start of spring and with it comes a fresh new selection of succulent summer time foods, including; asparagus, broccoli, jersey royal new potatoes, lettuce & salad leaves, purple sprouting broccoli, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles.

• May - By the time we reach May hot sunny days can be expected and with them comes my favoUrite summertime food, salad. Salads are great during the hot summer months not only as they are the fresh and easy to make, but the salad its self holds a large amount of moisture that can be hydrating to our bodies. Some of the best foods available in May include; asparagus, broccoli, carrots, jersey royal new potatoes, lettuce & salad leaves, new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles.

• June – June brings us festivals, beach trips and a whole load of new summer produce including artichoke, asparagus, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, french beans, garlic, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, new potatoes, onions, pak choi, peas, radishes, rocket, runner beans, samphire, spinach, spring onions, tomatoes, turnips, watercress.

• July – Mid summer in the UK is a wonderful time of year, aside from the ice creams, cream teas and strawberries a large amount of seasonal produce becomes ready for the first harvest of the year. Abergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, french beans, garlic, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, new potatoes, onions, pak choi, peas, radishes, rocket, runner beans, samphire, spinach, spring onions.

• August – By august the days are becoming noticeably shorter and with that comes the onset of Autumn, but not before we collect in the last of the summer vegetables and fruits including; aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, cucumber, fennel, french beans, garlic, kohlrabi, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peas, peppers, potatoes (maincrop), radishes, rocket, runner beans, spring onions, sweetcorn, tomatoes, turnips, watercress, wild mushrooms.

• September – September is when the big harvest swings into full force with farmers across the country gathering in their produce, including bilberries, blackberries, damsons, elderberries, beef, duck, grouse, guinea fowl, hare, lamb, cucumber, fennel, french beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow.

• October – October brings with it the last change to stock up the pantry with all the supplies needed for the winter months some of the best seasonal produce at this time odd year includes; broccoli, butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce & salad leaves, marrow, parsnips, potatoes, pumpkin, radishes, rocket, runner beans, salsify, shallots, Swede, sweet corn.

• November – The winter has arrived and with it comes short days and cold weather, this isn’t a time where much grows, but there are some hardy winter vegetables that thrive in these conditions; butternut squash, cauliflower, celeriac, celery, chicory, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), pumpkin, salsify, shallots, swede, truffles

• December – When I think of December I think of Christmas and all the things that go along with this festive time of year, roast dinners warming stews and of course the nations favourite bird for this time of year the humble turkey. But, what else can December bring to our dinner plates? Beetroot, Brussels sprouts, cauliflower, celeriac, celery, chicory, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), salsify, shallots, swede, truffles (black), truffles (white), turnips, wild mushrooms.

If you have any questions or no any food's we have missed out, please drop us a comment below.