What does ’seasonal eating’ actually mean?
Simply this – adjusting our habits to eat more of the foods that are naturally present at certain times of the year, so that we can obtain the maximum benefit from those particular foods.
With the advent of refrigeration and modern farming methods, the habit of eating to the seasons has really gone by the wayside. And whilst this is great in some ways (certainly we are exposed to an unprecedented variety of available foods, and are unlikely to go hungry), at the end of the day, nature is smarter than we are. Foods that are naturally available in abundance at certain times of the year tend to be well matched to our needs. For instance, citrus trees (rich in vitamin c) fruit in winter - right when we are most likely to be needing a dose for our immune system! Paying attention to what is available at different times of the year is truly a way of using food as medicine.
Of course, this doesn’t mean that you can’t eat foods that are out of season – it simply means that by working with nature we are able to align with the nutritional intake we were always meant to obtain, the way our ancestors have done for thousands of years.
As a keen home grower of vegetables, noticing and adjusting to the seasons is a lesson I have had to learn - often the hard way! Some vegetables or herbs will grow best (or only) during one season of the year, and trying to grow these varieties when the time isn't ideal virtually always leads to disappointment. When I work with the seasons, instead of against them, everything runs a whole lot smoother!
The list of seasonal foods below has been designed for the Australian climate, and please keep in mind that there can also be some variation between locations, depending on where you live, and where your food has actually been grown.
You may also notice that some of these foods appear in both the summer/autumn section, as well as winter. These are vegetables that grow over spring & summer, and then traditionally have been able to be stored as a food supply during winter (e.g. root crops such as potatoes and carrots, and pumpkin with its tough skin).
Summer/Autumn
Plants that are ready to be eaten in the warmer months tend to grow quickly, and have a high water content and are therefore cooling and hydrating.
Fruit
Apples
Banana
Blueberries
Cherries
Dragonfruit
Fig
Grapes
Lychee
Mangoes
Melons,
Passionfruit
Pineapple
Pomegranate
Raspberries
Stonefruit
Strawberries
Vegetables
Avocado
Beetroot
Capsicum
Carrots
Choko
Corn
Cucumber
Eggplant
Green beans
Potatoes
Pumpkins
Silverbeet
Squash
Sweet potato
Tomatoes
Zucchini
Herbs
Basil
Chilli
Chives
Fennel
Garlic
Lemongrass
Oregano
Parsley
Sage
Thyme
Winter
Plants that are ready for the cooler months tend to grow more slowly, and tend to have a longer shelf-life and lower water content. They are nourishing, warming, and store a lot of energy.
Fruit
Citrus fruits
Guava
Kiwifruit
Pears
Vegetables
Bok choy
Broad beans
Broccoli
Cabbage
Carrots
Cauliflower
Green peas
Leek
Onions
Pak choy
Potatoes
Pumpkins
Snow peas
Herbs
Galangal
Ginger
Spring
Plants that grow in Spring tend to be vigorous and full of life. And they make us feel the same way when we eat them!
Fruit
Mulberries
Pawpaw
Pineapple
Strawberries
Vegetables
Beetroot
Celery
Silverbeet
Herbs
Coriander (cilantro)
Dill
Fennel
All Year Round
Plants that grow year-round are adaptable and reliable. Enjoy these at any time of year.
Vegetables
Kale
Lettuce
Radish
Salad greens
Herbs
Mint
Rosemary