Why should you eat seasonal vegetables?

Seasonal vegetables taste better, are more nutritious, cheaper and have less environmental impact as they are harvested at maturity without heated greenhouses or long-distance transport.

How do I know if a vegetable is in season?

Check a seasonal vegetable calendar or visit local markets where seasonal vegetables are plentiful and affordably priced.

Which vegetables are available all year round?

Carrots, leeks, cabbage, onions and potatoes are available almost all year round thanks to different seasonal varieties.

What is the difference between peak season and available?

Peak season means the highest production with the best taste and prices. "Available" indicates presence on stalls at the start or end of the season.

Seasonal Vegetables - Month-by-month vegetable calendar

Why eat seasonal vegetables?

Eating seasonal vegetables means choosing food that is tastier, more nutritious and more environmentally friendly. A vegetable harvested at the right time of year contains more vitamins and minerals than one grown in a greenhouse or imported from the other side of the world.

Each season offers a remarkable variety of vegetables. In winter, leeks, cabbages and squashes warm our plates. Spring marks the return of radishes, spinach and asparagus. Summer bursts with colour thanks to tomatoes, courgettes and peppers. Autumn brings pumpkins, beetroots and Jerusalem artichokes.

Eating seasonally also supports local farming and reduces our food's carbon footprint. A seasonal vegetable grown locally requires far less energy than one imported by air or grown in a heated greenhouse. It's a simple step, accessible to everyone, and beneficial for both health and the planet.

Our seasonal vegetable calendar helps you know, month by month, which vegetables to choose. For each vegetable, you will find nutritional values, storage tips and recipe ideas for simple cooking.

Frequently asked questions about seasonal vegetables

Seasonal vegetables taste better because they are harvested at maturity. They contain more nutrients, generally cost less and have a reduced environmental impact (no heated greenhouses, less transport). It benefits your health, your wallet and the planet.

Use our seasonal vegetable calendar! You can also check local markets and producers: seasonal vegetables are usually plentiful and affordably priced. An out-of-season vegetable is often imported, more expensive and less flavourful.

Some vegetables are available almost all year round thanks to varieties adapted to different seasons: carrots, leeks, cabbage, onions and potatoes. Their taste and texture may vary by season (spring carrots vs winter storage carrots).

Peak season is when production is at its highest: the vegetable is at its best taste, most plentiful and cheapest. "Available" means it can be found on market stalls, but not necessarily at its best flavour (start or end of season).