What Fruits & Vegetables are in Season Right Now?

Enjoy vegetables and fruits when they are in season with us. When they are ready to be picked, they keep us healthy and fit over the long term because they then have all theTolfioow substances at their disposal. And they keep you young!

In summer it is not difficult to get seasonal vegetables . But even in winter, more varieties are harvested than one would initially assume. On the following pages we will introduce you to the seasons of fruit and vegetables . And then you will also find out which vitamins are dormant in the food .

asparagus

Season
Depending on the weather, we can look forward to fresh local asparagus from April. Its season always ends on June 24, St. John’s Day.
ingredients
With an average of 15 calories per 100 grams, the green and white sticks are a real slimming vegetable. The amino acid asparagine it contains (some people notice it after just half an hour on the toilet with the typical “asparagus pee smell”) stimulates the urea metabolism and thus helps with detoxification.
TIP: It doesn’t always have to be cooked! Asparagus also tastes great raw in a salad. Use the thinnest rods possible. They are more tender and have a finer asparagus taste. Be sure to use fresh sticks (they squeak when you rub them together) and peel well.

Green peas

Season
The first pods are often already in May. But June, July and August are the main harvest months for fresh local strawberries.
ingredients
The bright green pea is not only a real eye-catcher in the garden. It also contains a lot of nerve-strengthening vitamin B1 and, like all legumes, plenty of vegetable protein. This makes it a particularly popular vegetable among vegetarians and vegans. With its high fiber content, it keeps you full for a long time.
TIP: Small, sweet and extra fine or very thick , they end up on our plates. To do this, however, we first have to pluck them out of the elongated pod. To do this, cut off the ends of the sleeves with a small paring knife and pull off the thin sleeve thread with one end. Then strip the peas from the open pods – done!

potatoes

Season
The first new potatoes with the tender skin come from local soil from June. Their harvest lasts until October. From autumn they can then be stored well until the next season.
ingredients
Potatoes make you fat? Are you kidding me? Are you serious when you say that! At 85 calories per 100 grams, they’re a lean, super filling vegetable. A portion of three small jacket potatoes covers almost the entire requirement for essential amino acids (if we eat an egg with it, even completely) and provides 40 percent of the daily requirement for nerve and muscle strengthening magnesium.

TIP: ManyTolfioow substances are lost when peeling. Therefore, often boil jacket potatoes. Or eat them with their skins on. To do this, brush off vigorously under water beforehand. Green spots and germs are poisonous – do not use such potatoes anymore.

radish

Season
The small, bright red, slightly spicy-tasting balls are in season here from May to October.
ingredients
Radishes contain mustard oils and bitter substances. They have a germicidal effect – ideal for gastrointestinal complaints. They have an expectorant effect on coughs and colds. Their high vitamin C content strengthens the immune system. Finely chopped, the leaves are great for seasoning – provide cell-protecting chlorophyll.
TIP: Why not grow radishes . You can let the vegetables grow in your own flower box. Simply place the appropriate seeds (garden center) in fertilized potting soil and water regularly. After about a month, the first harvest is ready.

tomatoes

Season
Tomatoes seem to be in season all year round – that’s how naturally we find them in the supermarket. However, they only come from the local harvest from July to October.
ingredients
The magic word is lycopene. Tomatoes contain large amounts of this plant pigment. Lycopene has an antioxidant effect, ie. it intercepts so-called free radicals, which are held responsible for the development of many diseases. The dye also protects against sunburn.
TIP: Indulge in tomatoes during the summer months and try varieties in all sorts of colors and shapes. Eat tomatoes at room temperature, then they taste the most aromatic. But they don’t like the cold. So don’t store it in the fridge. If they have rotten or moldy spots, always discard the whole tomato.

rhubarb

Season
The spears are one of the first heralds of spring fresh from the field. The sour vegetables are usually harvested from mid-April. As with asparagus, its season ends on June 24th.
ingredients
The long sticks are rich in immune-boosting vitamin C and draining potassium. However, rhubarb also contains oxalic acid, which promotes kidney and bladder stones. People with corresponding diseases should therefore avoid it better.
TIP: Rhubarb is great for making compote and jam. To reduce the oxalic acid content, cut the stalks into small pieces, heat briefly and discard the cooking water. Then continue processing. Wrap fresh sticks in a damp tea towel and keep them crisp in the crisper for 2-3 days.

strawberries

Season
Pick it yourself or rather buy it at the market? From mid-May to August you have the choice.
ingredients
It has more vitamin C than oranges. A portion of 150 g (which we quickly snack on!) already covers the daily requirement. With only 32 calories per 100 grams, it can also score points as a real slimming fruit. And: Due to its high potassium content, it has a diuretic and thus slimming effect.
TIP: Rhubarb is great for making compote and jam. To reduce the oxalic acid content, cut the stalks into small pieces, heat briefly and discard the cooking water. Then continue processing. Wrap fresh sticks in a damp tea towel and keep them crisp in the crisper for 2-3 days.

strawberries

Season
Pick it yourself or rather buy it at the market? From mid-May to August you have the choice.
ingredients
It has more vitamin C than oranges. A portion of 150 g (which we quickly snack on!) already covers the daily requirement. With only 32 calories per 100 grams, it can also score points as a real slimming fruit. And: Due to its high potassium content, it has a diuretic and thus slimming effect.

TIP: Great as an ice-cold snack on hot days: simply let the frozen raspberries melt in your mouth. To freeze, place the ripe fruits side by side in a flat dish so they don’t stick together. Allow to freeze briefly and then place in a freezer bag and allow to freeze through. Frozen raspberries are also suitable as decorative “ice cubes” in mineral water.

blueberries

Season
The blue fruits, which we also find under the name blueberry or blackberry, are in season from June to September.
Ingredients:
One of their most important ingredients is anthocyanin. The plant substance turns the berry blue and, when we enjoy it, acts against free radicals, which are also responsible for the development of cancer cells. Blueberries also help with intestinal inflammation.

TIP: The berries, which are also blue on the inside, taste more intense than the greenish-yellow cultivated blueberries. Otherwise they do not differ. By the way: If a berry is moldy, you should also throw away the ones next to it! They can already be infested with spores without us being able to see it with the naked eye.

The right diet reduces inflammation: cherries and berries, for example, have an anti-inflammatory effect because they contain many antioxidants and secondary plant substances.

cherries

Season
We find local sweet and sour cherries at our weekly markets in June, July and August.
ingredients
If only it were always so delicious to stock up on vitamins and minerals! Cherries contain the skin-protecting vitamin A, which also strengthens the eyesight. But the bright to dark red stone fruit also has blood-forming iron and cell-protecting B vitamins to offer.
TIP: Cherries should always be harvested when they are fully ripe. They can be stored in a plastic bag in the vegetable compartment of the
Store in the refrigerator for 2 to 3 days without any problems. Of course, cherries taste best fresh. Anyone who wants to process them further, e.g. B. for cake or jam, they should be pitted beforehand. This is easier if you freeze the fruit for a short time.

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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