With the UK’s growing season around the corner, it’s worth considering which produce is coming into season soon! Whilst some products are in season for over half the year, others only last for a month.
Seasonal produce tastes better, has higher nutritional value and is cheaper than imported or out of season products. Eat Seasonably have published research showing that “a basket of fruit and veg bought in the summer can be as much as a third cheaper than the same basket bought out of season”. You can bulk buy these products and freeze them for use at times when they are out of season.
Finally, eating seasonal produce is better for the environment. Growing in season requires lower levels of artificial inputs than at other times of the year as well as less energy and associated CO2 emissions inputs for transportation.
Vegetables: Beetroot, brussel sprouts, cauliflower, red, white and green cabbages, celeriac, kohlrabi, leeks, parsnips, turnips, onions, potatoes, spinach and chard.
Fruit and nuts: The last harvest of English apples, pears and nuts.
Meat: Mature partridge, turkey, venison, pheasant, mallard, pigeon, rabbit and hare.
Vegetables: Brussels sprouts, salsify and shallots, kohlrabi, leeks, parsnips, potatoes, purple sprouting broccoli, salsify, shallots, swede, turnips.
Meat: Feathered game season ends, except for varieties of wild duck. Abundant wild rabbit and hare.
Vegetables: Calabrese, purple sprouting broccoli, carrots, spring greens, spring onions, spinach, swede, wild nettles.
Fruit: The first rhubarb.
Meat: Pigeon, rabbit and hare.
Vegetables: Spring cabbages and carrots. Winter root vegetables are now on their last legs, but the first new potatoes from Jersey become available. Leeks and the first lettuces and other salad leaves. The short morel season begins.
Fruit: Height of the rhubarb season.
Meat: Welsh lamb, Pigeon, rabbit and hare.
Vegetables: Prime asparagus season. The first broad beans, spinach, sorrel and primo cabbage as well as new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles.
Herbs: basil, chervil, chives, coriander, dill, oregano, mint, nasturtium, parsley, rosemary, sage, sorrel, tarragon
Meat: New-season lamb continues. Wood pigeon.
Vegetables: Asparagus continues its short season. New potatoes, the first courgettes and globe artichokes, green beans, salad leaves, mange-tout and watercress.
Herbs: basil, chervil, chives, coriander, dill, elderflower, oregano, mint, nasturtium, parsley, rosemary, sage, sorrel, tarragon, thyme.
Fruit: Strawberries, cherries, greengages, apricots, bilberries and gooseberries.
Vegetables: Artichoke, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, french beans, garlic, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, new potatoes, onions, peas, radishes, rocket, runner beans, samphire, spinach, spring onions, tomatoes, turnips, watercress, wild nettles
Fruit: Black, red and white currants, strawberries, raspberries, gooseberries, greengages, cherries, bilberries and blueberries.
Meat: Lamb, rabbit, wood pigeon.
Vegetables: New beetroots, courgettes, peppers, potatoes such as Pink Fir Apple and Ratte, sweet corn and tomatoes. Peas, watercress, wild mushrooms, marrow, fennel, garlic, carrots, chillies and mangetout.
Herbs: Basil, chives, coriander, oregano, mint, parsley, rosemary, sage, sorrel, tarragon, thyme.
Fruit: Plums, cherries, apricots, loganberries and melons. Raspberries, damsons and redcurrants.
Meat: Grouse from the 12th onwards. Beef, lamb, rabbit, venison, wood pigeon.
Vegetables Salad leaves continue, sweet corn and tomatoes. Wild mushrooms more widely available. New-season beetroots, artichokes, aubergine, butternut squash and pumpkin, cauliflowers and carrots. Fennel, marrow, onions, mangetout, leeks, potatoes, turnips and garlic.
Herbs: Chives, coriander, oregano, mint, parsley, rosemary, sage, sorrel, thyme
Fruit Greengages, plums, figs, blackberries, grapes, melons. English apples – Worcester, Pearmain and James Grieve. Wild sloes, elderberries, hawthorn and rowan.
Meat: Wild duck, partridge, pigeon, venison and grouse. Hare and rabbit.
Vegetables: Cèpes, chanterelles and a great range of other fungi – parasol, oyster, blewits, horse and field mushrooms. Broccoli, autumn varieties of cabbage, marrows and squashes, potatoes and young turnips.
Fruit and nuts: Fresh walnuts, sweet chestnuts, hazelnuts, Kentish cobs, quinces, crab cooking and eating apples and pears. Elderberries and quince.
Meat: Pheasant, woodcock, partridge, grouse, guinea fowl, hare and mallard.
Vegetables: Parsnips, turnips, beetroots, red and Savoy cabbages, carrots, cauliflowers, celeriac, celery, leeks, artichoke, kale, horseradish and truffles. Swede, pumpkin and butternut squash. Wild mushrooms.
Fruit and nuts: Apples, pears, quinces, medlars, almonds, chestnuts, hazelnuts and walnuts.
Meat: Pheasant, partridge, mallard, wood pigeon and grouse. Hare and wild rabbit.
Vegetables Brussels sprouts, curly kale, Jerusalem artichokes, leeks, garlic, pumpkin, swedes, chard and spinach. Truffles, beetroot, shallots, cauliflower chicory and kohlrabi.
Fruit and nuts As November.
Meat: The same as November, plus goose and guinea fowl.