With the help of our seasonal calendar, you can eat more regionally and with higher quality. Regional food not only protects the climate but also your wallet. We show you when the most important types of fruit and vegetables are in season and explain why eating seasonally is worth it.

Winter Seasonal Calendar

Months: December, January, February
Top Five: Kale, savoy cabbage, leeks, radicchio, and chicory

The cold season has a lot to offer when it comes to seasonal vegetables. The wide selection of cabbage varieties is a culinary enrichment. You can also prepare white cabbage and Brussels sprouts for light cuisine in a wok, Asian-style. Certain spices like caraway, bay leaves, or mustard seeds go perfectly with hearty winter dishes. Classic winter dishes include:

• Kale with "Pinkel" sausage or cured pork
• Savoy cabbage rolls
• Red cabbage with apples
• Potato and leek stew
• Parsnip and celeriac purée
• Black salsify in béchamel sauce

Fruit in winter: Apples and pears from storage, quinces, pomegranate, mandarins and oranges (imported), pomelos.

Spring Seasonal Calendar

Months: March, April, May
Top Five: Wild garlic, asparagus, rhubarb, radishes, baby spinach

Spring brings the first fresh messengers into the kitchen. Wild garlic kicks off the season; asparagus is the undisputed star from April onwards. Rhubarb compote and strawberry cake are classics starting in May. Young seasonal vegetable arrivals:

• White and green asparagus
• May turnips with turnip greens
• Baby spinach
• First radishes, cress, cutting lettuce
• Kohlrabi
• Strawberries (from May)

Summer Seasonal Calendar

Months: June, July, August
Top Five: Tomatoes, zucchini, eggplants, berries, stone fruit

Summer is the season of variety. Tomatoes in countless varieties, bell peppers, eggplants, zucchini, beans, peas, corn. Regarding fruit, it is berry season (strawberries, raspberries, blackberries, blueberries, gooseberries) and the stone fruit season (cherries, peaches, apricots, nectarines, plums, mirabelles). Classic summer dishes:

• Caprese salad with fresh tomato and mozzarella
• Ratatouille
• Zucchini risotto
• Grilled vegetables
• Berry tartlets
• Plum cake

Autumn Seasonal Calendar

Months: September, October, November
Top Five: Pumpkin, apples, mushrooms, root vegetables, grapes

Autumn belongs to the pumpkin in all its varieties — Hokkaido, butternut, muscat — and to apples, pears, and quinces. Root vegetables (parsnip, black salsify, Jerusalem artichoke) return. Mushroom season ranges from chanterelles to porcini. Classics:

• Pumpkin soup
• Apple strudel
• Quince jelly
• Mushroom pan with garlic and parsley
• "Federweisser" (young wine) with onion tart
• Chestnut recipes

Advantages of a seasonal diet

• Fresher taste: Fruit and vegetables harvested fully ripe from the region taste significantly more aromatic
• Climate-friendly: Shorter transport routes, no cultivation in heated greenhouses
• Cheaper: Seasonal goods are usually more affordable
• Culinary variety: You discover forgotten varieties and try new combinations
• Supporting regional agriculture: Farm shops, weekly markets, and community-supported agriculture benefit