Switching to a seasonal diet is well worth it. Beyond a climate-friendly footprint, cooking with a vegetable seasonal calendar is a culinary enrichment. You will rediscover forgotten vegetables like rutabaga or black salsify.

Seasonal cooking simultaneously means vegetables grown regionally. Cucumbers, tomatoes, and zucchini can develop their full flavor in the field rather than ripening during transport like imported goods.

Local economic cycles save energy and generally result in significantly lower CO2 emissions. A meal plan based on a seasonal calendar is, in the long run, a sustainable way of eating.

You can obtain seasonal vegetables at weekly markets and, if you live in a more rural area, directly from the producer or through community-supported agriculture (CSA).

Seasonal Calendar by Month

January / February

Stored vegetables are at their peak: beetroot, black salsify, parsnip, carrots, potatoes, celery (celeriac and stalks), leeks, rutabaga, Jerusalem artichoke. Winter vegetables: kale, Brussels sprouts, savoy cabbage, white cabbage. From jars or pickled: sauerkraut, pickled beetroot.

March

First signs of spring: wild garlic, dandelion, young parsley, chives. Still in storage: cabbage, beetroot, carrots, potatoes.

April

Young spinach, radishes, asparagus (from mid-April depending on the region), lettuce, rhubarb, chard, cress.

May

Asparagus season is in full swing. First early tomatoes and cucumbers from protected cultivation, kohlrabi, cucumber, arugula, turnips, young chard, peas, beans.

June

Start of season for zucchini, eggplant, bell peppers, fresh peas, beans, broccoli, cauliflower. Asparagus season ends on June 24th (St. John's Day). Tomatoes, all types of lettuce.

July / August

Peak vegetable season: tomatoes, bell peppers, zucchini, eggplant, corn, cucumbers, beans, peas, broccoli, cauliflower, chard, savoy cabbage. Also fennel, leeks, bok choy.

September

Harvest month for pumpkin (Hokkaido, butternut, nutmeg), corn, tomatoes (last of the season), broccoli, romanesco, carrots, celery, leeks, kohlrabi, all types of cabbage.

October

Pumpkin season, root vegetables (parsnip, black salsify, beetroot, carrot), leeks, celery, all types of cabbage, rutabaga, Jerusalem artichoke, chard.

November / December

Winter vegetables: kale (often best only after the first frost), Brussels sprouts, savoy cabbage, white cabbage, leeks, celery, parsnip, black salsify, Jerusalem artichoke, pumpkin (storage varieties).

Seasonal Kitchen Tips

• In spring: Asparagus classically with hollandaise sauce, young spinach in risotto, wild garlic pesto, rhubarb compote
• In summer: Tomato salad with mozzarella, ratatouille, grilled vegetables, zucchini soup, gazpacho
• In autumn: Pumpkin soup, pumpkin risotto, braised root vegetables, mushroom pans
• In winter: Kale with sausage (Pinkel), red cabbage, savoy cabbage rolls, potato-leek stew, sauerkraut

Shopping Tips

• Weekly market — direct contact with producers, freshest goods, seasonal by default
• Farm shop — especially for direct purchasing in rural areas
• Community-supported agriculture (CSA) — weekly vegetable boxes from the region
• Organic store / health food store — seasonal and regional products with quality seals
• Your own garden / balcony — even raised beds or container planting can provide fresh vegetables