Saisonales Gemüse und Obst: 4 Gründe, mit der Jahreszeit zu essen

Lushly draped, vegetables and fruit can be found in every supermarket. Everything is available all year round: Strawberries, pumpkin, currants and blueberries are available when we feel like it. It's very comfortable and we don't have to do without anything. Or do we?

Actually, we do without a lot: good taste, many vitamins, trace elements and minerals. And when the imported vegetables fly halfway around the world, it is also catastrophic for the ecological balance sheet. Seasonal fruit and vegetables are therefore always the better choice.

1. Seasonal vegetables taste better

Seasonal vegetables and fruit grow in our region. They are allowed to thrive when light and weather are ideal - in other words, when it is "in season". This makes the plants powerful and aromatic. They are allowed to ripen and develop a full-bodied aroma and a pleasant scent.

Imported goods, on the other hand, are already harvested, fumigated and packaged in their green, unfinished state. Then the fruit and vegetables go on a long journey. This is where it matures. But a full flavour no longer develops in this way. Often these vegetables are watery and bland - it just doesn't taste as good.

2. Seasonal vegetables are healthier

Eating fresh strawberries in winter? This would have been unimaginable for our parents and grandparents just a few decades ago. They ate what the fields, meadows and trees offered in the different seasons. But nowadays we are far from the rhythm of nature. We have to change that again. Because: The seasonal harvest is healthier and a valuable component of healthy nutrition!

Food that is grown out of season often grows under large foil tunnels or in heated greenhouses. There is less light and the plants are more sensitive. This is why these vegetables have larger residues of pesticides and fertilizers.

With organic fruit and vegetables from the region, you are playing it safe: at best, no toxic pesticides and fertilizers are needed.

In addition, seasonally grown tomatoes, strawberries and the like can ripen much longer. This not only makes them taste better, but also allows them to develop their full vitamin power. Vegetables harvested too early, which are then shipped around the world, only build up a fraction of their vitamins, trace elements and minerals.

For a healthy diet, you should therefore rely on fresh vitamin suppliers from regional organic farmers - free of toxins and harmful residues. Because here you can be sure that the quality is right.

Have you ever thought about how many kilometres your salad has already covered? Taken together, peppers, lettuce and tomatoes have probably already flown halfway around the world. The climate-damaging emissions of these imports are enormous. What few people realize is that these vegetables are often grown in regions that already have little water. This exacerbates the water shortage even further.

3. Seasonal vegetables are more ecological

But it is not only the consumption of imported vegetables that is a cause for concern. You should also always critically question supposedly ecological "domestic" food. Domestic producers also sometimes grow vegetables in heated greenhouses and under foil tunnels, which are then labelled as "Domestic asparagus" or "from the region" etc. Although this does away with the enormous transport route, it is far from being ecological.

If the fruit is grown out of season, up to 30 times more energy, fuel and water are required. Since open-air cultivation is then not possible, some producers use heated greenhouses or foil tunnels for cultivation.

The best choice is therefore seasonal and regional food of organic quality, which comes directly from the field. Many types of vegetables and fruit can also be stored for months and are always ready to eat.

4. Seasonal vegetables are cheaper

If you buy seasonally, you always buy regionally at the same time. Because seasonal fruit grows in your country - and even better: in your region.

Many supermarkets now also offer products from regional producers. However, the selection is still quite small. You can find very good seasonal and regional fruit and vegetables in organic quality at the weekly market, in organic food stores and in farm shops directly at the farmer's. Here the harvest comes directly from the field.

Seasonal food is often cheaper (short distances, less packaging, fewer distribution stations) and you can produce inexpensive and aromatic dishes from the high-quality vegetables. In addition, you support the economy in your region with regional shopping.