Discover the benefits of eating in season

What are the benefits of eating in season?

The benefits of eating in season are numerous. In addition to the environmental costs of transport and storage, the foods that have traveled are often also more expensive for the consumer.

When food is in season, there is often a surplus. So, for example, broccoli might be a quarter of the price in season, out of season.

By favoring a plant-based diet, it can be an excellent saving to accompany seasonal products.

Artificially seasonal products

When not buying seasonal produce, the processes of artificial ripening, fumigation and irradiation of foreign produce also come into play, reducing the beneficial properties of the affected foods.

Foods that are out of season should be encouraged to grow in artificial conditions – greenhouses, with additional fertilizers, chemicals, and gases, which affects flavor and nutrient profile.

Seasonal foods don’t need this artificial coaxing, as they are able to follow their natural rhythm, which is better for the plant, the environment and the consumer.

In addition, the food is much tastier!

Seasonal produce often contains more nutrients – and locally grown produce is even better.

Fruits and vegetables contain the most nutrients at harvest and levels drop from that point on.

If you can go to a local farmers market or find a greengrocer who uses locally grown produce, you’ll get as close as possible to freshly picked produce.

A plant in its prime is healthier and more likely to produce tasty and nutritious foliage, roots, and fruit, so it makes sense that a food that is appropriate for the season is more beneficial to health.

Creating your own mini summer salad vegetable garden, starting an herb planter, or planting fruit trees is a fabulous way to add to your diet and can be a wonderful stress reliever as well.

Gardening is a great reason to be outside, and there are community gardens and home gardens if your home doesn’t have usable space.

Eating seasonally can introduce you to a more diverse range of fruits and vegetables, as it is easy to get into the habit of buying the same products every week, especially since supermarkets tend to carry the same products all over the place. the year.

Investing in a box program of organic or locally grown fruits and vegetables, or going to the farmers market and learning about seasonal produce can lead us to try a range of fruits and vegetables that are usually not on the menu – cabbage- rave, purslane, persimmons anyone?

Having a wide variety of plants in our diet throughout the year ensures the consumption of phytonutrients with various healing properties.