Domestically-produced in-season vegetables are generally cheaper, tastier and fresher. They are almost universally kinder to the environment and, of course, they support British farming and our rural communities.
What’s not to love?
Domestically-produced in-season vegetables are generally cheaper, tastier and fresher. They are almost universally kinder to the environment and, of course, they support British farming and our rural communities.
What’s not to love?
There are loads of good reasons to eat with the seasons
Eating with the seasons is a win-win. It’s cheaper, fresher, and better for the planet.
Seasonal veg is often on offer, lasts longer in your fridge, and can even taste better, too! Plus there’s an extra bonus: different veg bring different kinds of fibre and nutrients – great for your gut and a tasty way to mix things up year-round. No pricey green juices required.
Buying local, in-season produce means fewer food miles and more flavour. You might even find a new favourite!
Need help getting started? Veg Power supporter and seasonal veg champion Hugh Fearnley-Whittingstall shares his top tips below.
It's Winter! Try…
Root veg like carrots, parsnips, beetroot, swede, and turnips are winter staples. Leafy greens like kale, sprouts, and Savoy cabbage get sweeter after frost – yum.
Over the cooler months, we love chomping on carrots! Why not give them a go with these tips…
Prep: Peel, trim, and slice into rounds or batons. Great raw with dip, or boil/steam and serve with butter or oil. Feeling fancy? Glaze with 2 parts honey to 1 part oil, season, and roast at 200°C (180°C fan/Gas 6) for 30 mins.
Why carrots?
Full of beta-carotene and vitamins that support eye health.
Store:
Bagged: Keep in the fridge.
Bunched: Remove tops first – they’ll last longer. (Use tops for pesto!)
Cut: Store in water in a sealed tub for a few days.
It's Spring! Try…
Spring might be quieter for UK veg, but what it lacks in quantity it makes up for in fresh, crunchy, flavour-packed veg – think asparagus, cucumber, radishes, lettuce, peppers, leeks, spring greens and watercress.
Over this less abundant season, we love to make the most of what is available, especially seasonal British star asparagus! Why not give them a go with these tips…
Prep: Boil, steam, roast, grill or BBQ. Serve with butter and pepper, or roast with parmesan at 200°C (180°C fan/Gas 6) for 12 mins. Classic with eggs – and for good reason!
Why asparagus?
Rich in vitamins A, C and K for healthy eyes, skin, bones and immunity – plus folic acid for blood cell production.
Store:
Stand upright in a glass of water in the fridge – they’ll last up to a week.
It's Summer! Try…
Summer brings a rainbow of British veg – from broad beans, peas and courgettes to leafy greens, sugar snaps and broccoli. Salad game = strong!
We love British tomatoes here at Veg Power. Why not give them a go with these tips…
Prep: Super versatile – eat raw in salads, roast, stew, or blitz into sauces. Try them fresh, tinned, dried or as puree.
Why tomatoes?
Packed with vitamin C to support your immune system – keeping colds and bugs at bay.
Store:
Keep whole tomatoes on the counter. Once ripe, eat or move to the fridge for up to 1–2 weeks. Cut tomatoes? Fridge in an airtight container for a couple of days.
It's Autumn! Try…
September is the month with the greatest variety of veg in the UK, meaning autumn is bursting with variety – late summer veggies like beans, fennel and celery meet early winter root veg. And what is more autumnal than orange veg like butternut squash, pumpkin and sweet potatoes?
We love butternut squash, which is sweet and creamy. Why not give it a go with these tips…
Prep: Halve, deseed and roast with oil, salt, pepper (and garlic if you fancy) at 200°C (180°C fan/Gas 6) for 45 mins. Or peel, cube, boil and mash with butter and pepper. Short on time? Frozen prepped squash works too.
Why squash?
It’s packed with beta-carotene and phytonutrients – both great for eye health and responsible for that gorgeous orange glow.
Store:
Whole: Cool dark cupboard – lasts for months.
Cut: Airtight in the fridge for 3–4 days.
Freeze: Peel, cube, freeze on a tray, then store in a bag/container for up to 6 months.
Hugh Fearnley-Whittingstall
Hugh is a multi-award winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically-produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigns such as Hugh’s War on Waste, Britain’s Fat Fight and his War on Plastic with Hugh and Anita.
Check out our vegepedia. When to buy in-season. How to store them to keep for longer. How to engage children with each veg, and simple ideas of how to prepare and cook them for maximum taste and minimum waste. Select a veg…
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