Winter vegetables: diverse and nutritious
Many people think of winter vegetables as limited to cabbages and turnips. But the list is much longer – with a wide range of tastes as well as nutrients.
These varieties are in season in winter
On the assumption that nothing much grows here in winter, many consumers turn to imported aubergines, tomatoes and courgettes – typical summer vegetables. But this doesn’t have to be the case. There’s a wide selection of native winter vegetables here to choose from.
List of winter vegetables
Also known as leaf cabbage. The new superstar among the winter vegetable varieties. Popular among other things as an ingredient for green smoothies. Particularly rich in vitamin C: eaten raw, 100g covers a person’s full daily requirement.
A well-known classic. Their flavour develops in frosty conditions. Not only a source of vitamin K, which is important for blood clotting, but also of magnesium and iron.
Also known as flower sprouts. A new nutritious cross of kale and Brussels sprouts. Fans enjoy the nutty taste and delicate bite.
An excellent source of folic acid. The tender inner leaves taste good raw in salad.
A speciality from the French-speaking area of Switzerland, and a must on the Christmas table. Related to the artichoke. The pale stalks are cut into pieces and cooked in water and vinegar.
Either yellowy-white in colour with green tips, or red. Popular as a salad with pieces of orange and apple to milden the bitter taste. Also tastes good steamed or gratinated.
The king of winter salads. Frosty temperatures make it particularly robust. Contains a lot of vitamin A, C, E, B9 and potassium. Gourmet cooks steam it briefly with a little butter.
Related to the sugar beet, hence its carbohydrate content. Good source of vitamins and iron. Tastes good raw, cooked, baked – or as juice.
A rediscovered old variety, white or beige. Taste lies somewhere between carrot and celery. Contains more vitamin C than carrots as well as intestine-regulating pectin.
A good source of beta carotene. Not only the flesh (raw or cooked) but also the seeds can be eaten.
The “poor man's asparagus” is one of the most slender root vegetables. Stains badly so wear gloves when peeling. Also contains manganese, which helps to produce the happiness hormone dopamine.
Tastes nutty and sweet. The tubers can be eaten raw or cooked. Don’t peel, just wash and brush. Rich in the highly satiating fibre inulin.
This winter vegetable grows on our doorstep from August to November. The antioxidants in red cabbage are immune-boosting, making it the perfect vegetable for the cold season.
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Use a seasonal calendar
Winter vegetables include not only storable vegetables like potatoes – many varieties can withstand cold and frost and thrive in the cold season too.
Local and healthy
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Winter vegetables like kale, for example, can be real superfoods. They are particularly rich in vitamins, minerals and secondary plant substances and provide everything in high concentrations to keep you fit and healthy throughout the cold season.
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Incorporating winter vegetables into your menus (such as a tasty winter soup), will help you develop a sense for when which foods are in season and consequently shop in a more environmentally friendly way.
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Winter vegetables can be cooked in a variety of ways. New recipes provide surprising new culinary experiences and can easily be made at home. Blanched Brussels sprouts with dried apricots or slices of pear are sure to erase any bad childhood memories.
Shopping tip
If you want to buy freshly harvested winter vegetables, or are seeking old varieties or new hybrids, take a trip to the weekly market again or scout out a nearby farm shop.
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