In addition, these vegetables stand for freshness, taste and a high nutritional value. Another nice bonus is that seasonal seasonal vegetables are cheaper and environmentally friendly. Because they require less transport and are usually grown ecologically.
You can recognize quality homegrown vegetables by the Flandria label. It stands for products grown according to strict requirements and subject to external control.
Spring is the season for the first vegetables such as young asparagus, carrots, spinach and lettuce. Because they fade quickly, you should keep these young vegetables cool and consume them quickly.
Summer provides a rich assortment of vegetables, which offers many healthy options such as salads with various types of raw vegetables, dishes with classic summer vegetables such as cauliflower and beans or preparations with a southern touch. It is good to know that tomatoes, peppers, aubergines and courgettes are best stored at a cellar temperature of approximately 12 ° C. So never put them in the fridge because they will get watery and discolored spots.
Also in autumn there is an abundance of home grown vegetables, including many kinds of mushrooms.
Winter also has a typical offer with coal, turnips and chicory. A stew and chicory as a raw vegetable are healthy recommendations, rich in essential nutrients.