Seasonality
Swede
Swede is a sweet, earthy root vegetable. Store whole in a cool, dark place, or refrigerate cut pieces wrapped to keep fresh.
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Swede is a sweet, earthy root vegetable. Store whole in a cool, dark place, or refrigerate cut pieces wrapped to keep fresh.
Main crop potatoes store best in a cool, dark, ventilated place. Keep them dry, unwashed, and away from light to prevent sprouting.
Outdoor UK rhubarb is rich in vitamin K and fibre. To keep it fresh, wrap in a damp cloth and store in the fridge. Don’t wash until you're ready to cook or eat.
UK forced rhubarb is a good source of vitamin C and fibre. Keep it fresh by wrapping in a damp cloth in the fridge. Avoid washing until you're ready to use it.
Spring onions are high in vitamin K and C. To keep them fresh, wrap in a damp cloth. For regrowth, place roots in a jar of water on a sunny windowsill.
Tenderstem broccoli is rich in vitamins C and A. To retain these nutrients, try spraying florets with water and wrapping them in a damp cloth or tea towel to keep them fresh.
Strawberries are sweet, vitamin C–rich berries great for desserts or snacks. Keep cold, but let them reach room temperature before eating. Rinse just before eating. Suitable for freezing whole or sliced.
Jersey Royal potatoes are tender, nutty-flavoured new potatoes rich in vitamin C. Best enjoyed fresh, simply boiled or roasted. Store in a cool, dark place. Not suitable for freezing.
Red cabbage is a vibrant, vitamin C–rich vegetable delicious raw in slaws or cooked in braises. Store in the fridge. Suitable for freezing - blanch wedges, cool in ice water, then freeze.
Raspberries are delicate, vitamin C–rich berries perfect for sweet dishes. Keep them as cold as possible in the fridge. Rinse only before eating to preserve flavour. Suitable for freezing.
Peppers are vibrant, vitamin C–rich vegetables great raw or cooked. Only using part? Leave the stalk and seeds attached to keep them fresh, then store in the fridge. Suitable for freezing.
Parsnips are sweet, earthy root vegetables rich in fibre and vitamin C. Store away from other fruit and veg. Suitable for freezing - blanch slices, cool in ice water, then freeze.
Baby leaf salad is a tender mix of young leaves, rich in vitamins A and C. Not suitable for freezing. Add kitchen roll to the bag and seal to absorb moisture.
Leeks are mild, flavourful vegetables rich in vitamin K and manganese, ideal for soups, stews, and gratins. Suitable for freezing - slice, blanch for 30 seconds, cool in ice water, then freeze.
Lettuce is a crisp, refreshing leafy green rich in vitamin K, perfect for salads and sandwiches. Not suitable for freezing, the cold damages the leaves, making them limp and watery.
Kale is a nutrient-rich leafy green full of vitamins A, C, and K. Great in salads, soups, or stir-fries. Suitable for freezing - blanch leaves, cool in ice water, then freeze.
Cucumbers are crisp, hydrating vegetables rich in vitamin K, ideal for salads and snacks. Not suitable for freezing - the cold can turn the inside mushy.
Courgettes are mild, versatile vegetables rich in vitamin C and potassium. Delicious grilled, roasted, or spiralised into salads. Suitable for freezing - slice, blanch briefly, cool in ice water, then freeze.
Celery is a crisp, hydrating veg packed with vitamin K, great raw or in soups and stews. It wilts as it loses water - revive it in a bowl of ice water.
Cavolo nero is a dark leafy green rich in vitamins A, C, and K. Delicious in soups, stir-fries, or pasta. Suitable for freezing - blanch leaves, cool in ice water, then freeze.
Cauliflower is a versatile, vitamin C–rich veg great roasted, mashed, or in curries. Suitable for freezing - blanch florets for 90 seconds, then cool in ice water before placing in the freezer.
Brussels sprouts are vitamin-rich, fibre-packed vegetables delicious roasted, steamed, or sautéed. They freeze well and stay in season into the new year, so they’re perfect for keeping on menus through January.
Broccoli is a nutrient-dense vegetable rich in vitamins C and K. Enjoy it steamed, roasted, or in stir-fries. It’s also suitable for freezing, making it easy to store and use later.
Suitable for freezing - Blanch sliced cabbage for 90 seconds, then place in ice water before freezing.
Suitable for freezing - Blanch sliced cabbage for 90 seconds, then place in ice water before freezing.
Blackberries are juicy, antioxidant-rich fruits packed with vitamin C and fibre. Delicious fresh or cooked, they’re perfect in crumbles, jams, or salads. Store in the fridge and eat soon after picking.
Carrots are crunchy, vitamin A–rich root vegetables enjoyed raw or cooked in sweet and savoury dishes. Store them in the fridge, ideally in a bag, to keep them fresh and crisp.
Try to keep berries as cold as possible, so they definitely have to be refrigerated. Hold off rinsing berries until right before eating to preserve their full flavour.
Tomatoes are juicy, nutrient-rich fruits full of vitamin C and antioxidants. Keeping tomatoes in the fridge damages the delicate skin, diluting the delicious taste and causing that floury texture
To keep for longer, stand in a jar with an inch or two of water covering the ends. Cover loosely and store in the fridge.
Apples last up to two weeks longer in the fridge - store away from other fruit and vegetables.