Eat the Seasons – February

It’s felt like a long journey, but we’re finally into the last month of winter! Let’s take a look at what ingredients are in season for February.

Brussels Sprouts

Not just for Christmas, the humble brussels sprout is still very much in season. Victims of an undeserved bad reputation, given to them through years of over-boiled, granny-style cooking, brussels actually have a sweet nutty flavour that is truly delicious. Take a look at our favourite sprouts recipes here.

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Purple Sprouting Broccoli

Beautiful to look at and delicious to eat! The wonder-veg that is purple sprouting broccoli contributes nutrients to your immune system, skin, blood vessels, bones and organs, and can also help to reduce fatigue. It also contains lipoic acid, which has been shown to reduce signs of aging!

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Jerusalem Artichoke

The Jerusalem artichoke is one of the only perennial vegetables out there, cropping in the same place as it was originally planted year after year. A species of sunflower native to North America, Jerusalem artichoke tubers look a lot like ginger roots and are a rich source of fibre, potassium, iron and vitamins A, C and E.

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Swede

Developed in Sweden in the 17th century, swedes are a hybrid between a turnip and a type of cabbage. Extremely nutritious and high in antioxidants, swedes have been linked to weight loss thanks to their high-fibre content.

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Salsify

Also known as the ‘oyster plant’, salsify is a rich source of fibre and contains vitamins B2, B6 and C. An extremely versatile vegetable, salsify can be consumed raw in salads, steamed, boiled or fried and is often used in soups, stews and beef dishes.


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Black Truffles

Not to be confused with chocolate truffles, black truffles are a rare form of mushroom that grows underground. With an intense, aromatic, fruity flavour that is often infused with oil for cooking in, truffles are an expensive commodity coming in at around £250 for 200g.

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