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Cooking seasonally and regionally?



Have you ever heard of the recommendation, you to the regionl and seasonal to feed? The advantages of a regional, seasonal diet are clear, because avoiding transport routes with long cold chains protects the environment and your wallet. But you can come with me regional and seasonal foods still eat a healthy, varied and varied diet? We find: and whether! With a little To know and the right ingredients you have to come with one regional, seasonal nutrition don’t miss out on anything! Today we’ll tell you why it’s worth cooking regionally and seasonally, which foods are in season and when, and how you can still cook colorfully and variedly with seasonal, regional foods. You will be amazed at how large the selection is regional, seasonal cuisine offers – promised!

Seasonal and regional nutrition – the basics

Bananas from Ecuador, strawberries from Spain, avocados from Mexico – some of us can only be jealous of the long-distance journeys that the food from our supermarket has had. The dark side of the long transport routes for exotic foods? Long cold chains that must not be interrupted, chemicals that are used to subsequently stimulate ripening and one lousy ecological balance. In addition, the long ones The transport the Vitamingehalt drastically reduced and the The taste subsides. Maybe you’ve noticed this yourself when you were on vacation in Spain, Italy, or France, and there native fruit and vegetables eaten: tastes completely different than the plastic-wrapped tomatoes from the supermarket, right?

Frisch It tastes best – that is the principle regional, seasonal diet. The food that comes to the table here comes from the region and is therefore, except for those regional foods that can be stored (e.g. apples, carrots or potatoes). seasonal. Imported fruit that is ripe and “in season” in other regions of the world at the same time does not fall under the term “regional, seasonal foods„.

Who to regional, seasonal foods oriented, not just eating particularly frisch and rich in vital substancesbut he does Environment also a good thing, because this avoids long transports, associated cold chains, unnecessary packaging and so on climate-unfriendly emissions avoided. A small example of madness exported food are apples and kiwis from New Zealand that travel for up to 5 weeks until they finally end up on the supermarket shelf and are cooled down throughout the journey so that the fruit does not continue to ripen. This costs a lot of energy, which is why regional food is often cheaper. However, this is not always the case because due to the Globalization and low wages abroad, price pressure and poor production conditions, exported products can often be offered (far too) cheaply. The slightly deeper grip on your wallet when purchasing regional goods It’s still worth it because you’re supporting regional agriculture with your purchase.

If you now want to eat a completely seasonal and regional diet, we have to curb your enthusiasm for a moment at this point: it is not always possible to find out where food, such as soy yoghurt, basics such as pasta or lentils, comes from. Especially when it comes to fruit and vegetables, the orientation can be based on regional, seasonal foods However, it can help you freshen up your menu while also keeping in mind enjoyment to get the following advantages:

Benefits of regional, seasonal nutrition

  • Avoidance of climate-damaging emissions by eliminating long transport routes and storage
  • Fruits and vegetables are freshly harvested and special nutrient richunlike, for example, bananas from abroad, which are only available on the transport tires must. In the latter case, nutrients often fall by the wayside and are often even added Gase and Chemicals used to contribute to ripening (e.g. ethene in bananas).
  • A harvest before the actual ripening, fewer nutrients and long transport routes lead to exported foods to a bland taste.
  • sometimes lower prices through fewer middlemen and transport routes (but does not always apply due to lower wages abroad, exploitation and price pressure)
  • the fact that fewer dealers are interposed remains more money from the producer and the Quality is usually better
  • Support the regional agriculture: Through your purchase, fields and farms can also be preserved in Germany
  • who seasonal and regional nourishes, automatically takes care of it natural variety in the menu: in summer there is fresh asparagus and strawberries, in autumn there is pumpkin, in winter there are turnips, savoy cabbage and the like…
  • The natural variety that regional, seasonal cuisine offers you has the advantage that you learn to really look forward to food again: it’s much nicer, Strawberries to enjoy what is only available for a few months of the year than to have the same thing on the table every day, right?

Regional, seasonal foods: What can I eat and when?

What can I eat and when during the year without unnecessarily polluting the environment? An overview of this will be given to you Seasonal calendarwhich you can find here on the Internet, for example.

The easiest way is to… Sommer regional and seasonal to nourish. This one offers you green beans, cauliflower, asparagus, cherries and plums infinite diversity. In spring there is no way around strawberries, radishes and spinach, while in autumn pumpkin is traditionally on the table. But also that Winter offers you more than just different Types of cabbage. You can choose between turnips, sweet potatoes, mushrooms and chestnuts to bring variety to the table.

So you see: too regional and seasonal You can cook healthy, varied and colorful meals. You may even discover “new” foods for yourself; or when was the last time you ate foods like turnips, savoy cabbage or celeriac from the region?

Regional, seasonal food: where and how to buy?

Regional, seasonal foods You can find them in the supermarket or at regional weekly markets. Another option is organic costs from the farm, which are now available from many providers: Here, a box of fruit and vegetables is put together and delivered to your home in a cycle of one, two or even longer. This means you don’t have to worry too much about seasonal nutrition and you still always have freshly harvested fruit rich in vital substances and Vegetables on the table.

In addition to seasonal, regional products, there are also a number of foods that come from the Region and can be stored over the winter, such as apples or potatoes. Here you should note that: stored foods such as storage apples Vitamingehalt reduced during storage. The longer regional fruit such as apples are stored, the worse they become Ecobalancez, since they have a lot Electricity for cooling consume. This goes so far that apples imported from abroad in the spring better ecological balance have than that native varieties from the Kühllager.

Cook regionally and seasonally: PRIME TIME fitness recipes

Green asparagus with mozzarella for 2 people


  • 800 g green asparagus
  • Salt
  • 150 g turkey meat
  • 30 g Butter
  • 375 g Mozzarella
  • Pfeffer


Wash the asparagus, shorten the ends by 2 cm and cook in boiling salted water for 5 minutes until al dente. Place in salt water to cool. Fry the turkey in butter until crispy, grate the mozzarella. Place the drained asparagus in a baking dish with mozzarella and meat and gratinate in a preheated oven at 200 °C (fan oven: 180 °C; gas level 3) for 15 minutes.

Asparagus strawberry salad

Ingredients for 2 people

  • 250 g white asparagus
  • 250 g green asparagus
  • 125g strawberries
  • 1 tsp sugar
  • Salt
  • Balsamic
  • 75 g rocket


Wash the asparagus, peel the white asparagus and shorten the ends by 2 cm. Cook white asparagus in boiling salted water for 15 minutes until al dente, add green asparagus after 5 minutes of cooking time. Halve the strawberries and stir together a sauce from sugar, balsamic vinegar and salt.

Drain the asparagus, mix the rocket, berries and asparagus. Pour vinaigrette over it and let it sit for 30 minutes.


Die seasonal, regional cuisine has many advantages, such as avoiding long transport routes Life cycle assessment and more nutrients. Since regional and seasonal cuisine also includes products that are far removed from current trends, such as pointed cabbage or savoy cabbage, you can enjoy a regional, seasonal diet completely new taste come – you’ll be surprised at how much Variety offer you regional products. A seasonal calendar provides you with guidance as to which products are harvested and when.

You can find fruit and vegetables from the local area at the weekly market, from local farmers or have them delivered to your home in an organic box.


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