Eating Seasonally

‘Eat Seasonally’ is something I write on a lot of prescriptions. The rationale is clear – food that is locally in season is generally fresher, more nutritious and cheaper.  It also saves on ‘food miles’ (the distance travelled between place of production and consumption) and while the debate is unclear as to the environmental benefits of adopting a locavore diet, eating locally & seasonally has an ‘energetic benefit’ when we eat and prepare foods in keeping with our external environment.  When you embrace seasonal eating, your palate widens and your diet becomes less homogenous (who knew broccoli wasn’t in season year round?).

However, with the plethora of widely available imported foods in supermarkets it is difficult to know what is really ‘in season’. Especially if you aren’t a backyard fruit & veggie gardener or farmer’s market aficionado.

So what foods are in season in Spring?


Spring seasonal foodSpring (September to November) foods


Avocado (Haas, Sharwill), banana, berries, blood orange, cherries, cumquat, honeydew melon, lemons, limes, lychee, mandarins, mango, papaya, passionfruit, pawpaw, pineapple, pink grapefruit, rockmelon, starfruit/carambola, tangelo


Amaranth, asparagus, beans (broad, green, borlotti), beetroot, broccoli, capsicum, cauliflower, chillies, Chinese greens (most), choko, cucumber, eggplant, gai lan (Chinese broccoli), garlic, Globe artichokes, kohlrabi, leeks, lettuce, mushrooms, onion, parsley, parsnips, peas, potatoes, rocket, rhubarb, savoy cabbage, silver beet, spinach, spring onion, sorrel, squash, swedes, sweetcorn, turnips, watercress, zucchini


Add these foods to your Meal Planner and stay tuned for some super nutritious Spring recipes.  Let me know what seasonal dishes you’re serving up this month.



Alexander, S ‘Kitchen Garden Companion’, Lantern, Australia., viewed 21st September 2013, viewed 21st September 2013

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