It's fall

Seasonal vegetables: okra, lozenges, lotus root, peppers, chestnuts, winter melon, string beans (kidney beans), groundnut leaves, beans, yams, cabbage, lentils.

Seasonal vegetables and fruits throughout the year:

Spring (1st~March of the lunar calendar)

Vegetables: chili peppers, green peppers, colorful peppers, onions, cauliflower, sweet beans, peas, celery, lettuce, water chestnuts, greens, spinach, parsnips, spring asparagus, marjoram, gourd, leeks.

Summer (4th~6th month of the lunar calendar)

Vegetables: chili peppers, loofah, bitter gourd, winter melon, kidney beans, asparagus, wild rice, onion, cucumber, Buddha's hand gourd, pumpkin, amaranth, sansui, cabbage, longbeard, groundnut leaves, bamboo shoots, lettuce, tomato, cabbage, eggplant.

Autumn (7th~September of the lunar calendar)

Vegetables: okra, lozenges, lotus root, chili peppers, chestnuts, winter squash, string beans (kidney beans), groundnut leaves, bean curd, yam, Chinese cabbage, lentils.

Winter (Tenth to Twelfth month of the lunar calendar)

Vegetables: peppers, cabbage, bok choy, onions, cauliflower, carrots, turnips, sweet peas, celery, spinach, mustard greens, sunflower greens, lettuce.

Seasonal vegetables are those that are freshly marketed after harvesting according to the characteristics of vegetable growth, under natural environmental conditions and through artificial cultivation and management (or wild). The biggest feature of these vegetables is that the harvest time is closely related to the spring, summer, fall and winter seasons, so consumers call them seasonal vegetables.

Different vegetable varieties, due to different genetic characteristics, adapted to grow in different seasons, different environments, in the right conditions to grow the most robust, the most nutritious, the best taste.

Benefits of eating seasonal vegetables

Taste and nutrition are better. Different varieties of vegetables, due to different genetic characteristics, adapted to grow in different seasons, different environments, in the right conditions to grow the most robust, the most nutritious, the best taste. Such as green vegetables, adapted to the cold climate, harvested in the summer chickpeas taste light, winter harvested green vegetables eat taste sweet texture glutinous, very refreshing. Experienced consumers know that the taste of frosted greens is sweeter, because the starch in the greens at low temperatures is hydrolyzed into maltose under the action of amylase, and maltose is converted into glucose that is easily soluble in water, increasing the concentration of sugar in the cytosol, which not only strengthens the ability of the plant to resist freezing, but also increases the sweetness and texture. Another example is spinach in winter, not only sweet and sticky taste, nutritional content than the summer spinach 8 times; on the contrary, like tomatoes, cucumbers and other vegetables adapted to grow in a hotter environment, the fruit harvested in July its vitamin C content is two times that of the January harvest. So from a nutritional and flavor perspective, seasonal vegetables can achieve perfection.

In line with human health needs. Confucius said, "Do not eat from time to time," meaning that we should eat according to the season, according to the season, what season to eat what things. Folk also have "winter eat radish summer eat ginger, don't doctor prescription", not only is that radish and ginger nutrient-rich, but also from the Chinese medicine point of view, radish is cool, ginger is warm food, eat radish in winter, eat ginger in summer can play a role in the body of the warm and cool balance, is conducive to human health.

References

Seasonal Vegetables Baidu Encyclopedia