Searches

Seasonality of vegetables in the garden


For many the seasonality of vegetables it is an essential feature of your garden. And on closer inspection there are excellent reasons to think so. A wholesale vegetable producer may certainly be interested in using varieties that are more adaptable to different seasons or protected cultivation in tunnels or in greenhouses (it would be an understandable economic choice), but when it comes to 'personal consumption' or little more why force nature?

Cultivating a vegetable garden, your own vegetable garden, is an opportunity to savor the taste of seasonal vegetables, to experience the influence of the lunar phases on different crops, and also to take care of a small piece of the planet with gentle agriculture that respects nature. Moreover, if today there is the possibility of cultivating large areas with biological (and even biodynamic) systems, what sense does it make not to do it at home?

In all this the seasonality of vegetables it is a cornerstone. And it goes very well with the purpose of ready-to-eat which is the very meaning of the home garden. Fruits or vegetables harvested and eaten within a few hours are tastier. This is not discussed, period. For example, the vitamin C content decreases rapidly after harvest. Therefore, the products consumed out of season after 'traveling' ripening in the cold room are a little poorer in nutrients, and the same applies to those grown in greenhouses or with 'landless' systems which are also very interesting (hydroponic cultivation , aquaponics etc.).

That said, when is that vegetables are in season? Here we are not talking about 'sowing time' but about 'ready to eat' according to the natural rhythm of the seasons. Since not everyone knows this (and that tomatoes are also available in December because they come from afar), let's refresh our memory with a vegetable calendar that will help even those who don't have a vegetable garden to choose seasonal products of our fields.

  • Asparagus: from March to May;
  • Basil: June and July;
  • Chard: all year round;
  • Broccoli: from September to December;
  • Broccoli: from October to April;
  • Artichokes: from January to May;
  • Carrots: from September to June;
  • Cauliflowers: from November to April;
  • Cucumbers: from May to September;
  • Chicory: from January to May;
  • Green beans: from May to October;
  • Beans: from July to September;
  • Broad beans: May-June;
  • Fennel: from November to March;
  • Lettuce: all year round;
  • Eggplant: from July to November;
  • Peppers: from July to October;
  • Peas: May-June;
  • Tomatoes: from June to October;
  • Radicchio: all year round;
  • Rocket: from March to October;
  • Celery: all year round;
  • Spinach: from September to June;
  • Zucchini: from June to November.

There are vegetables such as garlic, onion and potatoes that are eaten all year round because they keep well. They too obviously have a season in which the content has certain characteristics (fresh garlic goes from June to August, onions from April to September) but these are products that nature has 'thought' to accompany us all the year.

Biodynamic agriculture is based on respect for the rhythms of nature and the phases of the moon. If you are interested in learning more about the subject, I recommend this Practical manual of biodynamic agriculture

Also interesting is the Lunar calendar



Video: Keep Warm Season Crops Warm: Everyone Can Grow a Garden 2020 #6 (September 2021).