Seasonal vegetables
Sixty everyday vegetables with their seasonal months, useful techniques and practical ways to reduce waste.
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49 entries
Main calendar: Switzerland. Differences for France appear in each entry.
Artichoke
Vegetal, slightly bitter and nutty. Fleshy leaves, tender heart.
Swiss chard
Earthy and mild, with light green bitterness. Crunchy ribs, tender leaves.
Beetroot
Earthy, mild and sweet. Dense raw, tender roasted.
Broccoli
Green, mild, slightly sulphurous and nutty when roasted. Tender florets, crunchy stalk.
Carrot
Sweet, earthy and sometimes aniseed-like. Crunchy raw, tender cooked.
Celery
Very aromatic, salty, green and slightly bitter. Crunchy and fibrous.
Celeriac
Earthy, nutty, aniseed-like and fresh. Dense, creamy after cooking.
White cabbage
Mild, peppery raw and sweet cooked. Crunchy, then tender.
Red cabbage
Peppery, mild and earthy. Very crunchy, tender after braising.
Cauliflower
Mild, nutty when roasted and slightly sulphurous. Firm, then tender.
Brussels sprouts
Bittersweet, nutty and sweet when browned. Dense, crisp leaves.
Chinese cabbage
Mild, fresh and slightly mustardy. Crunchy ribs, tender leaves.
Kale
Green, mineral, slightly bitter and peppery. Firm and curly.
Kohlrabi
Mild and fresh, between turnip and broccoli stalk. Very crunchy, then tender.
Butternut squash
Sweet, buttery and nutty. Dense, then velvety.
Red kuri squash
Sweet chestnut notes, slightly floury. Dense and creamy.