What are the seasonal foods in spring in Tasmania?
Eating locally grown food can be good for you and your budget
This spring try foods that are fresh, in season, grown locally and support local farmers, which sometimes are cheaper too. Fresh, locally grown foods may be more nutritious than foods that have been in storage or travelled from overseas. If you’re looking for lower priced foods, locally grown, in-season foods are sometimes cheaper too. You may find them at local grocers, markets, roadside stalls, local food ‘crop swap‘ groups, and community gardens (volunteer to help, grow your own and sometimes they have free excess produce to share), or you or a friend or family member may even grow them at home.
So, what are the seasonal foods in spring? Our good friends at Eat Well Tasmania suggest we enjoy these fruit and vegetables among our other favourite staple foods:
- Asparagus
- Root vegetables; carrots, beetroots, parsnips, turnips, swedes, daikon and other radishes
- Cabbages, brassicas and other leafy greens: bok choy, Chinese broccoli, Chinese cabbage, choy sum, mustard greens, tatsoi, broccoli, broccolini, Brussels sprouts, cauliflowers, chard, kale, silverbeet
- Lettuce: an assortment of salad greens including rocket and cos.
- Fennel
- Mushrooms: lions mane, nameko, oyster, shimeji, shitake, woodear
- Herbs: basil, calendula, coriander, dill, French tarragon, galangal, Italian parsley, kunzea, native pepper leaf, oregano, rosemary, sage, thyme
Chech out Eat Well Tasmania’s excellent booklet with recipes you can make from foods available to us in spring right now.
How to make Brassica Pesto
In spring we are blessed with seasonal greens. This recipe from Eat Well Tasmania ticks all the boxes as it helps you get a good serve of greens with some spring freshness and it’s quick to make too.
Go to Eat Well Tasmania’s Brassic Pesto recipe.
This information is general in nature and individualised medical advice should be sought from a general practitioner (GP) or appropriate medical practitioner.
