What to eat in June - or seasonal fruit and vegetables

Strawberries immediately come to mind - and rightly so! However, there are many more seasonal fruits and vegetables available in June to include in your daily diet. Check out what could be on your plate this month.

Enjoying seasonal produce is not only a taste treat, but also a support for local producers and an organic approach to eating. However, it is worth remembering that the availability of seasonal fruit is largely dependent on the weather and prevailing temperatures.

Seasonal fruits

Strawberry fans are rubbing their hands - and they are right. The popular fruit associated with June is, of course, strawberries, but that's not all. This month we can also enjoy the taste of cherries, cherries, gooseberries, blueberries and currants - a real paradise for fruit lovers.

These fruits not only delight with their taste, but are also a rich source of vitamins and nutrients. Cherries provide magnesium, protein and potassium. Blueberries are rich in dietary fibre and antioxidants that support our health. Strawberries contain valuable minerals such as magnesium, zinc and potassium. Gooseberries, on the other hand, provide folic acid, niacin, thiamin and riboflavin, which support the proper functioning of the body.

Brassica vegetables

June is the perfect time to rediscover brassica vegetables - they can be both a tasty side dish and the main ingredient in a dinner. Broccoli and cauliflower reign supreme on plates at this time, as well as kohlrabi and cabbage - Italian, red and white. Sounds good, doesn't it? Brassica vegetables are real vitamin bombs. Among other things, they contain vitamin C, vitamin K and B vitamins, as well as calcium, potassium and iron. Cauliflower and broccoli are also excellent sources of fibre, which supports digestion and gives a feeling of satiety. Eating them regularly is a simple step towards a healthy seasonal diet.

Leafy vegetables

If fresh lettuce is in your favourite sandwich, then June should become your favourite month. During this time, leafy vegetables really come to the fore - chard, spinach, parsley - you name it! But it doesn't stop there - we can also enjoy the taste of fresh arugula, botanicals, romaine, butter, iceberg or crinkle lettuce. This group of vegetables also has many vitamins that support our health.

Seasonal root vegetables and onions

Scrambled eggs with chives sounds good - and it's within reach. Those who have a garden can go out in their flip-flops first thing in the morning to pick fresh chives, which will add a special flavour to breakfast. June is also the time when we can enjoy the flavour of spring onions, leeks, carrots and radishes. These distinctive vegetables add character to any dish. These vegetables are a valuable source of vitamins and nutrients. Carrots contain beta-carotene, which is essential for immunity and eye health. The inconspicuous chives are a source of calcium, magnesium and iron. The compounds in leek support the cardiovascular system and have anti-cancer effects.

Other vegetables

The best is yet to come - new potatoes, green asparagus and green beans. Fresh cucumbers, broad beans, green peas, tomatoes and rhubarb - these are the precious gifts that reign in June. Many gourmets are rubbing their hands together to prepare something special from these products.

These vegetables are rich in vitamins and nutrients - new potatoes provide vitamin C and potassium, asparagus supports body cleansing, beans are a source of fibre and cucumbers hydrate. Broad beans and peas provide vegetable protein and iron, tomatoes have an anti-inflammatory effect and rhubarb supports digestion and immunity.