Seasonal food#Vegetable

{{Short description|Produce that is in season}}

{{Use Canadian English|date = March 2019}}

{{Use mdy dates|date = March 2019}}

{{Agriculture}}

Seasonal food refers to the times of the year when the harvest or the flavour of a given type of food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten several weeks after harvest. Seasonal food reduces the greenhouse gas emissions resulting from food consumption and is integral in a low carbon diet. Macrobiotic diets emphasize eating locally grown foods that are in season.{{cite journal|author=Lerman RH|title=The Macrobiotic Diet in Chronic Disease|journal=Nutrition in Clinical Practice|date=7 December 2010|volume=25|issue=6|pages=621–626|doi=10.1177/0884533610385704}}

History

The seasonal food of Korea were formed against the backdrop of a natural environment where changes in farming life and four seasons were evident, and different depending on the failure, influenced by various geographical environments.{{Cite book|title=한국민족문화대백과사전|last=서석|first=윤|publisher=한국학중앙연구원}} In contrast, summer diet consisted of green beans radish, lettuces, chicories, aubergine, carrots, cucumber, gherkins, watercress, marrow, courgettes, and rice. The meat accompanied these vegetables consisted mainly of poultry, ostrich and beef products. Fruity desserts included fruits such as lemon, lime quinces, nectarines, mulberry, cherries, plums, apricot, grapes, pomegranates, watermelon, pears, apple, and melon. Meanwhile, the drinks involved syrups and jams. Fruit pastels, lemon, rose, jasmine, ginger and fennel.al-Hassani, Woodcok and Saoud (2007), 'Muslim Heritage in Our World', FSTC publishing, p.30.

In autumn, meals included cabbage, cauliflower, carrots, celery, gourd, wheat, barley, millet, turnips, parsnips, onions, acorns, peanuts, pulses, and olive oil. Drinks incorporated aromatic herbs and flower distillations of essential oils.

In the digital age, apps and websites track in-season food.{{Cite news |last=Fabricant |first=Florence |date=2017-08-21 |title=New App Tracks What’s In Season From Coast to Coast |language=en-US |work=The New York Times |url=https://www.nytimes.com/2017/08/21/dining/seasonal-food-guide-app.html |access-date=2023-06-17 |issn=0362-4331}}

Climate impact

Use of food according to its seasonal availability can reduce the greenhouse gas emissions resulting from food consumption (food miles). According to a 2021 study backed by the United Nations, more than a third of global greenhouse gas emissions come from food production, processing, and packaging.{{Cite web |last=Puckett |first=Susan |date=2022-09-14 |title=Eating seasonally and locally has many benefits. Is fighting the climate crisis one of them? |url=https://www.cnn.com/2022/09/14/health/seasonal-food-produce-lbg-wellness/index.html |access-date=2023-06-17 |website=CNN |language=en}}{{Cite web |date=9 March 2021 |title=Food systems account for over one-third of global greenhouse gas emissions |url=https://news.un.org/en/story/2021/03/1086822 |website=United Nations}}

Gallery of seasonal food

File:Hwajeon Cooking 10.jpg|Hwajeon (flower cakes), made in spring using rhododendron petals

File:022 Polish cuisine, soup in Poland - botwinka soup made from beetroot leaves and root vegetables, served with egg.jpg|Botwinka, beet leaves soup typical for late spring in Polish cuisine

File:Gazpacho (4826276524).jpg|Gazpacho, a summer soup made of raw blended vegetables and served cold

File:Com.JPG|Cốm (green rice), a dish traditionally associated with autumn

File:Glühwein Weinnachtsmarkt OS.JPG|Glühwein (mulled wine), a hot wine drink made in winter

See also

References

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