Today it’s so easy to transport food long distances that we take it for granted that we can eat fresh berries in June/July or have avocado toast every day. Yet many of us have no clue when fruits and veggies are actually in season where we live. As little as 100 years ago, most people knew the best time to pick blueberries or which vegetables would grow best in their area and when. Now our modern lifestyle of convenience has caused us to lose touch with these basic ideas.

In the ancient Indian practice of ayurveda, there is a special term for eating seasonally: ritucharya. The concept of ritucharya breaks down what to eat during each season to maintain health and prevent disease. Although the seasons and foods included are specific to the Indian subcontinent, the philosophy still applies no matter where you live.

Besides the health benefits you can gain by eating in season, seasonal foods typically taste better. Plus, foods that are produced in season are better for the environment and easier on your wallet. When meat, fruits and vegetables are slaughtered and picked for consumption they are naturally at their best, ripened on the vine or tree and harvested at the right time – providing better flavour and nutritional value. Seasonal food not only tastes amazing, but it helps us farmers too, it means that there is less need for costly and environmentally harmful storage and refrigeration when product can be produced and consumed in season.