6 of the best winter vegetables to eat right now


6 of the best winter vegetables to eat right now
In-season means full of flavour and full of nutrients. Eat these 6 winter veggies now to get the most out of your cold-weather recipes.


These glorious veggies are packed with fibre, folic acid and magnesium and are just as delicious raw as they are cooked.

A versatile vegetable, beetroots can be tossed in salads, or used as a substitute for oil or butter in delicious baked recipes – think chocolate beetroot muffins or a detoxifying juice.

Beetroots are in abundance through Winter so use them to your heart’s delight for a great source of immune-boosting vitamins like A and C.

Looking for some recipe inspiration? Try this Gluten-Free Chocolate & Beetroot Cake, or a Beetroot & Eschalot Tarte Tatinor for a simple, yet delicious recipe – try our favourite Baked Beetroots (pictured above).



Many people would be forgiven for putting this vegetable in the ‘too hard’ basket. It looks daunting. But underneath the thick layer of root-like skin lies a delicious and versatile ingredient.

Packed full of fibre and immune-boosting vitamins and minerals, celeriac is a great addition to any soup, salad or stew and like the beetroot, can be enjoyed raw or cooked.

View our favourite ways to cook with celeriac here and learn more about growing the vegetable for yourself here.


Silverbeet and Spinach

Spinach and silverbeet are a powerhouse of nutrients, providing high amounts of iron, potassium, calcium, magnesium, vitamins B, C and E, omega-3 essential fatty acids as well as lutein, an antioxidant within the carotenoid group.

Silverbeet and spinach are both a vegetarian’s friend when it comes to iron supplies. To ensure maximum iron absorption, either boil or saute and add a squeeze of lemon for vitamin C.

Try our winter-warming recipe for Silverbeet & Lentil Masala with Crispy Paneer and Eggplant Pickle or a comforting serve of Vegetarian Gratin.



Rhubarb has been prized for its medicinal properties for millennia, due to its high levels of fibre and minerals such as manganese and calcium.

The garden perennial is such a robust plant that when historians see it growing, they take it as proof that people once lived nearby – even if other signs of habitation aren’t present.

These days, it’s a favourite in pastries and sweet treats, but it also pairs well with savoury dishes like veal, pork and duck.

Harvest rhubarb by choosing the brightest stems and gently twist them as you pull away from the plant.

Once picked, remove the leaves immediately to reduce wilting and store them in the fridge until needed.

Although not really a vegetable to eat raw, cut pieces of rhubarb and store in a zip lock bag in the freezer for fresh rhubarb all year round.

Celebrate the season with our Top 8 Rhubarb Recipes. 



Aromatic herb fennel contains good levels of phytoestrogens while also acting as a digestive carminative.

Fennel may balance oestrogen levels while relieving IBS symptoms brought on by anxiety, another symptom of menopause.

Try tea made from fresh fennel. Fennel is known also for its ability to aid digestion.

Reducing the workload of the digestive system when motion sickness is anticipated will help reduce feelings of nausea.

Try a light salad with strips of fresh fennel or a cleansing Fennel Soup.



Available all year round cauliflower is at its best in the winter months. The florets are great used raw in a salad or as part of a crudité selection served with dips.

Cauliflower also contains antioxidants and phytonutrients that can protect against cancer, fibre that helps with satiety, weight loss and a healthy digestive tract, choline that is essential for learning and memory as well as many other important health benefits.

This vegetarian delight is filled to the brim with delicious, seasonal goodness and provides a healthy alternative to your mid-week pizza cravings.

Or for something a little more decadent try this irresistible Cauliflower and Cheese Soup.


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