Summer Vegetables And Their Benefits

What would summer be without good sunny vegetables? The heat can sometimes be stifling but summer vegetables are perfect for filling up on flavor and filling our plates with color! Discover in this blog post a list of summer vegetables and their benefits. Specifically which vegetables delight our taste buds during June, July and August, as well as some tips for making the most of their benefits. Treat yourself !

To begin with, why prefer seasonal vegetables?

There are three obvious reasons why we prefer seasonal vegetables: quality, the planet and the local economy.

Preserve the quality of vegetables

The vegetable will always have better nutritional and taste qualities if it is grown according to its season. A tomato in January and a tomato in August will never taste the same!

To retain their vitamins and minerals, vegetables must be grown outdoors, under the sun’s rays and in quality fertile soil. Conversely, vegetables grown out of season are subject to artificial light and heat, which does not allow optimal development from a nutritional point of view.

In summer, this point rarely poses a problem since the choice is vast among vegetables, unlike in autumn or winter when vegetables are less known and where one can have the impression of “turning in a ring”.

–Protect the planet

As mentioned previously, the off-season cultivation of a vegetable was either done in a greenhouse, with the use of artificial light and heat, pesticides and water; or in a distant country.

In both cases, CO2 emissions and resource use are increased.

The consequences of such cultivation methods are dramatic for our planet, especially on a large scale.

This problem is less encountered in summer, because the choice of fruits and vegetables is wide. But it is advisable to eat in season at any time of the year!

–Promote the local economy

Growing fruits and vegetables according to seasonality consumes less energy, water, fertilizers and pesticides, which reduces production costs. In addition, when they are local, fruits and vegetables are sold in a short circuit, thus reducing transport costs, import taxes, and the cost of various packaging and storage. Logically, seasonal fruits and vegetables should therefore cost less than their off-season counterparts.

Finally, by buying local, you promote small producers in your region or department, and thus support the development of the local economy.

In summary, seasonal vegetables only have advantages!

Summer Vegetables And Their Benefits

–Vegetables of the month of June

In June, we still find some spring vegetables, which last for several more weeks, such as asparagus.

We also benefit from the first appearances of summer vegetables:

• colorful sunny vegetables: peppers, tomatoes, corn, zucchini, cucumber and even eggplant;
• cabbages: red cabbage and cauliflower;
• salad and lettuce;
• radishes and beets;
• “condiment” vegetables such as yellow onion, red onion and garlic;
• green vegetables: spinach, chard, green beans and peas;
• bulb vegetables: leek and fennel, sometimes forgotten!

In June, and in summer more generally, we note the presence of many aromatic herbs: dill, basil, chervil, chives, coriander, bay leaf, mint, oregano, parsley, rosemary and thyme will brighten up your plates!

–Vegetables of the month of July

In July, temperatures rise and the sun delights the growth of summer vegetables! It is in this month that we find the most varieties of vegetables on the stalls.

In July, we find the vegetables of the month of June. And we add to this beautiful list the arrival of artichoke, broccoli and the lesser known patisserie!

-Vegetables for the month of August

In August, the good weather continues and the sun still allows us to consume the vegetables of July:

• colorful sunny vegetables: peppers, tomatoes, corn, zucchini, cucumber and even eggplant;
• cabbage: broccoli, red cabbage and cauliflower;
• salad and lettuce;
• root vegetables: radishes, carrots and beets;
• “condiment” vegetables such as yellow onion, red onion and garlic;
• green vegetables: spinach, chard, green beans and peas;
• bulb vegetables: leek and fennel;
• It is also in August that the first cucurbits can be picked and enter the markets. Pumpkin, squash and squash opens nt the ball, before welcoming the other squashes and fall vegetables.

The benefits of summer vegetables

• Garlic: garlic is a food full of benefits. A source of antioxidants, it helps fight against temporary stress due to the presence of free radicals in the body and strengthens natural defenses. Also, garlic helps maintain the various functions of the body: cardiac, respiratory, hepatic, digestive (balance of the intestinal microbiota) and immune. You will have understood, garlic is a great ally!
• Artichoke: the artichoke is a diuretic plant, it is traditionally used for drainage, urinary elimination and, more generally, maintaining the excretory function of the kidneys. It is also a source of natural antioxidants, which protect the body from free radicals and help fight oxidative stress. Artichoke also promotes good digestion by stimulating the secretion of digestive juices.
• Asparagus: in men, asparagus may help libido.
• Celery: it contributes to better digestion and effective diuresis.
• Fennel: just like the artichoke, fennel is a diuretic plant. It therefore contributes to maintaining good kidney function and promotes urinary elimination and the body’s detoxification systems. For women, fennel provides many benefits. It supports the production of breast milk during pregnancy and breastfeeding, it softens sometimes uncomfortable menstrual cycles and allows a smoother menopause by calming the first signs such as hot flashes, sweating, restlessness and irritability.
• Green beans: the green color of plants is due to the presence of chlorophyll, green beans therefore contain it. In our body, chlorophyll combines with iron and is involved in the production of hemoglobin, thus playing an essential role in the functioning of the heart, muscles and nerves. Renowned for its detoxifying properties on the body, chlorophyll has antiseptic and anti-fatigue properties.
• Finally, chlorophyll helps maintain healthy intestinal flora and promotes the health of probiotic bacteria. Stocking up on green beans, and green vegetables in general, is therefore very beneficial for the body!
• Corn: corn preserves the cardiac, urinary and digestive functions of the body.
• Tomato: Tomatoes are rich in water and antioxidants. Thanks to them, it has been proven that it helps protect the skin from premature aging, particularly in the face of numerous environmental disruptors.

How to cook summer vegetables?

If there is one major advantage to summer vegetables, it is the way they are cooked. Hot dishes for cool evenings, cold dishes for hot days; salads, gazpachos, smoothies, as an accompaniment to meat, fish or as a vegetarian/vegan dish; everything (or almost) is possible!

As you will have understood, summer vegetables are a nutritional and culinary treasure that must be enjoyed during the summer months. Furthermore, don’t miss the summer fruits, also colorful and tasty! We present them to you right after this one.

For more health content and tips, click here.

I hope you enjoyed this overview of summer vegetables and their benefits and found it useful. Comment down below what you think. Do you eat seasonal food? Or share with us your own tips and recipes to enjoy them!

Looking forward to reading your comments, sending you love and positive energy!!!