For many, January is a great reminder to activate new goals and start the year with a clean and healthy slate. From a plant perspective, it’s also a time to initiate plans for the warmer months ahead. The produce in season this month continues to be hardy, but nutrients in the warm soil below the surface are busy preparing for new growth. The starchy roots, thick green leaves and fruits protected with rinds to bear cold temperatures will soon give way to the flowers and berries of Spring. If you haven’t gotten your fill of warm, creamy soups and roasted veggies, then get a move on as they won’t last much longer. Below is a highlight of fruits and vegetables in season this month.
As a naturopathic doctor, I believe food is one of our most powerful medicines. Edible plants contain an incredible spectrum of preventative and curative compounds that modern science is just beginning to understand. Eating seasonally is an excellent way to experience the benefits plants have to offer by selecting fruits and vegetables at their most potent (and often most tasty) peak of ripeness. If you’d like to start at the beginning of my Food as Medicine series, you can find my first post here.
Cabbage – Although I haven’t specifically written about this hardy leafy vegetable before, I have covered off on many of its medicinal qualities through writing about its siblings; broccoli, Brussels Sprouts and kale. John Bastyr, the namesake of my medical school, was a big fan of fermented cabbage and recommended it to patients for a wide range of disorders. I love to see this science re-emerging in modern research.
Clementines – We have a tree down the street from where we live in San Diego that is absolutely sagging at the moment under the weight of these luscious fruits. They make a perfect on-the-go treat for our whole family. With enough vitamin C to meet the daily needs of most children in one to two pieces of fruit, plus potent antioxidant flavonoid compounds found in the white underside of the rind, they’re a treat to feel good about.
Parsnips – No, it’s not a white carrot but a similarly-shaped vegetable with a taste all its own. Parsnips are a fabulous addition to any roasted vegetable dish and earn their right to be in the mix with a good source of fiber as well as vitamin C, folate and manganese. Toss these with a liberal dose of olive oil and salt, throw in some turnips, rutabagas and maybe carrots for color. Bake at 425 degrees for 20 minutes and you have a tasty plate of medicine to enjoy.
Turnips – Similar to beets, turnips are a two-in-one crop. With a little cooking know-how, you can use the greens on the top of this vegetable to add an additional layer of flavor and nutrition to your meal. Turnip roots contain sulfur compounds that support detoxification pathways in the liver along with a good dose of fiber and potassium.
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Image by Steve Cavrich