Eating according to the seasonal calendar for lettuce & herbs is more climate-friendly and simply tastes better. Lettuce and herbs have more aroma when harvested at the right time of year. Those who plan their cooking with the seasonal calendar in mind get to know unknown and forgotten varieties — and discover a much greater diversity than the standard supermarket range would suggest.
Lettuce
Spring (March–May)
Young leaf lettuce, Batavia lettuce, arugula, baby spinach, early radishes, chard
Summer (June–August)
Oak leaf lettuce, Lollo Rosso/Bionda, butterhead lettuce, romaine, endive, arugula, watercress
Autumn (September–November)
Oak leaf lettuce, radicchio, endive, winter purslane, lamb's lettuce, baby spinach
Winter (December–February)
Lamb's lettuce, winter purslane, radicchio, endive, chicory — all frost-hardy winter lettuces
Herbs
Spring (March–May)
Wild garlic, parsley, chives, chervil, young tarragon, young lovage, sorrel, watercress
Summer (June–August)
Basil, peppermint, lemon balm, sage, rosemary, thyme, oregano, savory, dill, tarragon, lovage
Autumn (September–November)
Sage, rosemary, thyme, oregano, parsley, chives — many herbs last until late autumn
Winter (December–February)
Stored herbs (pickled, dried, frozen), hardy rosemary, bay leaves
Tips for use
- Fresh herbs should only be added to dishes just before serving — this preserves their aroma and color
- Dried herbs can be cooked with the food — they release their aroma slowly
- Frozen: Parsley, chives, and basil can be frozen well for the winter
- Wild herbs such as nettle, ground elder, or dandelion leaves are free spring specialties
