Plant overview summer & winter

all year round

Carrots / Turnips

Raw or cooked - carrots are used in the kitchen in many ways. The bright orange comes from the high content of alpha and beta carotene, which is important for the eyes as well as for the immune system and our cell growth. Thanks to numerous vitamins and minerals, carrots are one of the healthiest vegetables around.

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Calories (per 100g) 38 kcal

The main ingredients

Carotene Vitamin C Vitamin E Vitamin B6 Vitamin B1 Vitamin B2

From May to September

Radish

The small balls belong to the radishes and taste spicy thanks to mustard oils, which is especially true for outdoor radishes. They score with a high content of vitamin C. But not only the vegetable itself is edible, also the leaves taste good in salad or steamed.

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Calories (per 100g) 17 kcal

The main ingredients

Vitamin C

From March to December

Radish

Radish consists of almost 95 percent water and is therefore very low in calories. The mustard oil compounds it contains have an appetizing and antibacterial effect. The vegetable tastes good raw, as a side dish or in Asian cuisine. Tip: The leaves can be used to make a pesto of a different kind.

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Calories (per 100g) 18 kcal

The main ingredients

Vitamin C Potassium

From June to September

Tomato

Tomatoes contain lycopene, which, unlike most vitamins and phytochemicals, is not sensitive to heat. If tomatoes are eaten heated, the lycopene unfolds its effect. It strengthens the immune system and has a preventive effect against cancer.

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Calories (per 100g) 21 kcal

The main ingredients

Lycopene Potassium

From June to October

Cherry tomatoes

Cherry tomato is perfect as a snack and is a real eye-catcher in dishes. The little sister of the tomato tastes sweeter. But it is just as packed with vitamins and minerals.

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Calories (per 100g) 18 kcal

The main ingredients

Lycopene Vitamin C Potassium

From July to October

Hot peppers

Originally, the chili pepper comes from South America. At MyFeld.ch they are available as green, yellow or red vegetables. Hot peppers contain more vitamin C than citrus fruits, as well as other nutrients such as flavonoids, potassium and calcium.

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Calories (per 100g) Depending on the color between 20 to 32 kcal

The main ingredients

Vitamin C Folate Potassium Calcium Dietary fiber

From June to September

Iceberg lettuce

Fresh and crisp is the iceberg lettuce. It is quickly prepared and can be stored longer than other leaf lettuces. Thanks to the high content of fiber, it pleasantly regulates digestion, besides, with only 16 calories per 100 g, it helps to lose weight.

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Calories (per 100g) 16 kcal

The main ingredients

Dietary fiber

From April to mid-November

Lettuce

Lettuce here is one of the most popular leaf lettuce. Hardly any calories, but a large amount of magnesium and potassium. Lettuce also contains a lot of folic acid, which is especially important for pregnant women.

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Calories (per 100g) 14 kcal

The main ingredients

Vitamin C Folic acid Beta-carotene

From April to October

Cucumber

Cucumbers consist mainly of water and are considered a low-energy vegetable. They contain few nutrients, which are mainly in the peel. Thanks to soluble fiber, cucumbers provide long-lasting satiety and help with weight loss. The high water content refreshes and has a positive effect on fluid balance.

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Calories (per 100g) 14 kcal

The main ingredients

Water Dietary fiber Antioxidants

all year round

White onions

Onions contain allicin, which irritates our mucous membranes. In Switzerland they are the most eaten vegetable after carrots and tomatoes, after all they taste good in all variations. Onions have an anti-inflammatory effect and help with sore throats or coughs.

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Calories (per 100g) 39 kcal

The main ingredients

Antioxidants Potassium Vitamin B Vitamin C

all year round

Red onions

The red onion contains twice as many antioxidants compared to the white, which increases the healing effect. A building block for the amino acid taurine is also in onions, which helps us burn fat.

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Calories (per 100g) 39 kcal

The main ingredients

Antioxidants Potassium Vitamin B Vitamin C

From July to September

Zucchetti

Zucchetti in Italian means "small pumpkin", the vegetable is a form of garden squash. The mild taste ensures that zucchetti fits into many dishes. Zucchetti is a good source of beta-carotene and vitamins B6 and K.

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Calories (per 100g) 19 kcal

The main ingredients

Beta-carotene Vitamins B6 and K

From June to September

Eggplant

Eggplants should not be eaten raw. They taste all the better as a side vegetable, in sauces or on the grill. A large part of the fiber and vitamins is, as usual, in the skin, so it is worthwhile to use the whole vegetable. Unripe eggplants contain solanine, which can cause nausea.

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Calories (per 100g) 23 kcal

The main ingredients

Potassium B vitamins Vitamin C

all year round

Potatoes I

Potatoes are true all-rounders: Our firm-cooking variety is suitable for rösti, fried potatoes or chips. In Swiss cuisine, the tubers have a firm place and are one of the staple foods.

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Calories (per 100g) 76 kcal

The main ingredients

Potassium Vitamin B1 Vitamin B6 Vitamin C

all year round

Potatoes II

The floury cooking variety is the right choice for creamy mashed potatoes or long-satiating soups. Potatoes are very low in calories and keep you full for a long time. Thus, the vegetable is definitely not a fattener.

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Calories (per 100g) 76 kcal

The main ingredients

Potassium Vitamin B1 Vitamin B6 Vitamin C

From May to November

Broccoli

Broccoli is not only a very healthy, but also a pretty vegetable, which, like cauliflower, belongs to the flowering vegetables. The florets are full of vitamins and minerals, moreover, it saturates despite low calorie content. When the leaves are young and fresh, they can also be eaten.

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Calories (per 100g) 31 kcal

The main ingredients

Vitamins C Vitamins E Vitamins K Vitamin B complexes Calcium Magnesium Iron Zinc Potassium

From May to November

Cauliflower

In Switzerland we eat mainly the white cauliflower, which gets its color from the lack of light. Cauliflower goes well with many dishes, can also be eaten raw or even replace the flour in the pizza dough.

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Calories (per 100g) 26 kcal

The main ingredients

Vitamin C Folic acid Potassium

From August to April

Beetroot

Rande, as the beet is called in Switzerland, is particularly noticeable for its intense red color. The nitrate contained in the vegetable makes our body more efficient, moreover, the tuber is said to lower blood pressure.

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Calories (per 100g) 46 kcal

The main ingredients

Potassium Nitrate Folic acid Iron

From March to November

Kohlrabi

Raw kohlrabi dipped in herb curd - the ideal snack for in between. The vegetable is also delicious boiled and fried. By the way, the leaves contain a greater amount of vitamins, so it is worth eating them along.

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Calories (per 100g) 27 kcal

The main ingredients

Potassium Magnesium Vitamin C

all year round

Leeks

The green long stalk contains a large amount of vitamin B6, which is responsible for numerous metabolic processes in our body. In principle, leeks can also be eaten raw, but in our kitchen they are mostly used cooked.

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Calories (per 100g) 30 kcal

The main ingredients

Vitamin B6 Folic acid Vitamin C Potassium

From May to September

Celery stalk

Celery contains hardly any calories, but a large portion of potassium, beta-carotene and vitamin C. Thus, it supports our body in dehydration and helps prevent inflammation.

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Calories (per 100g) 15 kcal

The main ingredients

Potassium Beta-carotene

From mid-September to February

Butternut squash

Butternut squash has an elongated oval shape. Thanks to the silica it contains, the vegetable is good for our skin, hair and nails. With only 5g of carbohydrates per 100g and its satiating property, the pumpkin is suitable for low carb fans.

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Calories (per 100g) 25 kcal

The main ingredients

Potassium Calcium Magnesium Silicic acid

From mid May to October

Fennel

Fennel is very easy to digest. It is used not only as a vegetable, but also as a spice or medicinal plant. For its special taste are responsible essential oils that can relieve cramps and are therefore suitable for menstrual pain. Fennel contains almost twice as much vitamin C as an orange.

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Calories (per 100g) 23 kcal

The main ingredients

Vitamin C Vitamin A

From June to September

Strawberries

Actually, strawberries are not berries at all, they belong to the rose family. Nevertheless, the sweet little fruits taste great as a snack or in desserts. The berries develop their full flavor when they are harvested ripe.

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Calories (per 100g) 40 kcal

The main ingredients

Vitamin C

From June to September

Basil

In tomato sauce, on pizza or as pesto - basil tastes great. The herb has antibacterial and calming effects and protects the cardiovascular system. Because of the ingredients estragole and methyleugenol, basil should not be consumed in excess.

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Calories (per 100g) 46 kcal

The main ingredients

Potassium Magnesium Calcium Vitamin A B group vitamins

From April to November

Parsley

Parsley is one of the most popular herbs thanks to its savory flavor. However, it should not be cooked, but added at the end, because the herb loses intensity due to the heat.

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Calories (per 100g) 56 kcal

The main ingredients

Vitamins A Vitamins B Vitamins C Iron

From May to June

Sage

The name comes from the Latin word "salvare", which means to heal. Sage is often used as a medicinal plant for digestive and menopausal problems. As a tea, the leaves have an anti-inflammatory effect on the mouth and throat. As a spice, it is used in Mediterranean cuisine.

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Calories (per 100g) 59 kcal

The main ingredients

Vitamin C Vitamin B3 Calcium

From July to September

Peppermint

Peppermint is often found in everyday life: in chewing gum or toothpaste, for example. In the kitchen, the plant is used as a tea, but also in sweet or salty dishes. Peppermint helps with stomach and intestinal complaints.

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Calories (per 100g) 44 kcal

The main ingredients

Bitter Tannins Menthol

From January to October

Chives

Fresh chives, finely chopped on a thickly buttered bread - that's how spring tastes. The spice tastes good in salads, but also warm dishes. Chives score with a lot of vitamin C.

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Calories (per 100g) 124 kcal

The main ingredients

Vitamin C B group vitamins

From January to October

Coriander

Coriander is often used in Asian cuisine and has the status there that parsley has in the local cuisine. While some people love it dearly, others do not like it at all.

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Calories (per 100g) 23 kcal

The main ingredients

Dietary fiber Chlorophyll Folic acid Vitamin A

From October to March

Feather cabbage

The cabbage vegetable originates from the Mediterranean region. The Romans already knew and appreciated the curly leaf cabbage. It is an important source of calcium and of all cabbages, feather cabbage has the highest content of protein and carbohydrates. Next to spinach, feather cabbage has the highest mineral content. Feather cabbage does not form a head like other cabbages. The leaves are picked individually from the stem. It is good as a side dish with meat and potato dishes

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Calories (per 100g) 29kcal

The main ingredients

Vitamin C Beta-carotene Folic acid Iron

All year round

Kabis red

The original form of red cabbage is the perennial cabbage. The characteristic dark red color comes from the blue-red pigment anthocyanin. Traditional dishes include red cabbage with chestnuts, as a side dish with game, or red cabbage wraps. The more vinegar or other acids (e.g. by adding apples) are added during cooking, the more distinct red the dish will have. However, too long cooking destroys the contained vitamin

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Calories (per 100g) 20kcal

The main ingredients

Vitamin C Calcium Potassium

From June to March

Garlic

Garlic is a very ancient cultivated plant native to Central Asia. Garlic is closely related to wild garlic and autumn crocus and is said to have health-promoting properties. It is said to strengthen the immune system and help against colds. Garlic is best stored dry and at room temperature.

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Calories (per 100g) 145kcal

The main ingredients

Essential oils Carbohydrates Proteins Calcium

From July to March

Parsnips

Parsnip looks very similar to the root parsley and has a white or beige color. In terms of taste, parsnips are reminiscent of carrots and celery. With the rather strong flavor, parsnips are often eaten as a vegetable with carrots and potatoes. Cooked, parsnip goes well in stews, as a puree, or in sauce and soup dishes. Raw, like celery, it can also be prepared as a salad.

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Calories (per 100g) 22kcal

The main ingredients

Dietary fiber Calcium Iron Sodium Vitamin C

From September to January

Brussels sprouts

Brussels sprouts were first cultivated around Brussels and are therefore called "Brussels cabbage" in many countries after their origin. Brussels sprouts are a valuable winter vegetable thanks to their high vitamin and mineral content. Brussels sprouts consist of leaflets that are densely stacked on top of each other, making them a small cabbage.

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Calories (per 100g) 35kcal

The main ingredients

Calcium Iron Sodium Vitamin C Magnesium

From September to February

Sweet potatoes

Botanically, the sweet potato is not related to the potato, but has the same cooking properties. The skin can be eaten without any problems. The sweet potato has a sweet taste, which is due to the sugar it contains. The sweet potato can be eaten raw, boiled, fried, deep-fried or baked.

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Calories (per 100g) 81kcal

The main ingredients

Vitamin C Vitamin E Potassium Magnesium

All year round

Wirz

Savoy cabbage is the third important variety of head cabbage, along with white and red cabbage. Savoy cabbage is in season all year round. It differs from white cabbage by its curly leaves. It is most popular in cool weather. Savoy cabbage originates from the northern Mediterranean region. It is related to white and red cabbage. It is used as a soup ingredient in winter.

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Calories (per 100g) 31kcal

The main ingredients

Vitamin A Vitamin C Calcium Sodium

All year round

Chicory

Chicory was first marketed in Brussels and is therefore also known as "Brussels". It is a typical winter salad that provides us with important minerals and vitamins in winter. Chicory is available in the well-known white variety, but also as a red variety. Chicory grows from the root as soon as it is brought into dark and warm rooms. Thus, within only three weeks develops a bright chicory cone.

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Calories (per 100g) 11kcal

The main ingredients

Vitamin A Vitamin B Bitters Vitamin C Iron

From February to December

Celeriac

The celeriac is a typical storage vegetable. The tuber can be used in many ways: raw, grated as a salad, pressed as a juice, cut into cubes or slices, boiled, fried, steamed, baked, in stews, soups or as a base for a stock. It has a stimulating sweet, spicy flavor, which comes from the essential oils it contains.

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Calories (per 100g) 21kcal

The main ingredients

Vitamin B Carbohydrates Calcium Iron

From October to February

Black salsify

Black salsify contains important minerals and vitamins and is easily digestible. To peel off the skin more easily, the salsify is pre-cooked in salted water. Gloves should be worn when peeling, otherwise the hands will turn black. To prevent the peeled roots from discoloring, they should be immediately placed in lemon water. Subsequently, the salsify can be prepared steamed, boiled or au gratin, as a salad or soup.

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Calories (per 100g) 14kcal

The main ingredients

Carbohydrates Calcium Magnesium Iron

From July to February

Sugarloaf

Sugarloaf is a typical storage vegetable that provides fresh salad in the winter months. Its taste is nutty and slightly bitter. By washing in lukewarm water it loses the bitter taste.sugarloaf owes its name to its cone-shaped appearance like a sugar stick.

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Calories (per 100g) 20kcal

The main ingredients

Vitamin B Sodium Potassium Calcium

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Plant overview summer & winter

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