Eating food in season (February)

Rosemary is extremely high in iron, calcium, and Vitamin B6.

The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. They are extensively used in cooking, and when burned give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecueing.

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Eating food in season (February)

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We think it’s a bit silly to buy asparagus flown in from South America, or apples shipped from New Zealand, when for many weeks or months of the year. Eating food in season, is a very powerful and important idea. It supports a great many values. The fact is that food that is going to be fresher. It's going to be more nutritious because it's fresher.

February
Despite being the shortest month of the year, there are plenty of foods in season in February.
Halibut
Guinea fowl
Mussels
Cabbage
Chicory
goose
leeks
squash
cabbage
parsnip
shallots
lobster
forced rhubarb
celeriac

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