Eating in season can prove to be challenging when cold weather sets in, but this list of vegetables can withstand the harsh weather!
These varieties can withstand lower temperatures due to the higher amount of sugar that they contain.
The sugar found in the water of winter vegetables causes them to freeze at a lower point, which allows them to survive in cold weather.
This process also results in cold-hardy vegetables tasting sweeter in the cooler months, making winter the optimal time for harvest!
This leafy green is not only one of the healthiest vegetables, but it also happens to thrive in cooler weather.
It is a member of the cruciferous vegetable family, which includes cold-tolerant plants like Brussels sprouts, cabbage and turnips.
Kale is an exceptionally nutritious and versatile green. It is packed with vitamins, minerals, fiber, antioxidants and powerful plant compounds.
Like kale, Brussels sprouts are a member of the nutrient-rich cruciferous vegetable family.
The mini, cabbage-like heads of the Brussels sprout plant develop during the cold weather months. They can hold up in freezing temperatures, making them a must for seasonal winter dishes.
These orange-hued delights pack a nutritional punch, with fiber, beta-carotene, vitamins A and C, and antioxidants stepping up to the plate.
This popular root vegetable can be harvested in the summer months but reaches peak sweetness in fall and winter.
Chilly conditions cause carrots to convert stored starches into sugars to keep the water in their cells from freezing.
This makes carrots taste extra sweet in cooler weather. In fact, carrots harvested after a frost are often called “candy carrots.”
Similar in appearance to carrots, parsnips are another kind of root vegetable with a host of unique health benefits.
Like carrots, parsnips grow sweeter as frigid temperatures set in, making them a delightful addition to winter dishes. They have a slightly earthy taste and are highly nutritious.
Although both red and green cabbage are cool-season vegetables that can withstand frost during winter, the red cabbage has a much greater nutritional profile.
One cup of raw, red cabbage (89 grams) contains 85% of the daily recommended intake of vitamin C and high amounts of vitamins A and K.
These jewel-toned vegetables are known for their spicy flavor and crunchy texture. What’s more, some varieties are very cold-hardy and can survive in freezing temperatures.
Radishes are rich in vitamins B and C, as well as potassium.
Their peppery taste is attributed to a special group of sulfur-containing compounds called isothiocyanates, which have been linked to many health benefits.