Seasonal vegetables, January

Seasonal vegetables, January

Below is the list of seasonal vegetables available in January. Select the vegetable to know its properties. 

> 1. Garlic

> 2. Chard

> 3. Artichoke

> 4. Thistle

> 5. Carrot

> 6. Cabbage

> 7. This

> 8. Onion

> 9. Chicory

> 10. Chives

> 11. Beans

> 12. Fennel

> 13. Lettuce

> 14. Lentil

> 15. Potato

> 16. Peas

17. Moreover

> 18. Radicchio

> 19. Shallot

> 20. Celery

>  21. Spinacio

>  22. Topinambur

> 23. Pumpkin




The garlic (Allium sativum L) belongs to the Liliaceae family. Known since ancient times, so much so that it was already used by the Egyptians in the third millennium BC, garlic is now used for prevention from flu, skin diseases and colds. It is an infallible disinfectant for the intestine, rich in allicin and B vitamins, it has antihelminthic, antimucolytic, hypotensive, expectorant, digestive, carminative, antiseptic, hypoglycemic properties.


Swiss chard (Beta vulgaris cicla), is a vegetable that belongs to the Chenepodiacee family, the same as the beetroot. It is a very digestible vegetable, rich in minerals and vitamins useful for the growth of the organism. Chard has refreshing and diuretic properties (useful in case of cystitis and kidney diseases); regulators of intestinal activity (useful in case of constipation); protective against the development of tumor diseases; antiatomic, because they are rich in folic acid and iron.


The artichokes (Cynaria scolymus) are a valuable source of potassium and iron salts, and contain an active ingredient, the cynarin, which promotes diuresis and biliary secretion. Artichokes are undisputed allies of the liver and are very suitable in the diet of diabetics. They are also among the foods with the highest fiber content, therefore useful for intestinal regularity, and also have a positive effect on the cardiovascular system, as they are hypocholesterolemic. 


The thistle (Cynara cardunculus) belongs to the Asteraceae family. Widely used in the kitchen because it has few calories but a high satiating effect, it is also used for its medicinal virtues, as it contains cynarin, glycosides, tannins, inclines that give it hypoglycemic, aperitif, tonic, digestive and diuretic properties. Thistle is also used for the production of cheeses, as a vegetable rennet is extracted from its flowers. 


Carrots (Daucus carota), are vegetables rich in flavonoids and carotenes, the latter used by the body for the production of vitamin A. They are precious foods for keep the intestines and eyes healthy, also very suitable for infant feeding because they contribute to the absorption of liquids in the intestine. Carrots are also a good source of flavonoids, antioxidant pigments that have a positive effect on the cardiovascular system.


The cabbages (Brassica oleracea L.) are low-calorie vegetables with anti-inflammatory properties. Rich in vitamin C, fiber, potassium and folic acid, they are useful for stimulate the immune defenses, for the intestine and digestive system. Cabbages have a detoxifying action for the body and are a powerful anti-inflammatory, particularly indicated in case of anemia, abscesses, cystitis and gastric ulcers.


The chickpeas (Cicer arietinum), legumes of the Fagaceae family, are rich in proteins and fibers, useful for heart health and against cholesterol. They contain omega 3 fatty acids, allies of the cardiovascular system and help control blood pressure and to increase the values ​​of good cholesterol. In addition, chickpeas contain many minerals, including especially magnesium, calcium, phosphorus and potassium and do not contain gluten, so they are suitable for those suffering from celiac disease.


Onion (Allium cepa) is a vegetable rich in trace elements and vitamins. Useful for antibiotic, expectorant and diuretic properties, it is an ally of the kidneys and the cardiovascular system. Onions also contain enzymes that stimulate digestion and metabolism; and glucokinin, a plant hormone with an antidiabetic action. In addition, they normalize the intestinal flora and slow down the putrefactive processes that release toxic substances linked to colon and rectal cancer.


Chicory (Chichorium intybus), belongs to the Composite family. It stimulates concentration, helps fight drowsiness, has laxative power, stimulates the activity of the pancreas and liver. Thanks to its properties helps regulate the amount of glucose and cholesterol in the blood; it is therefore a particularly valuable food for those suffering from diabetes or high cholesterol.


Chives (Allium schoenoprasum L.) is a plant that belongs to the Liliacee family. It stimulates the appetite and the production of gastric juices, has purifying and antiseptic properties, and is a true good for the heart, thanks to its cardiotonic and blood circulation stimulating qualities. Chives contain a good amount of vitamins and minerals, especially vitamin C, phosphorus and potassium; 100 grams of chives, in fact, are able to satisfy the daily requirement of vitamin C.


The beans (Phaseolus vulgaris L.) belong to the legume family. Being legumes, beans are rich in lecithin, a phospholipid that favors the emulsion of fats, avoiding their accumulation in the blood and thereby reducing the cholesterol level. Beans contain a lot of fiber, a high quantity of mineral salts and vitamin A are precious for the metabolism.


The fennel (Foeniculum vulgare) is a plant of the Umbelliferae family. Mostly known for his digestive properties, has the ability to avoid the formation of intestinal gas and contains anethole, a substance capable of acting on painful abdominal contractions. Furthermore, fennel has purifying and anti-inflammatory properties.


The lettuce is a vegetable of the Composite family widely used in our kitchens for the composition of salads. Composed of 95% water and low in calories (15 per 100g), lettuce is capable of rehydrate the human body and regulate the functions of the digestive system.


Lentils (Ervum lens) belong to the Legume family and are known for their high nutritional power. Rich in proteins and complex carbohydrates, they also contain iron, phosphorus and B vitamins. Lentils are good allies in the fight and prevention of atheriosclerosis. Useful in case of constipation, they also have good antioxidant properties. 


Potatoes they are tubers derived from the species Solanum tuberosum. Rich in potassium, vitamin C and complex carbohydrates, they are excellent for combating diabetes, effective in limiting the damage caused by free radicals, and used for cosmetic purposes to moisturize dry skin. Potatoes are energetic and anti-inflammatory foods for the digestive system; they also favor the formation and expulsion of abundant and soft stools and are useful in the presence of hemorrhoids, in case of gastritis, stomach and duodenal ulcers, colitis, especially if ulcerative.


Peas (Pisum sativum) belong to the Fabaceae family, are rich in phosphorus and low in calories and are useful against constipation and in low-calorie diets. They are more digestible than other legumes and can also be consumed by those who, suffering from colitis or meteorism, find it difficult to eat beans and chickpeas. Peas contain phytoestrogens, substances similar to female estrogens; for this reason they can be valid allies against the symptoms of menopause.


Leek (Allium ameloprasum) belongs to the Liliaceae family. With diuretic and laxative properties, it is a detoxifying and moisturizing food. Leek is great ally of the cardiovascular and circulatory system, as it helps to destroy bad cholesterol that clogs veins and arteries. Similar in properties and benefits to onion, it is richer in calcium, iron, fiber, protein and vitamins, especially vitamin C. They also contain vitamins A, K, E.


The radicchio is a vegetable that belongs to the Composite family. Contains potassium, magnesium, phosphorus, calcium, B vitamins, vitamin C, vitamin E, vitamin K. Thanks to the high percentage of water, radicchio is purifying, useful for those suffering from constipation and in low-calorie diets. The fibers contained in the radicchio are able to retain the sugars present in the blood; for this reason it is a food recommended for those suffering from type 2 diabetes.


The shallot (Cucumis sativus) is a vegetable belonging to the Cucurbitaceae family. Rich in mineral salts, especially sulfur, calcium, potassium and selenium, the shallot is useful for strengthening nails and hair. In addition, the shallot also contains vitamins A, B, and C and has digestive, diuretic and purifying properties.


The celery (Apium graveolens), belongs to the Umbelliferae family. Rich in minerals (potassium, phosphorus, magnesium and calcium) and vitamins (C, K, B and E), celery is diuretic and purifying. Contains lutein, an antioxidant protective of the brain, and is also a valid ally against hiatal hernia. Celery juice, always if taken regularly, can be an aid against rheumatism. 


Spinaches (Spinacia oleracea), belong to the Chenopodiacee family. Rich in vitamin A and aeolian acid, they also contain nitrate, which appears to help increase muscle strength. Spinach is also rich in lutein, a substance useful for health of the retina and therefore of the eyes. They are effective in case of constipation.

Jerusalem artichokes

Jerusalem artichoke it is the tuber of the Helianthus tuberosus L. plant, also known as the Jerusalem artichoke. It is a low-calorie food, contains 80% water as well as having fructo-oligosaccharides such as inulin which give Jerusalem artichoke a lower calorific value than that of potatoes. By promoting the development of useful bacteria, it has a probiotic action and therefore it strengthens the immunostimulating activity.


The pumpkin it is a vegetable low in calories and rich in nutrients, very useful for its diuretic and calming action. Like all orange vegetables, it is rich in carotenes, substances that the body uses for the production of vitamin A and which have antioxidant and anti-inflammatory properties. It also contains many other minerals and vitamins, a good amount of amino acids and a fair amount of fiber.


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> Fruit and vegetables in January
> The vegetables of winter

> Vegan recipes of the month of January

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