What to eat in January
Have you started 2025 with a desire for more sustainable eating habits? Then it might be a good idea to let the season guide you. This helps you choose the freshest and most flavorful ingredients. At the same time, you’ll find that fish, vegetables, and fruits are often both cheaper and healthier when you eat seasonally. In January, kale is still standing tall in the garden. Underground, beets, parsley root, and parsnips are ready for harvest, while flavorful oyster mushrooms are also popular right now. Winter apples and pears are crisp and packed with flavor, and don’t forget that cod roe is in season—it’s both affordable and at its very best right now
Why you should eat seasonally
Today, it’s possible to buy all kinds of fruits and vegetables year-round because many of our foods are imported from Southern Europe or South America. This can make it hard to know when a particular ingredient is actually in season. However, there’s a noticeable difference in taste between a Danish field-grown tomato in August and a Spanish greenhouse tomato in February. Beyond the better flavor, eating seasonally also adds natural variety to your meals and gives you something to look forward to as the seasons change.
Here are 5 good reasons to eat seasonally:
1. It adds variety to your meals throughout the year, bringing the rhythm of nature to your plate.
2. Seasonal ingredients taste better, look fresher, and are juicier.
3. You get fresh produce harvested at its peak ripeness, packed with nutrients.
4. You reduce the carbon footprint caused by transportation.
5. Seasonal produce is often more affordable.
A handful of our favorite ingredients and recipes in January
Beetroot is probably best known as the classic pickled accompaniment, served on a slice of open-faced sandwich or with a portion of "brændende kærlighed" (a Danish dish). However, beetroot can do much more than just top a rye bread slice. In Russian cuisine, beetroot plays a central role, for example in the national dish "borscht" – a delicious beetroot soup.
In addition to the beautiful colors, which were once used as red food coloring in the food industry, beetroot is a great source of dietary fiber and vitamins that can help keep you full and boost your immune system. At the same time, it is low in calories, with only about 43 kcal per 100g. So, you can enjoy a generous portion of beetroot with a clear conscience.
Jerusalem artichokes are a tuber that most resembles a cross between ginger and earthy potatoes. The Jerusalem artichoke is a plant that can grow up to two meters high, and it is in season from September to April.
This sweet root vegetable originally comes from North America, where it was cultivated by Native Americans for thousands of years before it was brought to Europe in the 17th century by a French explorer. It wasn't until the 1980s that Jerusalem artichokes truly became popular in Danish kitchens. They are often used in soups, but they also taste fantastic when baked or gratinée. In addition to their great flavor, we can feel good knowing that they provide important dietary fiber – Jerusalem artichokes have a high content of inulin, which helps stabilize blood sugar levels.
Our favorite recipes with jerusalem artichokes
These delicious, crunchy carrots are a root vegetable that can be used as a side dish, blended into juices with other vegetables and fruits, or enjoyed as a quick snack. They also add plenty of color to a meal when you mix the purple, white, yellow, and orange varieties on your plate.
Carrots are packed with vitamins and dietary fiber, which are primarily found in the skin. Therefore, it’s a good idea to skip peeling them and simply rinse them well – this way, you'll get all the vitamins and fiber that are in the skin.
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