What to eat in January

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: 

It adds variety to your meals throughout the year, bringing the rhythm of nature to your plate. 

Seasonal ingredients taste better, look fresher, and are juicier. 

You get fresh produce harvested at its peak ripeness, packed with nutrients. 

You reduce the carbon footprint caused by transportation. 

Seasonal produce is often more affordable. 

A handful of our favorite ingredients and recipes in January

Beet root

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 

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.