Eating seasonally is one of the simplest ways to enjoy better-tasting food while reducing your environmental impact. When you choose produce that is naturally in season in Czech Republic, you benefit from peak freshness, optimal nutrition, and lower prices. This guide will help you understand what organic fruits and vegetables to look for throughout the year at Czech farmers markets and organic shops.
Why Eat Seasonally?
Seasonal eating offers multiple benefits for health, taste, and sustainability:
- Better flavor: Produce harvested at peak ripeness tastes significantly better than items picked early for long-distance transport
- Higher nutrition: Fruits and vegetables begin losing nutrients after harvest; local seasonal produce reaches you faster
- Lower environmental impact: Seasonal local produce requires less energy for greenhouse heating, storage, and transportation
- Support for local farmers: Buying seasonal produce directly supports Czech organic farmers
- Cost savings: In-season produce is typically more affordable due to abundant supply
Spring Season (March - May)
Spring marks the exciting return of fresh greens after the winter months. Czech farmers markets come alive with tender early vegetables and the first wild-harvested herbs.
March
Early spring is still a transitional time, with stored winter vegetables available alongside the first spring shoots:
- Wild garlic (medvedí cesnek) - one of the most anticipated spring harvests
- Nettles - excellent for soups and teas
- Early spinach and lettuce from cold frames
- Stored apples, carrots, and potatoes from winter
- Greenhouse-grown radishes and herbs
April
The growing season truly begins in April:
- Asparagus - both green and white varieties begin their short season
- Rhubarb - perfect for compotes and desserts
- Spring onions and young leeks
- Dandelion greens for salads
- First radishes from outdoor cultivation
May
May brings abundance to Czech markets:
- Strawberries - the first domestic berries arrive
- Spring cabbage and kohlrabi
- Fresh peas and young beans
- Lettuce varieties in full abundance
- Fresh herbs: parsley, dill, chives
Summer Season (June - August)
Summer is peak season for Czech produce, with an incredible variety of fruits and vegetables available at farmers markets.
June
Early summer brings berries and stone fruits:
- Cherries - sweet and sour varieties
- Strawberries at peak season
- Early raspberries
- New potatoes
- Green beans and sugar snap peas
- Fresh garlic
July
The height of summer abundance:
- Apricots - excellent for preserving
- Currants: red, black, and white
- Blueberries and gooseberries
- Tomatoes begin their season
- Zucchini and summer squash
- Cucumbers at peak
- Fresh corn
August
Late summer offers preserving opportunities:
- Peaches and nectarines
- Plums - dozens of varieties available
- Peppers: sweet and hot varieties
- Eggplant at peak
- Melons: cantaloupe and watermelon
- Late summer berries
Preserving the Summer Harvest
August is the traditional time for preserving fruits and vegetables for winter. Czech families make jams, pickles, and canned vegetables during this abundant season. Look for organic preserving supplies at farmers markets, including pectin, vinegar, and specialty salts.
Autumn Season (September - November)
Autumn brings the harvest season, with root vegetables, squash, and late fruits reaching their peak.
September
The transition from summer to autumn abundance:
- Apples - Czech orchards produce many heritage varieties
- Pears - Conference, Williams, and local varieties
- Grapes - table varieties and wine grapes
- Winter squash beginning
- Late tomatoes for canning
- Fresh walnuts
October
The heart of apple and root vegetable season:
- Apple varieties at peak diversity
- Quinces for making preserves
- Pumpkins and winter squash
- Root vegetables: carrots, parsnips, celery root
- Cabbage and Brussels sprouts
- Chestnuts and hazelnuts
November
Late autumn focuses on storage vegetables:
- Late-harvest apples for winter storage
- Beets and turnips
- Leeks
- Winter cabbage varieties
- Jerusalem artichokes
- Stored pumpkins and squash
Winter Season (December - February)
Winter relies on stored crops and hardy vegetables that withstand cold weather.
December
Traditional winter foods:
- Stored apples and pears
- Root vegetables from storage
- Cabbage and sauerkraut
- Dried fruits and nuts
- Honey and preserves from summer
January - February
The leanest months for local produce:
- Storage vegetables: potatoes, carrots, beets, onions
- Winter cabbage and kale
- Stored winter squash
- Greenhouse salads and herbs
- Dried legumes and grains
Winter is a wonderful time to explore Czech organic dairy products, eggs, and meat. While fresh produce is limited, farmers markets continue to offer these nutritious animal products alongside stored vegetables, honey, and artisan preserves.
Tips for Seasonal Shopping
Building Relationships with Farmers
Regular market attendance allows you to build relationships with farmers who can tell you what to expect in coming weeks and reserve special items for loyal customers. Many farmers offer advance ordering for popular items like asparagus or strawberries.
Flexibility and Substitution
Seasonal eating requires flexibility. Rather than searching for a specific ingredient, let market availability guide your cooking. Substitute in-season vegetables for out-of-season ones in recipes.
Preservation Skills
Learning basic preservation techniques like freezing, canning, fermenting, and drying allows you to enjoy summer abundance throughout the year while maintaining seasonal eating principles.
For information about where to find seasonal organic products, see our guide to farmers markets in Czech Republic. To learn about certification standards for organic produce, read our organic certification guide.