Seasonality

There's a simple fact that food tastes better in season.

Fresh, local produce is better to eat than that which has been grown artificially, or that which has travelled halfway around the world in a controlled-atmosphere container.

Take tomatoes. They like to grow in rich, well-composted soil and need good strong sun to ripen properly. The flavour of a good tomato is a result of the subtle interplay between nutritious soil and sunlight. So it should come as no surprise that 'fresh' tomatoes, planted in an artificial substrate and grown out of season in an air-conditioned greenhouse, taste of nothing much at all.

Of course we can get many foods all year round. But it's a treat and a privilege to eat them in season, because for much of the year, many foods are far from being at their best.

• Seasonal food means seeds germinate in the soil at the right time, meaning plants are naturally stronger and more resistant to disease. This gives better quality fruit and vegetables.
• Out-of-season food may be "force grown" in artificial conditions, requiring more fertilisers. This can lead to watery, flavourless produce.
• Food left to ripen on the plant will contain more nutrients and have a better flavour than food that is harvested early and ripened artificially.
• It's a fact that most fruit and vegetables start to lose their flavour and nutritional value as soon as they're picked.