The Lost Tradition of Eating Seasonally
Open your supermarket in January and strawberries are waiting. Avocados from Peru. Asparagus from Mexico. Mangoes from Thailand. Everything is available all the time. Your great-grandmother would find this impossible. Your body is still struggling to adapt.
By Niall Kiddle, Founder, Organised
Reviewed by Pedro Rodrigues, Agronomist ·
6 min read
Makers of the Organised Daily blend, a grass-fed beef organ supplement from regenerative UK farms
Eating seasonally isn't a trend. It's the way humans ate for almost the entire history of our species. And the shift away from it, which happened only in the last 70 years or so, has had consequences nobody talks about.
The illusion of abundance
Year-round food abundance isn't a blessing. It's a disruption. For thousands of years, humans ate what grew locally and in season. Winter meant preserved foods: cured meats, fermented vegetables, dried fruit, root vegetables stored in cool cellars. Spring meant fresh greens. Summer meant berries and abundance. Autumn meant preservation for the winter ahead.
This wasn't deprivation. It was rhythm. Your body evolved to respond to these seasonal shifts. Hormones, immune function, metabolic rate, reproductive patterns. All tuned to seasonal availability.
Modern food globalisation destroyed that rhythm. Now you can eat strawberries in December and asparagus in winter. Your body doesn't know what season it is. And the consequences are becoming clearer.
What your body expects seasonally
Your hormonal system evolved to track seasons. Daylight length, food availability, ambient temperature. These signals tell your body whether to store energy or release it, whether to stay alert or rest, whether to focus on reproduction or survival.
Winter seasonality would have triggered:
- Lower metabolic rate (conservation)
- Increased hunger and a drive to consume more calories
- Shift toward stored foods (fats, proteins, preserved foods)
- Reduced reproductive drive
- Heightened immune vigilance
- Increased melatonin production (more sleep)4
Spring would have meant:
- Increased physical activity (planting, hunting, gathering)
- Introduction of fresh green foods and their micronutrients
- Increased vitamin C and other nutrients from new growth
- Reset of the reproductive cycle
- Shift toward a more plant-forward diet
Summer and autumn each had their own metabolic demands. But the point is that these seasonal shifts were built into your biology. They still are.
You can't eat strawberries in December without your body noticing. The issue is that it doesn't know what to do with the signal.
Cortisol, immune function, and seasonal rhythm
When your body has access to berries year-round, it receives contradictory signals. Berries signal summer abundance. Summer signals reproduction and relaxation. But it's also winter, which signals scarcity and vigilance. Your nervous system gets confused.
This confusion manifests as chronically elevated cortisol. Your adrenal glands don't know whether to stay alert or relax. They end up staying alert all the time. Over weeks and months, this becomes the baseline. Chronically elevated cortisol disrupts sleep, increases inflammation, impairs immune function, and drives fat storage.1
Your immune system is similarly affected. In traditional seasonal eating, winter meant higher dietary cholesterol and fat (from preserved meats and fats), which supported immune production. Spring meant fresh vitamin C and antioxidants from greens. Summer meant vitamin D from sun and berries. Autumn meant preparation and storage.
Eating the same foods year-round means your immune system never gets the seasonal nutrient patterns it evolved to expect. Some nutrients are chronically low. Others are chronically excessive. The system never resets.
The problem with out-of-season food
Out-of-season food isn't just grown somewhere else. It's grown differently. Strawberries that arrive in your UK supermarket in January have been grown in heated greenhouses or shipped from thousands of miles away. Either way, they're harvested before full ripeness (so they survive transport), and they're stored for days or weeks.
A locally grown strawberry that ripens in your region in June is a different food. Higher nutrient density. More flavour. Better digestibility. A strawberry that travelled from Spain or Peru is a shadow of that.
But there's a deeper problem. When you eat out-of-season food, you're eating food that required enormous energy inputs to produce: heated growing environments, long-distance transport, refrigerated storage. You're also eating food that's been selected for transportability, not nutrition. A strawberry that survives 4,000 miles of transport is a strawberry bred to be tough and travel well, not to be nutritious and delicious.
And you're asking your digestive system to process it without the contextual environmental signals your body is receiving. Eating fresh, ripe, local food in its actual season gives your body the complete picture. Eating imported out-of-season food is a hack that confuses your biology.
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Local and seasonal: a different nutritional profile
A carrot grown locally in autumn and stored through winter has different nutrient density than a carrot grown in a Spanish greenhouse and shipped to your supermarket. The locally grown carrot has deeper colour, indicating higher carotenoid content. It has more natural sugars because it ripened fully before harvest. It has a completely different bacterial ecology on its surface.
A spring lamb grazing on fresh grass has a different fat profile than a lamb raised on grain in a feedlot year-round. Grass-fed means higher omega-3 ratios, more CLA, more fat-soluble vitamins.3 The seasonal difference is significant.
When you eat seasonally, you're not just eating different foods. You're eating the same foods with different nutritional profiles. And your body responds.
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How to preserve food like your ancestors did
If seasonal eating means going without in winter, it's unrealistic. But your ancestors didn't go without. They preserved. And traditional preservation methods are still available.
- Fermentation: cabbage becomes sauerkraut, cucumbers become pickles, berries become fermented preserves. The fermentation process increases nutrient bioavailability and creates beneficial bacteria.2
- Curing: salt and smoke preserve meat through winter. A cured ham or salt pork provides protein and fat when fresh meat isn't available.
- Drying: fruit, herbs, mushrooms. Sun-dried tomatoes concentrate nutrients.
- Freezing: modern, but useful. Frozen berries picked at peak ripeness preserve more nutrition than fresh berries shipped across continents.
- Root cellaring: cool storage for squash, potatoes, apples, carrots. They keep for months without processing.
- Bottling and canning: vegetables, fruits, and sometimes meat preserved in jars.
If you have access to seasonal farmers markets or local farms that do CSA boxes, you can buy in bulk when food is abundant and cheap, then preserve it. Fermented vegetables take minutes to prepare and last months. Frozen berries cost a quarter of fresh imported ones.
Building a seasonal eating rhythm
You don't have to be perfectly seasonal. But you can shift the balance. Winter: prioritise stored and preserved foods, warming meals, fats and proteins. Spring: add fresh greens and lighter foods. Summer: eat more raw foods, berries, and lighter meals. Autumn: transition to storage foods, prepare for winter.
Buy strawberries in June from a local farm and enjoy them. In January, eat apples from storage, fermented vegetables, and preserved fruit. Your body will recognise the rhythm. Your cortisol will settle. Your immune system will get the seasonal signals it's looking for.
This isn't deprivation. It's returning to a system that your biology actually understands.
The bottom line
Humans didn't evolve to eat strawberries in December or avocados year-round. Your great-grandmother couldn't have imagined it. And your body is still struggling to figure out what the constant false signal means.
Shift back toward seasonal eating. Buy local when you can. Preserve food when it's abundant. Eat what your region grows when it grows. Your cortisol, your immune function, and your overall health will thank you.
References
- 1. Hannibal KE, Bishop MD. Chronic stress, cortisol dysfunction, and pain: a psychoneuroendocrine rationale for stress management in pain rehabilitation. Phys Ther. PMC4263906.
- 2. Marco ML et al. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol. PubMed PMID: 27998788.
- 3. Daley CA et al. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J. PMC2846864.
- 4. Wehr TA. Photoperiodism in humans and other primates: evidence and implications. J Biol Rhythms. PubMed PMID: 11407780.
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