Seasonal Eating and Food Preservation

Our ancestors did not eat the same foods year-round. They ate what was available in each season, which meant natural dietary variety, peak nutritional density, and a bodily relationship with seasonal rhythms.

Seasonal Framework

• Spring: Bitter greens, early herbs, asparagus, peas. Focus on bitter flavors — the liver-supporting compounds are at their highest.
• Summer: Dark leafy greens, tomatoes, peppers, callaloo, corn, squash, stone fruits, hibiscus. Maximum heat and sun availability.
• Fall: Root vegetables, legumes at peak harvest, winter squash, dark fruits. The season of roots and warming spices. Align with the fall parasite cleanse.
• Winter: Storage roots and tubers, dried legumes, preserved foods, warming soups and stews. The season of long simmering.

Simple Food Preservation Techniques

• Technique 1: Lacto-Fermentation
  Salt + vegetables + time = probiotics. Weigh vegetables, add 2% of their weight in salt, massage until they release liquid, pack tightly into a jar, and leave at room temperature for 3 to 7 days.
• Technique 2: Herb and Spice Oils
  Blend fresh herbs with a neutral oil. Freeze in ice cube trays. Pop into soups, stews, and rice dishes all week.
• Technique 3: Sundrying (or Oven Drying)
  Oven-dry moringa leaves or herbs at the lowest oven setting for 1 to 2 hours. Store in an airtight jar.