12 of the Healthiest Winter Vegetables That Can Survive the Cold and Snow

Winter gardening is not as easy as it is in the spring. The healthiest winter vegetables that can survive the cold and snow are peas, carrots, winter cabbage, and others.

When you begin to name your favorite vegetables, some that may come to mind are cucumbers, tomatoes, and zucchini. These are warm-weather vegetables that are usually plentiful in spring or summer. However, what about the winter months? Are there vegetables grown in cold months that can be healthy, found fresh when the temperature drops?

Winter vegetables do indeed exist, and they can still be delicious and nutritious with their unique tastes, vitamins, and energy content. The local farmer or the home gardener can plant in the fall for winter vegetables or in the winter for an early spring harvest. 

Of course, winter gardening is not as easy as it is in the spring. Vegetables may be fruitful during mild winters but less so in the face of severe cold. So, it is important to know which vegetables stand up to cold weather. If you pick the right plants, the weather will likely only slow the growth rate.

Winter weather prompts changes in clothing and utilities to keep warm. However, your body changes as well, including your metabolism, energy, and choices of food. In colder months, many may eat more and go to the gym less. 

Still, cold weather should not promote unhealthy habits if you remain careful. If you are aware of cold weather foods, especially winter vegetables, winterizing your diet can be fun, delicious, and healthy. 

Peas: Peas are a good crop that you can plant in the winter or spring (or year-round in greenhouses). They are packed with nutrients like vitamins A, B, C, and K1. They also contain phosphorus, copper, and manganese. They are great for gut health and muscle building, and they can help you fight heart disease, cancer, and diabetes.

Carrots: Root vegetables are often better able to withstand the cold, so root vegetables like carrots can be provided fresh pretty much year-round by farmers. You can eat carrots year-round for their beta-carotene and a host of other vitamins.

Winter cabbage: This cabbage can grow in all climates, including the very cold. Once harvested, it can sit undisturbed in a cool place for quite some time. It contains high levels of folate, vitamin C, and vitamin K1. It also contains sulforaphane, an antioxidant that helps to protect against cancer, liver disease, and heart disease. It is the longest-lasting of leafy green vegetables.  

Radish: Rich in potassium, vitamin B, and vitamin C, radishes can stand up to cold and even freezing temperatures. Regardless of the season, these red vegetables will always add crunch and spice to your dish. 

Collard greens: This bitter green can survive freezing conditions and still maintains its taste. It is one of the most cold-hearty plants known. It contains high values of calcium, which helps to give it a very distinct taste, with one cup containing 27% of the daily recommended value. 

Mushrooms: Winter-month vegetables are best if they are rich in vitamin D. Vitamin D is good for mental/emotional health, which may fluctuate in the winter. Shiitake mushrooms are winter friendly and a great source of vitamin D. 

Beets: Beets are high in sugar, and that property gives them antifreeze qualities that make for a great winter vegetable. They contain vitamins A, B, C, and K1. They are also rich in nutrients like folate, copper, and manganese. Beets reduce inflammation and promote a healthy immune system.

Lettuce: Lettuce is available year-round and actually likes cooler temperatures. Depending on the lettuce type, you can find nutrients like flavonoids, folate, carotenoids, and vitamins C and E. Lettuce is known to lower cholesterol and fight cancer. 

Cauliflower: Cruciferous vegetables are good at defending against winter illnesses. Cauliflower, for instance, is high in vitamin C, which helps to promote the immune system. Cauliflower maintains its nutrients whether fresh or frozen. 

Brussel sprouts: The stalks of Brussel sprouts can stand up to winter weather. They are high in vitamins A, B, C, K, and folate. They also promote brain and heart health with their calcium, iron, phosphorus, and magnesium content. They will last about 10 days once separated from their stalk or 2 weeks in cold storage if still attached. 

Turnips: Once a turnip root is extracted, it can last throughout the winter if stored properly. They are more easily harvested prior to the ground freezing over, though. A turnip contains vitamin C, potassium, and several antioxidants that turn it into a nutritional powerhouse that fights germs and cancer, regulates blood sugar, and stabilizes the kidneys. 

Broccoli: Broccoli contains the antioxidant sulforaphane, which is a potent anti-cancer agent. It contains vitamin C, vitamin K, potassium, and phosphorus. Broccoli is best planted in the fall and harvested in early winter. It helps kill microbes, supports the immune system, and aids in building a healthy brain, bones, and heart. 

Sometimes, eating healthily in the winter months can be hard. As the holidays approach, you look forward to all of the comfort foods and desserts that come only once a year. You might find yourself partying from Halloween to New Year's Eve, surrounded by fattening, sugary foods that contribute to the end-of-the-year weight gain that most of us experience."

Healthy choices can still be made during the winter, though. Squash, roasted vegetables, and soup can all keep you warm while also keeping you healthy. Crockpot dishes are easy and can aid in creating hearty, healthy, simple meals. Most importantly, knowing which vegetables are fresh and easily available during the cold months and adding them to your favorite recipes can help you to stay focused on eating the right way.