SPRING VEGETABLES: A GUIDE TO WHAT’S IN SEASON IN THE UK
SPRING VEGETABLES: A GUIDE TO WHAT’S IN SEASON IN THE UK
WHAT DOES ‘IN SEASON’ MEAN ANYWAY?
Seasonal produce refers to fruits and vegetables that are grown and harvested during a particular season of the year, and are available for a limited time. These fruits and vegetables are grown according to their natural growing seasons and are usually more abundant, fresher, and less expensive during their peak season.
For example, in the UK, spring seasonal produce includes vegetables like asparagus, rhubarb, and spinach, while in the summer months, seasonal produce includes berries, tomatoes, and courgettes. In the autumn, seasonal produce includes apples, pumpkins, and squash, while winter seasonal produce includes root vegetables like carrots, parsnips, and potatoes.
Eating seasonal produce can have a number of benefits, including better flavour and nutrition as the produce is fresher, less travel time to reach your plate, and supporting local farmers and businesses. It also helps to reduce the carbon footprint associated with transporting and storing produce out of season.
WHAT’S IN SEASON IN SPRING?
In the UK, there are a variety of delicious vegetables that are in season during the spring months (March to May). Here are some of our favourite ones:
This is one of the most popular spring vegetables in the UK, with a short growing season from April to June. Asparagus is a versatile vegetable that can be roasted, grilled, or steamed and served as a side dish or used in salads. Try some simple and tasty recipes for grilling, roasting, or steaming this versatile vegetable.
These are a type of cabbage that are harvested young, while the leaves are still tender and sweet. Spring greens are great in stir-fries, soups, or sautéed as a side dish or transformed with this amazing tart recipe.
Ah, rhubarb - the tangy and versatile vegetable that often gets mistaken for a fruit. Although it may not be the first vegetable that comes to mind, rhubarb is actually quite nutritious. It's a great source of vitamin C, which is essential for maintaining a healthy immune system. Rhubarb also contains calcium and potassium, both of which are important for bone health and muscle function.
But perhaps one of the best things about rhubarb is its versatility in the kitchen. Whether you're baking a pie, making a jam, or whipping up a Rhubarb Chia Pudding rhubarb adds a tangy sweetness that can't be missed this spring season.
Let's not forget about the humble radish, with its crisp texture and spicy kick. Although they may be small, radishes are big on nutrition. They're a great source of vitamin C, which helps support a healthy immune system, as well as potassium, which plays an important role in regulating blood pressure.d are in season from April to June. Read our love letter to radishes and why radishes are good for you.
Fresh peas are sweet and tender, and can be eaten raw or cooked. They're a great addition to pasta dishes, salads, and soups. Peas are a good source of plant-based protein, with about eight grams of protein per cup. Peas are also high in dietary fibre, with about eight grams per cup and are a good source of several important vitamins and minerals, including vitamin C, vitamin K, vitamin A, folate, and potassium. Peas are in season from May to August.
Artichokes, with their unique thistle-like appearance and nutty flavour, may not be the most common vegetable on your plate, but they certainly pack a nutritional punch. They're an excellent source of fibre, which helps keep your digestive system healthy and may even help lower cholesterol levels.. Artichokes are in season from March to June.
Alrighty, let's talk spinach - the leafy green that Popeye famously claimed gave him superhuman strength. But did you know that spinach is not just good for your muscles, but for your whole body?
First up, spinach is loaded with vitamins and minerals. It's a great source of vitamin K, which is important for maintaining healthy bones.
Spinach is also high in vitamin A, which is great for promoting healthy vision and skin (who doesn't want to look like a spinach-loving superhero?). And let's not forget about iron – spinach is rich in this mineral, which is essential for producing energy and maintaining healthy blood cells (a spinach-fueled power boost, anyone?). Spinach is in season from March to June.
Carrots may be available year-round, but they're at their peak during the spring months when they're at their most tender and sweet. And these vibrant orange vegetables aren't just tasty - they're also packed with nutrients, including vitamin A, which is important for healthy eyesight, and fibre, which can help keep your digestive system running smoothly.
But that's not all - carrots are also a good source of potassium, which is important for healthy blood pressure, and vitamin C, which can help boost your immune system. And because they're so versatile, you can enjoy carrots in a variety of ways, from roasting them with herbs and spices to adding them to soups, stews or even pudding.
ALLPLANTS DISHES THAT CELEBRATE THE SPRING SEASON
A Friday-night-favourite perfect all week long, with wilted spinach, potatoes and peas in an aromatic curry sauce. Enjoy with rice.
Tomato chutney chickpeas topping a creamy 3-pulse daal of black lentils, red lentils and chickpeas, with spinach and garlic kale. Enjoy with rice.
Fluffy potato gnocchi mixed through a cheesy sauce with baby spinach, leeks and broccoli, topped with a nutty garlic crumb.
Garden peas and sautéed leeks tossed with olive oil, lemon juice and mint.
A nourishing blend of oats, seeds and grated carrot, with cinnamon, chopped apricot, toasted walnuts and a vanilla cashew topping.
By Barry Lattimore-Quinn
Barry is our Senior Copywriter who wrangles puns and spaghetti in equal measure, so when he's not writing about food he's probably eating it. Being an Irish man he was the first to give our roast potatoes the seal of approval before they were crowned Great Taste Award Winners. Go figure.