Springtime in the UK spans from March through to May – though sometimes it may not feel like it with the winter weather hanging around! However, what you can rely on each year is a delightful array of fresh, seasonal vegetables and fruits across each month of the season. Embracing these seasonal delights not only enhances the flavour and freshness of your meals but also supports local agriculture and reduces environmental impact.

Here are some of the options available for you to enjoy this spring:

March:

• Rhubarb: This vibrant, tart vegetable is one of the first signs of spring. It's perfect for desserts like crumbles and pies.
• Cooking Tip! Balance its tartness by cooking it with a bit of sugar and using it as a filling for pies or as a topping for yogurt!
• Purple Sprouting Broccoli: A colourful cousin of the regular broccoli, it's rich in vitamins and great steamed or roasted.
• Leeks: With their mild, onion-like flavour, leeks are versatile and can be used in soups, stews, and quiches.

April:

• Asparagus: A quintessential spring vegetable, asparagus is tender and flavourful, ideal for grilling or steaming.
• Cooking Tip! Try roasting asparagus with a drizzle of olive oil and a sprinkle of sea salt for a simple yet delicious side dish.
• Radishes: These peppery, crunchy roots add a zing to salads and are also tasty when pickled.
• Spinach: Fresh, young spinach leaves are perfect for salads, smoothies, or lightly sautéed as a side dish.

May:

• Strawberries: Early British strawberries start appearing in May, offering sweet and juicy flavours perfect for desserts or snacking.
• New Potatoes: These small, tender potatoes have a delicate skin and are delicious when boiled and tossed with butter and herbs.
• Broad Beans: They have a creamy texture and are excellent in salads or pureed as a dip.
• Cooking Tip! After shelling, blanch them briefly in boiling water, then toss with olive oil, lemon, and mint for a refreshing salad.

Eating seasonal produce offers several benefits. Firstly, it tends to be fresher and more nutrient-rich, providing greater health benefits compared to out-of-season options. Since they’re harvested at their peak ripeness, they retain more vitamins and minerals! Secondly, choosing seasonal produce reduces the demand for out-of-season items, which often require long-distance transportation. This helps lower carbon emissions and supports environmentally sustainable practices. Lastly, buying locally grown, in-season produce directly benefits local farmers and strengthens the regional economy. By embracing seasonal eating, you can enjoy fresher flavours while making a positive impact on both your health and the planet.

Embracing fresh spring produce allows you to enjoy fruits and vegetables at their peak flavour, whilst supporting sustainable practices. Visit local farmers' markets or farm shops to explore the freshest options available this season!