Eat with the seasons – fresher, tastier, and lower food miles

Imagine biting into a juicy strawberry in December, only to find it tastes... well, like disappointment. That’s because it’s travelled halfway around the world to get to your plate, picked before its prime, and robbed of its natural sweetness. The truth is, food just tastes better when it’s in season.

April and May are prime months for fresh, vibrant produce, so let’s dig into what’s in season, why it’s brilliant, and how to make the most of it.

Why eat seasonally?

Eating what naturally grows at the time of year you’re in means:

• Better taste – Seasonal produce is harvested at peak ripeness, so it’s naturally bursting with flavour.

• Eco-friendly – Less food miles, fewer chemicals, and lower energy use.

• Cheaper – When something’s in abundance, it’s more affordable.

• Healthier – Nutrients are at their best when food is fresh, not after a long journey in cold storage.

What’s in season in April and May?

Spring is a time for fresh greens, sweet veggies, and the early arrival of berries. Here’s what’s best right now:

Veggies that shine

• Asparagus – The ultimate spring treat. Roasted, grilled, or in a creamy risotto, it’s a seasonal must.

• New potatoes – These little beauties are buttery and soft, perfect for salads or just slathered in butter.

• Spring greens and spinach – Packed with iron and vitamin C, great in everything from stir-fries to smoothies.

• Spring onions – Mild, sweet, and a great addition to salads, omelettes, or noodle bowls.

• Peas and broad beans – Sweet, fresh, and perfect for tossing into pasta or smashing onto toast with feta.

• Carrots – Sweeter in spring, brilliant raw, roasted, or in cakes (carrot cake, anyone?).

• Wild garlic – If you spot this on a walk, grab it. Makes a fantastic pesto or adds a garlicky punch to soups.

Fruits starting to pop

• Strawberries – The early British ones are just appearing, and they’re nothing like the bland supermarket ones from winter.

• Rhubarb – Technically a veggie, but we eat it like a fruit. Pairs perfectly with crumble, custard, or gin.

How to eat the seasons like a pro

Eating seasonally doesn’t mean giving up your favourite foods, but it does mean celebrating what’s freshest. Here’s how to embrace it:

• Shop locally – Hit up farmers’ markets for the freshest finds. They’ll likely be cheaper and tastier.

• Grow your own – Even a windowsill herb garden can make a difference (basil, parsley, and chives thrive in spring).

• Plan your meals – Look up recipes that highlight seasonal ingredients (asparagus tart and rhubarb compote).

• Check labels – If your veg has travelled thousands of miles, swap it for something homegrown.

Simple spring recipes to try

• Spring green salad – Toss together fresh peas, broad beans, spinach, feta, and a lemony dressing.

• Garlic butter new potatoes – Boil new potatoes and toss them with butter, salt, and wild garlic for an easy side.

• Strawberry & rhubarb crumble – Sweet, tart, and topped with buttery oats—spring in a dish.

• Asparagus & poached egg on toast – The ultimate brunch dish, made even better with a drizzle of olive oil.

Enjoy the season

Eating seasonally isn’t about rules - it’s about joy. Spring food is light, fresh, and full of flavour, so embrace it while it lasts. Get outside, hit up your local markets, and celebrate the best of April and May on your plate.

Want to know more?

Head to our Green Food Choices section for more tips and information on sustainable food choices.