Spring at last! The start of abundant growth in grass, flowers and delicious and colourful produce.
Fresh asparagus will be bright green with no signs of shrivelling. The tender tips may have a purplish cast, but they should be firm and tight, never mushy. Asparagus contains vitamin K, essential for healthy blood clotting and is a rich source of vitamin C, which boosts your immune system.
Although supermarkets sell spring onions throughout the year, the youngest and most tender onions are usually found in spring and early summer. They are natural antihistamines and have antibacterial and antifungal properties.
Early season potatoes have thin, flaky skins and don’t need to be peeled. The Jersey Royal variety is considered the best due to the island’s unique microclimate, soil and environment creating the perfect conditions for this special spud to flourish for a three-month seasonal window every spring.
The rhubarb season starts in March, so by April the season is well under way. It prefers a cooler climate so is perfect for the UK. Rhubarb is an excellent source of vitamin K, which is an essential vitamin for bone health and blood clotting. Traditionally used in pies and crumbles, rhubarb stalks can also be eaten raw and used in chutneys.
With a very short growing season of just a few weeks, fresh peas are a real seasonal treat that makes them all the more special. They contain a variety of vitamins and minerals including vitamin C and K. They are considered an excellent anti-inflammatory food.
Making a perfect pairing with April’s new potatoes and peas, fresh mint is a fresh-tasting and easy-to-grow herb. If you are after an early-season cocktail, the lime and rum mojito needs fresh mint every time.