Seasonal fruit and vegetables to enjoy in May

1st May 2018

The April hungry gap is finally over and with lots of seasonal spring greens, colourful veggies and wild edibles coming out of the ground, there’s plenty to get excited about. Take a look at what seasonal fruit and vegetables our producers are harvesting this month. 




Hurry! The season is short!

Starting now through to mid-June, the window for seasonal asparagus is short but oh so tasty. These come from Chris at Baretilt Farm in Kent. They’re best eaten soon after they’re picked, which is why imported, year-round asparagus really doesn’t compare to the real thing. Steam or sauté them and eat your asparagus just as they are. Delicious!



Lots of stinging nettles which have leaves covered with fine hairs that sting.

Now’s the time for wild greens, from spring nettles to citrusy sorrel to dandelion leaves. These nettles come from Forager, and they’re a great swap-in for your usual green leaf of choice. To get rid of the sting, wash the leaves well, then pound them into a nettle pesto if you want them raw. Otherwise fry, boil or steam them, throw them into a soup or stew, or into these pillowy, rich gnudi.

Dandelion greens  

Dandelion greens

Foraged treasure!

These dandelion greens are picked as whole crowns so as to include the crunchy leaf bases. They add texture as well as an delicious earthy bitterness. Try adding them to a salad, or sautéing with lots of other seasonal green leaves, like rainbow chard and spinach (below). Alternatively, try foraging for spring greens yourself with this easy guide.

Rainbow chard

rainbow chard

All the colours!

The prettier sister of Swiss chard, these colourful greens are related to the beet family. Their mild-tasting leaves and sweet crunchy stalks work wonderfully in a salad or wilted down like spinach. These come hand-picked from the guys at Chegworth Valley in Kent.



Spring spinach out in the field

For the freshest, tenderest spinach, the season is now. Save the smaller, more delicate leaves for eating raw in salads. Otherwise, wilt leaves down with garlic and lemon juice, add them to quiches or omelettes, or chopped into these fishcakes.

Outdoor rhubarb


The first seasonal fruit of the British calendar year, outdoor rhubarb is worth celebrating. More intense in flavour than the forced rhubarb you find in winter, it works as well in sweet dishes, like crumbles, cakes or compotes, as it does in savoury dishes; try it paired with roast pork or duck.


Inspired? Head over here for more of our growers’ in-season fruit and veg.

The availability of all seasonal fruits and vegetables are subject to – you’ve guessed it – seasonality, location, oh and the weather. Keep your eyes peeled to enjoy them at the height of their season!

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