What’s in season in April?

Eating food when it’s in season not only means it tastes better, it’s also great for your health and the environment. Not to mention, in-season produce is often cheaper, especially when there is a glut!

Asparagus

British asparagus has a very short season, typically only lasting until the end of May – so make the most of it while you can.

It’s a great source of fibre and vitamins, and works perfectly in simple dishes. Try steaming or grilling and serving with soldiers and a dippy egg for a fresh twist on a classic breakfast.

Radish

You might be most familiar with the classic red radish, but keep an eye out for varieties in purple, pink, yellow, and even black. These vibrant colours often reflect a range of beneficial plant compounds.

Radishes are low in calories and provide fibre, and even the leaves are edible (and a source of iron!). Try roasting them to mellow their peppery flavour into something softer and slightly sweet.

Wild garlic

Wild garlic is a seasonal favourite in early spring, known for its mild garlic flavour and fresh aroma. Like garlic bulbs, it contains natural plant compounds such as allicin, which has been linked to potential health benefits.

If you fancy some fresh spring air, you can forage for it in damp, shady woodlands – you’ll get a mild waft of garlic when you’re near! It’s perfect in pesto, soups, or simply stirred through pasta.