The Seasonal Vegetables You Should be Using This Spring

If it felt like winter hit you over the head with a hammer, you’re not alone. With the days getting longer and the nights feeling less deadly, it can only mean one thing: spring is here. And while this doesn’t necessarily mean that it’s time to retire your thermal layers to the back of the wardrobe, it does mean that you can start to peel them off. Tentatively.

Spring’s arrival means a couple of things. Day drinking is slowly creeping up in the ranks of acceptable behaviour. You’ve remembered that you get hay fever. And – arguably most importantly – you can start cooking dishes that aren’t legally obligated to contain the word ‘hearty’. If you’re someone who likes cooking, a change in season is the perfect opportunity to start using seasonal ingredients; not only is it cheaper and better for the planet, but it’s also pretty damn tasty.

So, we thought it would be a good idea to compile a list of some of the seasonal vegetables you should be cooking with this spring, along with some tried and tested recipes that you can find on the Mob site. Think of it as being a kind of vegetable-esque ‘Hot or Not’ segment but with less vicious personal attacks. Of course, these are just suggestions – we know full well that getting your hands on the freshest seasonal vegetables can be much easier said than done, so think of this as a rough guide for when the time permits.

Asparagus comes into its own in April. Yes, it can be slightly on the pricier side — a store-bought bunch of these green tips tends to cost upwards of £2.50 – but they make a delicious addition to salads, risotto, traybakes, orzo, or pasta. They’re a lot more versatile than you’d think, with a delicately buttery taste that has just the right amount of bitterness. Whack them in the oven with an assortment of veg like this Roasted Asparagus with Preserved Lemon & Olive Salsa, combine with butter beans, Parmesan and pancetta in this Butterbean Carbonara, or cover them in batter and make a garlic aioli like these Asparagus Fries with Lemon Aioli.

Something of an East London classic, rhubarb comes into season in late April and early May. This pink plant is somewhat divisive for its tart flavour, but in the UK it tends to be sweetened and served as pudding. There’s nothing quite like a British rhubarb and custard crumble – have a go at making this Rhubarb Crumble & Ginger Custard if you want to push the boat out, or chop it up and chuck it under puff pastry to make Rhubarb & Custard Pie. It’s also really easy to grow and harvest yourself, so consider having a go at planting it in your garden or allotment if you’ve got the space.

A vegetable that has solidified its position as a Mob fan favourite throughout the years, Kale can be grown throughout most of the year due to its sturdy nature, but it’s typically in season between September and April. While it does make an excellent winter vegetable – it’s tough enough to withstand British winters, which is saying something – kale is also great to eat during the transitional months. Take this Kale & Walnut Pesto Pasta, for example – it’s nourishing and comforting without being too heavy. Or make this Zesty Kale, White Bean & Potato Soup with Garlicky Croutons if you’re after a warming soup that doesn’t weigh you down. Basically, kale is an absolute classic all year round.

Fennel has a distinctly aniseed taste that makes a flavourful addition to any dish. It comes into season in the late spring and sticks around until autumn, making it a decidedly summer-time vegetable. With feathery leaves and a bulbous base, fennel’s unique taste can really make or break a recipe. This Brothy Roast Tomatoes, Fennel, & Giant Couscous is a great example of fennel being used to elevate the other flavours in the dish, and these Spiced Lamb Meatballs with Minty Fennel Slaw combine the distinctive taste of lamb with brighter elements of fennel and mint.

Radishes grow at their best in spring and early summer. They’re small, crunchy and fiery, and make a lovely addition to a summery salad. Not only do they add a hit of spice, but they also have the potential to propel your salad from a meagre six to a solid ten; the pink and white hue of these babies is guaranteed to brighten your mood even on the drizzliest of spring days. This Smacked Cucumber Dumpling Salad features radishes covered in a dressing made from tahini, soy, rice vinegar, and sugar, while these Kebabs on Minted Green Romesco come with a radish salad which works to really freshen it up.

Rocket – or arugula for our friends across the pond – is really easy to grow at home and makes a pleasantly peppery addition to a dish. It comes into season between early spring and early autumn, meaning that a good chunk of the year is a great time to be shopping for (or growing) rocket. And if you think it’s reserved solely for salads, think again. This Rocket & Ricotta Filo Pie is proof that rocket can actually be pretty indulgent, and this Sausage Ratatouille Melt is made slightly lighter by adding a topping of rocket dressed with lemon, salt, and olive oil.

Strawberries officially come into season on May 1st and stick around until the end of September. While they’re available all year, the difference between an in-season and an out-of-season strawberry tends to be huge. In-season strawberries are juicy, sweet and glossy. Out-of-season strawberries are, well, just not quite as good. While they aren’t quite as versatile as, say, rocket, baking this Victoria Sponge Traybake Cake would make a summery addition to your weekend plans. And if you’re planning on spending the springtime months soaking up the sun (or what you can find of it, anyway), this Strawberry Daquiri uses 100g of fresh strawberries and a healthy glug of rum.

So, if you’re wondering which vegetables to start using this spring, the answer is asparagus, rhubarb, kale, fennel, and radish, among others. Cooking using seasonal vegetables is a great idea for loads of reasons; it tends to be cheaper, fresher, and tastier. Basically, it’s a win-win.