What to Eat in Spring
Eat the Seasons - Spring Spotlight
By Patricia Romero from Heal Collective
Welcome to Heal Collective’s ‘Eat the seasons’ series, which highlights the best fruits and vegetables in season in the UK.
For us at Dosage and Heal Collective, we find it important to eat food that is in-season, organic and locally sourced if possible. Our goal is to have our food reflect nature and to have our bodies be in sync with our surroundings.
Why do we do this?
Eating seasonally is so important. Seasonal, local and organic food nourishes our bodies due to higher nutrient content and better farming practices, and cooking with the seasons means choosing fruits and vegetables that are at the peak of freshness and flavour.
There’s evidence that picking seasonal food is great for the environment. Growing seasonal food requires fewer resources, therefore leaves a lower carbon footprint. Buying local also avoids the food from being in transit for a few days or weeks, which also means that there are no preservatives and the nutrients are all there. It’s also a great way to be innovative in the kitchen and the create new recipes every season.
Spotlight on Spring
Spring signifies the end of cold and rainy winter days and a growing abundance of produce. There are new varieties of fresh vegetables and herbs growing, as well as rhubarb harvest being in full swing. Rhubarb and asparagus are peaking in May, along with peas and so many herbs.
What’s in season in Spring in the UK?
Here’s a breakdown of the fruits, vegetables and herbs being harvested. Note that some food that’s been growing the previous month might still be picked in Spring months. The best way to have access to the freshest ingredients is to head down to your local farmers’ market and have a chat with the local growers.
Cabbage (Spring Green)
Potatoes (Jersey Royal New Potatoes)
Purple Sprouting Broccoli