Seasonal Food: Your Seasonal Produce for April

April brings a variety of new dishes and culinary creations with the start of asparagus and rhubarb season. It’s time for fresh spring recipes – how about a delicious rhubarb cake? Some foods are also available for the last time this month as stored produce, and won’t return for a few more months. We’ll show you which ones those are, and which other vegetables and fruits you can find fresh or as stored goods at your local regional market in April. Cooking and baking with regional ingredients also helps protect the environment and supports local producers.

Fresh vegetables such as asparagus and radishes are in season in April. Unfortunately, the regional fruit market is still not very diverse, but rhubarb adds at least one versatile option. Strictly speaking, rhubarb is not a fruit but a vegetable. However, since it is prepared and used like fruit, we list it here under fruits.

The season for lamb’s lettuce, chicory, swedes, and beetroot ends in April, so take the opportunity to prepare dishes with these ingredients one last time.

Seasonal Vegetables

• Swedes (Rutabaga): Swedes are a true powerhouse vegetable. They have a slightly sweet flavor and contain almost no fat, but provide a good amount of protein. They are also rich in beta-carotene, which is beneficial for skin and hair and strengthens our immune system.
• Asparagus: Asparagus consists of 93% water, making it very low in calories. Despite this, it is rich in nutrients. Among other things, it contains a lot of nutrients, which stimulates kidney function.
• Beetroot: Beetroot provides plenty of antioxidants, nitrate, and nitrogen compounds. This can help regulate blood sugar levels and also has a relaxing effect on blood vessels.
• Radishes: Radishes are related to horseradish and share their spicy taste. They are a good source of vitamin C, vitamin K, and iron. They also contain glucosinolates, which may help protect against certain types of cancer.
• Chinese Cabbage: Chinese cabbage consists of 94% water but still contains many important nutrients, especially folic acid and plenty of dietary fiber. This gives it a strong satiating effect and supports digestion. It works particularly well in Asian wok dishes.

Other Seasonal Vegetables

• Potatoes
• Leeks
• Carrots
• Red cabbage
• Spinach
• White cabbage
• Onions
• Celeriac
• Radish
• Savoy cabbage
• Parsnips – last chance – fresh again only in autumn!

Fruits in April

• Apples: Apples remain the only fruit that can reliably provide us with vitamins throughout winter and spring. Whether sweet or savory, apples are true culinary all-rounders.
• Rhubarb: Rhubarb has a fruity, tart flavor and is especially popular in compotes and cakes. It contains a high amount of potassium, which helps maintain healthy blood pressure and supports the body’s acid-base balance.

Seasonal Salads and Herbs

• Lamb’s Lettuce: The season for lamb’s lettuce ends in April – so it’s your last chance! Lamb’s lettuce is known for its slightly nutty and aromatic taste. It also contains plenty of vitamin C and iron.
• Arugula (Rocket): Arugula has a spicy, nutty flavor and is rich in beta-carotene, folic acid, and vitamin C. This supports eye health and is beneficial for the skin. Its minerals also promote heart health. Arugula is especially popular in Italian cuisine and works well in salads, but also tastes great on homemade pizza.

Seasonal vegetables and fruits not only bring variety to the plate, but also provide us with important nutrients – exactly when our bodies need them. Choosing regional products in April means cooking fresh, sustainably, and often with especially intense flavor. Whether crisp radishes, fresh asparagus, or tart rhubarb: seasonal eating shows that healthy and delicious go hand in hand. So, get cooking this spring and enjoy everything April has to offer!