Whats in Season: April UK

April feels lighter.

The days stretch longer. The air softens. The market tables begin to shift from roots to shoots.

While some winter vegetables linger, spring produce becomes more confident and abundant.

In April, you may find

• Asparagus

• Jersey Royal new potatoes

• Spring onions

• Radishes

• Spinach

• Chard

• Spring cabbage

• Purple sprouting broccoli (early month)

• Wild garlic

• Rocket

• Early herbs

This is a wonderful time for more delicate ferments.

Radishes and spring onions create vibrant, quick pickles with a peppery edge. Wild garlic and spinach lend themselves to green kimchi variations. Shaved asparagus can be lightly fermented for a surprisingly elegant result — tender yet bright.

April encourages experimentation. The flavours are greener, fresher, more alive.

As we move further into spring, fermentation shifts too. The jars become lighter in colour and taste. The process remains the same, but the energy changes.

Seasonal eating is not about restriction; it is about rhythm. When we align with what is naturally available, we taste food at its best — and we reconnect with the cycles that quietly sustain us.

And in that rhythm, as always, we find nourishment.