Whats in Season: May UK
There’s a moment in May where everything shifts.
The light changes. The air softens. And suddenly, the markets feel alive again.
After the slower stretch of early spring — that in-between period growers call the “hungry gap” — May is when things really begin to arrive.
Greens are fresher. Flavours are brighter. And cooking becomes simpler again.
This is the month where less really is more.
In May, you may find:
Asparagus
Cabbage (sweet heart)
Radish
Beetroot
Spring onion
Carrots
Purple sprouting broccoli
Wild garlic
Elderflower
Strawberries
Rhubarb
May feels generous — but it’s still early.
It’s not abundance yet. It’s the beginning of it.
So the joy is in catching things as they arrive:
the first potatoes, the first berries, the first real crunch of something freshly picked.
Eat it while it’s here.
It won’t stay long.
