Rhubarb
Rhubarb's season lasts until about the end of June. Its colourful pink stalks screams summer like nothing else. Chop the stalks, simmer with some water and sugar and add to porridge and yogurts. Also rhubarb freezes really well so you can make it last all summer long.
Seasonal food tastes better!
Asparagus May brings a delicious vegetable treat in the form of homegrown English asparagus. This is wonderfully crisp and juicy when freshly cut from the garden or a pick-your-own farm and economical as well.
SFOOD easonal
Salads
Combinations of classic salad leaves with fish, seafood, fruit, meat or cheese
As May dawns, we're officially settled into spring time, with the temperature finally starting to turn towards sunnier spells. Here's what to eat in May to keep your diet seasonal, healthy and above all, delicious.
May is the perfect month for creating salads using light dressings and fresh herbs. Salad ingredients are now available throughout the year, but as summer approaches, the emphasis moves away from serving them as accompaniments and towards making salad meals.
Elderflower
Elderflower is one of the quintessential tastes of summer but its season ends in early July. Make them last over the summer – make a cordial for cocktails, sparkling wines and pop the cordial into ice cube trays for ice cubes with a flavour.
Gooseberries Broccoli Broccoli is rich in vitamin A, E, C, B2, B3, calcium, phosphorous, iron and proteins. It has diuretic, laxative and antianaemic properties. It also helps invigorate the nervous system and is a valuable ally in fighting cancer.
Blackberries is perfect for jams, crumbles and summer puddings. Or simply stew and dribble over porridge.
It supports our body’s nutritional needs according to season
Due for a big revival, the juicy, tart and full-flavoured gooseberry will last just as long as the British strawberry. But what to do with them? Try a Yorkshire classic and pair with mackerel – just poach the berries with a little water and sugar. Gooseberries are perfect for jam-making because of their high pectin content.
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