Although autumn is probably the main harvest time, we obviously don’t have to wait that long to get healthy, fresh vegetables on the table. Luckily, pretty much every season offers a selection of seasonal vegetables that we can cook with in a variety of ways. Are you interested in seasonal vegetables in April?
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Using seasonal fruits has several advantages, and not just in terms of the generally lower price. Why you should choose it and what you currently have to choose from is guaranteed to convince you in the end.
Why seasonal vegetables are the best decision
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Of course, you don’t have to only use seasonal vegetables, you can also use pickled or imported vegetables. However, it is always advisable to keep one seasonal thing in mind and choose it over the other. Why?
Fresh, ripe vegetables are more aromatic. The nutrients are of higher quality and contained in larger quantities. Seasonal fruits from home are cheaper because the transport routes are significantly shorter. Imported vegetables may have been stored incorrectly. Since this is harvested before ripening in order not to spoil on the long journey, incorrect storage (e.g. by refrigeration) can interrupt the ripening process. Chemicals such as pesticides are present in large quantities in imported fruits. Long transport routes and durations can damage fruits. The burden on the environment is increased by transport.
Seasonal vegetables in April: These are currently ripening
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Not every type of vegetable needs the hot summer temperatures to make fruits ready for harvest. There is also a sufficient selection of those who are happy with the warm April temperatures. Which are they?
Leafy greens and cabbage fresh on the table
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Spinach, lamb’s lettuce, Asian lettuce (which is actually a cabbage from a botanical perspective) are just a few of the options in this category. Also available now:
Cauliflower Chicory Chinese cabbage Endive Lettuce Chard Red cabbage Rocket Pointed cabbage White cabbage Savoy cabbage Photo: Alesya Avs/ Shutterstock
Root vegetables for fresh consumption or stews etc.
Here you not only have a range of freshly harvested varieties to choose from. Since root vegetables can also be stored wonderfully for longer periods of time, we also have stock items available to you.
You will receive fresh:
Celeriac Carrots Parsnips Parsley root Radishes Radish Beetroot Salsify Onions (spring onions) Photo: Natallia Ploskaya/ Shutterstock
Also interesting: Planting kiwi berries: This is how you can successfully grow the kiwi’s smaller sister!
More seasonal vegetables in April
No, we’re not done yet. There are other treats you can add to your diet now this spring.
Wild garlic cucumber potatoes leek peppers rhubarb asparagus tomatoes (although still small) Photo: AleksandarMilutinovic/ Shutterstock
There are also a few herbs that shouldn’t be missing for a delicious dish with seasonal vegetables. These include dill and tarragon, chives and chervil, as well as the tarragon mentioned above.
Asparagus ushers in the grilling season
Of course, asparagus doesn’t just go well with grilled meat, but many people associate this delicacy with that. There are white and green asparagus. Do you know the difference? White asparagus grows in the ground. It is harvested (stabbed) as soon as it appears on the surface of the earth.
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The green variety grows on the surface of the earth. That is also the reason for the different color. The vegetables become green when exposed to sunlight. Since the white one doesn’t even come into contact with the sun, it can’t change color. However, it still takes a little while until the vegetable season begins: it usually begins between mid and late April.
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