Mind the hungry gap: the best seasonal fruit and veg in March

This month winter stews are replaced by springy soups, flavoured with aromatic green herbs.

Photo by Markus Spiske on Unsplash

“March is a rude and boisterous month… possessing many characteristics of the winter, yet awakening sensations perhaps more delicious than the two following spring months; for it gives us the first announcement and taste of spring.” William Hone, The Year Book (1828)

Swiss chard (Beta vulgaris)

Photo by Markus Spiske on Unsplash

Spring onions or scallions (Allium onion)

Photo by Lance Grandahl on Unsplash

Winter salad leaves

Photo by Bianca Pascall on Medium

Wild garlic (Allium ursine), known as ‘ramsons’

Photo by Anna Voss on Unsplash
Lily of the Valley: photo by Océane George on Unsplash

Rhubarb (Rheum rhabarbarum)

Red rhubarb image on Wiki Commons

Spring greens (Brassica oleracea), known as ‘collards’

Image by LoveToTakePhotos from Pixabay

Writing about the science and symbolism of plants, and sometimes other things.

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