What's in season: March

As the first signs of spring start to emerge, there’s an array of seasonal foods to look out for this month…

Fruit and veg

Carrots

In the wild, the carrot’s original colour is white. Its current orange hue is due to cultivation by the Dutch in the 17th century. Carrots, which are a member of the parsley family and related to parsnips, celery and fennel, have a strong, sweet flavour and are a good source of vitamin A. Steam as a side vegetable, roast with other root vegetables or grate raw into a salad with chickpeas, olive oil, lemon juice and chopped mint.

Radishes

The fiery radish has been on our tables since ‘ancient times’ and is usually eaten raw in salads. It has a crisp texture and peppery flavour. Look for bright green leaves, which indicate freshness.

Rhubarb

From late March through to June, the forced rhubarb that appeared earlier in the year is giving way to the more intensely flavoured, mature main crop. Grown outdoors, the stalks are a deeper red, tinged with green, with bright green leaves.

Leeks

Leeks are in season from September to April. They are a source of folic acid, thiamine and vitamin C. They go well with chicken and in stir-fries, and you can use them to add flavour to soups, stews and casseroles.

Purple sprouting broccoli

This attractive, leafy broccoli is a good partner for any meat or fish dish, and tastes great in stir-fries, boiled or steamed. You can eat the leaves too!

Fish

Salmon

Although farming has ensured a regular supply of fresh salmon throughout the year, wild salmon has a better flavour as the fish constantly swim against currents producing a firmer, pinker flesh. The wild salmon season runs from around February through to September.

Herbs

Mint

This easy-to-grow herb is used in a lot of different cuisines from Asian to Middle Eastern to traditional British. It belongs to a large family with more than 30 species - the most common being spearmint, which can be used to make mint sauce or tea, and peppermint with longer, darker leaves and a stronger flavour. Cut into shreds or add whole to garnish fruit salads, Moroccan-style tagines and vegetable side dishes. 

Parsley

One of the few herbs to stand the often-chilly air of early spring, parsley comes in two main varieties: flatleaf and curly. Parsley is a good addition to salads and brightens up soups, casseroles, sauces and salads.