Spring is finally here. The days are getting longer and the sun feels a little warmer on your face. It is the time of year when we all start craving fresh, crunchy food. We want to say goodbye to heavy winter stews and hello to vibrant greens.
However, spring is a tricky time for British produce. Gardeners and farmers often call this period the “Hungry Gap”. This is because the winter crops have finished, but the new summer crops are not quite ready to harvest yet. If you look closely at the supermarket shelves or your local farm shop, you might notice there is less local variety than usual.
But do not worry. There are still delicious things to eat right now if you know what to look for. More importantly, spring is the absolute best time to start planning for the future. The seeds you plant in March, April, and May will feed you for the rest of the year. They will even provide your Christmas dinner.
This guide will help you navigate the season. We will cover what to put on your plate today and what to put in the ground for tomorrow.
The best vegetables to eat right now
Eating with the seasons is a great way to support British farmers. It also tastes better. Food that has not travelled halfway around the world usually has more flavour. Here is what is in season during the UK spring.
March: The final winter warriors
March is a crossover month. We are still relying on hardy vegetables that have survived the cold. According to the Vegetarian Society, you should look out for these stars:
- Purple Sprouting Broccoli: This is the king of early spring. It has long, leafy stalks and small purple heads. It is much tastier than standard broccoli. You can steam it or stir-fry it with a little garlic and chilli.
- Leeks: These are at their best right now. They add a sweet, onion flavour to soups and pies.
- Cauliflower: British cauliflowers are fantastic in March. They are firm and creamy.
- Root Vegetables: We are coming to the end of the stored root vegetables. You can still find good carrots, parsnips, and celeriac. Celeriac might look like a knobbly alien brain, but it makes a delicious mash.
April: The fresh green shoots
As the weather warms up, the greenery starts to arrive. The BBC Good Food guide highlights these April favourites:
- Spring Greens: These are the first cabbages of the year. They do not have a hard heart like winter cabbages. Instead, they have loose, tender leaves. They are cheap, healthy, and cook in minutes.
- Radishes: These little red gems grow very quickly. They add a peppery crunch to salads.
- Wild Garlic: If you like foraging, keep your eyes open in damp woodlands. Wild garlic smells strong and tastes amazing. You can make it into pesto or chop it into butter.
- Spinach: Fresh British spinach starts to appear. It is much softer and sweeter than the frozen kind.
May: The start of plenty
May is when things get really exciting. The Hungry Gap starts to close and we get some real treats.
- Asparagus: This is the highlight of the British vegetable calendar. The season is short, lasting only a few weeks. Enjoy it while you can. It is best eaten simply. just steam it and serve with butter.
- New Potatoes: These are small, waxy, and have a thin skin that rubs off easily. They are completely different from big baking potatoes.
- Lettuce and Salad Leaves: By May, we can stop buying bags of salad imported from abroad. British lettuce is crisp and fresh.
- Watercress: This grows in flowing water and has a sharp, peppery bite. It makes a classic soup.
Planning your year: What to sow in spring
Eating is the fun part, but growing is the rewarding part. Spring is the busiest time in the gardening calendar. The work you do now decides what you will eat in summer, autumn, and winter.
You do not need a huge allotment to grow your own food. A small patch of garden or even some pots on a balcony will work fine.
Sowing in March
March can be cold and windy. The soil might still be too chilly for some seeds. The RHS advises that if the soil sticks to your boots, it is probably too wet to work. If you are not sure, wait a few weeks.
- Indoors: You can start tender plants on a sunny windowsill. This gives them a head start. Sow tomatoes, chillies, and aubergines in small pots. They need warmth to germinate.
- Outdoors: If the ground is not frozen, you can plant broad beans. They are tough plants. You can also sow parsnips. Parsnips take a long time to germinate, so be patient.
- Under Cover: If you have a greenhouse or some plastic cloches, you can sow early carrots and beetroot.
Sowing in April
April is often called the month of showers, but it is also the month of sowing. The soil is warming up.
- Carrots: Sow these directly into the ground. Watch out for carrot fly. A good tip is to sow them thinly so you do not have to pull up baby plants later. The smell of crushed carrot leaves attracts the flies.
- Peas: There is nothing quite like a fresh garden pea. Sow them in rows and give them some twigs or netting to climb up.
- Beetroot: This is one of the easiest crops to grow. You can eat the leaves in salads and roast the roots.
- Potatoes: Plant your maincrop potatoes now. Dig a trench and bury them deep. This gives you a harvest in late summer.
Sowing in May
By May, the risk of frost is getting lower. This means we can start thinking about summer crops. According to Gardeners’ World, this is a key month for sensitive plants.
- French Beans and Runner Beans: These hate the cold. Wait until the end of the month to sow them outdoors. They will grow fast once the sun comes out.
- Sweetcorn: Sweetcorn needs a sunny spot. Plant them in a block (a square shape) rather than a long row. They are pollinated by the wind, and a block shape helps the pollen travel from plant to plant.
- Courgettes and Squashes: These plants grow huge. You only need one or two plants to feed a whole family. You can start them in pots now.
Thinking ahead: The long game
It is easy to get excited about quick crops like salad. But if you want to eat your own vegetables in the middle of winter, you must act now. It seems strange to think about Christmas dinner when the sun is shining, but nature takes its time.
Brussels Sprouts
You need to sow these in March or April. They stay in the ground for a very long time. They grow slowly through the summer and autumn. The flavour actually improves after the first frost of winter.
Leeks
Leeks are another slow grower. Sow them in a seedbed in spring. In early summer, you will dig them up and move them to their final position. They will stand in the garden quite happily through snow and ice.
Winter Cabbages and Kale
Sow these in April or May. They will provide you with greens when everything else has died back. Kale is incredibly tough and will keep producing leaves until the following spring.
4 tips for spring gardening success
If you are new to growing vegetables, it can feel a bit overwhelming. Here are four simple tips to help you succeed.
1. Watch out for frost
In the UK, we can get frost as late as May. Frost will kill tender plants like tomatoes and runner beans instantly. Keep an eye on the weather forecast. If a frost is predicted, cover your plants with some horticultural fleece or even an old sheet.
2. Harden off your plants
Plants that have been growing on a warm windowsill are like babies. You cannot just throw them outside in the cold. You need to “harden them off”. This means putting them outside for a few hours during the day and bringing them back in at night. Do this for about a week before planting them out properly.
3. Do not sow everything at once
If you sow a whole packet of lettuce seeds in one go, you will have 100 lettuces ready on the same day. You cannot eat that many. Instead, try “successional sowing”. Sow a short row of seeds every two or three weeks. This gives you a steady supply of food rather than a glut.
4. Feed your soil
Vegetables need nutrients to grow. Before you plant anything, dig in some organic matter. This could be compost from your own bin or well-rotted manure. It helps the soil hold water and feeds the plants.
Frequently Asked Questions
Q: Do I need a garden to grow vegetables?
A: No. You can grow plenty of vegetables in pots. Salad leaves, chillies, herbs, and even carrots grow well in containers. Just make sure the pot has holes in the bottom for drainage and that you water it regularly.
Q: How much fruit and veg should I eat?
A: The NHS Eatwell Guide recommends eating at least 5 portions of a variety of fruit and vegetables every day. Fresh, frozen, canned, and dried all count. Beans and pulses also count as one portion.
Q: Why are my seedlings growing tall and skinny?
A: This usually happens when they are grown indoors and are not getting enough light. They stretch out trying to find the sun. Move them to a brighter windowsill. If they are very leggy, you can sometimes bury the stem a bit deeper when you pot them on.
Q: What is the easiest vegetable for a beginner?
A: Radishes are very easy. You sow the seeds and four weeks later you can eat them. Courgettes are also rewarding because they grow big and produce lots of vegetables.
Q: Can I plant supermarket potatoes?
A: It is better to buy “seed potatoes” from a garden centre. Supermarket potatoes are often treated with a chemical to stop them sprouting. Seed potatoes are also certified to be free from diseases.
Time to get your hands dirty
Spring is a season of two halves. On one hand, you have the delicious fresh produce appearing in the shops. It is the perfect time to support British farmers by buying seasonal treats like purple sprouting broccoli and asparagus.
On the other hand, it is the starting line for your own growing journey. Whether you are sowing a few pots of herbs or filling a whole allotment, the actions you take now will fill your plate for months to come. So grab a trowel and some seeds. Your future self will thank you.
