Buying foods in season offers numerous benefits including consuming ingredients during their peak freshness, being more cost-effective, supporting local farmers and reducing impact on the environment. Take a look at a few of the foods in season in April.
Rhubarb
Rhubarb is in season during spring, typically from April to June. The stalks are the edible part, and they are best harvested in the early part of the season before they become too fibrous. In some regions with milder climates, rhubarb can be available a bit earlier or later, but its peak season is generally in late spring.
Nettles
Nettles are in season during spring, typically from March to May. These wild greens thrive in cool, moist environments and are usually foraged in early spring before they become too mature and tough. Young, tender nettle leaves are ideal for harvesting and can be used in soups, teas, or as a nutritious addition to various dishes
Fennel
Fennel is a versatile vegetable that’s in season during the spring, particularly in April. It features a crisp, crunchy texture and a distinct flavor with subtle anise or licorice-like notes. The bulb is the most commonly used part, though fennel fronds (the feathery green tops) are also edible and can be used as a garnish or in salads.
Chives
Chives are typically in season during spring and early summer, with peak availability from April to June. As a hardy perennial, chives begin to sprout in early spring, and the fresh, tender leaves are perfect for harvesting once they reach a few inches in height. They can continue growing throughout the summer, but are best when freshly cut during their peak season.
Pineapple
In Central America, the Caribbean, Southeast Asia, and Hawaii, where pineapples are commercially cultivated, peak pineapple seasons can vary. In Hawaii, April is an abundant harvest time with pineapples at their peak freshness and flavour.
Fiddleheads
Fiddleheads are the young, tightly curled fronds of ferns, typically harvested in spring, from April to May, depending on the region and climate. These delicate, vibrant green shoots are considered a seasonal delicacy, often foraged in the wild, and are best enjoyed fresh, as they have a short harvest window.
