UK Seasonal Vegetables in March: As the brisk winds of February give way to the subtle warmth of early spring, the UK welcomes a delightful array of seasonal vegetables in March.
This transitional period not only signals the impending bloom of spring but also ushers in a bounty of fresh produce that can revitalise your menus with flavour and variety. So let’s dive straight into the verdant world of March’s seasonal offerings
Must-Have Greens
As the calendar turns to March, the vibrant greens of kale and spinach begin to take centre stage, signalling a fresh palette of flavours for the discerning chef.
Both come into their own during this time, offering a bounty of culinary versatility. Kale, with its robust texture and slightly peppery taste, lends itself perfectly to a variety of dishes, from hearty salads and crispy chips to being a nutrient-dense addition to smoothies.
Spinach, on the other hand, is milder and more tender, ideal for enriching pastas, quiches, and even as a fresh base for salads.
Not to be overlooked, spring greens — the season’s first cabbages — emerge with leaves that are tender yet packed with a distinct, sweet flavour. They are less fibrous than their later-season counterparts, making them an excellent choice for a swift sauté or as a vibrant addition to wraps and sandwiches.
These greens offer a fresh taste of the impending spring and a culinary indicator that the dreary winter days are behind us, and a fresh season of abundance is beginning to sprout.
Root Vegetables to Relish This March
March heralds the crossover of seasons in the UK, offering a comforting continuity of winter’s robust root vegetables.
Carrots, parsnips, and swedes, stalwarts of the winter kitchen, remain plentiful, bringing their rich, earthy sweetness to a variety of dishes.
These roots, harvested during the colder months, have stored all the sunshine of last summer, transforming it into dense, sweet flavours that are ideal for a myriad of culinary uses.
Roasting these vegetables caramelises their natural sugars, enhancing their inherent sweetness and making them a perfect accompaniment to any meal. Whether served alongside a Sunday roast or tossed in a warm, hearty salad, they add depth and richness.
Beyond roasting, these versatile vegetables can be puréed into silky soups, mashed for a comforting side dish, or even incorporated into baking for added moisture and flavour.
The Underappreciated Gems of March
In the realm of March’s seasonal produce, certain vegetables shine subtly yet significantly, adding unique flavours and textures to the culinary landscape.
Leeks, emerging with their delicate, onion-esque taste, become the backbone of many a hearty dish – from warming pies and savoury quiches to enriching the depths of broths and soups.
Then there’s purple sprouting broccoli, an early harbinger of spring that brings not only a splash of colour to the dinner plate but also a wealth of health benefits.
Rich in vitamins C and E, it’s a powerful antioxidant that stands out in stir-fries, steamed as a side dish, or simply roasted to enhance its nutty flavour.
Whether they’re the star of a dish or playing a supporting role, these March gems offer an opportunity to add depth and diversity to your cooking, showcasing the richness of what the season has to offer.
Getting Creative with Seasonal Recipes
The wealth of vegetables available in March provides a fantastic opportunity to flex your culinary muscles and introduce some seasonal flair into your menus.
Consider baking a comforting leek and potato pie that combines the subtle sweetness of leeks with the earthy depth of potatoes, encapsulating the essence of March in every bite.
For a touch of colour and a burst of flavour, why not toss together a salad featuring thinly sliced raw beetroot, carrots, and a sprinkle of feta cheese, dressed with a zesty orange vinaigrette? This not only showcases the vibrant hues of March’s root vegetables but also offers a refreshing contrast in flavours.
Purple sprouting broccoli, another gem of the season, can be the star of a delicious pasta dish when sautéed with garlic, chilli, and anchovies, drizzled with a squeeze of lemon for a dish that sings with bright, bold flavours.
And for those seeking a simple yet satisfying side, roasting chunks of swede with honey and thyme until caramelised can transform this humble vegetable into a dish worthy of any dinner table.
Let the season’s produce inspire your menus!
What’s in season in terms of fruit in the UK in March? Find out in our recent post.
