As the weather warms up, it’s time to welcome the arrival of spring!
Spring is a season of new beginnings and rejuvenation and it’s also a time to explore new flavours and ingredients in the kitchen.
In this article, we will take a look at some of the top spring flavours that are sure to inspire you to get creative in the kitchen.
Chives
Chives are extremely useful in the kitchen, with a flavour akin to onions and leeks but just a touch milder. Having this herb on hand will add versatility to your culinary repertoire.
You can use chives in a stir-fried noodle recipe with chilli shrimp to achieve the ultimate spring flavour in one dish.
Apricots
Apricots are a sweet and juicy stone fruit that is rich in vitamins and minerals. They are often used in desserts, jams and sauces.
White turnip
This seasonal Japanese vegetable is usually harvested in winter, but can also be enjoyed early on in spring. It is sweeter and softer than other turnips or radishes and is usually paired with seafood, such as butter-poached lobster.
Peas
Peas are another spring vegetable that’s bursting with flavour and nutrients. Fresh peas are sweet, tender, and perfect for adding to salads, soups, and pasta dishes.
They are also a great source of protein, fibre, and vitamins A, C, and K. If you are feeling adventurous, you can even try making your own pea purée or soup for a delicious and healthy springtime meal.
Hibiscus
Remember when the mention of hibiscus flowers would generate visions of tropical vacations?
These days, you don’t have to hop on a plane to Hawaii to enjoy these lovely flowers - you can find them at restaurants and even your local grocery store.
Hibiscus makes for a surprisingly fresh floral layer in many cocktails, whether you are updating a classic gin and tonic or taking margaritas to a whole new level.
Mint
Mint is a refreshing herb that’s perfect for adding flavour to salads, drinks, and desserts. This versatile herb pairs well with chocolate, lemon, and other citrus fruits, and it can also be used to make mint tea or mint-infused water for a refreshing and healthy drink.
Try adding fresh mint leaves to your cocktails, using them to make a refreshing iced tea, or mixing them into your favourite spring salad. Mint is also a good source of vitamin C, iron, and antioxidants, making it a healthy addition to your spring cuisine.
Fava beans
Fava beans are another springtime favourite, and for a good reason. Their buttery texture and unique flavour make them a delicious addition to salads, pasta, and more.
Be prepared to put in a bit of work when shelling and peeling these beauties, but the result is worth it.
Spring lamb
For meat lovers, spring means it’s time for succulent lamb. Spring lamb is known for its tender, delicate flavour. Chefs often showcase the beauty of this meat through dishes like roast lamb with fresh herbs and garlic or slow-cooked lamb stews with seasonal vegetables.
It’s a reminder of the agricultural traditions tied to the season and a delicious way to savour the renewal of life.
Honey
Honey is a sweet and fragrant natural sweetener that is perfect for spring beverages and desserts. It can be used to sweeten tea, lemonade, and cocktails, or used as a topping for yoghurt, pancakes, and waffles.
Honey is also known for its antibacterial and anti-inflammatory properties, making it a healthy choice as well.
Fresh berries
Berries are the favourite fruit of many foodies and they taste sweeter and juicier starting in spring.
You can use berries in your morning smoothies, to top plain Greek yoghurt (even in a yoghurt and granola trifle), in a simple fruit salad, or just wash and place in a big serving bowl on the table or counter for eating.
Chard
You can recognise chard by its large dark green leaves and thick colourful stems. Several varieties are often available, like Swiss, red, and golden. Rainbow chard is a combination of the three.
Chard is a two-for-one vegetable in that the leaves and stems can be cooked separately. The leaves are often braised (cooked with a flavourful liquid) while the stems can be sautéed or roasted.
Green garlic
Also known as spring garlic, it is tasty and crispy, but if you find that you have tough stalks, keep them for stock. Green garlic can be used in the same way as green onions or typical garlic.
It has a nutty, oniony flavour and isn’t as spicy as regular garlic. Cooking them reduces the intensity of their flavour. They can be used in place of shallots, onions or garlic. You can add them to any raw or cooked food as a garnish.