As spring unfolds, nature invites us to reconnect with the earth, the seasons, and the simple joy of fresh, local food. Discover what’s in season and how planting can nourish both your plate and your wellbeing.
The sun is shining, and it feels so good to get outside! As the days warm up, dormant deciduous trees awaken, flower buds unfurl, and fruit trees prepare for this year’s harvest.
It’s the perfect time to step into the fresh air, enjoy the longer daylight hours, and embrace the season’s bounty. Fresh, seasonal produce not only tastes better but also supports local growers, so if you have access to a farmers’ market, take a look at what’s being harvested nearby.
One springtime favourite to seek out is asparagus, which makes its brief but delicious appearance at this time of year. When shopping at supermarkets or fruit and veggie stores, check the labels for locally grown produce – you might be surprised to find some imported items that are actually from last season in the other hemisphere!
What’s in season?
- Asparagus
- Zucchini
- Lettuce
- Strawberries
- Beetroot
- Carrots
- Mulberries
- Radish
- Artichokes
- Silverbeet
- Cape gooseberries
- Broad beans
- Peas
What to plant?
- Solanaceae such as tomatoes, capsicums, eggplants, and chillies.
- Cucurbits such as cucumbers, zucchini, rockmelon, and pumpkin.
- Lettuce, rocket, and spring onions (although they will bolt to seed if it’s too hot).
- Herbs, including basil.
- French (dwarf) beans and climbing beans.
- Silverbeet and chard.
WORDS: Katie White
This article was originally published under the title Spring Harvest in Issue 41 – Her World Awaits. You can purchase previous issues and enjoy more enchanting content here.
