Seasonal calendar: what fruits and vegetables to eat in March

We hear March and we already think of spring. The month seems like a countdown to the change of season, as nature awakens less timidly around us.

Now, although at the end of the month the time change will allow us to enjoy daylight until later, much of this month is still within winter. Winter fruits and vegetables coexist with the first fruits of the season that good weather brings.

Without leaving the hot kitchen yet, the time has come to include in the diet more fresh food and less filling dishes to enhance our vitality. Also, spring is the season for the liver: by introducing more cleansing foods we can begin to prepare it for a time when it will have to work hard.

What seasonal fruits and vegetables does the garden offer in March?

We still find numerous vegetables and roots suitable for a slow and concentrated kitchen: Swiss chard, radicchio, artichokes, celery, pumpkins, thistles and borage, cabbage, endive, escarole, spinach, turnip tops, leeks, beets… But the month of March offers you much more.

The fresh pods are consolidated in this month: broad beans, peas and snow peas are in their splendor. You may even see some green beans already, although it is still early and its time will come. garlic that were planted at the end or beginning of the year grow underground without the bulb having formed yet. That is why it is a good time to pick the tender garlic and be able to enjoy it, from now until the beginning of summer.

Tender garlic is delicious with other vegetables this season, such as artichokes or asparagus.

As with garlic, it happens with onion. At this time you can pick spring onions and spring onions, with a milder flavor than the old onions we found in winter. The spring onion It is ideal for salads, which start to feel more appetizing as the weather improves. You can continue making salads with endive and include watercress, canons or even the first sorrels. And it is that little by little the earth begins to spontaneously give good wild herbs.

Now is a good time to get hold of some of the herbs that will later develop an overly bitter taste in the heat, like dandelion.

Between winter and spring you can also enjoy wild delicacies such as garlic joint (the wild leek) or the black salsify.Another novelty are the spring radishes, whose season will last until summer. Unlike winter radishes, the radishes that are beginning to be harvested now are smaller and ideal for eating raw, in salads. fruit you will still have avocados, apples, kiwis, mango, pineapple or papaya, but also some citrus fruits: grapefruit, limes and, of course, lemons. It will be difficult to find good mandarins anymore, although there will continue to be late orange varieties, which are still going strong. The star of the season is, without a doubt, the one that announces the arrival of spring in everyone’s mind: the strawberry. You may even start to see medlars as the month progresses.

12 fruits and vegetables for March: incorporate them into your menu!

Some of these foods announce the approach of spring, others remind us that we still have to say goodbye to winter: