What’s in Season: May Edition
In May, spring really picks up speed! The variety of fresh fruit and vegetables from regional cultivation grows significantly. Market stalls gradually fill with crisp spring vegetables, aromatic salads, and the first sweet strawberries.
While some stored vegetables are still available, the main harvest season begins for asparagus, young peas, and much more. It’s a month full of variety that inspires a craving for light, creative cooking.
Here’s a selection of seasonal fruits and vegetables in May:
Fresh harvest from open fields
- Cauliflower
- Broccoli
- Peas
- Spring onions
- Kohlrabi
- Leeks
- Turnips
- Radishes
- Rhubarb
- Asparagus
- Spinach
From protected cultivation (unheated greenhouse)
- Strawberries
- Chinese cabbage
- Fennel
- Cucumbers
- Kohlrabi
- Turnips (for consumption)
- Pointed cabbage
- Tomatoes
Stored produce from local harvests
- Apples
- Chicory
- Potatoes
- Carrots
- Radish
- Beetroot
- Red cabbage
- White cabbage
- Onions
Solvejg Hoffmann
Now is the perfect time to bring fresh, seasonal ingredients creatively to the plate. Our favorites in May: turnips and strawberries – two true harbingers of spring that complement each other surprisingly well.
Turnips – Spring-fresh and delicate
The ancient Romans already appreciated the turnip, which originally came from India and was brought to Europe over 2,000 years ago. Today, this tender root is making a comeback in regional spring cuisine. Its short season – usually limited to May – makes it a special highlight of locally grown open-field produce.
Health Benefits
These small roots are rich in potassium, vitamin C, essential oils, and dietary fiber. They aid digestion, strengthen the immune system, and support healthy blood pressure. With only 26 kcal per 100 g, they’re an ideal part of a light springtime diet. Notably, their high fiber content stands out: 200 g cover almost a quarter of the daily recommended intake.
Culinary Use
Turnips are wonderfully versatile: enjoy them raw in salads, steamed as a side dish, or roasted in the oven. Even the tender green leaves are edible and packed with nutrients. For extra flavor, try adding a hint of sweetness – for example, with maple syrup or honey.
Tip: Small turnips are especially tender and usually only need to be lightly peeled.
Strawberries – Sweet Seasonal Favorites
Today’s garden strawberries are the result of crosses between American wild varieties that made their way to Europe in the 18th century. In Germany, systematic cultivation began in the 19th century. Nowadays, strawberries are an essential part of spring and summer cuisine. Their peak season in regional open-field cultivation begins at the end of May.
Health Benefits
Strawberries contain more vitamin C than oranges and provide folic acid, potassium, iron, and numerous beneficial plant compounds like polyphenols and flavonoids. This powerful combination boosts the immune system, protects cells, and has anti-inflammatory effects. With only 32 kcal per 100 g, they’re perfect for health-conscious indulgence. Regionally grown strawberries also score with a very low CO₂ footprint – less than 30 g per 100 g.
Culinary Use
Whether classically paired with cream, as a dessert topping, or as a surprising twist in savory salads – strawberries are incredibly versatile in the kitchen. Their rich aroma also enhances jams, smoothies, and sauces.
Tip: Strawberries do not continue to ripen after harvest, so they should be processed fresh and undamaged. A quick water bath before cleaning helps preserve their delicate texture and flavor.
Recipe Idea: Turnip-Strawberry Carpaccio
Who would have thought that turnips and strawberries make such a great pair? This combination is surprising – not just visually, but also in taste. A fresh and refined dish that brings spring straight to your plate.
Ingredients (serves 4)
- 400 g turnips
- 1 tbsp lemon juice
- Salt
- 4 tbsp olive oil
- 150 g strawberries
- 1 tsp green peppercorns (fresh, chopped)
- 2 sprigs of mint
- 2 tsp sugar
Preparation
- Wash and peel the turnips, then slice them very thinly using a mandoline or peeler.
- Marinate with lemon juice, a pinch of salt, and 2 tbsp olive oil. Let sit for 15 minutes.
- Wash, hull, and slice the strawberries. Chop the peppercorns and cut the mint into thin strips.
- Mix strawberries with pepper, mint, and sugar.
- Arrange the turnip slices on plates, top with the strawberry mix, and drizzle with the remaining olive oil. Serve immediately.
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Hungry for more? May is the perfect time to get creative with seasonal ingredients – whether sweet with strawberries or savory with delicate spring vegetables like turnips. Let the season inspire you 🍓🥬🌸