Seasonal Vegetables April: Recipes For The Idiosyncratic Month

April does what it wants, but you certainly want a piece of that too: radishes, kohlrabi, and lettuce are in season in April. The popular asparagus will be added later in the month.

Asparagus – royal top vegetable

Asparagus is considered the queen of vegetables and is by far THE most popular seasonal vegetable, especially in Germany. The start of the asparagus season depends very much on the weather. A mild winter suggests an early start. The asparagus harvest traditionally ends on June 24th, St. John’s Day. This gives the asparagus trunk remaining in the ground enough time to continue growing until the first frost. Whether green or white, for many asparagus should be on the table from April. That’s a good thing because the sticks are very healthy and low in calories. Its diuretic effect is said to prevent kidney stones. One serving also covers the recommended daily requirement for vitamin C and folic acid.

Can’t get enough of asparagus? Use your freezer to save some precious spears until autumn. Wash and peel the asparagus before freezing. So it lasts about half a year. The frozen asparagus should not be thawed but added directly to the boiling water.

Radish – Pure enjoyment, hot note

Radishes have a slightly spicy taste due to the mustard oils they contain and give numerous dishes the necessary spice. The oils also support the body’s immune system in the fight against bacteria, fungi, and viruses. Radishes are almost always eaten raw and only rarely boiled or fried. That’s a good thing because when eaten fresh, the body absorbs most of the numerous nutrients in the tubers. Radishes are full of calcium, iron, and vitamins. The radish leaves are also tasty and can be eaten, for example, in a salad or as a seasoning in soups. Or you can make a delicious radish leaf pesto out of them.

By the way: If the tubers have become soft, put them in cold water. That makes them nice and crisp again.

Kohlrabi – More than a diet dish

As the name suggests, kohlrabi is a cross between a wild cabbage and a white turnip. With its sweet, nutty aroma, kohlrabi is the ideal snack for a break from work. Children also like the mild taste of healthy vegetables. Iodine, folic acid, and calcium are in the tubers, which strengthen bones and teeth and improve the complexion. But kohlrabi is not only a pleasure as raw food, but can also be processed wonderfully in delicious recipes. Steamed kohlrabi is an ideal side dish.

By the way: Kohlrabi leaves are also extremely healthy, their mineral content is even higher than that of the tubers. The leaves can be used in cooking similar to spinach. Roulades can also be made from large kohlrabi leaves.

Lettuce – eat with your head

Lettuce tastes very fresh and is an excellent basis for all kinds of salad dishes. Lettuce was once the most popular type of lettuce. But the numerous “newer” types of lettuce from the Mediterranean region are pushing lettuce out of German bowls. Iceberg lettuce, originally from the USA, is also becoming increasingly popular in this country. Too bad, because the lettuce, also known as butter lettuce, not only impresses with its tender leaves and fine taste, but it is also extremely healthy. It is rich in fiber and therefore good for digestion.

Light dressings go particularly well with lettuce. Here in the north, sweet flavored dressings are preferred, such as the Sylter Art dressing.

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