Eat the Seasons – May

Summer is fast approaching, and with it comes a whole new host of delicious, seasonal ingredients. Let’s take a look at what’s in season for May.


One of the UK’s favourite veggies, these orange beauties are super versatile and can be roasted, mashed, pureed into soups and even spiralised to masquerade as spaghetti. Unlike most vegetables, carrots release more of their nutrients (including vitamin A and beta-carotene) when cooked, as they have tough, indigestible cellular walls when raw.

Image source: Photohaiku via Getty Images.


One of the first vegetables cultivated by humans and present in both Georgia and Egypt as far back as 500BC, peas are an excellent source of vitamin K, C, B1 and B2, as well as protein, iron and potassium. Available to buy (and grow!) in hundreds of different cultivars, ranging from the classic green to a moody purple.

Image source: ksena32 via Getty Images.


A great source of vitamin C, riboflavin and calcium and varying in size and colour, radishes are a popular addition to salads all over the world. But they can also be added to stir-frys for a bit of crunch, and can be cut in half and roasted in olive oil to release a sweet, nutty flavour.

Image source: Ralf Geithe via Getty Images.


This aromatic herb, which is a member of the mint family, is characterised by its aromatic leaves and purple flowers. First used by the Greeks, with mythology giving credit to Aphrodite for its invention, oregano is high in antioxidants and is also a powerful natural antiseptic thanks to its high levels of carvacrol and rosmarinic acid.

Image source: MadCircles via Getty Images.


Also another member of the mint family, sage is a fantastic flavour match with many meats including chicken and beef. Regarded in homeopathy as a healing herb, the juice from the pressed leaves can be used as both pain relief and an antiseptic for insect bites.

Image source: ValentynVolkov via Getty Images.

Lead image: Vitalliy via Getty images.