April seasonal produce and recipes! A guide to what’s in season in April plus vegetarian April recipes.
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Happy Spring, Rhubarbarians! We've rounded up some of the best April seasonal produce for you, plus 50 spring recipes to cook in April.
Our first full month of spring is here! April is one of those transition months that seem like winter at the beginning, but by the end is full of sunshine and so much spring time produce. Booyah!
Starting this new month with your farmers market recipe inspiration. So much early spring goodness here. Here are your April recipes!
What produce is in season in April?
April is when we see some early spring produce show up! So much green to make us happy this month.
- Mustard greens
- Broccoli rabe
- Fiddlehead fern
What to cook in April? Enjoy lots of spring green veggies, spring greens, tender asparagus stalks, and tart rhubarb stalks. There's a lot of green happening this month!
Asparagus is a flowering perennial vegetable that is in season from March to June. They are grown in spears and come in 4 varieties, green, purple, white, and wild. Asparagus is a spring favorite and is by far the best when eaten in season.
More asparagus recipes:
- Asparagus pasta with peas and caramelized onion sauce
- Chive ricotta toast with asparagus and radish
- Easy pickled asparagus
- Shaved asparagus salad with lemon dijon vinaigrette
Mustard greens are the green leaves of the mustard plant that are in season from March to June. The most commonly eaten type of mustard greens in the US is the Southern Giant, which has leaves that can be quite large and have ruffled edges to them. They have a peppery bite and are delicious eaten raw in salads, sauteed, or tossed into soups and stir frys.
More mustard greens recipes:
- Mustard greens pesto with pecans and asiago
- Massaged mustard greens salad
- Garlicky mustard greens and chickpea salad
- Fried wild rice with mustard greens and mushrooms
Peas are legumes that are in season from April to July. They are small and round and grown in pods on vines. The entire plant is edible, including the pods and the vines. Did you know that pea plants can communicate with one another? Wow!
More pea recipes:
- Sauteed green beans and peas with mint and basil
- Chilled pea soup with cucumber and mint
- Garlic linguine with vegan whipped pea ricotta
- Baked spring pea and dill fitters with lemon tahini sauce
Radishes are small, ping-pong ball sized root vegetables! There are so many varieties, that you can usually find a variety available year round (look for cherry belles and easter egg radishes in April). Every single part of radishes are edible, including the stems and leaves. They have a peppery bite to them when raw, but mellow out quite a bit when cooked.
More radish recipes:
- Avocado toast with egg and radish
- Radish salad with orange and goat cheese
- Radish toast with orange mascarpone and honey
- Chive ricotta toast with asparagus and radish
Pineapples are fruits that are in season from March to June. Multiple flowers of an unpollinated pineapple plant form to create the fruit. The spiky skin and leaves can be intimidating, but the flesh is very sweet and juicy. Enjoy pineapple raw or cooked!
More pineapple recipes:
Rhubarb is a vegetable (yep!) that is in season from April to August. Rhubarb grows in stalks and resembles red celery, although it is actually part of the buckwheat family. It is very tart, and although most people prefer it cooked down with sugar, some people love it raw too. Avoid the leaves, as those are poisonous!
More rhubarb recipes:
- Vegan rhubarb pancakes
- Healthy strawberry rhubarb popsicles with coconut milk
- Dutch baby pancake with honey roasted rhubarb
- Honey baked rhubarb toast with ricotta and pistachios
Artichokes are actually the edible portions of the thistle flower (yep!) that are in season from March to May. They may seem intimidating with their spiky leaves, but are so worth the effort. Look for tightly packed leaves and give it a good squeeze to see if it squeaks a bit. That’s a good one!
More artichoke recipes:
- Spinach artichoke frittata
- Grilled artichokes with balsamic vinegar
- Baked feta with artichokes and tomatoes
- Artichoke and lemon salad
Scallions, also known as green onions, are immature root vegetables (onions) that are in season from April to September. They have small, white bulbs with green shoots measuring about a foot long. The entire plant is edible!
More scallion recipes:
- Roasted carrots with pistachio scallion relish
- Sweet potato scallion bolani with garlic yogurt sauce
- Sweet pea radish salad with scallions
- Scallion pancakes
Broccoli rabe, AKA rapini, is a bitter green vegetable that is in season from March to May and then again from September to November. Surprisingly, it is NOT related to broccoli! The stalks can be quite tough and the flavor quite bitter, so it takes a lot of skill to cook correctly and can be an acquired taste for some.
More broccoli rabe recipes:
- Roasted squash salad with broccoli rabe and kale
- Pasta aglio olio with broccoli rabe
- Broccoli rabe with garlic, parmesan, and lemon
- Broccoli rabe frittata with pesto ricotta
Fiddlehead ferns (aka fiddleheads) are vegetables that are in season from April to May. They are the tightly coiled shoots of young fern plants. Their flavor resembles a bitter, nuttier version of asparagus. Due to concerns about foodborne illness, they must be cooked for at least 15 minutes!
More fiddlehead fern recipes:
- Fiddlehead ramp cheese tart
- Creamy polenta with fiddleheads and gremolata
- Roasted fiddlehead ferns
- Pickled fiddlehead ferns
If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in our comment and tag us on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
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