It's no surprise that cooking with the seasons means the produce you eat will be fresher and tastier as it has been growing naturally, and it's something we try to adhere to when shopping for ingredients for our meals.
March is one of those months where the last of the winter crops come into supermarkets, and the very early beginnings of spring produce start creeping through which means this time of year can be a little intermittent if you like to follow a seasonal cooking calendar, but don't let this put you off as there's still plenty to be used.
We've rounded up a list of produce at their peak and best eaten and used in recipes now, plus how to prepare certain veg which can be a little tricky if you've not used it before.
We've hand-picked a selection of recipes featuring these in-season veg that will inspire you to cook up a storm this March.
What's in season in March?
Beetroot - this is the last month to make the most of the vibrant root veg until it's back during the summer when it is sweeter. It's an incredibly versatile vegetable and works well in a range of sweet and savoury dishes. If you've never used fresh beetroot, here's how to roast them to bring out their sweet earthy taste.
Chicory - not to be confused with the chicory root (which is used in the chicory coffee essence you might use in baking). It can also be called Endive or Radicchio which has a lovely bitter taste pairing well with tart citrus fruits. We love eating it in a fresh salad but it also works great charred or grilled for a tasty side dish.
Jerusalem Artichokes - these small tuber-like artichokes are actually a relative of the sunflower (not the main globe artichoke which you might be thinking) and grow underground, resembling something similar to fresh ginger root. They have a unique but delicious taste and work well whizzed up into a soup, or roasted alongside other veg too.
Leeks - we're well into leek season in March and can't get enough of this glorious veg. It's one of our favourite vegetables and is so versatile. We love to fry, roast, confit and char leeks but don't forget to prepare them properly to ensure soil, which can be trapped within its layers, is washed away before cooking.
Parsnips - here's another root veg coming into its last month of harvest, so make the most of this adaptable ingredient. If you're after a fail-safe roasting recipe then we've got you covered but we personally love using it in cakes and houmous for a twist.
Purple Sprouting Broccoli - cooking with this variety adds a lovely pop of colour to dishes and it can be used in the same way you would use tenderstem or broccoli florets in a recipe. Try it in a Spanish omelette, or simply roasted with some pine nuts for an easy side dish.
Rhubarb - forced rhubarb is beginning to appear in supermarkets and greengrocers now. If you're not sure what it is, it's where rhubarb crops are grown in a dark forcing shed where heat is applied and the lack of sunlight and added warmth means the plant grows quickly in search of light. Apparently they grow so quickly that you can even hear them squeak, creak and pop! We love to use this tart and earthy vegetable in sweet dishes, but it also can be pickled for a savoury take.
Sorrel - appearance-wise, it looks similar to spinach leaves but is actually considered a herb used to add a tangy and slightly citrus kick. It works in salads, hot or cold sauces or flavoured butters and can be treated as a sweet, sour or herbaceous ingredient.
Spring Greens - you might notice this on your next Sunday roast down at the pub but spring greens are the first young and tender cabbage of the season and work great in a hearty chicken casserole, blitzed into a soup, stir-fried, or sautéed down into a side dish to go with your meat and gravy.
Spring Onions - the humble spring onion is one of our top used and go-to items in our day to day cooking. We love that you can eat it raw in salads and is crucial in a stir fry, but you can also braise, char and caramelise them.
Wild Garlic - you'll likely smell the wild garlic before you see it but their leaves will be popping up across woodlands in the UK in March and are commonly foraged by walkers regularly as it's a really versatile and flavoursome ingredient to cook with. Try it in a pesto, whizzed into a herb oil or mixed with butter for an upgrade to your homemade garlic bread.