You’ve given your thick sweaters and snow shovels the boot. It’s time to welcome spring and all the tender, young produce making its way to your dinner table this month. Spring is full of vibrant and delicious produce, so clear build your menu starting with these in-season produce. Not only will using produce in-season save you money, but it tastes better, too. It’s a win/win!

Here’s what’s in season in April:

April produce guide What's in season - artichoke


(Best Mar. – May)

Artichokes come into season pre-holidays, around October, but they’re at their best from March until May. They may be time-consuming to prepare, but the tender leaves taste great stuffed or served with any number of dipping sauces.

April produce guide What's in season_asparagus


(Best April – May)

Arguably, the king of spring. Asparagus taste great raw, tossed in a fresh spring salad, but they’re also easy to roast, sauté, or even grill.

April produce guide What's in season_chives


(May – June)

Chives are one of the first herbs to arrive in the spring. They have a characteristic pungent smell and taste that make them great for topping potatoes, pasta, and soups, and a fresh green color that adds life to biscuit dough, salad dressings, chive butter, tarts, quiches and more.

April produce guide What's in season_fava beans

Fava beans

(Mar. – May)

Depending exactly where you live, fave beans might not make an appearance until May. Try them roasted and eat them like you would edamame, eating the bean while tossing the skin.

April produce guide What's in season_kohlrabi


(Feb – Apr.)

This German-derived named translates to “cabbage turnip,” and one look and you’ll know why. It’s a light green, homely looking vegetable — a hybrid of broccoli, celery and the potato. Eat it in salads, roasted, or made into mock mashed potatoes.

new potatoes and greek yogurt sauce

New Potatoes

(Apr. – July)

New potatoes are potatoes that have not matured and have never been kept in storage. They have thin skins, and are best appreciated steamed and served with light butter and fresh herbs, salt and pepper.

April produce guide What's in season_morel mushrooms

Morel Mushrooms

(Mar. – June)

Crinkly morel mushrooms are a favorite among serious mushroom foragers. These nutty, meaty, fungi are great in pizzas, pastas or simply sautéed.

April produce guide What's in season_peas


(Apr. – May)

Peas are one of the most adored spring crops. Fresh peas in a pod can make for an elegant presentation. Use them in asparagus and pea soup, tossed in salads, with pasta, or in a million other recipes.

April produce guide What's in season_radishes


(Feb. – May)

Radishes are available all year, but they’re most consistently tasty in the springtime. Slice for salads, add to Bloody Mary bars, or pickle them for garnishes.

April produce guide What's in season_rhubarb


(Apr. – June)

Hello strawberry rhubarb desserts! The tart and sweet duo is a favorite of spring diners. The edible stalk is a gorgeous ruby hue, but stay away from those toxic leaves.

April produce guide What's in season_snow peas

Snow peas

(Apr. – June)

The French name for snow peas (mange-tout) translates to “eat it all” — as in the whole pot. They’re tender enough that the whole thing can be consumed. This Thai-inspired snow pea salad with peanut dressing will really show them off!

April produce guide What's in season_strawberries


(Apr. – June)

It’s one of spring’s first fruits. Strawberries will stay in season through mid-summer, but springtime they’re at their best. The sweet, bright red fruit shines in desserts, but works equally well in salads, jams and jellies, or as a snack on all their own.

April produce guide What's in season_white asparagus

White asparagus

(Apr. – June)

White asparagus is grown without any exposure to sunlight, which allows it to keep it’s namesake stark white coloring. It has a slightly lighter flavor and can cost a bit more than regular asparagus because it is more labor intensive to grow.

Also see,Which fruits and vegetables have the most pesticides on their skin?


Follow us on Instagram.




Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.