FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar AprilSun meets rain

Sun and rain take turns, and with them comes asparagus season. April brings crunchy kohlrabi, young salads and the first rhubarb to the table.

  • 9Vegetables
  • 1Fruit
  • 3Recipes
  • 3Ideas
To the recipes

FRESH NOW

What is in season in April

Crisp varieties and the first lighter dishes arrive.

Which fruit and vegetables are in season in April?

In April, the main vegetables in season in Germany are asparagus, spinach, white radish, kohlrabi, wild garlic, swiss chard, salad leaves, spring onions and rhubarb. For fruit, look out for apples (stored). Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

9 varieties
  • Asparagus
  • Spinach
  • White radish
  • Kohlrabi
  • Wild garlic
  • Swiss chard
  • Salad leaves
  • Spring onions
  • Rhubarb

Fruit

1 variety
  • Apples (stored)

IN THE KITCHEN

Plant-based recipes for April

All recipes are fully plant-based and explained step by step.

Roasted asparagus with lemon potatoes

  • 40 min
  • Serves 2
  • 5 steps

Ingredients

  • 500 g green or white asparagus
  • 500 g small potatoes
  • 1 organic lemon
  • 3 tbsp olive oil
  • 2 spring onions, salt

Method

  1. Preheat the oven to 210 °C. Wash and halve the potatoes and spread them on a tray with 2 tbsp oil and salt, cut side down. Bake for 20 minutes.

  2. Prepare the asparagus: for green asparagus just snap off the woody ends. Peel white asparagus from the tip downwards and trim the ends generously.

  3. Toss the asparagus with 1 tbsp oil and salt, add to the tray and roast for 12–15 minutes (thick white asparagus needs a little longer).

  4. Wash the lemon in hot water, finely grate the zest and squeeze the juice. Slice the spring onions.

  5. Arrange on a platter, drizzle with lemon juice and scatter with the zest and spring onions.

Kohlrabi carpaccio with herbs

  • 15 min
  • Serves 2
  • 4 steps

Ingredients

  • 1 kohlrabi
  • 1 handful of radish
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • herbs, toasted seeds
  • salt, pepper

Method

  1. Peel the kohlrabi, remove any woody parts and slice paper-thin with a mandoline or sharp knife.

  2. Lay the slices overlapping on two plates and salt lightly – this softens them a little.

  3. Whisk the olive oil with lemon juice, salt and pepper and drizzle evenly over the top. Leave for 5 minutes.

  4. Thinly slice the radish and scatter it over. Finish with chopped herbs and toasted seeds.

Rhubarb crumble

  • 45 min
  • Serves 4
  • 5 steps

Ingredients

  • 500 g rhubarb
  • 3 tbsp sugar
  • 100 g flour
  • 60 g rolled oats
  • 80 g vegan butter
  • 2 tbsp raw cane sugar

Method

  1. Preheat the oven to 180 °C. Wash the rhubarb, trim the ends and cut into 2 cm pieces (young rhubarb doesn't need peeling).

  2. Mix the rhubarb with the sugar and put it into a baking dish (about 20 × 25 cm).

  3. Mix the flour, oats, cane sugar and a pinch of salt. Add the cold vegan butter in pieces and rub it in with your fingertips to make coarse crumbs.

  4. Scatter the crumble evenly over the rhubarb and bake for 30 minutes until golden and bubbling at the edges.

  5. Leave to cool for 10 minutes and serve warm.

OUTDOORS & INDOORS

Ideas for April

Small moments that make the month special.

Bike ride to blossoming trees

Orchards and avenues are in full bloom now – a trip that really lifts your mood.

Start tomatoes on the windowsill

Sow seeds in small pots, keep them bright and warm – from mid-May they can go outside.

Visit an asparagus farm

Many farms sell straight from the field. It hardly gets fresher or more local.