FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar JuneLight until evening

Light until late in the evening: June is when the colourful season begins. Berries, cherries, courgettes and fennel make light summer cooking easy.

  • 6Vegetables
  • 5Fruit
  • 3Recipes
  • 3Ideas
To the recipes

FRESH NOW

What is in season in June

Now the colourful season of berries and summer vegetables begins.

Which fruit and vegetables are in season in June?

In June, the main vegetables in season in Germany are zucchini, broccoli, swiss chard, cauliflower, fennel and rhubarb. For fruit, look out for strawberries, sweet cherries, raspberries, currants and gooseberries. Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

6 varieties
  • Zucchini
  • Broccoli
  • Swiss chard
  • Cauliflower
  • Fennel
  • Rhubarb

Fruit

5 varieties
  • Strawberries
  • Sweet cherries
  • Raspberries
  • Currants
  • Gooseberries

IN THE KITCHEN

Plant-based recipes for June

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

Courgette and fennel salad with lemon

  • 15 min
  • Serves 2
  • 5 steps

Ingredients

  • 1 courgette
  • 1 fennel bulb
  • 1 organic lemon
  • 3 tbsp olive oil
  • 2 tbsp toasted almonds
  • mint, salt

Method

  1. Wash the courgette and use a vegetable peeler to cut it into long thin ribbons.

  2. Halve the fennel, cut out the hard core and slice the bulb very thinly. Keep the fronds aside.

  3. Wash the lemon in hot water, grate the zest, squeeze the juice and whisk with the olive oil and ½ tsp salt.

  4. Toss the courgette and fennel with the dressing and leave for 10 minutes so the vegetables soften slightly.

  5. Roughly chop the almonds. Scatter the salad with mint, fennel fronds and almonds.

Roasted broccoli and cauliflower with tahini

  • 35 min
  • Serves 2
  • 5 steps

Ingredients

  • 1 broccoli
  • ½ cauliflower
  • 2 tbsp olive oil
  • 3 tbsp tahini
  • juice of ½ lemon
  • 1 tsp cumin

Method

  1. Preheat the oven to 210 °C. Cut the broccoli and cauliflower into bite-sized florets; peel the broccoli stalk and slice it.

  2. Toss the vegetables with olive oil, cumin and salt and spread out on a tray – don't pile them up or they won't crisp.

  3. Roast for 20–25 minutes until the edges are browned.

  4. Stir the tahini with lemon juice, a pinch of salt and 3–4 tbsp water until smooth. It thickens first and then turns creamy – just keep stirring.

  5. Arrange the vegetables on a platter and drizzle with the tahini sauce.

Berry overnight oats

  • 10 min
  • Serves 1
  • 4 steps

Ingredients

  • 50 g rolled oats
  • 150 ml oat drink
  • 100 g oat yoghurt
  • 1 handful of raspberries and redcurrants
  • 1 tsp chia seeds

Method

  1. Stir the oats, oat drink, oat yoghurt and chia seeds together well in a jar or container.

  2. Cover and refrigerate overnight – at least 4 hours. The oats soak up the liquid and turn creamy.

  3. Stir once in the morning. If it is too thick, add a splash of oat drink.

  4. Wash the berries, dry them gently and spoon them over the oats.

OUTDOORS & INDOORS

Ideas for June

Small moments that make the month special.

Pick cherries and strawberries

It is peak season on pick-your-own fields and fruit farms – a trip for young and old.

Celebrate the longest evening outside

Around the solstice it stays light until almost 10 pm – ideal for an evening walk.

Have breakfast outside

Balcony, garden or park: prepare overnight oats and start the day in the sun.