FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar MarchBuds full of anticipation

Spring is knocking. In March the first wild herbs appear, spinach and radishes get fresher – cooking becomes lighter and greener.

  • 7Vegetables
  • 1Fruit
  • 3Recipes
  • 3Ideas
To the recipes

FRESH NOW

What is in season in March

The selection gets fresher – the first signs of spring arrive.

Which fruit and vegetables are in season in March?

In March, the main vegetables in season in Germany are spinach, radishes, leek, wild garlic, winter purslane, swiss chard and chicory. For fruit, look out for apples (stored). Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

7 varieties
  • Spinach
  • Radishes
  • Leek
  • Wild garlic
  • Winter purslane
  • Swiss chard
  • Chicory

Fruit

1 variety
  • Apples (stored)

IN THE KITCHEN

Plant-based recipes for March

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

Wild garlic pesto with pasta

  • 20 min
  • Serves 2
  • 5 steps

Ingredients

  • 100 g wild garlic
  • 40 g sunflower seeds
  • 80 ml olive oil
  • 2 tbsp nutritional yeast
  • juice of ½ lemon
  • 250 g pasta

Method

  1. Bring plenty of salted water to the boil and cook the pasta until al dente according to the packet.

  2. Meanwhile, toast the sunflower seeds in a dry pan for 3 minutes until golden and let them cool.

  3. Wash the wild garlic, shake it dry and roughly chop it.

  4. Blend the wild garlic, seeds, olive oil, nutritional yeast, lemon juice and ½ tsp salt into a creamy pesto.

  5. Save a cup of pasta water before draining. Toss the pasta with the pesto and 3–4 tbsp of the water until you get a glossy sauce.

Spinach and chickpea curry

  • 30 min
  • Serves 3
  • 5 steps

Ingredients

  • 300 g spinach
  • 1 tin of chickpeas
  • 400 ml coconut milk
  • 1 onion, 1 piece of ginger
  • 2 tsp curry powder
  • lemon juice, salt
  • rice to serve

Method

  1. Start cooking the rice according to the packet. Peel and finely chop the onion and ginger.

  2. Heat 1 tbsp oil in a pot and sweat the onion and ginger for 3 minutes. Add the curry powder and toast for 1 minute until fragrant.

  3. Add the drained chickpeas and coconut milk and simmer uncovered for 10 minutes until the sauce thickens slightly.

  4. Wash the spinach and fold it in a handful at a time – it wilts in 1–2 minutes.

  5. Season with salt and a squeeze of lemon juice and serve with the rice.

Radish open sandwiches with herb spread

  • 10 min
  • Serves 2
  • 4 steps

Ingredients

  • 4 slices of wholegrain bread
  • 150 g vegan cream cheese
  • 1 bunch of radishes
  • 1 handful of winter purslane or cress
  • chives, salt, pepper

Method

  1. Finely snip the chives and stir them into the cream cheese with salt and pepper until smooth.

  2. Wash the radishes, trim the leaves and roots and slice them thinly.

  3. Toast the bread lightly if you like and spread generously with the herb spread.

  4. Layer the radish slices on top like roof tiles and finish with purslane or cress and some coarse pepper.

OUTDOORS & INDOORS

Ideas for March

Small moments that make the month special.

Gather wild garlic – carefully

Wild garlic grows in damp deciduous woods. Only pick leaves that clearly smell of garlic – lily of the valley and autumn crocus are poisonous look-alikes.

Sow herbs on the balcony

Sow parsley, chives and cress in pots – you can harvest in a few weeks.

Get your bike ready

Pump up the tyres, oil the chain – and use the first sunny days for short rides.