FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar MayEverything comes alive

Everything comes alive: May brings tender peas, pointed cabbage and radishes, and towards the end of the month the first strawberries appear. Time for fresh, quick cooking.

  • 8Vegetables
  • 2Fruit
  • 3Recipes
  • 3Ideas
To the recipes

FRESH NOW

What is in season in May

Spring on the plate: green, tender and surprisingly versatile.

Which fruit and vegetables are in season in May?

In May, the main vegetables in season in Germany are asparagus, kohlrabi, peas, swiss chard, pointed cabbage, spring onions, radishes and rhubarb. For fruit, look out for apples (stored) and strawberries (season begins). Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

8 varieties
  • Asparagus
  • Kohlrabi
  • Peas
  • Swiss chard
  • Pointed cabbage
  • Spring onions
  • Radishes
  • Rhubarb

Fruit

2 varieties
  • Apples (stored)
  • Strawberries (season begins)

IN THE KITCHEN

Plant-based recipes for May

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

Pea and mint soup

  • 25 min
  • Serves 3
  • 5 steps

Ingredients

  • 500 g peas (fresh or frozen)
  • 2 spring onions
  • 700 ml vegetable stock
  • 1 handful of mint
  • 100 ml oat cream
  • lemon juice, salt, pepper

Method

  1. Slice the spring onions, keeping a few green rings aside for garnish.

  2. Heat 1 tbsp oil in a pot and sweat the spring onions for 2 minutes.

  3. Add the peas and stock, bring to the boil and simmer for 8 minutes (frozen peas only need 5).

  4. Take the pot off the heat, add the mint leaves and oat cream and blend until very smooth. The short cooking time keeps the soup bright green.

  5. Season with salt, pepper and a little lemon juice and serve with the spring onion rings.

Pointed cabbage noodles with spring onions

  • 25 min
  • Serves 2
  • 5 steps

Ingredients

  • ½ pointed cabbage
  • 250 g pasta
  • 3 spring onions
  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • lemon juice, chilli

Method

  1. Cook the pasta in plenty of salted water according to the packet. Keep a cup of the cooking water.

  2. Cut the core out of the cabbage and slice the leaves into thin strips. Slice the spring onions into rings and the garlic thinly.

  3. Heat 2 tbsp oil in a large pan. Fry the cabbage over a high heat for 4 minutes until it browns in places, then add the garlic and spring onions for 1 minute.

  4. Add the pasta with a splash of cooking water and toss well.

  5. Season with nutritional yeast, lemon juice, chilli, salt and pepper.

Strawberry and rhubarb compote with oat yoghurt

  • 20 min
  • Serves 4
  • 4 steps

Ingredients

  • 300 g rhubarb
  • 250 g strawberries
  • 3 tbsp sugar
  • 1 sachet of vanilla sugar
  • 400 g oat yoghurt

Method

  1. Wash the rhubarb, trim the ends and cut into 2 cm pieces.

  2. Bring to the boil with the sugar and 3 tbsp water and simmer gently for 6–8 minutes until soft but not completely falling apart.

  3. Wash, hull and quarter the strawberries. Fold them into the hot rhubarb with the vanilla sugar and let it cool.

  4. Layer the compote and oat yoghurt in glasses and chill until serving.

OUTDOORS & INDOORS

Ideas for May

Small moments that make the month special.

Picnic in the green

Pack a blanket, bread, radishes and spreads – May is made for long afternoons outdoors.

Discover wild herbs

Dandelion, ground elder and daisies are edible – only gather what you can identify with certainty, away from paths and dog areas.

Pick your own strawberries

At the end of May the first pick-your-own fields open – they taste best warm from the sun.