Food & Drink, Spring, Winter

Fruit and Vegetables in Season in March

fruit and vegetables in season in march

Want to know which fruit and vegetables are in season in March?  Read on!

Hello March! You’re looking mighty fine! I don’t know if it’s all the snowdrops and crocuses in bloom right now. Or the fact that every florist and corner shop around here is dripping in daffodils. Or the fact that the days are getting progressively longer, and there are thoughts of blue skies ahead.  Whatever it is, I’m definitely beginning to feel a little spring in my step, even if the weather isn’t quite matching my mood yet!

Like in previous months, I’ve put together my monthly guide to what fruit and vegetables are in season in March.  And because I’m super good to you, I’ve again put together a free printable (image free) that you can download and print out.  Pin it to your fridge door or take it with you on shopping trips.  I don’t know about you but in previous months I’ve been finding this printable incredibly useful!  You can download this free guide to what’s in season in March right here.

Now let’s get on to the fruit and vegetables in season in March.

fruit and vegetables in season in march

The Fruit In Season in March

  • Rhubarb

Yes, it’s slim pickings for British seasonal fruit right now. There’s very little in season in March because we’re in the Hungry Gap. This is the period in spring when there is very little by way of fresh produce to harvest. The winter root vegetables are on their way out, and fresh produce doesn’t tend to be ready to harvest until May at the very earliest. Better days are coming though!

The Vegetables to Eat Now

  • Cabbage – Savoy and Spring Green
  • Cauliflower
  • Celeriac
  • Chicory
  • Jerusalem Artichoke
  • Kale
  • Kohlrabi
  • Leeks
  • Parsnips
  • Potatoes (maincrop)
  • Purple Sprouting Broccoli
  • Salsify
  • Shallots
  • Swede

And there we have it – what’s in season in March!  I’m particularly excited for rhubarb season – I’m going to be making this cheeky boozy rhubarb cordial for sure – it’s a good recipe to have up your sleeve and great for jazzing up cava or prosecco!

What are you eating this month?  Oh, and don’t forget to download the guide!

Food & Drink, Spring

Wild Nettle Pesto Recipe & Nettle Picking Tips

wild nettle pesto

Looking to make wild nettle pesto? Try my delicious recipe that you can whizz up in minutes.

We have a patch of wild nettles in our garden that we keep for the ladybirds – they’re one of the many beneficial weeds that are great to grow in the garden. However this year I’ve decided to share the patch with the ladybirds by making wild nettle pesto.  It’s ok to share at this time of year – ladybirds tend to lay their eggs from June to July. And you really don’t want to be picking nettles after the end of May for health reasons anyway (more on that later).

Wild nettle pesto is really delicious stirred into pasta, drizzled on omelettes, spread on sandwiches or pizzas, or incorporated into other recipes.  It’s also super quick and easy to make – it takes less than 15 minutes to whip up.  It tastes not too dissimilar to spinach pesto. And don’t worry, nettles lose their sting after being cooked, so there’s no chance of being stung!  


Nettle Picking Tips

If you don’t have a patch of nettles in your garden then it’s really easy to forage for wild nettles for this pesto recipe. Nettles are so ubiquitous in any woods or wild ground.  

There are a couple of plants that look like nettles, such as the False Nettle and Horse Balm. Therefore do make sure you’re not in any doubt about what you’re picking.  I found a handy guide to identifying nettles that you might find useful if you’re not 100% sure, otherwise consult a book on foraging.  I felt quite confident as we’ve had our patch of nettles for over four years now, and I’ve been stung a few times on them whilst gardening!

To make sure you don’t get stung whilst harvesting your nettles for the pesto wear long sleeves and gloves.

To pick the nettles, arm yourself with a pair of scissors and a container.   Then cut the young leaves at the top of the stem off. You don’t want the bitter-tasting big old leaves and thick stems.  Give the leaves a shake before you put them in your container to remove any insects that might be on the leaves. And lastly, try not to pick beside paths where dogs might have widdled on them!

Wild nettle pesto is definitely a spring-time delicacy. Make sure you pick your nettles before they flower as flowering nettles can upset your urinary tract if consumed.  Depending on where you are you should be ok until late May.

foraged nettles

Wild Nettle Pesto Recipe

5 from 1 vote

Delicious Wild Nettle Pesto Recipe

This delicious wild nettle pesto recipe is a great traditional pesto alternative made from foraged nettles. With a taste not too dissimilar to spinach, it’s great in pasta, or on pizzas or toasted sandwiches.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • One colander full of freshly picked nettles
  • 45 g of pine nuts
  • 45 g of vegetarian hard cheese grated (I used Twineham Grange hard cheese which is Vegetarian Society approved. If you’re not vegetarian then any hard cheese, such as parmesan or grana padano can be used)
  • 4 raw cloves of garlic
  • 140 ml of olive oil
  • 10 ml of lemon juice
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Optional: 1/4 teaspoon of chilli flakes or more or less depending on your taste


  1. Wash your nettles, and bring a large pot of salted water (just a pinch) to boil. When the water is boiling add your nettles to the pot and boil for two minutes.
  2. Remove your nettles from the pot and place in a bowl of cold water.
  3. Toast your pine nuts in a dry pan (no oil) until golden brown.
  4. Add the nuts to your food processor, and add your cloves of garlic, grated hard cheese, salt, pepper and lemon juice (and chilli flakes if you’re using them). Pulse for a minute or two until you have a grainy texture.
  5. Remove your nettles from the cold water and squeeze out as much water as you can. I placed my nettles in an old tea towel, twisted it up, and wrung it out to remove the excess water, but you can do it by hand as the nettles don’t sting after boiling.
  6. Add your nettles to the food processor, and pulse the mixture for a minute until it’s green and grainy.
  7. Whilst your food processor is still running slowly drizzle in the olive oil until the pesto is quite gloopy. You may ending up using more or less olive oil than 140 ml depending on what your prefered consistency is.
  8. Transfer the pesto to a sterilised jar and store in the fridge for up to one week. Use as you would any pesto.
foraged recipe