Food & Drink, Summer

Fruit and Vegetables in Season in June

in season june

Wondering what fruit and vegetables are in season in June in the UK? Read on, I’ve got all the details.

June has come round so quickly, don’t you think?  It doesn’t seem like all that long ago I shared what UK fruits and vegetables are in season in May, and here I am sharing what’s in season in June!

fruit and vegetables in season in June uk

I always find June such an exciting time, food-wise.  A lot of the nice soft fruit is coming into season (hello strawberries!) and there’s such a wide array of lovely British vegetables in season this month.  Peas and broad beans are at their very best in June, so if you’re growing your own make sure you get out and get picking!

Even if you’re not growing your own, here’s what fruit, vegetables, and herbs are in season in June so you know what to look out for at the shops.  You can also download this guide as a printer-friendly shopping list – download the PDF here for free.

The Fruit In Season In June

Get your fill of this lovely lot of fruit in season in June:

  • Apricots
  • Blackcurrants
  • Cherries
  • Elderflower
  • Gooseberries
  • Nectarines
  • Raspberries
  • Rhubarb
  • Strawberries (this strawberry and basil cocktail is highly recommended!)

The Vegetables To Eat Now

June also sees a ton of vegetables in season too:

  • Asparagus
  • Aubergine
  • Broad Beans
  • Cabbage
  • Carrots
  • Chicory
  • Courgette
  • Cucumber
  • Curly Lettuce
  • Fennel bulbs
  • French Beans
  • Globe artichoke
  • Lamb’s Lettuce
  • Mangetout
  • New Potatoes
  • Onions
  • Pak Choi
  • Peas
  • Radish
  • Rocket
  • Spinach
  • Spring Onion
  • Tomatoes
  • Turnips
  • Watercress

The Herbs To Eat Now

Don’t forget that June sees herbs in season too:

  • Angelica
  • Chervil
  • Mint

The eagle-eyed among you will notice I’ve been quite loose with my interpretation of what constitutes fruit and what constitutes vegetables.  Rather than get all botanical, and classify tomatoes, cucumbers, peas, etc, as fruit (as that is what they actually are),  I’ve gone with the popular classification choice!  I hope no one minds!  I’ve also snuck in some herbs for you this month too.  Don’t say I’m not good to you!

What’s on your menu this month? I’m all about the radishes this month, so I plan on trying one of these vegetarian radish recipes, whilst radishes are in season.

ps don’t forget the PDF!

Food & Drink, Summer

How To Make Alcoholic Rhubarb Cordial

rhubarb ideas

Let me show you how to make my favourite rhubarb cordial with this easy recipe.

Aah, rhubarb, that seasonal summer delight.  Field grown from April to September, August is a good month for finding fresh local rhubarb in the shops.  But what to make with it?

rhubarb cordial recipe

My rhubarb repertoire recently extended to a rhubarb crumble. However, the secrets to a good crumble often elude me. As such it quite often ends up a bit too wet. Any tips on how to avoid this are gratefully received!  

After too many soggy crumbles, I was after a foolproof rhubarb-based recipe about as far removed from a crumble as you could get.  Then last month I came across this really easy no-cook boozy rhubarb cordial recipe on Food 52, which sounded amazing and crucially, foolproof! The rhubarb cordial does take a whole month to make so it’s not one for the impatient. But trust me, patience really is a virtue on this one!

My rhubarb cordial after one month

Alcoholic Rhubarb Cordial Recipe

Boozy Rhubarb Cordial

This alcoholic rhubarb cordial is the perfect grown up treat – tasty, sweet and decadent, it’s perfect on the rocks or mixed with tonic, soda or sparkling lemonade.
Prep Time 5 minutes
Servings 500 ml


  • 900 g of rhubarb stalks roughly six large stalks
  • 750 ml of vodka
  • 250 g of granulated sugar
  • A sterilised 1 litre capacity large jam jar.


  1. Wash your rhubarb stalks and chop roughly into one inch pieces.  There’s no need to peel the rhubarb.
  2. Place your chopped rhubarb pieces into your jar, and add the sugar.
  3. Pour in the vodka, until all the rhubarb is covered. You’ll end up with a fair bit of vodka leftover – that’s ok – as long as the jar is filled to the top with vodka.
  4. Give it a good shake until as much sugar is dissolved as possible, and then leave the jar in a cool dark spot for 4 weeks.  Give it a shake every now and again to help dissolve the sugar.
  5. After four weeks sieve the mix into a bowl and discard the rhubarb (we tried to eat it.  In one word: don’t!).  Decant the liquid into a sterilised bottle and enjoy responsibly!  Bottled up, it can last for around 12 months, meaning you can enjoy a taste of summer on the dullest darkest days of winter!

The rhubarb cordial is deliciously fruity without an overt vodka taste. On a hot day, it’s particularly refreshing when served with a dash of lemonade or tonic water.  And when served neat, it’s smooth and warming and makes for a good autumn and winter treat to warm up cold evenings.  Alternatively, for a sophisticated Bellini-type drink, you could add a shot to a glass of Prosecco or Champagne.

If you’re looking for any other boozy cordial inspiration, try my cranberry and orange infused gin recipe, or my boozy elderflower cordial recipe.

Sidenote: I used demerara sugar as it was all I had to hand, so mine has coloured up a bit differently to how it will when you use granulated sugar.   Yours should be a little bit lighter and more pink in colour.