April seasonal produce and recipes! A guide to what’s in season in April plus vegetarian April recipes.
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Happy Spring, Rhubarbarians! We've rounded up some of the best April seasonal produce for you, plus 50 spring recipes to cook in April.
Our first full month of spring is here! April is one of those transition months that seem like winter at the beginning, but by the end is full of sunshine and so much spring time produce. Booyah!
Starting this new month with your farmers market recipe inspiration. So much early springgoodness here. Here are your April recipes!
Did you make all the March recipes? Or are you looking forward to May recipes already?
Jump to:
- What produce is in season in April?
- Asparagus
- Mustard greens
- Peas
- Radishes
- Pineapples
- Rhubarb
- Artichokes
- Scallions
- Broccoli rabe
- Fiddlehead ferns
- Comments and reviews
What produce is in season in April?
April is when we see some early spring produce show up! So much green to make us happy this month. Here's a 7-day vegetarian meal plan with early spring produce if you need one!
Fruits:
- Pineapple
Vegetables:
- Asparagus
- Mustard greens
- Peas
- Radish
- Rhubarb
- Artichoke
- Scallion
- Broccoli rabe
- Fiddlehead fern
What to cook in April? Enjoy lots of spring green veggies, spring greens, tender asparagus stalks, and tart rhubarb stalks. There's a lot of green happening this month!
Asparagus
Asparagus is a flowering perennial vegetable that is in season from March to June. They are grown in spears and come in 4 varieties, green, purple, white, and wild. Asparagus is a spring favorite and is by far the best when eaten in season.
Learn more about asparagus
Creamy vegan asparagus soup
30-minute creamy vegan asparagus soup recipe! You will love this roasted asparagus soup made with an herby, lemony, pistachio cream.
Check out this recipe
More asparagus recipes:
- Asparagus pasta with peas and caramelized onion sauce
- Chive ricotta toast with asparagus and radish
- Easy pickled asparagus
- Shaved asparagus salad with lemon dijon vinaigrette
Mustard greens
Mustard greens are the green leaves of the mustard plant that are in season from March to June. The most commonly eaten type of mustard greens in the US is the Southern Giant, which has leaves that can be quite large and have ruffled edges to them. They have a peppery bite and are delicious eaten raw in salads, sauteed, or tossed into soups and stir frys.
Learn more about mustard greens
Easy saag paneer recipe
Easy saag paneer recipe! A flavorful Indian creamed spinach and greens curry with paneer cheese. A great vegetarian meal!
Check out this recipe
More mustard greens recipes:
- Mustard greens pesto with pecans and asiago
- Massaged mustard greens salad
- Garlicky mustard greens and chickpea salad
- Fried wild rice with mustard greens and mushrooms
Peas
Peas are legumes that are in season from April to July. They are small and round and grown in pods on vines. The entire plant is edible, including the pods and the vines. Did you know that pea plants can communicate with one another? Wow!
Vegan dijon potato salad with peas and herbs
Vegan dijon potato salad recipe! Loaded with spring peas and herbs. Quick, easy, and perfect for your next side dish!
Check out this recipe
More pea recipes:
- Sauteed green beans and peas with mint and basil
- Chilled pea soup with cucumber and mint
- Garlic linguine with vegan whipped pea ricotta
- Baked spring pea and dill fitters with lemon tahini sauce
Radishes
Radishes are small, ping-pong ball sized root vegetables! There are so many varieties, that you can usually find a variety available year round (look for cherry belles and easter egg radishes in April). Every single part of radishes are edible, including the stems and leaves. They have a peppery bite to them when raw, but mellow out quite a bit when cooked.
Honey butter roasted radishes with lemon and thyme
Simple honey butter roasted radishes recipe with lemon and thyme! These oven roasted radishes cook in honey butter and make an amazing spring side dish.
Check out this recipe
More radish recipes:
- Avocado toast with egg and radish
- Radish salad with orange and goat cheese
- Radish toast with orange mascarpone and honey
- Chive ricotta toast with asparagus and radish
Pineapples
Pineapples are fruits that are in season from March to June. Multiple flowers of an unpollinated pineapple plant form to create the fruit. The spiky skin and leaves can be intimidating, but the flesh is very sweet and juicy. Enjoy pineapple raw or cooked!
Vegan sweet and sour tofu
Easy vegan sweet and sour tofu recipe! Skip the take out and make this simple weeknight comfort food instead. A bit healthier, a bit lighter, a lot more fun.
Check out this recipe
More pineapple recipes:
- Pineapple coconut tartlets
- Pineapple cider rum co*cktail
- 3-ingredient pina colada
- Mango pineapple salsa
Rhubarb
Rhubarb is a vegetable (yep!) that is in season from April to August. Rhubarb grows in stalks and resembles red celery, although it is actually part of the buckwheat family. It is very tart, and although most people prefer it cooked down with sugar, some people love it raw too. Avoid the leaves, as those are poisonous!
Small batch rhubarb jam
3-ingredient small batch rhubarb jam recipe! This is the easiest way to make rhubarb jam with no pectin in only 30 minutes.
Check out this recipe
More rhubarb recipes:
- Vegan rhubarb pancakes
- Healthy strawberry rhubarb popsicles with coconut milk
- Dutch baby pancake with honey roasted rhubarb
- Honey baked rhubarb toast with ricotta and pistachios
Artichokes
Artichokes are actually the edible portions of the thistle flower (yep!) that are in season from March to May. They may seem intimidating with their spiky leaves, but are so worth the effort. Look for tightly packed leaves and give it a good squeeze to see if it squeaks a bit. That’s a good one!
Instant Pot artichokes
The easiest Instant Pot artichokes recipe! These whole Instant Pot steamed artichokes are quick, easy, and come out perfectly every time.
Check out this recipe
More artichoke recipes:
- Spinach artichoke frittata
- Grilled artichokes with balsamic vinegar
- Baked feta with artichokes and tomatoes
- Artichoke and lemon salad
Scallions
Scallions, also known as green onions, are immature root vegetables (onions) that are in season from April to September. They have small, white bulbs with green shoots measuring about a foot long. The entire plant is edible!
Savory dutch baby pancake with spring onions and goat cheese
Easy savory dutch baby recipe! A simple savory dutch baby pancake made with spring onions, lots of herbs, and goat cheese.
Check out this recipe
More scallion recipes:
- Roasted carrots with pistachio scallion relish
- Sweet potato scallion bolani with garlic yogurt sauce
- Sweet pea radish salad with scallions
- Scallion pancakes
Broccoli rabe
Broccoli rabe, AKA rapini, is a bitter green vegetable that is in season from March to May and then again from September to November. Surprisingly, it is NOT related to broccoli! The stalks can be quite tough and the flavor quite bitter, so it takes a lot of skill to cook correctly and can be an acquired taste for some.
Learn more about broccoli rabe
Sauteed broccoli rabe with garlic and lemon
Sauteed broccoli rabe with garlic and lemon recipe! A simple yet flavorful way to enjoy broccoli rabe. No blanching needed!
Check out this recipe
More broccoli rabe recipes:
- Roasted squash salad with broccoli rabe and kale
- Pasta aglio olio with broccoli rabe
- Broccoli rabe with garlic, parmesan, and lemon
- Broccoli rabe frittata with pesto ricotta
Fiddlehead ferns
Fiddlehead ferns (aka fiddleheads) are vegetables that are in season from April to May. They are the tightly coiled shoots of young fern plants. Their flavor resembles a bitter, nuttier version of asparagus. Due to concerns about foodborne illness, they must be cooked for at least 15 minutes!
Learn more about fiddlehead ferns
Sauteed fiddleheads with garlic lemon butter
Give edible ferns a try with this easy sauteed fiddleheads recipe! It’s a healthy and delicious way to experiment with a new vegetable.
More fiddlehead fern recipes:
- Fiddlehead ramp cheese tart
- Creamy polenta with fiddleheads and gremolata
- Roasted fiddlehead ferns
- Pickled fiddlehead ferns
If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in our comment and tag us onInstagramwith #Rhubarbarians.
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