While we say goodbye to the last of the spring blossom, May doesn’t disappoint in the garden. There’s both plenty of new growth ahead of the summer and seasonal showstoppers to look forward to, such as peonies, wisteria and alliums. Gardeners will be spending time tending to their seedlings, planting on young tomato plants and more. It’s also time to sow cucumber, courgette, broccoli, carrot, squash and beetroot seeds.
What Produce is in Season in May?
In terms of seasonal eating in May, we can look forward to the crisp, fresh flavours of artichokes and asparagus, plus spring onions, watercress and new potatoes. Rhubarb season is also in full swing this month, growing quickly and in abundance.
Seasonal spotlight: rhubarb
Forced rhubarb (grown in the dark under pots) arrives early in the year, while maincrop rhubarb, which is grown outdoors, is in abundance by May. The thick green or redish stalks are a seasonal treat, but avoid the large leaves which are poisonous.
Rhubarb is particularly tart and is best enjoyed stewed with sugar. It’s delicious with yoghurt on breakfast granola, pairs well with ginger, and is a great base for many desserts.
You can easily stew rhubarb with a couple of tablespoons of water or orange juice and enough sugar depending on the quantity of rhubarb stalks – usually around a third/quarter of the amount of rhubarb. Bring the sugar, water (or orange juice) and chopped rhubarb to the boil and then allow to simmer on a medium heat until completely softened (around ten minutes).
For syrup (delicious in cocktails), strain the mixture through a sieve.