April marks the return of Spring foods to supermarket shelves in a big way. While you can buy many of these all year round from far-flung countries, it’s always good to buy Irish and in season. Seasonal Food is often cheaper, fresher and you are supporting ‘homegrown’ businesses (see what I did there?). Here are some seasonal foods that are coming into their own this month.

Watercress

Perfect in salads, soups or sandwiches, Watercress has a lovely peppery taste and makes a nice change from the standard lettuce. Watercress is a member of the mustard family which gives it that pleasant ‘bite’.

Tip: Watercress can be grown indoors on a moist piece of cotton wool. Try it with the kids to show them how easy and fun it is to grow their own food. They might even eat it. ;)

Carrots

Early spring Carrots are just beginning to make an appearance. Young baby carrots are wonderfully sweet and high in Vitamin C. Steam them so they keep that satisfying ‘crunch’ or oven bake them with a Sunday roast dinner.

Tip: If you are juicing, carrots make a wonderful addition to your morning OJ. It’s a wake-up call in a glass!

Spring onions

This ‘youngster’ to the well-known onion is milder in taste. So if you want a dish that’s ot overpowering but still contains that oniony ‘zing’, Spring Onions are where it’s at. They’re also rich in Vitamins B, C and flavonoids, thought to help reduce the risk of cancer.

Tip: Add to mashed potato with a little cheddar cheese to make ‘champ’.

Did you know that Rhubarb is actually a vegetable? (Yes, really!) Most people think of it as a fruit as it’s often served as a ‘sweet’, even though it’s very bitter in its raw state. Eat it stewed with sugar or sweetener or bake it in a tart. Rhubarb is rich in Vitamin C and high in fibre.

Tip: Some studies have indicated that rhubarb can reduce cholesterol. Plus it keeps you regular!