What’s in Season – April Produce Guide

What's in season in April? Check out recipes for peas, carrots, rhubarb, asparagus, artichokes, fava beans, radishes, leeks, and fennel!

Photography Credit: Elise Bauer

April Produce Guide

Welcome Spring, and welcome to month 4 of our Monthly Seasonal Produce Guides!

April is all about spring vegetables—asparagus and artichokes are at their peak, snap peas begin to make an appearance, as well as young carrots with their fern-like carrot tops, and fava beans. Spring garlic, spring onions, leeks and fennel are thriving, as are the first spring radishes.

Winter citrus are fading, and while we are seeing some early strawberries, the “fruit” of April isn’t really a fruit, but a vegetable that acts like one—rhubarb. Perfect for pies and cobblers.

What's in Season in April, Seasonal Produce Guide

What’s in season in April?

  • Peas: Treat yourself to a handful of fresh snap peas, sear them and toss them with olive oil and mint.
  • Carrots: Did you know that “baby” carrots aren’t really juvenile carrots at all, but regular carrots cut and shaped into bite-sized pieces? Nab a bunch of real baby carrots, the young carrots of spring.
  • Rhubarb: My father remembers picking wild rhubarb and dipping the tart bright red stalks in sugar to eat. Nature’s Jolly Ranchers! You can do that too, or do what most of us do with it, cook rhubarb into cobblers and pies.
  • Asparagus: April is peak asparagus season! Roast, grill, steam, or boil them. They’re great with salmon, eggs, shrimp, chicken, steak, or even on a pizza.
  • Artichokes: You can find artichokes in the market in the spring or fall. Look for artichokes that feel heavy when you pick them up, and whose petals (leaves) haven’t opened wide. New to artichokes? Check out our guide on how to cook and eat them.
  • Fava beans: Gardeners love fava beans because they are a great cover crop. Fava beans help fix nitrogen in the soil for your summer garden. They’re the only bean you have to shell twice, first when you take them out of their pod, and then again after you cook them, to remove a tough membrane.
  • Radishes: If you love radishes, spring is the time to buy them. Serve them thinly sliced with tacos and Mexican food. Roast them or put them in a salad. Or enjoy radishes like the French—slice them and serve them on baguette slices with butter. (If you’ve never had radishes with butter and bread, it’s a game changer!)
  • Leeks, Spring Garlic, Spring Onions: Leeks grow in mounds of soil to keep their stalks white and not exposed to the sun. Sand and dirt have a way of getting lodged in leeks, so make sure you clean leeks well before using them in recipes. Use spring garlic and spring onions in recipes that call for regular garlic or onions.
  • Fennel: Slice raw fennel and toss with a mint vinaigrette to make a fennel slaw for seafood. Or serve it baked with salmon, halibut, or chicken.

What are your favorite spring vegetables? And how do you prepare them? Let us know in the comments! 


Snow Peas and Snap Peas

Shrimp Snow Peas

A classic Chinese stir fry of shrimp and snow peas with a mild ginger-garlic sauce.

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Seared Sugar Snap Peas

Sugar snap peas seared in olive oil with green onions, mint, lemon zest and black pepper.

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Fresh Young Carrots with carrot tops carrot greens

Carrot Ginger Soup

Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!

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Roasted Baby Carrots

Tender young carrots, roasted with red onions with rosemary, salt, and pepper, until lightly caramelized.

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Rhubarb stalksRhubarb stalks look like celery that got dipped in a vat of pink dye. They're not at all related to celery. In fact only the stalks are edible; the leaves are poisonous, don't eat them. Rhubarb is a vegetable that we use as a fruit, usually in sweet dessert recipes like pies and cobblers. It arrives in April and May, and can grow through the summer in some areas.

Easy Rhubarb Fool

Make this rhubarb fool for a quick and easy gluten-free dessert. Rhubarb sauce gently stirred with whipped cream.

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Rhubarb Crumble

Bright pink and fruity rhubarb, baked with sugar, vanilla, and cardamom, with brown sugar, butter, and flour crumble topping. Easy to make!

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Spring asparagus

Flank Steak Stir Fry with Asparagus and Red Bell Pepper

This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!

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Baked Asparagus

Baked Asparagus with olive oil and parmesan cheese. Easy and elegant!

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Sheet Pan Salmon with Asparagus and New Potatoes

Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner

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Baby artichokes and one large artichoke

Tender, smoky artichoke halves, easily and beautifully grilled.

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Sautéed Baby Artichokes

Baby artichokes, sautéed with onions and garlic, served with grated Parmesan cheese. So good!

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Fava Beans

Fava Beans

Fava Bean Fennel Salad with Parmesan

Fresh fava bean salad with sliced fennel, mint, scallions, and Parmesan.

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Spring Succotash

Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.

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Fresh radishes

How to Roast Radishes

Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and some feta for a light meal or side salad.

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Leek and Potato Soup

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.

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Leeks Vinaigrette

A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.

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Fennel Slaw

Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!

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Roast Chicken Thighs with Fennel and Orange

Roast chicken, fennel, and orange come together in this makes a bright, flavorful one-pot skillet dinner. Serve it with rice, farro, quinoa or barley for an easy meal.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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  1. Rosario

    Marvelous review of the Season in April, thank you.

    Show Replies (1)