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Vegetables of the season – May (plus recipe)

Not only do summer temperatures slowly start to arrive in May, but the colorful selection of vegetables also gradually heralds the start of summer. Early starters such as broccoli, cauliflower, peas, a wide variety of salads and many more suddenly light up the plate again in all shades of green. Radishes, radicchio and rhubarb provide the perfect contrasting color red to the predominant green of May’s vegetable selection.

Depending on how they are grown, for example in the open or in a greenhouse, a wide variety of vegetables can be harvested in May.

Vegetables from the open field

In May, lettuce of all kinds thrives in open fields! Endive, radicchio, rocket, lettuce, purslane, iceberg lettuce, romaine lettuce, lamb’s lettuce, chickweed and much more!
Radishes, peas, broccoli, cauliflower, spring onions, radishes, turnips, spinach and asparagus are also already growing in May.

different types of lettuce grow in one field

Vegetables from protected cultivation

Covered with foil, glass or in an unheated greenhouse, vegetables that require more warmth and constant temperatures can also be harvested in May.
These vegetables include: Kohlrabi, Chinese cabbage, fennel, chard, carrots, celery, lettuce, pointed cabbage, white cabbage and turnips.

Vegetables from the (heated) greenhouse

In climate-controlled areas, summer vegetables such as tomatoes, cucumbers, peppers, chicory and mushrooms can sometimes be harvested as early as May.

As usual in this blog series, the obligatory recipe must not be missing in this May edition! That’s why we’re serving you today:

Recipe for a kohlrabi and apple carpaccio


  • one medium-sized kohlrabi
  • one apple
  • parmesan cheese
  • 40g walnuts, sunflower seeds or pine nuts
  • Optional: rocket or garden cress

For the dressing:

  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar or white balsamic vinegar
  • 2 tsp honey
  • Juice of half an organic lemon
  • ½ tsp salt
  • pepper
The kohlrabi and apple carpaccio served on a plate


Finely slice the kohlrabi and apple and arrange on a plate. Roast the coarsely chopped walnuts, sunflower seeds or pine nuts briefly in a pan. Coarsely grate the Parmesan and sprinkle evenly over the kohlrabi with the nut and seed mixture. The carpaccio can be refined with rocket or garden cress to taste. Finally, spread the dressing evenly over the plate and your delicious creation is ready.


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