What’s In Season: March

March is a month of welcoming longer days and the start of Spring with nature awakening.

Rhubarb (forced) is a vegetable (often mistaken for a fruit) known for its sour taste, thick stalks and consistency like celery when cooked. Forced rhubarb is grown in dark sheds or covered to prevent light reaching the plant. As a result, they are more delicate compare to outdoor grown rhubarb which is more fibrous and mature plants can be more sour.

An excellent source of vitamin K which is essential for bone health and blood clotting. Also rich in vitamin C, beta-carotene and lutein that are known to improve vision.

Worth noting Rhubarb contains a form of anti-nutrients called Calcium Oxalate which our body can’t absorb efficiently. By avoiding the leaves and cooking you can reduce the level of oxalates.

Kale is a cruciferous vegetable like Brussels sprouts, cabbage, broccoli and cauliflower. There are many types of kale from green to purple and curly to smooth. One of the most nutrient-dense vegetables with high levels of antioxidant to protect cells from damage caused by free radicals.

Another excellent source of vitamin C and K like rhubard, plus vitamin A which is important for eye and bone health and strong immune system.

Rhubarb photo by Monika Grabkowska on Unsplash

Kale photo by Deryn Macey on Unsplash