Spring Flavours

Spring has arrived in Yorkshire!

Yorkshire is known for its forced rhubarb this time of year.

Spring in the UK, particularly in York and North Yorkshire, brings a delightful array of fresh and vibrant flavours that reflect the season's bounty. As the landscape awakens from winter, local produce becomes more abundant, offering a chance to enjoy unique seasonal ingredients.

Wild Garlic

One of the standout flavours of spring in this region is wild garlic. This fragrant herb can be found in woodlands and along riverbanks, often appearing in abundance from March to May. Its distinctive, garlicky aroma fills the air, making it a favorite among foragers and chefs alike. Wild garlic can be used in a variety of dishes, including:

• Soups

• Pesto

• Salads

• Butters and spreads

Its versatility and robust flavour make wild garlic a treasured ingredient in many spring recipes, often celebrated in local food festivals and markets. At Howl we used it to make a wonderfully green garlic pesto for our Pasta & Wine night, and for some delcious wild garlic scotch eggs.

Rhubarb

Another iconic spring flavour in York and North Yorkshire is rhubarb, particularly the famous forced rhubarb from the region. Known for its vibrant pink stalks and tart taste, this fruit is traditionally harvested from January to April. The unique growing conditions in the area, including the dark sheds where the rhubarb is forced, contribute to its distinct sweetness and tenderness.

Rhubarb is commonly used in a variety of dishes, such as:

• Pies and crumbles

• Jams and preserves

• Compotes

• Chutneys

This versatile ingredient pairs well with both sweet and savory dishes. We've made a syrup from local rhubarb for our Howler cocktail - the perfect springtime sip!