Seasonal Calendar March: These seasonal delicacies guarantee spring fever

Seasonal Calendar March: These seasonal delicacies guarantee spring fever

The seasonal calendar for March not only carries in the heart the harbingers of spring. It will also provide you with fresh local vegetables and fruits that you can enjoy without remorse.

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For many, the first argument for buying local fruits and vegetables is probably freshness. Especially if you round out your shopping list with a visit to the weekly market, you know that lettuce, beets and kale taste best when bought from a local farmer. But not only excellent taste can be an argument for buying. In addition to freshness, you should not scoff at the price.

Shorter transport routes not only reduce CO2 emissions for food products, but also reduce the cost you as a customer have to pay for the product. Of course, chicory from a farmer you trust is much cheaper than lettuce, which has to be brought here first. But organic products in particular can be purchased at the regional level much cheaper than usual.

It becomes spicy and nutty with lamb salad in March

Lamb salad, which is often found in salads, is also suitable for soups or stews. Unlike other types of lettuce, lamb’s lettuce can be grown and harvested in winter. In the spring, for example, it provides a large amount of provitamin A. But folic acid and vitamin C, combined with valuable minerals such as magnesium, calcium and potassium, make it a valuable and healthy source of nutrients. Being a natural and plant source of iodine, it is also particularly important. With just 15 calories per 100g of lamb salad, it’s also a great addition to any spring diet.

Unfortunately, lamb salad has a relatively high content of oxalic acid, which can put a strain on the kidneys. Eating too much lettuce can also damage bones and teeth because this acid binds calcium in the body, despite the potassium and calcium content it already contains. If you suffer from kidney disease, osteoporosis, gout or arthritis, it is best to avoid fresh greens. If not, you can take it easy and in moderation.

Before eating, the lettuce should be washed, but not under running water, as it is too delicate for this. Since the small leaves are harvested along with the roots, it is a bit more difficult to prepare than the usual types of lettuce. Therefore, it is best to remove all visible roots from the bottom of small clumps. The easiest way to do this is with a sharp With a kitchen knife, then you need to dry the lettuce well, because it becomes too soft when wet. Thanks to its nutty flavors, it goes well with spicy bacon or walnuts. If you’re more into fruit, pomegranates are a great alternative for an exotic, exciting salad. A detailed recipe in combination with turkey can also be found at the end of the article.

Suggested Reading: Vitamins, Minerals, Microbes, Nitrates – Lettuce Checkout: Which Variety Is Healthiest – And Why 3 Things Are Ruining It

March freshness with rhubarb, wild garlic and spinach

If you’re lucky, you can buy rhubarb at the weekly market at the end of March. Alternatives from the supermarket should be less fresh but just as tasty. Like lamb salad, rhubarb is rich in oxalic acid, which deprives the body of a large amount of important calcium. In combination with dairy products, for example, a light cheesecake made of low-fat quark, this effect can be neutralized. Vital substances contained in it also strengthen the immune system.

Also, don’t underestimate fresh spinach. Rich in vitamin C, iron, potassium and calcium, as well as vitamin B and beta-carotene, it is an absolute supplier of vitamins and minerals. The drug is also very simple and perfectly combined. Either for breakfast with scrambled eggs, cold in quiche, or as a tasty addition to various vegetable casseroles and stews.

With its delicate hint of garlic, wild garlic is mainly found in sauces, pesto and cheese. Enjoyment is the main priority here, as you can eat it without worrying about bad breath. Fortunately, consuming wild garlic does not trigger garlic flag. On the other hand, it protects the cardiovascular system from diseases and helps break down excess cholesterol in the blood.

Fruity things in the March seasonal calendar

Unfortunately, the fruits are yet to come. But excellent local fruits can be taken from the stock. Apple is still very popular here. As a cake, a healthy snack in between or a side dish for a salad – there are hardly any restrictions on its use. In addition to vitamin C and pectin digestive fiber, apples also have the ability to lower blood cholesterol.

Nutty and hearty

Hazelnuts and walnuts complement the apple. Combined, this already results in great cakes. Walnuts are mistakenly considered an unhealthy calorie bomb. Because it is also able to reduce the level of cholesterol in the blood.

It also contains valuable omega-3 fatty acids. In addition to vitamin E and zinc, useful for both the liver and hair, it also contains a number of minerals. Magnesium and phosphates are especially important for pregnant women, but walnuts can also provide the body with sulfur, iron and calcium.

Although it cannot be denied that 100 g of nuts have a calorific value of approximately 660 calories, given the numerous health benefits of consuming nuts, this is quite acceptable. Especially as a fortifying ingredient in a salad, walnuts can add a certain something.

And hazelnuts can also be very popular as a “plume mix” in March. Although the total number of calories per 100 grams is 650 calories, 45% of the fat is mono- or polyunsaturated fatty acids. In addition to valuable fats, hazelnuts also contain a large amount of B vitamins.

In addition to vitamin B1, B2, B3, vitamins B6 and B9 are also well represented. Minerals are very similar to walnut. Hazelnuts contain magnesium, potassium, calcium, as well as phosphorus and sulfur. It is interesting that with it you can also use trace elements iron, zinc and copper.

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Seasonal calendar for March for regional vegetables and fruits

Already in March, the first fresh berries of strawberries and raspberries appear in many supermarkets, and the first green asparagus appears as vegetables. In terms of taste, none of this can be particularly outstanding, and the eco-balance leaves much to be desired with this imported product.

If you want to continue to eat regional and seasonal products, you should stock up on cabbage, beets and chicory. Wild garlic, spinach and rhubarb will be fresh regional produce throughout March. Apples, carrots, onions, pears and potatoes are also still available as regional stocks.

vegetables in March

  • Chicory
  • white cabbage
  • turnip
  • beet
  • carrots
  • Savoy
  • Red cabbage
  • Onion
  • celery root
  • spinach
  • leeks
  • potato
  • celery
  • chinese cabbage
  • parsnip

fruits in March

  • apples
  • Walnut
  • hazelnut
  • pear

Salads in March

grass in March

  • wild garlic
  • coriander
  • parser
  • chives and onions
  • basil
  • laurel

Delicious recipes in March

Lamb’s lettuce is not only resistant to all kinds of frosts. As one of the few lettuce plants that can also be harvested in winter, it rightly deserves the reputation of being able to preserve the famous winter blue thanks to the large amount of beta-carotene and vitamins A and C. This recipe keeps lamb salad fresh in the refrigerator for about two days.

Ingredients for two people:

  • 1 pomegranate
  • 1 tablespoon of honey
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of walnut oil
  • 0.5 teaspoon of mustard
  • 2 tablespoons of olive oil
  • 1 clove of garlic
  • 3 slices of black bread
  • 200 g of turkey
  • 250 g of lamb salad
  • Salt and pepper to taste


Select the pomegranate seeds and place 1/3 in a separate tall container. Crush the kernels there and mix with honey, walnut oil, mustard, apple cider vinegar, salt and a little pepper. Then briefly with one Mix with a blender.

Now wash the lamb salad thoroughly and put it in a salad bowl together with the remaining pomegranate seeds. The brown bread can then be cut into cubes of approximately 1 x 1 cm and fried in a pan with garlic, olive oil, salt and pepper. Meanwhile, cut the turkey into small pieces and add to the pan with the remaining olive oil and salt for about 6-8 minutes.

Finally, place the turkey on the salad, pour over the dressing and garnish with homemade croutons.

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