As winter’s chill lifts, South Africans are rediscovering the rewards of seasonal eating with the first flush of spring produce brightening markets and dinner tables. Spring’s arrival means a wealth of new vegetables – crisp asparagus, broad beans, sweet peas, rhubarb, artichokes, and just-harvested garlic – all celebrated for their intense flavours and nutritional punch when picked at their seasonal peak.

Berry lovers also have reason to rejoice. From mid-spring, strawberries, raspberries, blueberries, and cherries make their return, filling fruit bowls and dessert plates with natural sweetness that simply cannot be matched by out-of-season imports. For home cooks, it is an invitation to experiment, whether tossing peas into a salad or layering berries onto cakes and breakfast yoghurt.

Beyond flavour, the argument for eating seasonally goes deeper. Produce that is harvested at its prime not only tastes better but also contains more nutrients, offering a genuine health advantage. Because these fruits and vegetables are in abundance, they are often more affordable, making fresh, local food accessible to more households. There is also a broader benefit: supporting local farmers and reducing food miles by favouring what is grown nearby over imports.

By planning meals around spring’s harvest, South Africans are choosing a healthier, tastier, and more sustainable way to eat – one that celebrates the country’s rich agricultural landscape and brings the very best of the season to every plate.