The sun no longer hesitates. By June, it rises with confidence, spilling golden light over gardens that are bursting into their full, unruly glory. The soil is warm, the bees are busy, and the once-tentative green shoots of spring have given way to something more lush, more certain. This is a month of abundance and should be celebrated with Seasonal recipes. Not just in what we harvest, but in how we live.
June invites us to slow down and savour. The first courgettes peek from under their canopies, strawberries ripen red in the sun, and wild herbs like sorrel, mint, and elderflower spill from the hedgerows like nature’s own pantry. If May was a promise, June is the feast.
These seasonal recipes celebrate that joyful excess — combining the fruits of the garden with the wild gifts growing just beyond the gate. When we cook with what’s truly in season, we tap into something ancient and nourishing. It’s better for the planet, for our bodies, and for our souls.
So this month, let’s eat with wild generosity. Let’s pair peas with chickweed, toss sorrel into everything, and steep elderflower into drinks that taste like sunshine. Every dish in this collection is rooted in the here and now — simple, satisfying, and alive with the flavours of early summer.
Because seasonal eating isn’t just a habit. It’s a way of belonging — to our land, to each other, and to the quiet rhythms that sustain us.
What’s in Season in june: From the Garden
June is when the garden really starts stretching its legs. The leaves are lush, the soil is warm, and if you’ve been sowing since early spring, your patience is finally paying off.
- Lettuce, rocket, kale, spinach, sorrel
- Broad beans, mangetouts, early peas
- Beetroot (small to medium roots)
- Baby carrots and spring onions
- Garlic scapes, early potatoes
- Courgette flowers (and the first baby courgettes)
- Rhubarb
- Strawberries and gooseberries (mid to late June)
- Herbs: chives, parsley, thyme, mint, lemon balm, basil
- Edible flowers: Nasturtiums, Calendula, Viola
What’s in Season in june: From the Hedgerow
June is a sweet spot between spring and midsummer in the wild, with blossoms and new growth everywhere. Some of the spring stars are still clinging on, while early summer beauties begin to unfold.
- Elderflower (at its peak in mid-June)
- Wild rose petals
- Young nettles (smaller plants in shaded areas)
- Cleavers (still tender if picked young)
- Ground ivy, wood sorrel
- Linden blossom (late June)
- Dandelion leaves (smaller rosettes still usable)
- Hawthorn flower
Seasonal Recipes for june
BREAKFAST
- Rhubarb & Chia Breakfast Pots
- Stewed rhubarb with apple, layered with chia pudding and toasted seeds.
- Wild Green Omelette
- Eggs with kale, chives, and wild garlic or nettles, served with radish salsa.
- Strawberry, Dandelion & Elderflower Muffins (Sugar-free)
- Light almond flour base with citrus zest and edible blossoms.
LUNCH
- Chickweed, Pea & Feta Tart
- A quiche-style tart layered with fresh peas and chickweed — one of the most underrated wild greens. Sprinkle with feta or sunflower seeds for bite.
- Broad Bean & Spring Herb Fritters
- Crispy fritters made with broad beans, chives, parsley and a squeeze of lemon.
- Sorrel & Mangetout Salad with Warm New Potatoes
- Tossed with a mustardy vinaigrette and a sprinkle of toasted nuts.
DINNER
- Garlic Scape & Nettle Pesto Pasta
- With sautéed Mangetouts, chives, and lemon zest. Vegan optional.
- Stuffed Globe Artichokes with Herby Quinoa
- Filled with chopped herbs, greens, and lemon, baked until tender.
- Stuffed Courgette Flowers with Wild Garlic & Ricotta
- If you still have a stash of wild garlic pesto, this is its moment. Blend it into ricotta or cashew cheese and pipe into freshly picked courgette flowers.
SNACKS
- A foraged take on Mediterranean dolmas — nasturtium leaves wrapped around a fragrant rice filling with grated carrot, sautéed garlic scapes, and finely chopped ground ivy. Serve cold with a squeeze of lemon and a drizzle of local olive oil. Spicy, zesty, and 100% from the garden path.
- Beetroot & Walnut Energy Bites
- These earthy, slightly sweet bites are great for an afternoon pick-me-up. Naturally sugar-free, they’re sweetened with dates and packed with fibre, iron, and healthy fats.
- Broad Bean Hummus Bites
- On cucumber rounds or oatcakes, topped with lemon zest and chive flowers.
DRINKS
- Light detox drink with a hint of mint and citrus.
- Hawthorn Blossom Cordial (Sugar-Free Option)
- A delicate, lightly floral syrup made by steeping hawthorn flowers with lemon and a bit of sugar. Serve with sparkling water or use in cocktails and desserts.
- Refreshing and amazing with sparkling water or as a mocktail base.
JAMS & SAUCES
- Garlic Scape & Nasturtium Pesto with Lemon verbena
- Freezable and flavorful—great with pasta, sandwiches, or roast veg.
- Broad Bean & Mint Dip
- Creamy, bright, and high in protein. Add lemon, tahini, or yogurt.
- A jam that tastes like springtime in an Irish meadow.
Gardening & Foraging Tips for May
May is a month of tender abundance, and with just a little extra care, you can make the most of what nature offers—both in your garden beds and along the wild edges of your world. Here are a few thoughtful tips to help you harvest wisely, encourage regrowth, and gather your herbs for year-round use.
🌿 Cut Your Lettuce for Regrowth
Instead of pulling up whole heads of lettuce, try a gentler approach: cut the outer leaves a few inches above the base, leaving the core intact. This way, the plant will keep producing fresh leaves for weeks to come. It’s a simple trick, but one that stretches your harvest and keeps salads on the table without reseeding.
🌿 Safely Harvesting Nettles and Wild Garlic
When foraging, always bring gloves—nettles may sting, but they’re well worth the trouble. Snip the top few tender leaves and avoid older, woodier stems. As for wild garlic, pick the leaves (and occasionally a few flowers) from shaded spots away from roads. And remember, never take more than you need; leave plenty for pollinators and future growth.
🌿 Companion Planting with Spring Crops
Now’s the time to tuck in a few helpful neighbours. Plant basil near tomatoes, or chives alongside carrots to naturally deter pests. Companion planting not only boosts flavour and yield, it also fosters a healthy ecosystem—something your garden (and the bees) will thank you for.
🌿 Drying and Storing Wild Herbs
Wild herbs like mint, lemon balm, and cleavers are best gathered in the morning, just after the dew has lifted. Tie them into small bundles and hang them upside down in a dry, airy space out of direct sunlight. Once fully dry, crumble and store in glass jars—ready for teas, tinctures, or a touch of summer in your winter kitchen.
With just a bit of observation and intention, June can become a time not just for harvesting, but for nurturing future abundance. Let the garden guide you—and don’t forget to look up now and then. The hawthorn’s in bloom, and the world is humming.
Tools & Resources
Whether you’re harvesting tender greens from your garden or gathering wild herbs along the hedgerow, having the right tools can make the process smoother and more enjoyable. Here are some tried-and-true essentials to consider:
🔪 Harvesting Knife or Foraging Bag
A reliable harvesting knife is indispensable for foraging. The Opinel No. 08 Mushroom Knife is a favorite among foragers, featuring a curved blade and a built-in brush for cleaning your finds.
For carrying your harvest, the Barebones Foraging Bag is both durable and versatile, with multiple inserts to accommodate different types of foraged goods.
🥗 Salad Spinner for Garden Greens
After harvesting, cleaning your greens is essential. The OXO Good Grips Large Salad Spinner is highly recommended for its efficiency and ease of use.
Alternatively, the OXO Steel Salad Spinner offers a sleek design with a stainless steel bowl that doubles as a serving dish.
🌿 Herb Drying Rack or Mesh Trays
Preserving your herbs is simple with the right drying rack. The iPower 6-Layer Herb Drying Rack provides ample space and airflow for drying various herbs.
📚 Gardening Books on Seasonal Food and Foraging
For deeper insights into foraging and seasonal cooking, consider these books:
- The Hedgerow Handbook by Adele Nozedar offers a delightful exploration of wild plants, complete with recipes and remedies.
- Grow Cook Eat by Willi Galloway is a comprehensive guide that takes you from planting seeds to preparing meals, emphasizing the joy of homegrown produce.
Conclusion:
As May meanders toward summer, we find ourselves in a sweet spot—a moment where the land begins to truly reward our patience. The garden is stretching awake, and the hedgerows hum with quiet abundance. It’s a time to lean into the rhythms of the season, to pause before each meal and ask, “What can I harvest or gather today?” When we eat with the land and not against it, our plates become not only more nourishing but also more meaningful.
What’s more, this kind of seasonal, local eating doesn’t just nourish us—it lightens our tread on the earth. By choosing what grows close to home, we naturally reduce food miles, avoid unnecessary packaging, and give our bodies the most nutrient-dense foods, fresh and untraveled. Even better, there’s a quiet joy in walking into the garden or out to the hedgerow, basket in hand, to collect dinner like our ancestors once did.
Of course, eating this way isn’t about perfection. It’s about becoming more connected—more aware of what grows when and where, and how we might gently fold that knowledge into our everyday meals. Whether you’re whipping up a garlic scape pesto or steeping gorse blossoms for tea, you’re participating in something much bigger than a recipe. You’re choosing nourishment that aligns with the seasons, your soil, and the health of the planet.
So here’s to slowing down, eating well, and letting May’s harvest lead the way—one bite at a time.