The crop kicks off in Cornwall and will finish in Scotland when end of summer temperatures convert the pretty flower heads to seed.
Wild Garlic 
Monks Beard - 
mami. Usage:-Soups, pasta and salads.
Grenotti Blossom (pictured) - Taste: Hazelnut, chestnut. Usage:-Chocolate, game dishes, vegetable dishes.
Cresssabi Leaves - Taste: Wasabi with a spicy pepper character. Usage In fish and crustacean dishes, meat dishes, salads and as a garnish to Japanese inspired dishes.
Fruits
Still all about oranges in my book.
Seville, blood and bergamot.
Lovely unwaxed leafy lemons from Southern Italy.
Baby pineapples and kumquats are also in good shape.
Pears and apples are on their way out from Europe.
Cape crops will replace them if you are that way inclined.
On the cusp…our eyes are peeled, as seasonal crops don’t keep diaries.
The mighty alfonso mango.
Magnificent morels.
Moreish English asparagus.
French fancy white asparagus or “grass” as our fellow market traders like to call it.
Massively munchable early strawberries.
Pheasant eggs.
And much, much more…
New seasonal delights arriving daily call in to find out more 020 7498 5397 or email The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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