Tilmeld dig vores nyhedsbrev
Få de bedste opskrifter, tips fra kokkene og nyheder om alt det der spirer i Meyers' univers.
What to eat in April
April is the month when spring truly unfolds. The light has taken hold, the days stretch out, and greenery bursts forth in small, intense explosions of life.
In the kitchen, we now clearly move away from winter’s heavy dishes and into a lighter, greener rhythm. There is still room for the last root vegetables, but now side by side with crisp shoots, tender sprouts, and the first real spring ingredients.
From the sea, new fish begin to take center stage—the arrival of garfish is a sure sign of the changing season, and together with cod, haddock, and flatfish, it opens up for light, fresh spring dishes.
We have gathered great ideas on how you can bring spring onto your plate. Read along below bla bla.. outro.
Why you should eat seasonally
We can get most things year-round, but that does not mean we should.
When ingredients are allowed to grow at their own pace and are harvested at the right time, you get them at their peak flavor, while also avoiding long transport times and an unnecessarily high climate footprint.
Here are five good reasons to eat seasonally:
- You get more variation in your kitchen throughout the year.
- The flavor is more intense
- Ingredients are harvested at their best.
- The climate footprint is often lower.
- It is usually cheaper.
When the green takes over
In April, the wild herbs are still with us, but now they get company. In addition to wild garlic and ground elder, gardens and fields begin to deliver the first tender vegetables, and this is where we can truly start turning up the green kitchen.
Four ingredients that truly define April:
Wild garlic – still spring’s wild darling
Wild garlic is still at its peak in April. The flavor is strong and green—somewhere between garlic and fresh forest floor.
Use it generously: in pesto, butter, soups, or chopped over new potatoes. This is the moment—it is here now, and suddenly it is gone again.
Spinach and tender leaves – the first real greens
The first Danish spinach leaves and other young salads begin to appear. They are mild, juicy, and almost sweet in flavor.
Here, it is all about gentleness: toss them briefly into warm dishes or use them raw, where they can shine clean and green.
Radishes – crunch with a bite
The radish is one of spring’s small miracles. Crisp, juicy, and with a peppery edge that awakens the entire plate.
Eat them simply with a bit of salt and butter—or let them provide contrast to rich and creamy elements.
“ April is not just a month—it is a shift in pace. We move from simmering to crispness. From heavy to vibrant. From winter stores to the first harvest of spring.
Rhubarb – tart and sweet
When rhubarb breaks through the soil, you know spring has truly arrived. The tall stalks that seem to shoot up overnight bring a fresh acidity into the kitchen that we have longed for all winter.
The flavor is sharp and tart, and precisely for that reason so rewarding to work with. A bit of sugar, a bit of heat, and it unfolds into everything from compotes and cakes to preserves and syrups. But also try letting it play against savory elements: in a chutney for cheese, in a salad, or as a tangy contrast to rich dishes.
Eggs and herbs – the perfect spring pairing
April is high season for simple cooking. And here, the egg still plays a leading role—especially on the Easter table.
Soft-boiled, poached, or as an omelet—the richness and softness of the egg lift the green flavors and balance the fresh, slightly bitter herbs.
A handful of wild garlic, a bit of spinach, or crisp radishes—and you have a meal that feels both simple and very much like spring.
Did you know...
A deep, golden egg yolk is not just beautiful—it says something about what the hen has eaten. The more varied and green its feed, the more intense the color and flavor. It is a bit like the difference between a winter tomato and a sun-ripened one.
Garfish – spring’s green-boned messenger
When garfish reach Danish coasts in April, it is one of the clearest signs that the season has changed. Slim, silver, and with its characteristic green bones (yes, green!), it is something of an original at the fish counter.
The flesh is light, firm, and mild, and perfectly suited for the pan or the grill. Just a bit of butter, lemon, and perhaps a handful of fresh herbs, and you have a meal that tastes of sea, sun, and longer days.
The last traces of winter - and why they still matter
Even though everything is sprouting, it is still worth holding on to winter ingredients a little longer.
Celeriac, beets, and Jerusalem artichokes still have plenty to offer - just in a new role: as a counterpoint to the green and fresh.
Roast them, fry them, or toss them into salads with herbs and acidity. It is in the meeting between the deep and the light that April truly gains its character.