June is the month when spring quietly gives way to summer. Farmers' markets become more colourful, gardens are overflowing with fresh greens, and the first truly sweet berries begin to appear. It's a season of lighter meals, longer evenings and simple cooking that lets fresh ingredients speak for themselves.
Choosing produce that's naturally in season isn't just about tradition. Fruit and vegetables harvested at their peak often offer better flavour, texture and freshness, making even the simplest recipes feel special.
From crisp radishes and earthy asparagus to fragrant strawberries and sweet cherries, these are nine seasonal favourites that deserve a place on your table this June.
Rhubarb
Although most people think of rhubarb as a fruit, botanically speaking it is actually a vegetable. Its distinctive tartness makes it one of the defining flavours of early summer, balancing beautifully with sweeter ingredients.
A homemade rhubarb compote is one of the simplest ways to enjoy it. Spoon it over thick Greek yoghurt or skyr, layer it into a breakfast granola bowl or swirl it through creamy porridge. For a little extra richness, add a spoonful of almond or hazelnut butter - the nutty flavours soften rhubarb's bright acidity beautifully.
If you're looking for an easy shortcut, French Rhubarb Jam by La Cour d'Orgères captures the same vibrant character and works beautifully on warm toast, freshly baked croissants or alongside soft cheeses.
Fresh Peas
Fresh peas are often overlooked, but when they're in season they need very little preparation. Their natural sweetness and crisp texture are worlds apart from frozen peas and deserve to be celebrated.
Rather than serving them as a side dish, try adding lightly blanched peas to a salad with tuna or premium tinned fish, fresh herbs and a generous drizzle of extra virgin olive oil. Finish with flaky Fleur de Sel sea salt and a squeeze of lemon for an effortless early summer lunch.
Peas also make a wonderfully silky purée, perfect served beneath grilled fish or spread onto toasted sourdough.
Radishes
Few vegetables announce the arrival of summer quite like radishes. Crisp, peppery and refreshing, they're as beautiful as they are versatile.
One of the simplest pleasures is to serve radishes as part of an aperitivo platter with crunchy artisan crackers, white mustard and good butter. Their peppery bite contrasts beautifully with creamy cheeses, cured meats and smoked fish.
They also add freshness to leafy salads or open sandwiches, especially when finished with a drizzle of herb-infused dill oil, which brings out their natural brightness.
Lettuce
Fresh lettuce is often treated as an afterthought, yet in June it deserves to be the centrepiece or the base of the meal.
Whether it's tender butterhead, crisp romaine or delicate leaf lettuce, the dressing makes all the difference. A generous drizzle of exceptional extra virgin olive oil, a simple dressing made with apple cider vinegar, mustard and hazelnut butter, or a splash of herb-infused oil, such as spring onion oil or parsley oil, is often enough to create a salad that tastes unmistakably of early summer.
Pair it with fresh herbs, halloumi, toasted seeds or a tin of braised octopus for a lunch that's light, nutrient-rich and incredibly delicious.
Strawberries
June belongs to strawberries. Sweet, fragrant and wonderfully juicy, they're delicious enough to eat straight from the punnet, but they also lend themselves to countless simple recipes.
For breakfast, add fresh strawberries to your morning cereal or layer them over a bowl of skyr with your favourite nut butter for a meal that's both nourishing and indulgent.
For dessert, try serving them with mascarpone or whipped ricotta and finish with a drizzle of fragrant Koroneiki olive oil or a few drops of basil oil. The combination of sweet berries and delicate herbal notes has become a classic for good reason.
Spinach
Baby spinach is one of June's most versatile greens. Earthy, with subtle sweet and herbal notes, it deserves to be the star of the dish rather than hidden away in a smoothie. Add it to cold pasta (link) salads, fold it through a frittata, or serve it beneath creamy burrata and toasted nuts.
Don't forget a generous drizzle of fruity olive oil and a finishing sprinkle of gourmet sea salt to bring everything together and let the fresh notes of the spinach shine.
Cherries
Cherry season is wonderfully short, beginning in mid to late June, which makes it all the more worth celebrating while it lasts. Beyond enjoying them fresh, cherries pair beautifully with creamy cheeses like burrata, ricotta and goat's cheese. Add toasted pistachios, a drizzle of honey and a pinch of dried Aegean Isle oregano, gently crushed between your fingers, for a salad that feels effortlessly elegant.
For breakfast, cherries work beautifully alongside yoghurt and granola, while for dessert they can be roasted until soft and spooned over vanilla ice cream with a drizzle of extra virgin olive oil.
And of course, the classic combination of cherries and dark chocolate cannot be forgotten. Ocelot's Single Origin Dark Chocolate with Cherries is the perfect shortcut to this timeless flavour combination.
Asparagus
For many food lovers, asparagus is the highlight of June. Whether you prefer green or white varieties, asparagus needs very little embellishment. Raw, roasted, grilled or gently steamed, its delicate nutty and earthy flavour shines with exceptional quality oils, dried herbs, and a squeeze of fresh lemon.
If you're looking for something a little more unique, yet still simple to prepare, our Asparagus Tart recipe is an ideal way to celebrate the season. Crisp puff pastry, tender asparagus and a cheesy filling make it perfect for lunch, brunch or picnics. It's one of those recipes that returns year after year for good reason.
Kohlrabi
Kohlrabi remains one of the season's most underrated vegetables. Its crisp texture sits somewhere between cabbage and apple, making it equally suited to raw salads, aperitivo platters or warm dishes.
Thinly slice it into a refreshing slaw with apple, mustard dressing and toasted walnuts, or roast thick wedges until lightly caramelised before finishing with herb oil, Parmesan and smoked chilli flakes.
For a quick snack, slice kohlrabi into batons and serve it alongside cucumbers and radishes as part of an aperitivo spread with tinned sprats, mixed nuts and a glass of beer or wine.
Kohlrabi's mild flavour also makes it an excellent companion to grilled fish, roasted chicken or picnic spreads. Once you start cooking with kohlrabi, it's easy to wonder why it's not on the menu more often.
Celebrate the Flavours of June
June marks the true beginning of summer. It invites us to slow down, visit the local market, cook a little less and enjoy ingredients exactly as nature intended - fresh, full of flavour and rich in nutrients. A drizzle of exceptional oils and vinegars, a spoonful of mustard, your favourite nut butter or a handful of artisan crackers can be enough to create something truly special and delicious.
Whether you're making breakfast with strawberries, sharing an aperitivo with crisp radishes or baking an asparagus tart for friends, the season offers endless inspiration - one beautiful ingredient at a time.
