February occupies a unique space in the British culinary calendar. It sits between the deep, slumbering frost of mid-winter and the very first whisperings of spring. While the days remain short and the air crisp, the land is far from dormant. There is a quiet abundance waiting to be discovered if you know where to look.

Choosing to eat with the seasons allows us to connect deeply with the natural rhythm of our environment. It invites us to slow down and appreciate ingredients when they are at their absolute best—flavorful, nutrient-dense, and grown closer to home. At this time of year, our kitchens can become places of comfort and warmth, utilizing hardy root vegetables and the vibrant, unexpected splashes of colour that February produce offers.

This month is about celebrating resilience. It is about the crops that withstand the cold to provide us with sustenance, and the magical processes—like the forcing of rhubarb—that bring brightness to grey days.

The brilliance of forced rhubarb

If there is one ingredient that defines February in the UK, it is forced rhubarb. It provides a shocking, joyful splash of fuchsia pink against the earthy tones of winter vegetables.

Grown predominantly in the ‘Rhubarb Triangle’ of West Yorkshire, this crop is cultivated in a fascinating way. The crowns are brought indoors into warm, dark sheds. Deprived of light, the rhubarb grows rapidly in search of it, resulting in stems that are tender, sweet, and vividly coloured, while the leaves remain a pale, sickly yellow. The harvesting is often done by candlelight to protect the delicate shoots.

This is a true delicacy of the British winter. Unlike the tougher, green-tinged outdoor rhubarb that arrives later in spring, forced rhubarb holds its shape well and requires less sugar. It is a fleeting treat, usually available only until March, making it something to cherish right now.

The heroes of the vegetable patch

February is often associated with the “hungry gap”—the period when winter crops end and spring crops have yet to begin—but we are not quite there yet. The soil is still yielding fantastic produce that is perfect for hearty, warming meals.

Brassicas and greens

The brassica family truly comes into its own during the colder months. They flourish in the British climate and offer a crucial source of vitamins during winter.

  • Purple Sprouting Broccoli: This is a highlight of late winter. With its long, slender stalks and small, purple-tinged florets, it has a deeper, earthier flavour than standard calabrese broccoli. It needs very little cooking; a quick steam or stir-fry preserves its texture and colour.
  • Savoy Cabbage: Easily recognised by its crinkled, textured leaves, Savoy cabbage is incredibly hardy. It has a mild, sweet flavour and retains a satisfying bite when cooked, making it excellent for stir-fries or as a textured side dish.
  • Kale: Whether it is the dark, bubbling leaves of Cavolo Nero or the frilly edges of curly kale, these greens are at their peak sweetness after being touched by frost.

Root vegetables

Underground, root vegetables have been storing up sugars and nutrients. These are the foundations of winter cooking, offering comfort and versatility.

  • Celeriac: This knobbly, often overlooked vegetable hides a creamy, nutty interior with a subtle hint of celery. It is magnificent when roasted, mashed with potatoes, or eaten raw in a remoulade.
  • Parsnips and Swedes: Frost is a friend to the parsnip, converting its starches into sugars and making it irresistibly sweet. Swedes offer a savoury, golden counterpoint and are essential for stews and mashes.
  • Leeks: A staple of the British winter garden, leeks add a gentle onion flavour to soups and pies. They are currently standing tall and ready for harvest.

From the store: Apples and Pears

While fresh fruit options are limited in the UK during February, we can still enjoy the bounty of last autumn’s harvest thanks to careful storage.

Traditional British apples like Bramleys are excellent right now. Their acidity makes them the perfect partner for sweet batters and crumbles. Dessert apples like Cox’s Orange Pippin and Braeburn are also available from cold storage, offering a crisp, sweet finish to a meal.

Conference pears are another staple. They ripen well indoors and pair beautifully with local cheeses or walnuts for a simple, elegant dessert.

A note on wild food and herbs

For those who enjoy walking the coastal paths and woodlands, nature is beginning to stir.

Towards the end of February, you may start to spot the broad, vibrant leaves of wild garlic appearing in damp woodlands. The smell is unmistakable—a pungent, green garlic scent that promises spring is on the way. It is wonderful made into pesto or wilted into butter.

In the garden, hardy herbs are essential for bringing winter dishes to life. Bay leaves, rosemary, and thyme are evergreen and robust enough to withstand long, slow cooking in stews and casseroles. Sage also holds on through the winter, ready to be paired with roasted squash or pork.

Bringing February flavours into your kitchen

Understanding what is in season is the first step; the joy comes in the cooking. Here are a few suggestions to help you make the most of this month’s ingredients.

1. Roasted Roots with Rosemary and Honey

There is no simpler way to celebrate root vegetables than roasting them.

  • Chop parsnips, celeriac, and carrots into chunky batons.
  • Toss them in a roasting tin with olive oil, salt, and plenty of fresh rosemary sprigs.
  • Roast at 200°C for 30-40 minutes until tender and caramelized.
  • Drizzle with a little local honey for the last 5 minutes of cooking to highlight the vegetables’ natural sweetness.

2. Leek and Potato Soup

A classic for a reason, this soup is warmth in a bowl.

  • Sweat sliced leeks in butter until they are soft and sweet, but not browned.
  • Add diced potatoes and vegetable stock.
  • Simmer until the potatoes are falling apart, then blend until smooth.
  • Stir in a splash of cream or a handful of cheddar cheese for richness.

3. Rhubarb and Ginger Fool

This dessert showcases the stunning colour of forced rhubarb.

  • Gently poach chopped rhubarb stems with a little sugar and the juice of an orange until soft but holding their shape.
  • Whip double cream with a little icing sugar and a stem of finely chopped preserved ginger (or a pinch of ground ginger).
  • Fold the cooled rhubarb through the cream to create ripples of pink and white.
  • Serve in glass tumblers to show off the colours, perhaps with a shortbread biscuit on the side.

Embrace the season

February may be cold, but it is far from barren. By choosing ingredients like forced rhubarb, purple sprouting broccoli, and hardy roots, we support British growers and enjoy food that comforts and nourishes.

We encourage you to visit your local greengrocer or farm shop this weekend. See what has been pulled from the soil nearby, ask about the provenance of your food, and take inspiration from the resilience of the winter harvest. There is beauty to be found in every season, and February is no exception.

Further Reading: Discover Nature’s Bounty Foraging for Food and Fun, Foraging in January: A Winter’s Treasure Hunt, The Art of Foraging: Unlocking Nature’s Bounty Sustainably, Eat Weeds!

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