Ginger

This rhizome packs a punch in curries and stir fries, and makes up one half of one of the most delicious condiments known to man: ginger and spring onion dressing (look out for young ginger in markets, which is softer and less stringy). In desserts, too, its mild heat and pungency take new form, adding background zing.

Rhubarb

Sure, the leaves might spell the end of an escaped bunny faster than you can say myxomatosis, but the stalks of this plant (Is it a fruit?; Is it a vegetable?) can make you swoon. Poaching works well, as does baking in a low oven with spoonfuls of honey. Choose firm stalks with no brown spots for best results.

Pear

We have a tendency to forget pears, which come into season with the cold weather, but they can’t be beaten poached in syrup or wine for dessert. Pick under-ripe specimens to lend crunch to a simple salad with cheese, nuts and peppery leaves, or try nashi in a Waldorf next time round.

Sweet potato

Ever had soggy sweet potato fries? The thing is, these guys are full of sugar, which is a blessing and a curse, as they’re prone to burning and limpness (try dusting in cornflour if making your own). The upside? They can be used like pumpkin in desserts, so trust their name and go for gold.

What else to look for this May

• broccoli

• capsicum

• fennel

• kiwifruit

• lemons

• mushrooms

• kohlrabi

• okra

• parsnips

• pumpkins

• spinach