May in the Netherlands has a very specific kind of energy: the markets get louder, the days get longer, and suddenly you’re craving food that feels fresh — but still comforting.
If you’re searching for what’s in season in Amsterdam in May, here’s my practical shortlist — plus simple Italian-inspired ways to cook it without overcomplicating anything. If you’d rather eat the season without cooking, I also offer Italian farm-to-table catering in Amsterdam, and if you want to learn hands-on, join a pasta workshop in Amsterdam.
This is the month I start cooking in a more “Italian spring” way: fewer heavy sauces, more lemon, more herbs, more crunch… and a lot of meals that are basically a big bowl of something green with a good finishing touch.
If you missed last month’s guide, you can also read: April in season → here.
May produce at a glance (the ingredients I’m buying on repeat)
Here are the May ingredients that truly feel seasonal right now — and how I actually use them at home in Amsterdam.
| In season in May | Best for | Flavour vibe | Little note |
|---|---|---|---|
| White asparagus | simple sides, pasta, risotto, salads | delicate, slightly sweet | May is peak season — treat it gently |
| Radishes | salads, toast, quick pickles | peppery, crunchy | instant “spring” in one bite |
| Broad beans (fava) | salads, purées, pasta | nutty, buttery | worth the extra peeling step |
| Lettuce + salad leaves | big salads, wraps, bowls | crisp, clean | the start of real salad season |
| Spring onions | soffritto, salads, quick sautés | gentle, oniony | a softer, sweeter onion moment |
| Spinach | pasta, soups, frittata | fresh, mild, leafy | cooks in minutes, always useful |
| Rhubarb | compotes, crumbles, tarts | tart, fruity | the “spring is here” signal |
| Strawberries (late May, first Dutch) | desserts, breakfast bowls | sweet, fragrant | best when they actually smell like something |
Note: availability shifts with weather and where you shop. If you’re at the market, follow your senses — the best spring produce smells like something.
How to cook May produce (Italian-inspired, Amsterdam-friendly)
White asparagus (May’s headline ingredient)
White asparagus is one of those ingredients that doesn’t need much — it just needs you to not overcomplicate it.
- Peel well, then simmer gently in salted water until tender
- Dress with good olive oil + lemon + black pepper
- Or go classic: butter + Parmigiano (simple and perfect)
Italian-style serving idea: warm asparagus on a plate, shaved cheese, lemon zest, and a handful of herbs.
Radishes (crunch, bite, brightness)
Radishes are the easiest way to make a simple meal feel alive.
- Slice into salads for crunch
- Smash onto bread with butter or ricotta + salt
- Quick-pickle for 10 minutes (vinegar + salt + a pinch of sugar)
Broad beans (fava) — the “worth it” spring veg
Broad beans are a little bit of work, but the flavour is so springy and sweet that it pays you back.
- Blanch, then pop them out of their skins (yes, really)
- Toss into salads with lemon + olive oil
- Mash with herbs for a quick spread (think: snack plate, aperitivo moment)
Lettuce + salad leaves (salad season starts now)
May is when salads stop being “a side” and start being dinner.
My rule: one crunchy thing, one creamy thing, one salty thing, one bright thing.
Think: radishes + soft cheese + olives + lemon.
Spring onions + spinach (the weeknight helpers)
These are the ingredients that make a meal feel green and springy in minutes.
- Use spring onions as a light soffritto base for pasta or frittata
- Fold spinach into hot pasta right at the end with garlic + chili + lemon
- Stir spinach into soups right before serving so it stays bright
Rhubarb + strawberries (late May magic)
Rhubarb is tart and bold; strawberries soften everything.
- Stew rhubarb into a quick compote for yoghurt or porridge
- Add strawberries when they’re fragrant (late May is usually when it starts)
- Finish with lemon zest and a tiny pinch of salt to make it taste more like itself
The easiest May meal formula (no strict recipe needed)
If you want a May meal that feels Italian, seasonal, and effortless, use this as your template:
- Something leafy: lettuce / mixed salad leaves
- Something crunchy: radishes (or cucumber)
- Something creamy: ricotta, goat cheese, or a soft-boiled egg
- Something salty: olives, capers, anchovies, or shaved Parmigiano
- Something bright: lemon juice + zest
- Something good: olive oil + black pepper
That’s it. It’s not a “recipe” — it’s a way of cooking you can repeat all month.
Closing
May cooking doesn’t need to be complicated. If you have white asparagus, something crunchy, something leafy, and a lemon — you’re already halfway to a beautiful meal.
If this made you want to cook (or eat) with the seasons a little more often, I’d love to help—either through my Italian catering in Amsterdam or in a hands-on pasta workshop in Amsterdam.
What’s your favourite May ingredient right now?