What is in season in Berlin. and what to order when the market changes.
Spring
- Beelitzer Spargel (White Asparagus): Brandenburg's white asparagus arrives at Berlin markets in late April and runs to 24 June. The season ends on St John's Day by tradition, with a Spargelsilvester last-night meal at every restaurant.
- Wild garlic (Baerlauch): Wild garlic appears in Brandenburg forests and Berlin's organic market stalls from March through May. Used in pesto, butter and soups; disappears with the first hot weather.
- Fresh rye and wheat: Brandenburg's rye harvest begins in late spring and new-season rye flour reaches Berlin's bakeries by June, when the bread darkens noticeably compared to autumn-milled stock.
Summer
- Beelitz strawberries: Beelitz's sandy soil produces a short, intense strawberry season in June and July. Pick-your-own farms at Klaistow, 40km south of Berlin, are a summer Berlin ritual.
- Rote Gruetze (Red Berry Compote): Red currants, raspberries and cherries combine into Rote Gruetze at every Gartenrestaurant through July and August, served cold with vanilla cream.
- Havel zander (Zander) and crayfish: Spreewald crayfish and Havel pike-perch are the summer catch. Nobelhart und Schmutzig and other New German rooms build their summer menus around them.
Autumn
- Brandenburg mushrooms: Ceps, chanterelles and porcini arrive from Brandenburg's pine forests through September and October. Berlin's restaurant and market season peaks around the first autumn mushroom deliveries.
- Kurbis (Pumpkin and squash): Brandenburg squash fills the market stalls from September; Hokkaido, butternut and regional varieties appear on menus as soups, roasts and Spaetzle additions through November.
- Schlachtfest (pig slaughter season): October to November marks Schlachtfest in Brandenburg, when regional farmers slaughter and cure pigs. Berlin butchers and taverns run seasonal Blutwurst, Leberwurst and Eisbein specials.
Winter
- Gans (Goose) and duck: Martinsgans (St Martin's goose) arrives on 11 November and runs through Christmas, when roast goose with red cabbage and Kloesze is the canonical Berlin family meal.
- Berliner Pfannkuchen: The city's doughnut tradition peaks in December with Silvester (New Year's Eve) Berliner from every bakery; one in a tray is filled with mustard as a prank.
- Sauerbraten and Eisbein: The winter tavern season brings slow-braised Sauerbraten and cured-and-boiled Eisbein to the front of Berlin's kneipe menus, served with sauerkraut, pease pudding and rye bread.