What is in season in Riga. and what to order when the market changes.

Spring

  • Birch sap (bērzu sula): Tapped from Latvian birch trees in late March through April, sold by the bottle at Centrāltirgus and Kalnciema markets as a fresh tonic.
  • Wild nettle: Foraged through April and May, used in nettle soup and pesto at modern Latvian rooms including Snatch's seasonal menus and the Bib Gourmand kitchens.

Summer

  • Baltic sprats and smoked fish: The Baltic catch peaks May through September; smoked sprats from Centrāltirgus and Jūrmala beach grills anchor the summer table from June onward.
  • Wild strawberries and forest berries: Latvian wild strawberries arrive in June, with bilberries and raspberries through July and August. Centrāltirgus sells berries by the litre from local foragers.

Autumn

  • Forest mushrooms: Mushroom season runs late August through October, with chanterelles, porcini and birch boletes filling Centrāltirgus stalls and the Slow Food kitchens at Pavāru māja.
  • Latvian apples and cranberries: Latvian apples ripen August through October, with cranberries from peat bogs through November. Both anchor autumn baking at Lāči and Liepkalni.

Winter

  • Piparkūkas (Latvian gingerbread): Piparkūkas are baked from November through January, with the Doma laukums Christmas market running 80+ stalls selling spiced gingerbread alongside mulled wine.
  • Pīrāgi bacon-onion pastries: Pīrāgi are a winter staple, baked daily at Centrāltirgus and sold by the dozen for the Christmas table; the season anchors a hot tray of bacon-onion pīrāgi.

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