Lacto-fermented radishes are among the easiest ferments to make, and now I’ll show you how it’s done.
Radishes are among the first rewards of the spring garden — if you’re wondering what else to start early, my guide to what to sow and plant in March might be helpful. With a cultivation time of just 3 – 4 weeks, they can be ready to eat by early to mid-April, if we sow them as early as March, in the greenhouse or a cold frame. If you’re planning your spring garden, have a look at what to sow and plant in March to make sure you don’t miss the first radish harvest of the year.
One of my greatest delights in spring is to make a large spring salad bowl and add the first radishes, freshly harvested from the greenhouse. But that’s not all…
Why ferment radishes at all?
Now, I don’t know about you, but I always seem to sow too many radishes. Or is it just that they all seem to ripen at once? Anyway, delicious as they are, I can only eat so many of them. To keep the surplus for later and thus prolong the season, I always make lacto-fermented radishes.
As you know, lacto-fermented vegetables not only taste wonderful but they’re also rich in probiotics, which is great for your gut health. So apart from preserving our harvest, we also make something really beneficial for our health.
Fermentation Safety Basics
If you’ve never fermented before, or if you just need a little reminder: fermentation is perfectly safe when you observe a few rules:
Wash the vegetables in cold water before processing them
Make sure that they stay under brine all the time.
When the brine smells tangy, that’s good. If your ferments have developed mould or get slimy, discard them.
Fermentation equipment
Good news: you don’t need special equipment.
A cutting board and a knife come in handy, and I think it’s safe to assume that you already have those in your kitchen.
If you have fermentation jars or pot with weights, that’s wonderful. But honestly, you don’t have to go all crazy with equipment when fermenting, especially if this is your first time. A large jar with a fitting lid will do nicely. As a weight, you can use a freezer bag filled with brine and closed tightly.
Wash the radishes and dry them. Cut off the root and the leaves.
On your cutting board, slice the radishes thinly.
Put the radish slices into a bowl and mix them with half the amount of salt. Rub the salt in well and taste the radishes: they should be salty but not too much. If necessary, add some salt. The radishes become wet and soft, and slowly a brine builds.
Now, put the radishes portion by portion into the fermentation container of your choice and press them tightly with your hands or a tamper into the jar to avoid air bubbles. There should be enough brine to cover the radishes.
Leave about 2 cm to the lid, put a weight onto the radishes so they stay under the brine, and close the container.
Put the bowl onto a tray and let the radishes ferment for 5 - 14 days in a cool place without direct sunlight. Make sure that there's always enough brine.
Taste the radishes after 5 days. If they are ready, store them in the fridge or another cool place; if not, leave them out to ferment further until you like the taste.
Notes
Fermented radishes can be stored in the fridge or in a cool basement for up to 6 months.
Whole fermented radishes
This recipe uses a different method. As the radishes are left whole, we make a brine of salt and water and cover them with it.
Fermented whole radishes
Ferment whole radishes with spring onions in a simple brine for a crisp, tangy preserve that keeps for up to six months.
Wash the radishes and spring onions in cold water and put them into the fermentation container of your choice. Make sure the vegetables are stacked tightly.
For the brine, dissolve the salt and sugar in the water and pour so much brine over the vegetables that they are fully covered.
Store the leftover brine (up to one week) in the fridge.
Secure the lid on the fermentation container.
Put the jar onto a tray and let the radishes ferment for 7 - 10 days in a cool place without direct sunlight.
If too much brine evaporates, fill up with the brine in your fridge.
After 7 days, taste the radishes. If you are satisfied with the taste, store the radishes in the fridge. If not, leave them out to ferment further until you like the taste.
Notes
You can store the fermented radishes in the fridge or a cool basement for up to 6 months.
Variations
Once you master the basic ferment, try these variations:
Add ground coriander for an exotic flavour
Minced garlic adds some sharpness
For more spiciness, add chilli flakes or grated ginger.
Slices of thick, organic lemon peel make the fermented radishes more tangy.
These are just a few additions for fermented radishes. But don’t let me stop you there. Get creative!
Serving Suggestions For Fermented Radishes
Now that your radishes are ready, here are some of my favourite ways to enjoy them:
Add fermented radishes to your grain or Buddha bowls
Use them as a side dish for meat or fish
Top your salads with them for an extra tangy kick
Fermented radishes make a wonderful crunchy side to Asian-inspired dishes
Eat them on homemade sourdough or rye bread with butter
Sneak some of them into your children’s lunch box 😁
Frequently Asked Questions
What radishes can I ferment?
You can make this recipe with any variety available, red, white and even daikon radishes. Red varieties, however, are particularly pretty.
Why did my fermented radishes lose their colour?
That’s totally normal. In the course of the fermentation process, the radishes will lose their colour, and the brine becomes opaque.
Why does my ferment smell strong?
If your brine smells tangy, salty and sharp, that’s perfectly normal. If it smells mouldy, however, (and if mould has formed), discard the ferment.
How long do fermented radishes take?
Radishes take between 5 and 14 days to ferment. It depends on the size of the radishes (whole ones will take longer to ferment than slices) and temperature. Taste your fermented radishes after 5 days, and if you like the taste, store them in the fridge or a cool basement.
How long can I store fermented radishes?
When you’re satisfied with the taste, store fermented radishes in the fridge or a cool basement for up to 6 months.
Bringing the Season into the Kitchen
Seasonal cooking and preserving doesn’t have to be complicated. Small habits — sowing a few seeds, harvesting what grows, preserving a little at a time — slowly shape a more seasonal rhythm in everyday life. That’s exactly what I explore here on Seasonal Simple Life.
Fermented radishes are a small spring miracle — made in minutes, enjoyed for months. I hope these two recipes inspire you to make the most of your harvest, however abundant it turns out to be. Have you tried fermenting radishes before? Or are you giving it a go for the first time? I’d love to hear how it goes.
Continue your seasonal journey. If you’re enjoying working with your spring harvest, here are a few more ideas to help you grow, preserve, and cook with the season:
These April reflections are part of a monthly practice of noticing what each season asks of us.
In this article, I share why April’s unpredictability may make its demands, but also how we can learn from nature to embrace this unsteadiness and live with April’s energy instead of against it. Living seasonally in April is the key to the flexibility this month is demanding from us.
April is not known for its temperance. One day, it’s raining, and a harsh wind is blowing, the next the sun is shining, and it gets so warm that you haul out your shorts and t-shirt. Only to get back to your down jacket because it’s snowing the next day. Yet, even though it may still be cold, there’s a discernible shift in the air. The light is changing visibly, and all of a sudden, nature is getting busy.
The transition from winter to spring is not always as smooth as it is in March. Instead, the seasonal rhythm shifts into the next gear. April, therefore, is more like a bridge between the soft, slow awakening of early spring and the full vibrancy of late spring and early summer.
Here in Bavaria, March has been rather warm and dry. Early bloomers like cherry trees, hawthorn, daffodils and hyacinths have sprung into bloom, painting a lovely picture of vibrant colours on the background canvas of still-dull greens and browns. Last week, however, started in April-like fashion with temperature changes of more than 20 °C / 36 °F (- 3 °C / 27 °F during the night and 18 °C / 65 °F during the day), giving us a hint of what April will have in store.
I use all those blooms as an example of resilience and flexibility, though. They defy the weather and bloom nevertheless, delighting us (and the busy insects) with their colour and overwhelming scents.
The energy of spring and summer is already there; let’s take our cue from the blossoms and meet it with the same resilience.
As nature accelerates, our own activity naturally follows.
The Garden in Full Motion
While in March the garden was slowly stirring back to life, it’s now buzzing with energy. When I’m in the garden, I love watching the bees humming busily while looking for early blooms they can pinch nectar from. The birds are on the lookout for twigs, straws and other nesting material, picking worms in the meantime for sustenance. Even the odd squirrel is hopping nervously from patch to patch, trying to remember where it buried its nuts last autumn.
When the soil has warmed, we can already sow some cold-hardy vegetables like spinach and radishes and plant the first lettuce.
Also, you may want to plant some blooms in your garden to attract more of those busy pollinators.
Natural as it may be to head out into the garden, though, we’ll also want to prepare our house for spring.
Preparing the Home for Spring
If you haven’t done so already, now is kind of the last opportunity for a spring cleaning. Daunting as it may sound, it’s actually quite satisfying to organise, throw out and deep clean your house. Top it with some fresh flowers and Easter decorations, and spring can come.
Speaking of Easter: the return of the light, blooms and life didn’t go unnoticed with our elders. What we now celebrate as Easter has had a long tradition before that. It’s the celebration of the earth’s awakening after winter and its newfound vigour, vitality and fertility. A new year lay ahead (remember that in ancient times the new year was celebrated at the spring equinox), and with it the promise of new life and the possibility to grow everything that’s needed for survival.
Today, few of us rely on Mother Nature for survival, at least not directly. But whether you live self-sufficient or not, the joy at the start of a new growing season and the reverence for all that grows again is a wonderful reason to celebrate.
Self-Care in April
It’s easy to become infected with the new energy of spring, but it’s equally easy to fall into the “busy trap” that leads to overwhelm and fatigue. I mean, I get it, been there numerous times. We not only want to do everything at once, now that the sun’s out and it’s warm again. We also have the feeling of being behind and too slow.
None of it is true, however. There’s enough time to do our garden work and cleaning. Consistency, as always, is key here, and it’s more advisable to take small, manageable steps instead of overloading our to-do lists.
Self-care is an important factor in April. Short, mindful breaks help us to preserve our newfound energy and recharge our batteries.
Self-care for body….
How better to serve our bodies in April than with fresh food? The first radishes are ready, as is spinach and by the end of the month, we can even harvest asparagus – or buy it at a farmers’ market. Early herbs like chive and chervil can be found now and used to spruce up a freshly cooked dish.
I don’t know about you, but in spring I start craving fresh salads again, for example, this spring salad with poached eggs. As a dessert, I love rhubarb cake now or something with fresh, tangy lemons.
To burn it all off, a walk or a bike ride is perfect. Walking in spring sunshine is a wonderful opportunity to watch the wildlife and flowers. But don’t let the weather keep you from your outdoor exercise. Just grab a thicker coat and your umbrella and take a quick stroll. And when was the last time you put on your wellies and hopped into puddles? You’re never too old for that.
… For Mind…
After a short stroll in the rain, I can’t wait to snuggle back in on my couch with either a good book or some good music. Right now it’s Bachs passions for me as they’re performed a lot before Easter. And honestly, every time I listen to this divine music, I gather something new. Magnificent.
If classical music is not your thing, curate a spring playlist with your favourite songs. Music is an important means of well-being.
On sunny or at least dry days, I like drinking my morning coffee on the balcony. Sometimes, I get out there after lunch, grab a good book and read for a quarter of an hour in the fresh air. After months of looking out at the garden through the window, it’s so lovely to be out again!
… and Soul
The energy of the new season can give you the boost to try out something new. If you have pondered starting water colouring, embroidery or soap making but didn’t have the energy to get into gear, now is the perfect time.
I also love visiting the flower fields in our botanical garden here in Augsburg in April. There are lots of spring flowers and trees in full bloom now. It’s not only a sight for sore eyes but also a challenge for the nose, as many of these blooms endow us with overwhelming scents which go straight into our limbic system and rewire us for spring. Crazy, isn’t it?!
Another of my favourite leisure activities in April is going on a photography trip. That sounds fancier than it is, though. It means just grabbing my camera or phone and taking photos in nature. This not only rewards me with nice photos but also sharpens my eye for the small daily changes outdoors that I would otherwise overlook.
Easter is the perfect opportunity to invite friends and family for a brunch and maybe even an Easter egg hunt afterwards. When everybody brings something to eat, you won’t have to do all the work and can enjoy this spring gathering.
What April’s Unpredictability Can Teach Us
April is unsteady, no denying it. Some days are warm, sunny and just wonderful, while others are cold and harsh.
Seasonal living does not mean fighting against these quick changes. Instead, April invites us to adjust, to stay flexible, and to respond to what each day brings.
You planned to do some garden work today, but now it’s raining? Clean up your house instead, listen to your spring playlist and maybe decorate Easter eggs.
The laundry is piling up, waiting to be ironed, but the sun has come out again? Head outside and get your hands in the dirt. I promise, no one will touch your laundry in the meantime 😉.
Uncertainty is what makes April special – and teaches us trust. Trust in change, in becoming, and in the quiet unfolding already underway.
Until next month — stay in rhythm with the season.
April is one of the most important months in the vegetable garden. As soil temperatures rise and frost risk slowly decreases, it’s the perfect time to sow seeds, plant seedlings, and kickstart the growing season.
With longer days and warming temperatures, April is prime time for both direct sowing and transplanting a wide variety of vegetables. Whether you’re a seasoned gardener or trying your hand at growing food for the first time, this month’s activities will set the stage for months of fresh, homegrown produce.
Let’s explore what vegetables you can sow and plant in April in your garden and how to give them the best start for a successful growing season.
Please note that timing may vary depending on your climate and hardiness zone.
What to Sow and Plant in April (Quick Overview)
Here’s a cheatsheet of what you can sow and plant in April:
Sow winter leek indoors now. I either sow 2 – 3 seeds per small pot, or I take a larger container and sow them in rows that I will be thinning later.
Brassicas
Although we can plant the first batch of brassicas like broccoli, kohlrabi, cauliflower, white and red cabbage outdoors now, we should still sow a second batch indoors. That way, we can transplant them outdoors several weeks from now and have a continuous harvest of brassicas instead of one overwhelming flood of harvest.
I’ve found that, as those second batches will be outside in the summer, we may have to choose late instead of early varieties.
Lettuce
Like with cabbage, the second round of lettuce-starting has begun! Now, however, we want to choose varieties that like warmer weather, like, for example, iceberg and oak leaf lettuce.
Tomatoes
If you haven’t seed-started tomatoes for outdoor planting already, mid-April is the latest time to do so. Sow several seeds per pot and thin them later.
The cucurbit family consists of cucumbers, zucchini, melons and pumpkins, and they can all be seed-started indoors in April. None of them, however, takes thinning very well and therefore they all need to be seed-started in separate pots.
🌱 Want gentle monthly reminders of what to sow and plant in the garden? Join here:
Vegetables to Sow Outdoors in April
These early sowings reward you with the first fresh harvests of late spring. In fact, over the years, I’ve noticed that early April sowings often outperform later ones because spring moisture supports germination naturally.
Broad beans
The beginning of April is the latest time to sow broad beans. They are very tolerant of low temperatures and can even withstand light frosts, which is why they don’t need protection against the cold.
Peas / Sugar peas
There are early varieties that can be sown outdoors mid to end of March. Just remember that peas are climbers and therefore install a trellis or net between the rows.
Carrots
Again, we’re talking early varieties here. If you planted onion bulbs in autumn, sow the carrots in the rows between the onions. That way, carrots and onions will protect one another from harmful pests.
Radishes
Carrots need quite some time to germinate, and it’s difficult, therefore, to weed the rows. A trick to still see where the carrots have been sown is to mix radish seeds between the carrot seeds. Radishes need only a few days to germinate and then not only show us the row but are a yummy vegetable for salads or preserve them by fermenting radishes.
Lettuce
Contrary to the varieties we start indoors now, lettuce we sow outdoors in April has to be very tolerant of cold temperatures, like Asian lettuce. If we mix the early varieties we sow now and the later varieties we seed-start indoors, we can continually harvest different kinds of leafy greens. This method of sowing vegetables every 3 – 4 weeks is called succession planting, which not only ensures a continuous harvest but also that the soil in our patches is always covered.
All lettuce varieties germinate in light only. Do not cover them with soil!
Rocket salad
Rocket salad is one of the easiest crops to grow! Sow it, harvest the leaves, and when you let it bloom, it will spread itself.
Spinach
Spinach is almost a no-brainer: I sow it every April, cover it with winter protection fleece, and just let it grow. It’s usually quite tolerant of the cold and will grow well under protective cover.
Beetroot
Although you can seed-start beetroot indoors, that’s only advisable when you have a small garden or want to grow just some of them. In our family, we need plenty of beetroot for salads, pickles, fermented or cooked, and that’s why I sow them directly in April.
Salsify
Salsifies need a deep, loose soil to grow long, straight roots. A patch where potatoes grew the year before would therefore be ideal.
Vegetables to Plant Outdoors in April
Before we plant anything outdoors, it’s important to harden the seedlings off by gradually exposing them to outdoor temperatures. Start by putting your plants outside or in the greenhouse for 2 – 3 hours at first and prolong that time over a week before transplanting.
Lettuce
The lettuce that we started in February or March is now ready for transplanting outside. Make sure that the seedlings are not planted too deeply, or they may rot. As a rule of thumb, put them into the soil as deep as they were in the pot.
Brassicas
All early brassica seedlings like kohlrabi, early Savoy cabbage and cauliflower, as well as white and red cabbage, can be planted outdoors in April. Leave plenty of space between the seedlings so that you can plant celery in between later. Cabbage and celery are great companions in the patch and repel each other’s pests.
Leek
Plant leeks between the cabbage rows. That way, you not only make the best use of space here, seeing that cabbage grows on the ground and leeks on the “first floor”, but they also deter pests from one another. For the best protection, however, cover them with a pest protection net.
Like garlic, onions and shallots can be planted now. Either plant small bulbs you can buy at the nursery or the seedlings you’ve started earlier that year indoors.
Potatoes
In my hardiness zone 7b, I don’t plant potatoes before the end of April. Considering that our last night frosts can happen until mid-May, the end of April is perfect for putting the pre-sprouted potatoes in the ground. When the shoots start looking out of the soil, the worst weather will be over.
Frequently Asked Questions About Planting in April
Planting in April raises many questions, especially about timing and frost protection. Here are the most common ones:
Can I plant tomatoes outside in April?
If your hardiness zone is 9 and above, you can plant tomatoes outside in April; in all other zones, it’s too early.
What vegetables grow fastest from April sowing?
Radishes are one of the fastest-growing vegetables; they only need about 30 days from sowing to harvest.
Is April too late to start a vegetable garden?
Absolutely not. On the contrary, April is a good month to start a vegetable garden as the growing season is just starting.
What if frost returns?
Check the weather forecast, and if frost is predicted, cover your crops with a garden fleece.
What vegetables can I plant in April?
Lettuce
Brassicas
Leek
Garlic
Onions / Shallots
Potatoes
When does frost danger end?
That depends on your hardiness zone. In my zone 7b, for example, the last frosts are expected by mid-May.
April Planting Summary
April is the perfect month to begin sowing hardy crops outdoors, start warm-season vegetables indoors, and transplant early seedlings. With proper timing and frost protection, your vegetable garden will quickly gain momentum for the growing season ahead.
The gardening season has officially started! Time to dig in the dirt!
Not enough garden talk? You may like these articles:
April is one of the busiest months in the vegetable garden, with sowing, planting, protecting seedlings, and preparing beds for the growing season.
In this guide, therefore, I’ll show you:
what to sow outdoors
how to protect seedlings from frost
how to prevent pests
essential maintenance tasks
Let’s break down garden tasks we can do in April:
April Garden Checklist (Quick Overview)
Every April I feel the real gardening season finally begins. If you only have time for a few things, focus on these essential April garden tasks:
Weed garden beds early
Harden off seedlings
Sow vegetables outdoors
Fertilise plants
Protect seedlings from frost
Prevent pests
Plant tomatoes in greenhouse
Plant strawberries
Support pollinators
Here’s a quick overview of the most important garden tasks to tackle in April.
Garden Task
Best Time in April
Priority
Weed patches
After rain when soil is loose
High
Harden-off seedlings
One week before planting
High
Sow and Plant
In warm weather
Medium
Protect seedlings from cold
When temperatures fall below 5 °C (40 °F)
High
Fertilise plants
When planting and after seedlings develop real leaves
Medium
Protect seedlings from pests
As soon as planted
High
Plant tomatoes in greenhouse
End of April
Medium
Plant strawberries
In warm weather
Low
Attract pollinators
When planting vegetables
Medium
Protect leeks and onions
When weather gets warm
Medium
Weed Garden Beds Early
✔️ Why it matters: Weeds compete for nutrients
Earlier in March, we removed the mulch from the patches so the sun could warm the soil. With rising temperatures, however, weeds will also find their way towards the light. To be honest, I underestimate every year how fast they actually grow once it’s a bit warmer…
Now, when they’re still small, is the right time to pull them out and keep the patches free for our vegetables.
Quick tip: Weed after rain when the soil is loose.
Harden off Seedlings Before Planting
✔️ Why it matters: Plants must get used to outdoor conditions
Some of the vegetables we have seed-started indoors during the last weeks can be planted outdoors in April. Before we do that, we must harden them off so they won’t get a shock when they move from that cosy, protected atmosphere indoors to the outside garden, where temperatures are colder and the wind can blow harshly.
Imagine you were plonked from your cosy, warm couch and dropped into an ice bath. You wouldn’t like that, would you? Unless you’re regularly taking ice baths. In that case, forget this comparison, you freak, but harden off your seedlings anyway.
To harden off our seedlings, we put them outside in the shade. At first, for a few hours and each day longer. After about a week, they can be planted outside in our April vegetable garden.
✔️ Why it matters: Plants need nutrients to grow optimally.
Our vegetables have outgrown the baby and toddler stage and are now teenagers. Ravenous teenagers! Which means they need plenty of food, or in that case, fertiliser. Gardening in April, therefore, involves fertilising our vegetables.
After planting our seedlings outdoors, they’ll be grateful for a healthy dose of organic liquid fertiliser to push their growth.
✔️ Why it matters: Young plants can freeze to death when it gets too cold.
Sowing and planting outdoors brings so much fun, but remember that it can still get cold, especially during the nights. In my hardiness zone 7b, the danger of frosts won’t be over before mid-May! Thus, the April vegetable garden still needs some protection against harsh weather conditions.
Check out your hardiness zone to learn when the last frosts can be expected.
To protect our sensitive seeds and baby vegetables from harsh weather, we must cover them with a fleece. Although that won’t seem much, it will be enough to keep the air and soil underneath well above freezing.
Quick tip: Watch the weather forecast and cover your seedlings with a garden fleece when temperatures drop below 5 °C (40 °F).
Protect cabbage and leeks from pests
✔️ Why it matters: Pests can destroy your harvest.
Cabbage and leeks that we can plant outdoors now are especially prone to pests like the cabbage white butterfly and the leek fly. To protect them, we can cover them with a protective net, which is much lighter than a fleece. It won’t keep off the cold, only the pests. Most often, you can buy protective nets as a set with half-arches that you can stick across the vegetables and put the net on top. That way, our plants have plenty of room to grow while being safe from pests. Just make sure that you fix the net thoroughly into the ground.
By the way, celery is a good companion for cabbage. In the unlikely event that a cabbage fly finds its way under the net, it may find itself repelled by the celery smell.
Quick tip: Protect your plants from the beginning to keep pests out.
Protect your seedlings from snails and slugs
✔️ Why it matters: Slugs feast on seedlings.
Are there any pests more dreaded than snails and slugs? I don’t think so. They are practically everywhere and, especially in spring, eat all they can find. Our seedlings are kind of a huge buffet to them, and if we want to harvest some vegetables for ourselves, we must make sure that snails and slugs won’t get near them!
A good way to keep those little suckers off our seedlings is to put snail collars around them, which they can’t overcome. Or you get out in the wee hours of the morning or in the evening with a bucket and collect them. Choose your way, but I prefer the collars.
Quick tip: Snail fences and collars keep snails off your seedlings.
Plant tomatoes in the greenhouse
✔️ Why it matters: Conditions are warmer in a greenhouse, and your tomatoes will get a head start.
By the end of April, you can plant your tomato seedlings in the greenhouse. It’s still a good deal too early for outdoors, but in the protected atmosphere of a greenhouse – and if there’s no forecast of severe frosts – planting them in the greenhouse is okay.
Quick tip: When night temps in your greenhouse don’t fall below 10 °C (50 °F), you can plant the tomatoes.
Plant strawberries in April
✔️ Why it matters: Now’s the best time for planting berries.
Another garden task in April is planting new strawberries and protecting them with a garden fleece if necessary. If you have strawberries in your garden already, remove all wilted leaves now, as they may be infected with diseases. If you want to make strawberry jam this year, plant the berries now!
Quick tip: Prepare the new strawberry bed by loosening the soil and working in some compost.
Attract Pollinators
✔️ Why it matters: Pollinators increase our harvest.
All fruit-bearing vegetables, as well as fruit trees and bushes, need pollinators to produce their fruits. We can help attract all those bees and insects by sowing flower strips as insect pastures, either on the borders of our vegetable garden or in the patches between the plants. Calendula, for example, is not only a great attractor for pollinating insects but can be used for teas as well as an ingredient in many homemade body care products like soap and oil.
It depends on the hardiness zone. In zone 9 – 11, you may plant tomatoes out in April but in zone 7b, for example, where I live, it’s too early. Instead, I plant my tomatoes into the greenhouse at the end of April when temperatures don’t fall below 10 °C (50 °F) at night.
Do seedlings need frost protection in April?
Yes, nighttime temperatures can still drop below freezing in many regions.
When should seedlings be hardened off?
Start hardening off your seedlings about one week before you intend to plant them out.
Is frost still a risk in April?
Yes, in most hardiness zones it is. Protect your seeds and seedlings with a gardening fleece when temperatures fall below 5 °C (40 °F) at night.
Why April Garden Tasks Matter
After the relatively quiet winter months, April can seem a bit overwhelming. But don’t let the list of tasks discourage you. You don’t have to do everything at once. It’s rather a question of timing and consistency.
Prepare the garden by weeding the patches, sowing and planting your hardened-off seedlings, and then it’s our job to protect the plants from harsh weather and pests and support beneficial insects.
All these tasks will pay off in a few weeks, when we can harvest the first vegetables.
The gardening season has started! Let’s get out and green the world.
Can’t get enough? These articles may also interest you:
When Oma’s sisters came to visit, they always switched to Eierlikör after coffee. Now, Oma poured hers straight from the bottle, but there are some delicious Eierlikör variations I’m sure she would have loved.
Eierlikör makes a wonderful last-minute gift, especially around Easter. But sometimes the occasion calls for something a little more festive and seasonal than the classic version.
In this article, I’ll show you 9 easy homemade Eierlikör variations you can make using one simple base recipe. From fruity spring flavours to rich and indulgent twists, there’s something for every taste. Pro tip: make a double portion and keep half of it to yourself 😉.
Before You Start
These homemade Eierlikör variations are quick and easy to make and perfect for Easter, gifts or special occasions.
Most of the recipes add the additional flavouring ingredient to the ready-made Eierlikör.
The lemon and coconut variations, however, require a different approach. While lemon Eierlikör needs the cream to be infused before starting to make the Eierlikör, the coconut variation uses slightly different ingredients.
Coffee Eierlikör Variation
This coffee Eierlikör is rich, smooth and perfect for anyone who loves the combination of creamy liqueur and bold coffee flavour. It has a slightly more intense taste than the classic version and pairs beautifully with desserts or an afternoon coffee.
How to make coffee Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Dissolve 1–2 teaspoons of instant espresso powder in a small amount of warm cream or liqueur until smooth, then stir it into the finished Eierlikör.
Alternatively, add 50 ml of strong espresso to the Eierlikör.
Mix well to ensure the flavour is evenly distributed.
For a stronger coffee note, you can increase the amount slightly, but be careful not to overpower the creamy base.
Tips
When using brewed coffee, the liqueur becomes a bit thinner. If you want to avoid that, use instant powder instead.
Add the coffee gradually and taste as you go.
This variation tastes especially good served with desserts or added to coffee.
Chocolate Eierlikör Variation
This chocolate Eierlikör is heaven for chocoholics with its velvety, indulgent flavour. Dark chocolate pairs best with the sweet creaminess of traditional Eierlikör, but feel free to try milk chocolate for a sweeter and lighter variety.
How to make chocolate Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Dissolve 1–2 teaspoons of dark chocolate powder (unsweetened) in a small amount of warm cream or liqueur until smooth, then stir it into the finished Eierlikör.
Alternatively, add 50 g of melted dark chocolate to the Eierlikör.
Mix well to ensure the flavour is evenly distributed.
For a stronger chocolate note, you can increase the amount slightly, but be careful not to add too much, as the mixture will become thicker.
Tips
Chocolate and chocolate powder will thicken the Eierlikör, so make sure not to use too much of them. Alternatively, add a bit more cream to the mixture.
Add the chocolate gradually and taste as you go.
This variation tastes especially good served with desserts or added to hot chocolate.
Hazelnut Eierlikör Variation
This hazelnut Eierlikör adds a new level of creaminess to the already rich Eierlikör and is perfect for anyone who loves nuts. If you like, substitute the hazelnuts with almonds, walnuts or any nuts you like.
How to make hazelnut Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Dissolve 2 teaspoons of hazelnut butter (unsweetened) in a small amount of warm cream or liqueur until smooth, then stir it into the finished Eierlikör.
Mix well to ensure the flavour is evenly distributed.
For a stronger hazelnut note, you can roast finely ground hazelnuts in a pan and stir them into the Eierlikör mixture. This will alter the texture a bit as you’ll feel the nut flour in your mouth.
Tips
Hazelnut butter and ground nuts will thicken the Eierlikör, so make sure not to use too much of them. Alternatively, add a bit more cream to the mixture.
Use almond, walnut, cashew, macadamia or peanut butter as alternatives.
This variation tastes especially good served with poached fruit (Peach Hélène, for example) or added to coffee.
Strawberry Eierlikör Variation
Nothing describes spring better than strawberries, and I haven’t met anyone yet who wouldn’t love this strawberry Eierlikör!
How to make strawberry Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Puree 150 g fresh strawberries or let 150 g frozen strawberries thaw and puree them.
Put the strawberry puree in a pot and bring it to a boil. Boil it briefly for about 30 seconds, then add the puree to the finished Eierlikör. Mix well to ensure the flavour is evenly distributed.
For a stronger colour, you can add a bit of red food colouring, but this is purely optional.
If you don’t like the small seeds, pour the puree through a sieve into the Eierlikör.
Tips
Strawberry puree will make the Eierlikör more liquid, but it’s still creamy and stable; by cooking the puree, part of the water evaporates, thus preventing the liqueur from getting too thin.
This variation tastes especially good just as a fruity spring drink or on an Eierlikör cake.
Raspberry Eierlikör Variation
Raspberries add a sweet, yet tangy note to our homemade Eierlikör. This raspberry Eierlikör is perfect for anyone who loves a rich, fruity drink that’s not too sweet.
How to make raspberry Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Puree 150 g fresh raspberries or let 150 g frozen raspberries thaw and puree them.
Put the raspberry puree in a pot and bring it to a boil. Boil it briefly for about 30 seconds, then add the puree to the finished Eierlikör. Mix well to ensure the flavour is evenly distributed.
For a stronger colour, you can add a bit of red food colouring, but this is purely optional.
If you don’t like the small seeds, pour the puree through a sieve into the Eierlikör.
Tips
Raspberry puree will make the Eierlikör more liquid, but it’s still creamy and stable; by cooking it, part of the water evaporates, thus preventing the liqueur from getting too thin.
This variation tastes especially good just as a fruity spring drink or served on vanilla ice cream.
Lemon Eierlikör Variation
This tangy, zesty Eierlikör version is perfect for anyone who loves the combination of creamy and citrus flavours.
How to make lemon Eierlikör
Before preparing homemade Eierlikör, grate the zest of one organic lemon. Put the zest in a bowl and pour the cream on it. Heat the cream to 60 °C and let it infuse with the lemon zest for about 2 hours.
Prepare the Eierlikör as described in the base recipe.
To enhance the flavour, blend one tablespoon of homemade candied lemon peel and add it to the finished Eierlikör. Mix well to ensure the flavour is evenly distributed.
Tips
The trick here is to infuse the liqueur with lemon zest instead of adding fruit puree or juice. Lemon juice would make the Eierlikör curdle!
This variation tastes especially good with buttermilk or yoghurt desserts
Apricot Eierlikör Variation
This apricot Eierlikör is a fresh and fruity variation and brings a promise of summer.
How to make apricot Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Puree 150 g fresh or canned apricots or let 150 g frozen apricots thaw and puree them.
Put the apricot puree in a pot and bring it to a boil. Boil it briefly for about 30 seconds, then add the puree to the finished Eierlikör. Mix well to ensure the flavour is evenly distributed.
Tips
Apricot puree will make the Eierlikör more liquid, but it’s still creamy and stable; by cooking it, part of the water evaporates, thus preventing the liqueur from getting too thin.
To get the drink smooth, press the puree through a sieve.
Mango Eierlikör Variation
This mango Eierlikör is tropical, sweet and perfect for anyone who loves a more exotic flavour.
How to make mango Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Puree 150 g fresh mango or let 150 g frozen mango thaw and puree it.
Put the mango puree in a pot and bring it to a boil. Boil it briefly for about 30 seconds, then add the puree to the finished Eierlikör. Mix well to ensure the flavour is evenly distributed.
Tips
Mango puree will make the Eierlikör more liquid, but it’s still creamy and stable; by cooking it, part of the water evaporates, thus preventing the liqueur from getting too thin.
This variation tastes especially good on exotic desserts or just as an exotically flavoured drink.
Banana Eierlikör Variation
This banana Eierlikör is smooth, velvety and perfect for anyone who loves bananas and can’t get enough of them.
How to make banana Eierlikör
Prepare the homemade Eierlikör as described in the base recipe.
Puree one fresh banana and add the puree to the finished Eierlikör. Mix well to ensure the flavour is evenly distributed.
Tips
Unlike other fruit purees, the banana is not cooked as it would brown.
Although the Eierlikör contains sugar and alcohol to preserve it, the banana bits will turn brown within a few days. That said, banana Eierlikör is best consumed within two days.
This variation tastes especially good on exotic desserts or added to hot chocolate.
Coconut Eierlikör Variation
This coconut Eierlikör is another exotic version of the classic Eierlikör and perfect for anyone who loves Caribbean flavours.
How to make coconut Eierlikör
Instead of adding some flavour to the finished Eierlikör, we twist the original recipe:
Use coconut cream instead of cream and white rum instead of vodka or corn schnapps.
Prepare the Eierlikör as indicated in the recipe and fill it in bottles.
Tips
To enhance the flavour, toast a tablespoon of coconut shavings and let the coconut cream infuse with them. Sieve them off before adding the cream to the liqueur.
This variation tastes especially good on exotic desserts or added to hot chocolate.
Now it’s your turn
Looking at all these variations, I’m absolutely sure that my Oma and her sisters would have liked those Eierlikör flavourings and I can very well imagine them sitting around her coffee table, tasting the different liqueurs and ranking them!
What I love most about Eierlikör is how easy it is to adapt. With just a few simple additions, you can turn a classic recipe into something completely new — fruity, nutty, chocolaty or even a little adventurous.
So why not try one of these variations yourself? Or better yet, experiment with your own ideas and create a flavour that’s uniquely yours. You might just discover a new favourite — or even start a tradition of your own.
