By season
What to Eat in Morocco in Spring
Spring is many travellers' favourite time to eat in Morocco. The weather is mild and clear, the countryside is briefly green, and the markets brim with tender, delicate produce that the cooking treats gently. It is a short window between the heavy braises of winter and the fierce heat of summer, and it rewards eating with the season.
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- By season
- Updated
- 19 July 2026
At a glance
- Spring brings tender legumes — peas, broad beans and artichokes — at their best.
- Wild greens like bakoula (mallow) are gathered after the winter rains.
- Green almonds and the first strawberries are fleeting spring treats.
- Mild weather makes spring the ideal season for outdoor and rooftop eating.
The lightest cooking of the year
After a winter of slow tagines, spring cooking turns light and green. Fresh peas and young broad beans are braised together with artichoke hearts, olive oil, preserved lemon and coriander into bright, tender dishes. Herbs are used generously, meat sparingly, and the vegetables are allowed to taste of themselves. It is the season when Moroccan food feels least heavy.
Wild mallow, bakoula, is at its peak, slow-cooked with garlic and olives into a savoury green tangle eaten cool. Foraged greens and herbs flavour breads and salads.
Fruit of the season
Spring bridges the fading winter citrus and the coming summer stone fruit, with a few treats all its own.
- Green almonds: soft young almonds eaten whole with salt.
- Strawberries: the first berries of the year, notably from the north.
- Loquats: small tart-sweet golden fruit of late spring.
- Last of the citrus: the final sweet oranges before summer.
- Early apricots: the leading edge of stone-fruit season.
Eating outdoors
Spring weather — warm days, cool evenings, little rain — makes it the ideal season for eating outside. Families head into the countryside and orchards to picnic among the wildflowers, grilling skewers, spreading out salads, bread and mint tea. Rooftop terraces come back into use for long lunches and evening meals before the summer heat makes midday impossible.
For picnic ideas and the produce behind them, see spring picnics and outdoor eating and spring produce in Morocco.
Frequently asked questions
What foods are in season in Morocco in spring?
Spring brings fresh peas, young broad beans and artichokes, wild mallow (bakoula) and foraged herbs, green almonds, the first strawberries and loquats, and the last of the winter citrus. Cooking turns light and green, treating the tender produce simply with olive oil and herbs.
Is spring a good time to visit Morocco for food?
Yes — many consider it the best. The weather is mild and clear, ideal for outdoor eating and travel, and the markets are full of tender seasonal produce. It falls between the heavy winter braises and the summer heat, so the cooking is at its lightest and freshest.
What is a typical spring dish in Morocco?
A bright tagine of fresh peas, broad beans and artichoke hearts with preserved lemon and coriander is quintessentially spring, as is slow-cooked bakoula (wild mallow) with olives. These light, vegetable-led dishes are a deliberate contrast to winter's rich meat tagines.
When is spring in Morocco?
Spring runs roughly from March to May. March can still be cool and green after the winter rains, April is mild and flower-filled, and by late May the heat begins to build, especially inland around Marrakech, signalling the shift toward the summer produce and lighter eating.