February Spring: When the weather lets its mask slip and the markets come alive
Sometimes the Swiss winter plays a trick on us. Just when you've braced yourself for the cold, February slips off its mask and reveals a face we usually associate with April or May. The last few days have been far too mild, wet in some places – but above all, they've felt like spring. Walking through the streets of Zurich or Bern, you can feel it in the air: spring is arriving earlier this year than the calendar would have us believe.
When nature gets out of sync
It's one of the warmest Februaries on record – you can feel it on your skin. The ground is damp, and the temperatures are perfect for a stroll. The first signs of spring are appearing: a coltsfoot here, a few crocuses there. Spring greens are pushing through the soil as if someone's flipped a switch. For gardeners and farmers, it's both a blessing and a curse. The vegetation is waking up, but a sudden cold snap could wipe it all out. The risks of climate change are becoming tangible, even in this season.
From field to plate: spring onions and spring rolls
With this early spring, our eating habits are changing too. At the markets, the first bunches of spring onions are already piling up. Their fresh, mild flavour, to me, is the very essence of the seasonal awakening. Nothing beats a salad with fresh herbs or a light spring roll on those first balmy evenings – those crispy pastry parcels that have long since found a home in every Kiwi kitchen. The combination of fresh vegies and a crispy shell perfectly captures the shift from hearty winter fare to lighter pleasures.
- Spring onions: They're the first local onions of the season, adding a mild bite to dishes.
- Spring rolls: Whether homemade or from the local Asian takeaway, they're a culinary greeting from the East that's become firmly established here.
- Spring herbs: Wild garlic, chives, and parsley are sprouting, making us crave green smoothies and fresh sauces.
The equinox as a cosmic turning point
On March 20th, we reach the spring equinox – the moment when day and night are equal in length. Astronomically, that's when spring begins, but emotionally, we're already in the thick of it. This phenomenon has economic consequences too. Tills are ringing at retailers: BBQ gear, garden furniture, and plants are selling like hotcakes. People want to get outside and make the most of those first sunny spells. Cafés and restaurants are setting up their terraces earlier, and if you're not quick to act now, you'll miss the boom.
Business of the awakening: who benefits?
For investors and business owners, it pays to keep an eye on the spring trend. Garden centres are seeing record sales, hardware stores are shifting lawnmowers and seeds as if it's already April. The tourism industry is also breathing a sigh of relief: short trips to the mountains or lakes are being booked on the spot. Anyone who promotes spring specials now – whether it's a "Spring Awakening" menu or an urban gardening workshop – can tap into the public's willingness to spend. The signs are pointing to green, quite literally.
We're experiencing a spring that doesn't stick to the dates on the calendar. It challenges us to be flexible – in agriculture, in retail, and in daily life. But those who recognise the signs can make the most of them. The spring onions at the market, the first spring rolls from the takeaway, the tender spring greens in the parks – they all tell the same story: winter is behind us, and the future is bright and green.