Eating vegetables seasonally helps cut down transport emissions by preventing import of produce from the other side of the world. It also means your food will be fresher, more nutritious, tastier, and less expensive.
If you’re wondering which vegetables this spring are coming into season, look no further than this list.
Asparagus season is short and sweet, spanning from April to May. It’s worth keeping your eye out in this window and grab yourself more tender and vibrant asparagus. These vegetables are packed with vitamin C, fiber, and beta carotene.
Smaller salad greens include different sprouts like pea, radish, mustard, and beet, each with its own peppery, sweet, or signature flavor. These little leaves add more than a crunch to your dish, being full of vitamin A, B, and C.
These wonderful vegetables are a delicious addition to your spring shopping list. Their hearty, fresh, and spicy crunch is enough to liven up any dish. Radishes are rich in antioxidants and minerals like calcium and potassium, so they are great for your heart and circulatory system. For more reasons to add this veggie to your diet check out this article.
This iron, potassium, and protein rich vegetable is super versatile and can be added into so many dishes. You’ve probably noticed buying spinach in spring makes it much more flavorful so get out there pack your fridge with this delicious veggie.
Peas are high in fiber and protein, a nutrient that is rare in vegetables. Their firm and sweet characteristics give them their signature delightful flavor that add some brightness to any spring dish.
You may be confused about what to do with this flower-like vegetable, but a simple steam or blanch can turn it into a delicious meal. This superfood is packed with antioxidants and studies have shown consuming it can decrease your risk of a stroke and heart disease.