As we enter spring, you’ll see more green growth sprouting from the ground and feel warmer temperatures to help you shake off any winter chill. You’ll also find more variety in your stores and markets as spring crops begin to fill the shelves.
Read on to learn more about what’s in season and how to use spring’s bounty to your advantage.
Winter can be taxing on our skin and hydration levels due to the dry air. One way to combat these damaging effects of winter is to get more greens in your diet. As spring arrives, you’ll notice more greens popping up, like arugula, watercress, baby lettuces, and spinach. These types of vegetables have a higher water content, which will benefit your skin and aid digestion. Mix and match a variety of greens in salads and sandwiches, or add them to egg dishes.
Asparagus is abundant once warmer weather hits. Oftentimes, you’ll see asparagus in your grocery store that has been imported from warmer climates during the off season, but once spring hits, opt for varieties grown locally or sold by local farmers at your nearest market. Asparagus is low in calories and a great source of nutrients, like fiber and vitamin A. These nutrients can help lower blood pressure and improve digestion. When buying asparagus, select bundles that have firm stalks and store them upright in a jar with the ends submerged in water to help increase longevity in the fridge.
Spring peas are a popular crop choice for many farmers. While peas aren’t technically a vegetable, they’re easy to grow and provide many nutritional benefits, like vitamins and minerals you need to strengthen your immune system and reduce inflammation. Peas are also high in protein and fiber content, which can help you feel full longer. They’re versatile, which means you can eat them on toast for breakfast or include them in a stir-fry for an easy weeknight dinner. Seek out different varieties at your grocery store and farmers market depending on how you intend to eat them.
Rhubarb requires cold temperatures to grow, which means the plant is ready for harvest in early spring and has a shorter harvest season. It can have a slightly sour flavor, which can require some additional sugar to offset its tartness. When shopping for rhubarb, choose plants with a rich red or pink color with firm stalks. While commonly considered a fruit, rhubarb is technically a vegetable and contains high levels of antioxidants similar to the amounts found in dark, leafy greens.
In addition to buying spring’s nourishing produce, you might want to consider planting your own, and now’s a great time to prepare. Growing your own produce can help reduce your grocery bill, provide nourishing food for your table, and is a great activity for the whole family.