Spring Vegetables: Don’t get us wrong, we love stick-to-your-ribs comfort food and winter vegetables when the temperatures are chilly.
But as the days grow longer and spring draws near, we start to yearn for warmer weather and lighter fare.
Spring Vegetables, That’s when it’s time to add the fresh flavors of spring vegetables to our family dinners. We’re talking crispy stalks of asparagus, snappy peas of every type, and tender lettuce leaves―not to mention the bright colors of radishes, rhubarb, and carrots.
Many of these spring veggies are super-easy to grow in your own backyard garden and you can even grow them in a few containers if you don’t have a ton of space like onions.
Spring Vegetables, Farmers’ markets are another great place to source the freshest spring vegetables, while supermarkets also begin to stock up on these seasonal favorites. There’s nothing quite like freshly picked veggies eaten raw in spring salads for lunch, sautéed for spring dinner, or even as part of a healthier air fryer recipe.
Whether it’s a sunny brunch or dinner al fresco, try adding a few of these delicious spring vegetables to your plate. You just may discover a new family favorite to make meals more fun and interesting. So go ahead, try one (or two or three!) of these spring vegetables for your next meal. They’ll add so much color and flavor to your plate.
1. Asparagus
Spring Vegetables, Tender spears of asparagus are harvested in early to mid-spring. Choose asparagus that feels solid, not rubbery or mushy. They’re amazing when roasted or grilled—and they’re surprisingly quick to cook. Asparagus is one of the few perennial vegetables that you can grow, too, so find a sunny spot to plant the crowns in mid-spring.
2. Snap Peas
Spring Vegetables, Garden peas, also known as snap peas, are available year-round but are sweetest in the spring. Choose crispy pods, then shuck and steam them. They can be used in a wide variety of recipes. Peas are also easy-to-grow; plant about six weeks before the last frost date, and give them a trellis to climb.
3. Arugula
Spring Vegetables, The slightly peppery bite of arugula adds flavor to salads, pasta dishes, or pizza toppings. It’s available year-round but is found in farmers’ markets in spring. Sow the seeds as early as the soil can be worked, and enjoy the pleasant flavor in about six weeks.
4. Sorrel
Spring Vegetables, Sorrel has a tangy, lemony taste that works well in salads or soups. It’s a lesser known heirloom perennial green that’s easy to grow, and it’s one of the first greens to pop up in early spring, making it extra welcome after a long winter!
5. Swiss Chard
Spring Vegetables, Swiss chard is both beautiful and delicious with its rainbow-hued stalks and bright green leaves. You can chop it and add to frittatas, soups, or side dishes. It’s also easy to grow in full sun.
6. Fiddleheads
Spring Vegetables, Foraged from ostrich ferns, fiddleheads are tightly furled young fern shoots that are cooked and eaten as a delicacy. The season is short, and they’re typically available only at specialty grocers and farmers’ markets.
7. Snow Peas
Spring Vegetables, You can eat the entire pod of snow peas, which makes them easy to cook and amazing in stir fry dishes or salads. They’re also easy to grow in your garden; give them a sunny spot and a trellis to climb.
8. Spring Onions
Spring Vegetables, Often confused with scallions, spring onions have more of a bulb-shaped end. These sweet, delicious onions are best—as you’d guess—in spring! Roast them whole to savor their flavor, add raw slices to salads, or pickle them to enjoy all year.
9. Lettuce
Spring Vegetables, Of course, you’ll find every kind of lettuce imaginable available year-round in supermarkets. But farmers’ markets have an even wider selection in spring when harvested locally. Or grow them in your own garden; sprinkle mesclun seeds in your garden every two weeks in spring for a steady supply all season long.
10. Rhubarb
Spring Vegetables, Rhubarb has a tart kick that makes it ideal in both savory and sweet recipes. It’s generally only available in fresh form in the spring, and it’s also one of the few vegetables that’s a perennial. You’ll harvest rhubarb for years from your garden if it likes the growing conditions.
Also Read:
Spring Foods In Season: The 8 Best Spring Foods In Season+ How To Use Them
Spring Allergies Home Remedies: The 6 Best Home Remedies For Seasonal And Spring Allergies
Work Spring Lunches: The 8 Easy Spring Lunches To Pack For Work
Spring Breakfast Ideas: The 10 Best Breakfast You Can Make At Spring
