Spring is upon us, which means we can start enjoying lots of clean, crisp, and farm-fresh vegetables that are loaded with vitamins and minerals. And frankly, they’re all we can think about. That’s why we at HealingRadius decided to make a list of our favorite springtime nutritional powerhouses that’ll be on our cooking roster for the next few months! Take a look below:
A low-calorie and often-overlooked vegetable, kohlrabi is the freshest in the spring. And if you’re new to this German turnip, it’s crisp like an apple and tastes as if broccoli stems and cabbage got married and had a baby. They’re packed with copper, potassium, manganese, iron, and more vitamin C than fresh oranges. We can consume its goodness by steaming them, sautéeing them, roasting them with other veggies like eggplant and potatoes, and even eating them raw with a pinch of salt.
One vegetable that signals the start of spring is fresh, vibrant asparagus in the aisles of local farmers’ markets. Sure, you can find them during colder months, but nothing compares to the taste of its freshness in springtime. Asparagus has a rich source of glutathione, fiber, folate, and vitamins A, C, E, and K—all the stuff that makes us smarter and stronger. You can eat them oven-roasted, puréed as a soup with chicken stock, lemon, and parmesan cheese, or in frittata-form with chopped leeks and mushrooms.
A mix between snow peas and garden peas, snap peas are considered a garden staple in the spring—blooming faster than most other plants or vegetables. They contain several nutrients necessary for a healthy and balanced diet, including folate, potassium, and vitamin C. And with a crunchy texture and sweet flavor, we can eat them straight from the vine, add them to a delicious stir-fry, or sautée them with a dash of olive oil.
A native of the Mediterranean region, spring artichokes are the largest and most delicious than when they’re cultivated during any other season. And when it comes to the benefits, artichokes are known for detoxifying the body, relieving digestive issues, and improving liver health. They also contain calcium, iron, zinc, potassium, phosphorus, thiamin, folate, vitamins C and K, among several other nutrients. So, if you’re ready to indulge, you can whip up stuffed artichokes, grilled chicken with artichoke hearts, or spinach and artichoke dip.
This hearty green vegetable is perfect for harvesting in the spring, lasting until summer. It’s bursting with potassium, magnesium, calcium, copper, iron, vitamins A and C, and carotenoids, such as beta-carotene, lutein, and zeaxanthin. Swiss chard also contains flavonoids that reduce allergic reactions and inflammatory responses. Versatile in a variety of recipes, you can consume Swiss chard by sauteeing the leaves with garlic, shallots, and lemon zest, or with garbanzo beans, onion, and fresh tomatoes.
Tell us—what springtime vegetables are your favorite? Maybe it’s the apricot, avocado, carrot, chive, or fennel. Whichever one, we’d love to hear your thoughts and the way you prepare them for you and your family on warm, spring nights!
Allyson Miller is a bookworm, history nerd and outdoor enthusiast who loves writing creative and informational content for SBT in Rock Hill, SC. Depending on the day, you can find her with her nose in historical documents, shopping for trendy exercise outfits or trying new cooking recipes. Allyson dreams that one day, engineers will figure out a way to build roller coasters sans the incline, ridding her of coasterphobia.