A new year begins and spring is already around the corner. With it, different types of vegetables are making their way back into the home kitchen. Seasonal vegetables like crunchy radishes, green peas, sweet carrots and aromatic herbs are not only super healthy, but can also be served fresher than ever in spring.
Besides their delicious taste, spring vegetables also offer different benefits for our health and well-being. The vegetables are rich in nutrients such as vitamins, minerals and fiber and thus contribute to a balanced and healthy diet.
An important advantage of resorting to seasonal vegetables is not only the freshness, but also the lower content of preservatives and chemical pesticides.
Seasonal spring vegetables are not only a welcome change on our plates, but also provide us with numerous health benefits.
In this article, I’ll introduce you to some vegetables that are in season in the spring and give you some tips and tricks for buying spring vegetables.
Typical spring vegetables
Asparagus
The asparagus is a long, green or white stalk, harvested in the spring. The taste is very mild, the texture is crisp and excellent for grilling, steaming or boiling.
Asparagus contains many important nutrients that support a healthy diet. The stalk is a good source of vitamins C and E, folic acid and various minerals such as potassium, phosphorus and magnesium. Asparagus is also very rich in fiber.
An important plus for people watching their diet is the low fat and calorie content in asparagus.
Asparagus, which is rich in nutrients, can help regulate blood pressure, strengthen the immune system and reduce the risk of cardiovascular disease.
Rhubarb
Herbaceous plant rhubarb with red or green stalk has a sour taste. Rhubarb is often used in jam, cakes and crumble. But you can also eat the plant raw.
Rhubarb is rich in vitamin C and contains smaller amounts of vitamin K, potassium and calcium. The high fiber content in rhubarb can help your body regulate bowel movements and prevent constipation. Rhubarb, like asparagus, is also very low in calories.
Radish
The small, round root vegetable with red skin and white flesh has a pungent taste and is excellent as a side dish, snack or in a spring salad.
Radishes contain many important nutrients for a healthy diet. They are a good source of vitamin C, folic acid and potassium. The nutrients help strengthen the immune system and can reduce the risk of cardiovascular disease.
Peas
The green peas are a popular spring vegetable rich in protein, vitamins and minerals, they are also a good source of protein. The green peas also contain phytochemicals that may have anti-inflammatory effects and reduce the risk of chronic diseases.
The green pea is perfect for cooking and steaming. You can also eat the small green peas raw.
Raw peas are good for salads or green smoothies, for example. Sweet peas or sugar snap peas are especially good for eating raw.
Harder varieties should be cooked or roasted before consumption.
Carrots
The carrot is a long, orange root vegetable that is high in vitamins and minerals. The high content of vitamin A, which is important for healthy skin, immune system and eyes, is just one of the health-promoting ingredients in carrots.
Like other vegetables, carrots are high in fiber, which is beneficial for digestion.
Cabbage
The cabbage family of vegetables has its peak season in spring. White cabbage, red cabbage and pointed cabbage are rich in vitamins, minerals and fiber and should be on the menu every week, not only in spring.
The cabbage family provides a lot of vitamin C and vitamin K, which is important for blood clotting and bone health. Cabbage also provides smaller amounts of vitamin A, folic acid and potassium. Folic acid aids in the formation of red blood cells. Potassium is important for muscle and heart function.
Spinach
The leafy vegetable spinach is freshest in the period from March to May. The spinach leaf has a mild, slightly acidic flavor. Spinach is rich in vitamin A, vitamin C and vitamin K. In addition, spinach contains small amounts of vitamin E, which is an important antioxidant and protects the cells of our body from free radicals.
Of course, these are just a few vegetables that celebrate their season in spring. There are many other delicious and healthy varieties, such as spring onions and artichokes.
Tips for purchasing spring vegetables
To help you enjoy affordable and fresh spring vegetables, here are a few tips for shopping.
1. Pay attention to the freshness
Choose spring vegetables that are firm, crisp, and have no visible discoloration or damage. Fresh vegetables have an intense smell that indicates quality.
2. Consider the look
A strong and vibrant color speaks for the spring vegetables. Green beans should be shiny and have a strong green hue, while carrots should have a vivid orange appearance.
3. Consider the taste
When buying at the weekly market, you can often taste the vegetables before you buy them. A good taste is always an indication that the vegetables are fresh. The more intense and fresh the smell of the spring vegetables, the better they will taste in the end.
4. Consider the season
To serve the freshest possible vegetables on the table, you should pay attention to the season. Vegetables from the right season are usually fresher and have a strong flavor. Often, fresh seasonal vegetables from the weekly market also have less pesticide residue than supermarket vegetables.
5. Consider the origin
If possible, you should buy spring vegetables from your own region. These vegetables have most likely been transported less, are fresher and better for the environment. Besides, you support the local farmers in your region.
Summary
As you can see, spring is the perfect time to add some fresh veggies to your diet.
Spring vegetables are rich in nutrients such as vitamins, minerals and fiber. Eating them can help reduce the risk of chronic diseases and improve your overall health.
With a balanced diet that includes spring vegetables, you can do something good for your body to stay healthy and fit. I recommend you to eat spring vegetables as often as possible during the week in salads, soups or simply as a smoothie and to integrate vegetables more often in your diet.
So, eat a little more vegetables, especially seasonal vegetables. You’re not only doing something good for yourself, but you’re also supporting local farmers with the right buying behavior.
