7 Spring Vegetables to Try!

Paula Gallagher on
Spring vegetables.

Looking for a way to switch up your spring meals? Don't stick to the same old spinach salads – try incorporating some underrated spring veggies into your diet. Not only will this provide you with a wider range of nutrients, but it also allows for experimenting with new taste profiles. Eating seasonal produce is also eco-friendly, fresher and more affordable.

Delicious Spring Vegetables

Here are some spring veggies you might not have considered before.

Fennel

Fennel is a member of the carrot and parsley families. It has a subtle anise flavor and the root can be served as a crisp raw vegetable sliced into salads, or baked or sauteed and served with chicken or fish dishes. This recipe is one of my favorites.

Asparagus

Asparagus is a rich source of vitamin A, the B vitamins and vitamin C. Asparagus is also high in folate and is an excellent source of numerous health-promoting antioxidants, including phenolics and flavonoids. This versatile spring vegetable can be steamed, baked, roasted or grilled. This delicious creamy recipe combines asparagus with another common spring-time favorite, peas.

Beets

Beets are rich in lutein, zeaxanthin, vitamin C and manganese, all of which have significant antioxidant value. While the antioxidants found in beets are especially beneficial for supporting eye and nerve tissue health, the anti-inflammatory properties of some of these components, including betalains and betaine, make beets a potentially invaluable ally to those fighting cancer or heart disease. Since it is spring, here is another salad recipe using beets.

Fiddleheads

Fiddleheads are the curled, edible shoots of the ostrich fern, which is a fern species native to North America. They are named "fiddleheads" because they resemble the head of a fiddle or violin. Fiddleheads are a seasonal delicacy in the spring, and they are often found at farmers' markets or specialty grocers. They have a unique taste that is often described as a cross between asparagus and spinach. Fiddleheads are rich in vitamins A and C, fiber and iron, and they can be prepared in a variety of ways, such as steaming, sautéing, or adding to salads and pasta dishes.

Artichokes

Artichokes are chock-full of nutrition, featuring at least 16 essential nutrients, including magnesium, potassium, phosphorus, iron and calcium. They are also a good source of fiber, vitamin C and folate. Artichokes can be used in a variety of dishes, from salads to burgers to dips. This recipe is a tasty and healthy meal starring the wonderful artichoke.

Watercress

Watercress is a leafy green vegetable that is native to Europe and Asia, but it is now widely cultivated around the world. It has small, round, crisp leaves with a slightly bitter and peppery taste, and it is a good source of vitamins A, C and K, as well as calcium, iron and antioxidants. Watercress is often used in salads, sandwiches and soups, and it can also be added to smoothies and juices. It is a popular ingredient in many cuisines, including British, French and Chinese food. In some cultures, watercress is also believed to have medicinal properties, such as improving digestion and reducing inflammation. This recipe combines watercress and radishes for another tasty salad.

Radishes

Radishes are a root vegetable that belong to the Brassicaceae family, which also includes broccoli, cauliflower and kale. Radishes are typically small and round or oval-shaped, with a bright red or white skin and a crisp, white flesh. Radishes have a slightly peppery and tangy flavor, and they are often eaten raw in salads, sandwiches, or as a garnish. They are a good source of vitamin C, fiber and antioxidants, which provide health benefits such as aiding digestion, reducing inflammation, and regulating blood pressure.

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