Here’s a fresh, seasonal list of spring produce to add to your grocery cart or farmers market haul. These fruits and vegetables are at their peak right now—full of flavor, nutrients, and endless ways to enjoy them.
1. Asparagus
Asparagus is one of spring’s earliest vegetables, known for its tender, green spears that are both versatile and delicious. With a history of being a favorite delicacy among the pharaohs of ancient Egypt, asparagus adds a touch of elegance to any meal. Whether roasted to perfection with a sprinkle of olive oil and sea salt or grilled to bring out its natural sweetness, it’s a delightful addition to pastas, frittatas, or salads. Rich in vitamins A, C, and K, it’s not just tasty but also incredibly nutritious.
2. Strawberries
Springtime brings the sweet, fragrant allure of strawberries, making them a beloved staple in many kitchens. Their vibrant red color and juicy texture are perfect for snacking, adding to desserts, or blending into smoothies. Did you know that strawberries are the only fruit that wears its seeds on the outside? Enhance the flavor of a simple spinach salad with sliced strawberries and a drizzle of balsamic glaze. These berries are rich in antioxidants and Vitamin C, promising both a delicious and healthful treat.
3. Peas (Sugar Snap and Snow Peas)
Peas, particularly sugar snap and snow peas, offer a burst of sweetness and crunch that’s perfect for spring. Enjoy their crisp texture raw in salads, or sauté them lightly to maintain their vibrant color and flavor. Originating from ancient regions, peas have been a symbol of spring for centuries. Blending them into dips or soups is another fantastic way to enjoy their subtle sweetness. Packed with fiber, vitamins, and minerals, these peas are as nutritious as they are tasty.
4. Rhubarb
Rhubarb’s tart and bold flavor makes it a unique ingredient in the spring culinary landscape. Known for its striking red stalks, rhubarb was once used for medicinal purposes in Asia. Pair it with strawberries in pies, crisps, or compotes to balance its tangy taste. A simple rhubarb syrup can add a zing to your beverages, making them refreshingly unique. High in fiber and low in calories, it’s an excellent choice for health-conscious individuals.
5. Artichokes
Artichokes are a spring favorite, celebrated for their rich, fibrous texture and earthy taste. These thistle-like vegetables were revered by the ancient Greeks and Romans for their potential medicinal properties. Enjoy them steamed with a squeeze of lemon or stuffed and baked for a more indulgent treat. Artichokes are high in antioxidants and fiber, making them as healthy as they are delicious. Their preparation might seem daunting, but the result is truly rewarding.
6. Radishes
Crisp and peppery, radishes add a refreshing bite to any dish. These vibrant root vegetables were a staple in Ancient Egypt, loved for their quick growth and robust flavor. Slice them thinly for salads or tacos, or try roasting them for a milder taste. Their visual appeal and crunch also make them perfect for pickling. Rich in Vitamin C and other nutrients, radishes aren’t just about eye-catching colors and flavors—they’re a healthy choice as well.
7. Arugula
Arugula thrives in the gentle warmth of spring, offering a peppery punch to various dishes. Its distinctive, slightly bitter flavor makes it a beloved choice for salads, sandwiches, or even pesto. Historically, arugula was considered an aphrodisiac in ancient Rome, adding a bit of allure to its culinary appeal. Whether tossed with lemon and parmesan or blended into a vibrant green sauce, arugula’s versatility shines through. It’s also rich in vitamins and minerals, ensuring a healthy addition to your meals.
8. Cherries (early varieties)
Depending on your region, early varieties of cherries start appearing in late spring, offering a juicy, sweet burst of flavor. Revered since ancient times, these fruits symbolize renewal and new beginnings. Enjoy them fresh, or in baked goods to bring out their natural sweetness. A cherry clafoutis or a simple cherry salad can be a delightful way to welcome spring. Cherries are not only delicious but also rich in antioxidants, making them a delightful and healthful treat.
9. Fava Beans
Fava beans, also known as broad beans, require a bit of effort to prepare, but their rich, buttery flavor is well worth it. These beans have been cultivated since ancient times, often seen as a symbol of good luck in Mediterranean cultures. Perfect in pastas or sautés, they add a creamy texture and hearty flavor to dishes. Though they need peeling, the reward is a delicately flavored bean that pairs beautifully with fresh herbs and cheeses.
10. Spinach
Tender spring spinach is a versatile green that’s perfect for fresh salads, smoothies, or quick sautés with garlic and olive oil. Originating from Persia, spinach became beloved worldwide for its tender leaves and mild, earthy flavor. Its high iron and vitamin content make it a nutritious choice for various dishes. Whether blended into a green smoothie or wilted into a warm salad, spinach adds a touch of healthful greenery to any meal.
11. Green Garlic
Green garlic is a seasonal treat, offering a milder, sweeter version of its mature counterpart. Often overlooked, it brings a fresh, grassy flavor to dishes, reminiscent of both garlic and onions. Use it in place of scallions or leeks for a unique twist on familiar recipes. Its origins trace back to the Mediterranean, where it has long been cherished in spring cuisine. Whether sliced into soups or sautéed with vegetables, green garlic adds a delightful, subtle flavor.
12. Carrots (young or “baby” spring varieties)
Spring carrots, particularly the young or “baby” varieties, offer a sweet and tender bite that’s hard to resist. These carrots, with their thin skins and vibrant orange hue, are perfect raw, roasted, or shaved into colorful slaws. Known for their origin in Iran and Afghanistan, carrots have traveled far to become a staple in our diets. High in beta-carotene and fiber, they offer both taste and nutrition. Their natural sweetness makes them a favorite among children and adults alike.
13. Leeks
Leeks, with their delicate, sweet flavor, shine in springtime dishes. These gentle giants of the onion family have historical roots in ancient Egypt and were prized for their subtle taste and health benefits. Perfect in soups, tarts, or a creamy spring pasta, leeks add a soft, onion-like flavor without overpowering other ingredients. Rich in vitamins and antioxidants, they are both flavorful and good for you. When cooked slowly, their texture becomes silky and divine.
14. New Potatoes
New potatoes, with their thin skins and creamy interiors, are a delightful springtime treat. These small tubers, harvested early in the season, offer a sweeter, more delicate flavor compared to their mature counterparts. Roast them with rosemary and olive oil, or boil them for a simple yet satisfying salad. New potatoes are not only versatile but also nutrient-rich, providing a good source of energy and vitamins. Their buttery texture makes them a favorite side dish for many spring meals.