In addition to providing bright and sunny weather, spring also means fresh fruits and vegetables. The beneficial effects of fruits and vegetables are well-established today and their daily consumption is strongly recommended to people of all ages. That is why it is interesting to know what the spring vegetables are, as well as their existing varieties, to benefit from their harvest period to consume a maximum amount.

With the return of spring, the warm weather also arrives and it’s time to harvest fruits and vegetables. It is during this season that beautiful vegetables appear to the delight of gourmets. Although different kinds of vegetables grow at different times of the year, know that those harvested in the spring are the most popular ones. Indeed, these plants will have had sufficient exposure to the sun to be bursting with vitamins and nutrients. In addition, a large variety of vegetables appears in the spring, some of which are natural, while others have been genetically modified to adapt to climatic conditions, as is the case for vegetable hybrids. The latter are more resistant to disease and undergo less processing, thus preserving their flavour and their energy intake. But regardless of their nature, these freshly picked vegetables are particularly recommended as part of a balanced diet and for maintaining one’s health. Moreover, spring is also the perfect time to stock up on vegetables and vitamins to hydrate the body for the warm season.

Spring vegetables

Spring vegetables are the vegetables that are usually harvested during spring season. This season begins around the end of March and ends in June. The biggest advantage of spring vegetables is not only their freshness, but also the abundance of varieties available on the market. In addition, the fairly spread spring period – which extends from March to June – allows one four full months to enjoy fresh vegetables. Also called new vegetables, they are known for their soft and juicy texture. The reason for this quality of flavour is that they are picked very young and are immediately sold in supermarkets or markets. That is why it is advisable to consume them immediately after purchase to prevent them from drying out. In addition to being rich in taste, they have an even higher fibre and vitamin content. Moreover, during the harvest period, one can notice a relative decline in prices. You will thus easily find beautiful fresh asparagus and plump carrots, as well as artichokes, turnips, beans and radishes. The advantage of spring is also the fact that you can recover your energy after winter, especially if you have a hard time exercising. Actually, eating spring vegetables can be the first step to staying fit, while adding some physical exercises thereafter of course. Finally, spring vegetables have a draining function that eliminates toxins and bad fat from your body.

The types of spring vegetables and consumer advice

When the spring vegetables are mentionned, some unavoidable ones come to mind, such as fresh produce. Small carrots, turnips and onions are unanimously praised, not only for their rich taste but also because they can be eaten raw or be included in salads perfectly well. Then the vegetables appear depending on the month but, among the most popular ones, we can find lettuce, green beans, asparagus and new potatoes. These ingredients alone are enough to cook a rich and tasty meal. In addition, the harvest is spread over the whole season. April is thus the season of watercress, rhubarb, cauliflower and beans, while May is the month of mushrooms, artichokes and spinach. Moreover, it is from the month of June that the new potatoes, zucchini, cucumbers and eggplant.appear. When buying, you must rely on their weight, firmness and colour. As for the cooking method, the only limit is your imagination because the combinations are numerous. You can blend the colours in a nice cool salad or choose instead the sweetness of a vegetable soup. Steam-cooking is advisable if the vegetables are served as an accompaniment, but they can also be sautéed in butter and eaten without spices to keep their flavour. But to fully appreciate their taste, cooking in a vacuum is ideal. Just put the vegetables in a bag or tightly closed container and place it in a steaming oven at very low temperatures.

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Published in Creating a vegetable garden by Alexander on 14 Sep 2011