These 20 vegetables are best eaten in spring

Spring is the perfect time to have an artichoke. If you’ve only ever had it in a dip, rest assured that there are many ways to enjoy this produce. They can be steamed, boiled, baked, put in casseroles, and more. They’re far more versatile than they get credit for. 

Now’s the time to pick your wild asparagus. Use it for your springtime BBQs or bake it inside for a nutritious and delicious evening meal. It’s also a great green vegetable in a springtime pasta dish. 

At the risk of sounding like Dwight Schrute, beets are an underrated vegetable. You can use them in smoothies, soups, salads, and more. You can even make noodles with them. Experts say to eat your colors, and beets are certainly colorful. 

Broccoli gets a bad reputation because the classic way to prepare it is by steaming it, but other cooking methods give it far more flavor. You can make broccoli on the cooktop sans water, or you can bake it, and both will result in a much tastier vegetable. 

Cabbage doesn’t have the best reputation, either, but it deserves more hype. Cabbage is a versatile green that you can use for springtime salads and soups for a good source of fiber. Just give it a chance, and you might be surprised. 

Carrots are in season in the spring, and there are unlimited ways to prepare them. If you like them raw, get to crunching, but you get way more creative in the kitchen with carrots than just eating them plain. They can be made sweet, savory, or spicy, and that’s just the beginning. 

If you love cauliflower rice, now is the time to have it. But don’t sleep on preparing cauliflower in other ways. It can be spiced up to be eaten as a side dish or fried as an entree. It’s got a lot to offer in the kitchen outside of being used as a carb substitute. 

If you think celery has no taste, you haven’t found the right dip to pair it with. Celery is in season in the spring, so include it in your next crudité platter with a variety of dips and see why celery is served so often. 

Collards are an underrated green. They’ve got great flavor and texture and are perfect for stir-fries. They’re also enormous, which makes them a great green for wraps. Spring is the season to start if you haven’t cooked with them before. 

There’s no vegetable more refreshing than a crunchy cucumber. Slice one up for a veggie platter or spiral and marinate it for a standalone snack. Freeze a few to keep in good condition for a watermelon salad in the summer, too. 

Beans are a great source of fiber and protein. When you’ve had your fill of darn beans over the winter, transition to green beans for spring. They’re easy to cook and can be made unbelievably tasty with just some olive oil, salt, and pepper. 

Kale isn’t quite as trendy as it once was, but that doesn’t mean it’s any less nutritious or versatile. Spring is the season to use kale in smoothies, salads, soups, dips, and more. Make sure to massage it with oil to remove the bitterness before serving. 

There are so many other greens in the world that we often forget about lettuce. Don’t mistake it for being basic. It’s humble, reliable, and tastes best in the spring. Have a simple lettuce salad this season and remind yourself why lettuce has always been that vegetable. 

Despite not being plants, mushrooms are categorized as vegetables, and they’re in season in the spring. If you live in a climate where mushrooms grow, do yourself a favor and go on a mushroom hunt this year. If you find some, your mouth and stomach will thank you later. 

Onions get used so often in the culinary arts that you might think they’re always in season, but they’re not. They’re best eaten in spring, so take advantage of this time if you are especially fond of raw onions. 

Lots of people have written off peas because their first introduction to the vegetable was through a can. But don’t let that spoil your opinion of peas. They’re super tasty when fresh, and they can be used in so many dishes. 

If you ever wonder whether a vegetable is best eaten in spring, ask yourself one simple question: Is it a food that rabbits like to eat? If so, the answer is more than likely yes. Rabbits eat radishes, and we should, too. They’ve got lots of flavor and nutrients. 

Leafy greens for spring? Groundbreaking. Yes, unsurprisingly, spinach is in season in the spring, too. We’ve talked at length about all you can do with leafy greens when they’re in season, and you can do all the same with spinach. 

We couldn’t near the end of this list without mentioning one last leafy green. Swiss chard is very similar to kale. It’s got all the same capabilities, and it’s also bitter when eaten raw. Try sautéeing with other vegetables if you’ve never had it before, and be sure to season it well. 

Another root vegetable that’s in season in the spring, turnips are a great alternative to potatoes. They can be prepared in many of the same ways, but they’re much lighter. They’ll bring a fresh bite to whatever you’re cooking this spring.