If you’re looking for some of the best veggies to munch on this spring, then you should consider lots of veggies that are green, plus some you may not have heard of before. The top 10 veggies to eat in the spring are listed down below for you.

Artichoke

This green vegetable provides a high content of fiber, potassium, calcium, iron, phosphorus, and other essential minerals that are great for your health. Artichokes are great for liver health, especially if you heavily consume alcohol. Other conditions that it could help are gout, migraines and it can also improve low blood sugar and digestion issues.

Asparagus

The peak season for asparagus is April to May, but you can buy it as early as February. You can add this tasty veggie to as a side dish to your lunch or dinner or even breakfast if you want (it’s always a good time to eat vegetables). It can prepared in many way. Try drizzling a little olive oil over it, and you can steam it, grill it, oven roast it, the possibilities are endless. As a good source of vitamin K, asparagus is great for bone health.

Avocado

Do you love guacamole? Then you love avocado. On the West Coast, avocado is considered a spring fruit, but you can usually buy it all year round. This is technically not a vegetable, it’s a fruit. However, avocado provides “good fat” for your diet, but it is also an excellent source of folate.

Celeriac

You might have passed this veggie up in the store when you saw it because by the looks of it, celeriac doesn’t look very appealing. Next time you go to the grocery store, don’t judge it by its appearance and just try it. Celeriac is a great source of vitamin C, vitamin K, phosphorus, vitamin B6, magnesium, manganese, and it’s also a great source of fiber. Wow, this is a super vegetable.

Fennel

This veggie is usually only offered in the spring. Fennel is a powerful antioxidant with a licorice-like flavor. It contains the flavonoids rutin, quercetin, and various kaempferol glycosides, which are thought to reduce inflammation and reduce cancer.

Fiddlehead Ferns

This can be used to garnish your plate, making great it look fancy or whimsical. Fiddlehead ferns taste similar to asparagus. Try sauteeing them and sprinkle some salt and pepper and lemon juice over it. It is an excellent source of vitamin A and vitamin C, and are rich in iron, potassium, niacin, riboflavin, magnesium and phosphorous.

Mustard Greens

This veggie can be a delicious side dish that can be sauteed and the dish is usually referred to as “greens.” You can also include it in your salad for a little flavor. Mustard greens are usually best in April. It is is high in vitamin K, A and C. Mustard greens contain nutrients that are great for the are great for the cardiovascular system, like beta-carotene, vitamin B6, folic acid and magnesium. Ladies listen up, mustard greens are a great source of calcium for women to increase bone strength, and it also helps with menopausal symptoms.

Radish

Radish is packed with vitamin C, and although it is offered all year in the grocery store, it is best in spring months. This is also an excellent source of potassium, which is good for kidney and blood health.

Vidalia Onions

Stock up on these sweet onions in the spring. With more than one hundred sulfur-containing compounds, these onions are thought to reduce asthma symptoms and respiratory problems. These onions provide a good dose of flavonoids , which are thought to protect against several forms of cancer, one being breast cancer. Add vidalia onions to salads, dressing or dinner for extra flavor.

Watercress

Scurvy grass is what what this veggie used to be called back in the day. It was used to treat coughs, colds, asthma, stress, pain, arthritis, diabetes, cancer, eczema, and much more. This may be true because watercress is an excellent source of beta-carotene, vitamin A, B1, B6, K, C and E. It also contains iron, calcium, zinc, magnesium and iodine. This herb is certainly a powerful “veggie” packed with nutrients to keep you healthy this spring.

 

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