# 7 Spring Vegetables to Try!

**By Paula Gallagher** · 2023-05-01

![Spring vegetables.](https://cdn.shopify.com/s/files/1/0319/0960/9603/files/spring-vegetables_300.png?v=1682969897)

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](https://myvillagegreen.com/blogs/post/dinner-tonight-fennel-salad) 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](https://myvillagegreen.com/blogs/post/lunch-today-creamy-pea-and-asparagus-soup) 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](https://myvillagegreen.com/blogs/post/lunch-today-beet-salad) 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](https://myvillagegreen.com/blogs/post/artichoke-and-kidney-bean-wrap) 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](https://myvillagegreen.com/blogs/post/lunch-today-watercress-and-radish-salad) 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.

**Tags:** Category_Diet, Category_Healthy Recipes, seasonal eating

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> Source: [Village Green Apothecary](myvillagegreen.com/blogs/post/7-spring-vegetables-to-try)