Spring Vegetables to Use in Your Recipes

Keep in mind, vegetables that are in-season for spring might differ depending on where you live in the world. In the US, spring vegetables include asparagus, kale, arugula, radishes, artichokes, rhubarb.

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• Asparagus season can start in late February, but its peak months are only in April and May. That means if you see fresh, local asparagus on your store shelves around that time, it’s wise to jump at the opportunity. You’ll likely find that this asparagus is hearty, flavorful, and crisp. 
• Kale prefers mild weather, which makes both spring and fall perfect for growing this dark leafy green. There are many varieties of kale, and this flavorful vegetable is great for salads and sauteing. ‍
• Arugula next on our list of tasty greens is arugula. Similarly to kale, it grows well in both spring and fall, and this peppery vegetable does better when the temps are a bit cooler. 
• Radishes different types of radishes are in season during different times of the year. The spring and summer varieties of radishes tend to be smaller than their winter counterparts, and they include white-tipped French Breakfast radishes, and the Easter Egg radish. If you’re looking for a recipe that calls for radish, check out this Sous Vide Short Rib Banh Mi recipe (we use Daikon Radish, but feel free to swap out for your local in season radish). ‍
• Artichokes are generally in their peak between March and May, which means that if you see them around now, they’re likely in season. Artichokes are great for steaming and stuffing with breadcrumbs, as well as roasting. If you’re looking for a tasty homemade artichoke recipe, check out our Grilled Artichoke with Fresh Herb Olive Oil.
• Mushrooms ah, fabulous fungi. Mushrooms are versatile, flavorful, and thrive after wet, rainy weather. This means that both fall and spring make for excellent mushroom season, and you’re likely to find a lot of variety on your store shelves. Looking for a way to get some fresh spring mushrooms on your plate? Try our No Cream of Mushroom Soup or REMA [Red Pepper, Eggplant, Mushroom and Artichoke] Fettuccine with Clams. ‍
• Rhubarb this spring vegetable is known for its bright pink stalk, which is typically very sour. Because of its strong flavor, that pink stalk is often cooked with sugar, and used in sweet treats such as pies and jams. The leaf of the rhubarb plant is highly toxic, but they’re often used in gardens (for uses such as composting or insecticide).
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• When looking for spring vegetables, don’t forget to check what’s available locally in your area. And when you’re ready to hit the kitchen, Myka is here to help. Myka is the voice-enabled recipe builder app, which turns your iPhone into a personal sous chef. You can read more about Myka’s story here.