The drab and dreary winter season is finally behind us, and the beautiful bounty of spring is just about ready to be plucked from the earth.
From mid-March to early June, some of the most vibrant, flavorful, and aromatic fruits and vegetables are at their peak of flavor and nutritional value. Farmer’s markets and CSAs shake off the frost, and are once again able to provide shoppers with fresh, seasonal foods. Despite the fact that California manages to supply the country with a consistent stream of produce year-round, being able to eat asparagus, blueberries, and watercress grown on a farm 25 miles out of town is a transformative culinary experience.
The mild spring weather unlocks some of nature’s most nutritious treasures, in all shapes, colors, and sizes, from the short-growing-season crops like fiddlehead ferns, apricots, and ramps to luscious greens like watercress, which add distinction to any salad. Mustard greens — rarely the star of any shopping cart — are one of the healthiest superfoods available, containing compounds that decelerate the development of age-related diseases. Blueberries are a more iconic spring superfood that are not only tart, sweet, and delicious, but are rich in antioxidants and promote heart health.
See the 10 spring superfoods you need to be eating.