Spring is starting to show its face, and with rising temperatures, many feel the need to clean their diet and abandon all heavy eating habits from winter. When leafy greens, root vegetables, casseroles and red meats are exhausted, it’s time to devour the flavours the new season has to offer.
Here are the top 10 super-foods in season this spring.
Ramps, essentially wild onions, have a very short life of six weeks, beginning at the end of April. Similarly, spring onions are available during the season’s early months as they are pulled before they turn into conventional onions. Photo by: Creative Commons.
Shell peas, garden peas and snow peas reach their peak during late spring and early summer. These peas are best during the month of May. Photo by: Creative Commons.
The moreal mushroom is usually foraged and reaches its peak during the spring. They have a nutty flavour and their honeycomb texture make them ideal for soaking up sauces. Photo by: Photo by: Creative Commons.
Fava beans are typically available from April until mid-July and are high in protein and fibre. Photo by: Creative Commons.
Rhubarb, which I grew up believing was a fruit, is actually a vegetable and will hit its peak from April to June. However, this delicious treat can be easily grown and enjoyed until the later summer months. Photo by: Creative Commons.
Asparagus signifies a transition from winter to spring and is at its best from March until May. This vegetable packs quite the nutritional punch and is a very good source of fibre, folate, vitamins A, C, E and K. Photo by: Creative Commons.
Apricots peak from May to August and are a guaranteed hit at any farmers’ market. Photo by: Creative Commons.
Artichokes reach their prime from March through June. They are high in fibre, iron, potassium, magnesium, folate, and Vitamin C. While many are guilty of pairing this delicious vegetable with cheese in a not-so-healthy dip, artichokes can be enjoyed guilty-free on their own – baked or tossed in salads – as they are very low in calories.Photo by: Creative Commons.
Sweet cherries are only available during the late spring and early summer. This succulent fruit is high in fibre and potassium, but low in calories – one cup is only about 100! Photo by: Creative Commons.
Radishes make their debut during the spring and summer months. Although the vegetable can be enjoyed year-round, they are juicier during this season. These vegetables are smart-snacking-certified, as they are low in calories while high in Vitamin C. Photo by: Charlotte Morritt-Jacobs.
Passionate about new media and broadcast, with an extensive understanding of print and digital journalism.
I am in my final year a post-graduate advanced accelerated journalism diploma with Honours standing at Humber College in Toronto, Ontario.
I currently serve as a staff writer for The Theatre Reader and freelance for print magazines.
In my spare time I continue my passionate for journalism through unconventional styles of travel. I have couch surfed a good portion of American and Mexico, all the while capturing fringe moments and sharing auto-ethnographies.
Before Humber I completed my B.A. at Western University specializing in Post-Colonial Literature and Gender Studies. During this time I worked as a spoken word news host with Western’s CHRW 94.9FM.
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