The term “in season” refers to the specific time of year when a vegetable or fruit reaches the natural peak of its harvest cycle. This optimal timing translates directly to peak freshness, superior flavor, and maximum nutritional value because the produce is harvested at its ripest point. Seasonality also correlates with local availability, meaning the food travels a shorter distance from the farm to the consumer. The spring harvest is a welcome shift after the winter months, offering the first delicate, tender greens and stalks that thrive in warming soil and increasing daylight.
Early Spring Arrivals
The earliest vegetables to emerge are the hardy greens and first stalks, which are adapted to the cool conditions of late winter and early spring. Asparagus is one of the most celebrated early arrivals, with its spears emerging from the soil as soon as the ground thaws. The flavor of freshly cut asparagus is distinctly grassy and sweet, a profile that quickly degrades with storage time.
Another unique arrival is the fiddlehead fern, the tightly coiled, edible shoot of the young ostrich fern plant. These foraged vegetables have a distinct earthy, slightly nutty flavor, often compared to a cross between asparagus and spinach. They are available for only a few weeks, marking a true seasonal delicacy.
Early greens like spinach, sorrel, and wild ramps also thrive in the lengthening days but still-cool temperatures. Spinach grown in the cold spring soil tends to be sweeter and less bitter than its summer-grown counterpart. Wild ramps, a type of wild onion, are highly sought after for their potent, pungent flavor that combines the tastes of garlic and onion. These first vegetables are generally delicate and require minimal cooking.
Mid-to-Late Spring Bounty
As the soil warms further and the days grow longer, the vegetable selection expands into the mid-to-late spring period. This phase introduces crops that require sustained warmth for proper development. Artichokes, which are actually the edible flower buds of a thistle plant, begin their main harvest, offering a meaty, nutty heart protected by thick, overlapping leaves.
Peas become abundant during this time, including shelling peas, snap peas, and snow peas, all prized for their natural sugar content. The rapid conversion of sugar to starch after harvest means that spring peas eaten right off the vine are significantly sweeter and crisper than those that have been shipped long distances. Radishes, with their peppery bite and crisp texture, are another classic late-spring crop.
New potatoes and spring onions also make their debut, characterized by a more delicate texture and thinner skin compared to their mature counterparts. New potatoes are harvested before their skin has fully set, giving them a creamy, moist interior perfect for simple preparation. The spring onions, or scallions, provide a milder, fresher onion flavor than bulbs cured for storage.
Why Eating Seasonally Matters
Choosing to eat vegetables during their natural season offers measurable benefits for both quality and nutrition. Produce harvested at its peak ripeness, rather than prematurely for shipping, contains a higher concentration of active vitamins, minerals, and phytonutrients. This improved nutritional density is a direct result of the plant completing its natural maturation cycle.
The short transit time associated with seasonal, often local, produce minimizes the degradation of sensitive nutrients like Vitamin C, which can quickly diminish after harvest. Furthermore, the abundance of a crop during its season typically leads to more attractive prices for the consumer. This economic advantage allows for greater access to high-quality food.
Supporting the local food system by purchasing seasonal vegetables also carries environmental benefits. This primarily reduces the carbon emissions associated with long-distance transportation. Choosing items that require less energy for storage, heating, or cooling aligns with more sustainable consumption patterns. The superior flavor of seasonal food also encourages a greater enjoyment of vegetables.
Selecting and Storing Spring Produce
Handling the delicate nature of the spring harvest requires specific care to maintain freshness and quality. When selecting vegetables like asparagus, look for firm, brightly colored spears with tight, closed tips, as loose or wilting tips indicate age. Asparagus should be stored upright in the refrigerator with the cut ends placed in a small amount of water to keep the stalks crisp.
For early greens, such as spinach or arugula, look for lush, full leaves without any signs of yellowing or sliminess. To prevent premature decay, store greens loosely in a perforated bag in the crisper drawer of the refrigerator, ensuring they are dry before storage.
If a vegetable, like a radish or carrot, comes with its green tops still attached, remove them immediately before storage. Removing the tops prevents moisture from being wicked out of the root or bulb, which can lead to rapid softening and loss of crispness. When choosing artichokes, select ones that feel heavy for their size and have tightly bound leaves that emit a slight “squeak” when rubbed together. Most spring vegetables benefit from being consumed soon after purchase to fully appreciate their tender textures and vibrant, fresh flavors.