Spring is an amazing time, especially if you live in a northern climate.
Spring eating is lighter after long winters of craving heavier meals. Wild spring greens tend to be bitter, as are many homegrown greens or ones available at the farmer’s market. Bitter greens are full of vitamins and help with digestion.
One thing to note for seasonal spring eating is a trend of lighter eating: baby salad leaves, bitter greens, fresh herbs & certain fruit
First of all, what spring vegetables are in season greatly depends on your climate.
If you live in zone 3, spring might not arrive until May. If you are lucky and live in a zone 8 then your spring is much sooner. The first ‘day’ of spring is in March, but some have snow then and some are able to purchase foods that are in season already. I live in zone 5, somewhat in the middle of these two.
Ways to Get Spring Vegetables
- Eating veggies that were directly sown in the springtime from your garden or farmers market
- Harvesting perennials and offer early harvests
- Using spring season extenders like hoop tunnels or cold frames to get extra early harvests. We’re thankful we grow food year-round in a greenhouse
- Overwintering veggies for late winter and early spring harvests
- Foraging for wild edibles like dandelions, nettles, wild leeks & more
Vegetables that are in Season in Spring
Overwintered veggies: Parsnips, arugula, spinach, mache, overwintered greens, and even forgotten about baby potatoes!
Early spring gardening with season extenders for a year round garden: Arugula, spinach, mache, mustards, baby greens, radishes.
- Spring garlic shoots
- Baby greens
- Salad leaves like mesclun greens
- Wild bitter greens like dandelions, lambs quarters, nettles
- Arugula/ Rocket Leaves
- Kale (see some kale varieties and how to grow)
- Baby turnips like Hakurei or Tokyo
- Turnip greens
- Mustard greens
- Baby beets and beet greens
- Fava beans
- Asian crops like pac choi
- New potatoes (baby potatoes)
- Herbs like chives, cilantro, overwintered herbs like oregano, sage, anything that’s starting to grow again
- Mint, lemon balm, and other herbs for a kitchen herb garden