The Ultimate Guide to Spring Vegetables

What vegetables are in season during Spring?

Spring vegetables are jam-packed with vitamins, antioxidants, and minerals. They are great for your health, especially when eaten fresh during the spring season. Learn what vegetables are in season and how you can incorporate them into your recipes by reading through our list of spring vegetables. 

1. Lettuce 

Lettuce is a part of the Asteraceae daisy clan. Its scientific name is Lactuca sativa, and it was first grown in the Middle East. Enjoy lettuce with peas in a tossed salad or as a sandwich topping. Store this spring vegetable and preserve its crispness by wrapping it in aluminum foil and keeping it in the refrigerator for up to a month. 

2. Artichokes 

Artichokes belong to the sunflower family. They were first cultivated in the Canary Islands and the Mediterranean. Make mouthwatering pistachio and lemon-stuffed artichokes or grilled artichokes garnished with lemon wedges. 

3. Peas

This spring vegetable is essentially the seed pod of the Pisum sativum species. Peas are starchy and highly nutritious. Enjoy a delicious mix of feta cheese, peas, and sumac to complement the warm weather, or a tasty ham and peas pesto pasta. 

4. Collard greens 

Collard greens are Brassica oleracea cultivars. Make collard greens spring rolls with decadent shrimp, or enjoy yours with roast lamb or chicken. 

5. Spinach 

Spinach was originally produced in China. California is the biggest producer of SPinach in the United States. You can use spinach in your salads, smoothies, or vegetable spreads. 

6. Arugula 

This cruciferous vegetable is a native of the Mediterranean. It’s also often called rucola. Relish arugula pesto with succulent lamb, enjoy a pea and arugula salad as a side dish, or make an arugula flatbread with ricotta to serve as an appetizer. 

7. Kale 

This veggie is a staple food in Portugal and Scotland and is grown in the southeastern United States. You’ll find kale in hues of green, purple, and blue. Enjoy a cucumber and kale salad with ginger and honey or a delectable pan-fried pork belly with sauteed kale. 

8. Broccoli 

The word “broccoli” refers to the flowery tops of cabbages. The green stalks we know of as broccoli today result from selective breeding by farmers to create a hearty and crunchy vegetable. Enjoy green frittata or lovely braised chicken with broccoli for dinner. You can also make delectable broccoli slaw. 

9. Asparagus 

China is the world’s top producer and importer of asparagus, followed by the United States. The young shoots are the edible parts of asparagus used in dishes like spring risotto asparagus and grilled asparagus, egg, and parmesan salad. 

10. Carrots 

These spring vegetables are packed with antioxidants. California, Wisconsin, and Washington are the largest producers of carrots in the United States. Use thinly-sliced carrots to garnish your baked fish, or craft a nourishing carrot, turmeric, and ginger soup. 

11. Rhubarb

Rhubarb has Latin origins and comes from the Polygonaceae clan. Oregon and Washington are its largest cultivators in the United States. Enjoy a tasty salad comprising rhubarb vinaigrette, or treat yourself to a rhubarb cake with tea. 

12. Celery 

This marshland vegetable is used as a base ingredient for countless broths and soups. You can add celery to your party dips for a bit of crunch or use it to make a dressing for a mackerel and olive dish. 

13. Mustard greens 

Mustard greens were first grown in the Himalayas and are also known as gai choy. People have consumed this for approximately 5,000 years. The scientific name for mustard greens is Brassica juncea. Mustard greens are primarily grown in Montana, Idaho, Washington, Oregon, and North Dakota. Enjoy a range of spring salads with mustard greens and lemon dressing. 

14. Cabbage 

Cabbages are known for their densely packed leaf layers. These vegetables were initially grown in the 14th century in Europe. You can use fermented cabbage to make sauerkraut. Enjoy a cabbage pierogi with delicious dill, or use grated raw carrots and cabbage to make a refreshing coleslaw.

15. Beets 

These spring root vegetables have heart-shaped leaves. Both the root and the leaves can be consumed. Make a lovely springtime beetroot and onion salad to relish with your stews, or use beets to add a splash of color to your other salads. 

16. Watercress

Watercress was initially cultivated in Ancient Greece. It’s a flowering species that forms part of the Brassicaceae clan. Make delicious peas, watercress, and asparagus pasta, or pea, watercress, and pesto pastries. 

17. Cauliflower

Cauliflower was originally cultivated in Cyprus. Make a cauliflower salad or delicious quinoa and cauliflower patties. Store these spring vegetables by wrapping them in a perforated bag before placing them in a crisper drawer. You could store raw cabbage for up to a week this way. 

18. Ramps

This vegetable belongs to the Allium tricoccum family and is a type of wild onion. It’s primarily found across the eastern parts of the United States. Add ramps to scrumptious rockfish tacos, or add them to penne pasta. 

19. Morel mushrooms

The botanical classification for these is Morchella esculenta, and they belong to the Morchellaceae clan. Morel mushrooms are a great source of vitamins, minerals, and fiber, making them an ideal springtime ingredient. Enjoy morels raw or sautéed. You can use them in luxurious foods like a fava bean crostini or shrimp pasta. 

20. Cardoons

Cardoons are thistle-like veggies and belong to the scientific category Cynara cardunculus. Enjoy sautéed mushrooms and cardoons with bread, or use them to make a mouth-watering golden-brown cheesy gratin. 

Where to find spring vegetables

Depending on what you’re making, spring vegetables can be sautéed, roasted, steamed, or braised. You can also enjoy them with poultry, red meat, or seafood. Browse Instacart for our variety of spring vegetables in your area to help you get started. 

Grab it now on Instacart:

Green Leaf Lettuce (10 lb)

Organic Sugar Snap Peas Bag (per lb)

Spinach (14 oz)

Organic Broccoli Crown (1 lb)

Rhubarb (1 lb)

Green Cabbage Package (each)

Ramps (each)

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