8 Great Veggies to Put a Spring Into Your Step
Spring vegetables have a distinct and unique seasonal flavor that is complex and concentrated. The market is flooded with gorgeous colored vegetables making a delightful parade. This is the time to indulge in this bounty!
These tender and succulent spears with bud like heads have enormous amounts of anti-inflammatory and antioxidant benefits to support our digestive health. After consumption the person experiences a strong urine odor due to the degradation of sulfur which is harmless. Asparagus can be steamed, sautéed, stir-fried or enjoyed raw.
Thorny artichokes can be intimidating. The heart of this vegetable is rich in fiber and low in calories and fat. It is also an excellent source of folic acid and vitamin C which helps protect the body from harmful free-radical agents. Steamed until tender the outer leaves can be removed to showcase the sweet, earthy heart beneath.
This cardiovascular friendly root vegetable with broad green leaves has anti-aging effects. The greens offer protection against coronary artery disease and stroke. Different cultivars are red, orange-yellow (golden beets), white and candy-cane (Chiogga) varieties. Beets can be used in a variety of delicacies, eaten raw, steamed or roasted.
Leafy vegetables like Chard, Kale, Arugula, Dandelion, Mustard, Watercress, and Escarole all lighten up a meal with flavors ranging from spicy to mild. Greens are the storehouse of many phytonutrients with disease prevention properties. Perk up your lunch with a refreshing green salad.
This stout tuberous vegetable is also called Knol-khol or German turnip. It belongs to the same family as Broccoli, Kale, Cauliflower, Cabbage and Brussels sprouts. It’s mildly sweet and crisp in texture and a rich source of Vitamin C to help the body maintain healthy connective tissue, teeth, and gums.
These cylindrical, leafy stalks are from the Allium family. Similar to onions, scallions, garlic and shallot, leeks have an impressive concentration of allicin which reduces blood pressure and decreases the overall risk of coronary artery disease, peripheral vascular diseases and stroke.
These are revered for their nutritional attributes typically found in meat and grains. Though not brightly colored like fruits and vegetables, these dull looking fungi are loaded with vitamins and minerals. Mushrooms have marked amount of immunity-stimulating beta glucans similar to oysters. They’re also a rich source of selenium that helps protect the body cells from damage.
This nutritious root vegetable is found year-round. They come in white, black, red, green and purple. Watermelon radishes have a fuchsia core resembling the flesh of a watermelon. Radishes taste from mild-pungent to strong-spicy depending on the isothiocyanate compound that has a proven role in fighting cancers and inhibiting growth of cancer cells.
These vegetables can be preserved as canned vegetables, eaten raw or cooked as a whole meal.
Cheryl Rajkumar is a food blogger and recipe developer. She develops recipes using real and fresh seasonal produce available locally. She lives with her husband in San Jose, CA. Her blog Kitchen Kemistry covers multiple cuisines and mélange of recipes.