Eating produce in season means better flavor, higher nutrition, lower prices, and a smaller environmental footprint. Spring (March through May in the Northern Hemisphere) brings some of the most exciting produce of the year after a long winter. Here is what to look for and how to make the most of it.
Spring Vegetables
Asparagus (March - June)
The quintessential spring vegetable. Look for firm, bright green spears with tight, closed tips. Thicker spears are not tougher; they are actually more flavorful. Store upright in a jar with an inch of water in the fridge, covered with a plastic bag. Lasts 3-5 days.
Best preparations: Roasted at 425°F with olive oil and salt (12 minutes), grilled, or blanched for salads.
Artichokes (March - May)
Peak season is March and April. Choose artichokes that feel heavy for their size with tightly packed, squeaky leaves. A fresh artichoke will squeak when you press the leaves together. Store in the fridge in a plastic bag for up to a week.
Peas (April - June)
Sugar snap peas, snow peas, and English peas all peak in spring. Look for bright green, plump pods. English peas should be eaten as soon as possible because their sugar converts to starch rapidly after picking. Sugar snap and snow peas last 3-5 days in the fridge.
Radishes (March - May)
Spring radishes are milder and crisper than summer varieties. Look for smooth, firm bulbs with fresh-looking greens. Remove the greens before storing (they draw moisture from the root). Radishes last 1-2 weeks in the crisper drawer.
Spinach (March - May)
Spring spinach is tender and sweet compared to summer spinach, which tends to bolt and become bitter. Choose crisp, dark green leaves without yellowing. Wash only before using. Stored properly in a paper-towel-lined container, it lasts 7-10 days.
Rhubarb (April - June)
Technically a vegetable, usually used as a fruit. Look for firm, crisp, deeply colored stalks. Never eat the leaves, which contain toxic oxalic acid. Store wrapped in a damp towel in the fridge for up to 2 weeks. Rhubarb freezes beautifully for pies and crumbles.
Fava Beans (April - June)
Also called broad beans. Choose firm, plump pods. They require double shelling (remove from pod, then blanch and remove the outer skin), but the sweet, buttery beans inside are worth the effort.
Spring Onions and Leeks (March - May)
Milder and sweeter than storage onions. Look for firm white bulbs with bright, fresh greens. Use the greens too; they are delicious sauteed or in soups. Store in the fridge for up to a week.
Spring Fruits
Strawberries (April - June)
The first exciting fruit of spring. Look for bright red berries with fresh green caps and a strong sweet smell. Avoid berries with white tips (unripe) or soft spots. Do not wash until ready to eat. Store in a single layer in the fridge for 3-5 days.
Pro tip: Rinse strawberries in a 3:1 water-to-vinegar solution, then dry thoroughly. This kills mold spores and extends shelf life by several days.
Apricots (May - July)
Late spring brings the first apricots. Choose slightly soft fruit with a sweet aroma. They bruise easily, so handle gently. Let them ripen on the counter, then refrigerate for up to 5 days.
Cherries (May - July)
Sweet cherries arrive in late spring. Look for firm, shiny fruit with green stems. Darker cherries are sweeter. Refrigerate immediately and do not wash until eating. Fresh cherries last about a week in the fridge.
Spring Produce Calendar
| Produce | March | April | May |
|---|---|---|---|
| Asparagus | Starting | Peak | Peak |
| Artichokes | Peak | Peak | Ending |
| Peas | - | Starting | Peak |
| Radishes | Starting | Peak | Peak |
| Spinach | Peak | Peak | Ending |
| Rhubarb | - | Starting | Peak |
| Strawberries | - | Starting | Peak |
| Fava Beans | - | Starting | Peak |
| Cherries | - | - | Starting |
Why Eating Seasonally Matters
- Price: In-season produce costs 20-50% less because supply is high and shipping distances are short
- Flavor: Produce picked at peak ripeness (rather than picked early for shipping) tastes dramatically better
- Nutrition: Vitamins and antioxidants degrade during storage and transport. Local, in-season produce is fresher and more nutritious.
- Environment: Less energy spent on greenhouse growing, refrigerated shipping, and long-distance transport
Related: What Fruits and Vegetables Are in Season in Summer
Related: How to Make Vegetables Last Longer in the Fridge
When you bring home a haul of spring produce, Clove AI can track everything in your fridge and suggest recipes that use what you have before it loses its peak freshness.