The artichoke is a species of thistle whose flowers are harvested as food, and they are a fabulous source of dietary fiber, phosphorus, calcium, potassium, iron and other minerals. They are spectacular when roasted, stuffed or used in salads and stews.
These delectable fruits reach their peak in the springtime and can be used in countless dishes. Strawberries are jam-packed with nutrients like vitamin C, manganese, fiber, folate, iodine, copper, biotin and omega-3 fatty acids.
Whether they're yellow, beefsteak or cherry tomatoes, these fruits make a dazzling addition to salads, sauces and other dishes. Tomatoes are an excellent source of vitamin C, biotin, vitamin K, dietary fiber and minerals like copper, potassium and manganese.
Watercress is a nutritional powerhouse that makes a great addition to salads or as a side dish. Watercress is a great source of vitamin E, A, B1, B6, C and K, as well as beta-carotene, iodine, iron, calcium, magnesium and zinc.
This breakfast staple is a fabulous addition to smoothies or eaten on its own during its peak spring season. In addition to being a major source of vitamin C, grapefruit contains copper, dietary fiber, potassium, biotin and vitamin B1.
While onions are available year-round, the sweeter Vidalia onions have a shorter spring season, so it's worth stocking up on them for use in salads, dressings and savory dishes. These onions are rich in flavonoids, which are believed to prevent certain types of cancer, as well as vitamin C and potassium.
While we can now enjoy avocados at any time of year, traditionally avocados are at their best in the spring. These fruits are packed with heart-healthy monounsaturated fatty acids, as well as dietary fiber, vitamin K, folate, vitamin B6, copper, potassium, vitamin E and C.
Blueberries are at their best between the months of May and August, and whether they're added to cereals, pies or smoothies, blueberries are renowned for having the highest concentration of antioxidants of any fruit or vegetable. Blueberries also contain healthy doses of vitamin C, vitamin K, manganese and dietary fiber.
Whether it's roasted, steamed or grilled, asparagus is the perfect accompaniment to your favorite spring dishes. Asparagus season peaks in April and May, and this veggie boasts a strong supply of vitamin K, folate, copper, selenium, vitamin B2, vitamin C and vitamin E.
Last but not least, if you're looking for an alternative to other spring greens like arugula and spinach, mustard green season ends in late April and makes a great addition to a salad or as a side dish on its own. Mustard greens boast high levels of vitamin K, A and C, as well as beta-carotene, folic acid, vitamin B6 and magnesium.