8 Spring Vegetables And What To Make With Them


They're delicious roasted or grilled and cook quickly. The crowns of asparagus, one of the few perennial plants, should be planted in mid-spring in a sunny area.

Snap Peas

Steam crispy pods after shucking. Many recipes utilize them. Plant six weeks before the last frost and give peas a trellis to climb. They're simple to cultivate.


The peppery bite of arugula lends flavor to salads, spaghetti, and pizza. Year-round, but only during spring farmers' markets. Sow the seeds as soon as the soil can be handled, and enjoy


Sorrel's lemony flavor complements salads and soups. It's an easy-to-grow heritage perennial green that blooms early in spring, making it delightful after a long winter!

Swiss Chard

Swiss chard's rainbow-colored stems and brilliant green leaves are tasty and gorgeous. Chop it for frittatas, soups, and sides. Full light makes it simple to grow.


Fiddleheads, curled young fern shoots from ostrich ferns, are cooked and consumed as a delicacy. Only specialist stores and farmers' markets sell them throughout the brief season.

Snow Peas

The whole pod of snow peas may be eaten, making them simple to prepare and delicious in stir fries and salads. They grow well in sunny gardens with trellises.

Spring Onions

Spring onions have bulb-shaped ends, unlike scallions. Naturally, spring is the greatest time to eat these sweet onions! Try roasting them whole, adding raw slices to salads