Since the weather and climate vary with each season, dietary habits also differ accordingly. For instance, the scorching summer heat makes heatstroke common, so we should consume foods that clear heat and relieve summer heat. But now that spring has just arrived, what are the seasonal vegetables for spring? Here are 5 must-eat seasonal vegetables for spring.
Spring Seasonal Vegetables
Asparagus — Preventing Colds
With its slender green stalks resembling both young reed shoots and bamboo shoots, it's vividly called asparagus. Its formal name is Asparagus officinalis, also known locally as dragon beard vegetable.
Asparagus spears are rich in vitamins and minerals, particularly vitamin C, containing 45mg per 100g—higher than oranges or tangerines.Regular consumption boosts immunity, helps prevent colds, and alleviates swollen or bleeding gums. Low in sugar and containing substances that aid blood sugar regulation, asparagus is suitable for diabetics. Additionally, its potassium and saponins help regulate blood lipids and blood pressure.
Asparagus appears firm yet offers a tender texture with a subtle grassy flavor. Fang Hongyun recommends a recipe that preserves its natural taste—Asparagus in Broth. Simply cut the asparagus into segments, blanch them, and drizzle with chicken broth.
Spring Bamboo Shoots—Promote Digestion
Spring bamboo shoots are delicious and nutrient-rich, containing various essential nutrients and trace elements. After indulging during autumn and winter, it's time to cleanse your digestive system with more vegetables. Spring bamboo shoots aid digestion and are high in water content. Regular consumption can effectively relieve constipation and promote intestinal motility.
Water Parsley—Cooling and Moisturizing
"Reeds sprout short, water plants spread wide, just as pufferfish rise to the surface"—the water plants mentioned in Su Shi's poem are also known as reed shoots, and now is the perfect season to savor them. Reed shoots come in white, green, and red varieties, with green being the most commonly consumed. Each shoot resembles a supple willow branch, featuring slender stems dotted with small, segmented protrusions.
Per 100 grams, reed grass provides 4.2 grams of protein and 0.24 grams of fat, making it a high-protein, low-fat vegetable. Containing aromatic oils, it possesses a distinctive flavor that aids digestion, strengthens the spleen and stomach, and clears phlegm-heat. This aquatic plant is cool in nature and sweet in taste, helping to calm liver fire—making it ideal for springtime liver nourishment.Its refreshing taste also helps prevent sore throats and alleviates constipation caused by internal heat. Additionally, water celery contains
Broad Beans—Boost Brain Power, Supplement Calcium, Lower Lipids, and Prevent Cancer
Broad beans are rich in protein, second only to soybeans among commonly consumed legumes. They offer a comprehensive amino acid profile, particularly abundant in lysine.Broad beans also contain essential components for regulating brain and nerve tissue, such as calcium, zinc, manganese, and phospholipids, which enhance memory and brain function. If you're preparing for exams or engaged in mentally demanding work, incorporating broad beans into your diet may prove beneficial. The calcium in broad beans aids bone absorption and calcification, promoting skeletal growth and development.
Spinach—Detoxifying and Moisturizing the Lungs
Spinach is a quintessential spring vegetable, widely consumed during this season, especially in northern households. It's a popular filling for dumplings because it detoxifies and moisturizes the lungs while preventing spring dryness.Spring winds can cause fine red blood vessels to appear on the face. Eating more spinach can alleviate such skin issues.