Spring is here with an abundance of seasonal herbs, vegetables, and fruits
Seasonal recipes in spring finally bring color back after the Winter days. Now green sprouts everywhere from the earth.
Our vegetable garden is also awakening to new life; not only do colorful tulips and glowing daffodils bloom. Young shoots break out of the buds, and everywhere the green seeks its way to the surface of the earth.
Asparagus, radishes, wild garlic, etc., ensure a perfect start to spring. Spring vegetables now replenish our vitamin balance and provide our body with many vital nutrients.
Herbs in Spring
The first garden herbs, such as chervil and, a little later, coriander, appear. Parsley and chives do not grow until after the last frosty days, but more robust herbs such as sage and thyme begin to sprout their leaves early in spring.
Now the time of the wild herb kitchen begins. Pimpinella, yarrow, wild rocket, and dandelion or ribwort bring fresh greens to the plate. The broad, lancet-like leaves of wild garlic give a sweet garlic scent and enrich many recipes as a delicate spice.
This pesto is delicious on pasta, steamed spring veggies, drizzled into hummus, dolloped over a soup or smothered over boiled new potatoes. However you chose to have it, make it please – it will put a smile on your face, promise!
Spring season with lettuce
In some regions, there is still snow until even April. Powerful fighters like spinach and rocket are not affected by the cold, even a few lettuces can even withstand freezing temperatures and survive the winter. After an overdose of root vegetables, it’s time for crisp freshness on your plate.
Simple is the name of the game here, so these are basic and can be adapted to suit your needs. Such an easy and light lunch or dinner idea to throw together. It will keep you feeling light and clean!
Seasonal Spring recipes with vegetables
The asparagus season begins, and there are turnips, young spring onions, salads, and other things in the vegetable garden. Crunchy radish recipes are now in season. There are also crunchy fennel recipes and delicious kohlrabi recipes.
This Carrot and Radish Salad with Lime Ginger Dressing is ready in no time. The colors are so vibrant and lovely that they speak for themselves. The veggies have such a great crispness to them.
This is a crunchy, appetizing alternative to traditional ‘coleslaw’. It serves as part of a salad buffet; a cracker topping; a sandwich filling or a side dish… It benefits from the incredible health-affirming goodness of fennel and celery (check out my Health Benefits of Celery article), along with a tasteful combination of wholesome ingredients to create a creamy tahini sauce.
This salad is light, refreshing, and incredibly simple to put together. It works great as a side salad. With peas and hemp seeds, it’s also a perfectly balanced light vegan entree containing plant-based protein and beneficial fats.
The seasonal spring fruits
When the apple trees start to bloom, the sunny days ensure that it is no longer so cold at night. Strawberry recipes and rhubarb recipes are now in season. The long, greenish-red sticks of the rhubarb ripen slowly; strawberries still need a sheltered place to develop their full, fruity sweetness.
It’s a pie, it’s a cheesecake – it’s both! This silky-smooth strawberry rhubarb confection is somewhere in between a pie and a cheesecake. The nutty, crumbly crust is held together by a sweet, sticky date paste and then topped with luxurious cashew, strawberry, and rhubarb cream and chilled until it’s firm.
Strawberries and rhubarb are a power duo in a pie; here raw rhubarb plays a tart counter to sweet strawberries.
Let yourself be inspired and enjoy seasonal spring recipes after the long winter.
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