Artichoke’s earthy flavor and meaty taste are what make it so everlastingly popular and versatile in the kitchen. You can steam them, chop them up and put them in the pasta, or simply use raw in salads.
Freshly-picked peas in spring taste naturally sweet and tender. They are the perfect add-on for any dish this spring.
Although spinach can be found in grocery stores year-round, spring and summer are the best time to eat spinach. They are at their most tender and flavorful. Spinach is also one of the healthiest greens out there packed in iron, calcium, and fiber, which are essential for the human body.
Rhubarb is more popularly known as a “pie filling” but it is a versatile ingredient that can be cooked both savory and sweet. Rhubarb is rich in antioxidants and a good source of magnesium that is good for the body.
The peak season of strawberries in America is usually April through June. As a fruit, strawberries are flavorful and low in sugar. Strawberries are also popular ingredients for dessert and pastries which add a little bit of freshness and sourness.