10 Top Spring Seasonal Vegetables and Fruit

It’s that amazing time of year when spring seasonal vegetables start popping up at farmers’ markets and grocery stores everywhere. After months of root vegetables and winter squash, these fresh green goodies are a sight for sore eyes!

A plate of asparagus, radishes, and peas on a wooden table. — Image Credit: Depositphotos.

Ready to make the most of what spring has to offer? These seasonal treats aren’t just super tasty—they’re also packed with nutrients at their peak. Let’s check out all the awesome spring produce you should grab right now and how to keep them fresh longer.

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Reasons You’ll Love Spring Produce

Peak Flavor: Spring vegetables are harvested at their prime, delivering unmatched taste and tenderness that you simply can’t get from out-of-season alternatives.
Nutritional Powerhouses: These fresh vegetables are packed with vitamins, minerals, and antioxidants that support health and wellbeing after the winter months.
Budget-Friendly: Seasonal produce is typically more affordable when abundant during its natural growing season.
Supports Local Farmers: Buying seasonal spring vegetables often means supporting local growers and reducing the environmental impact of long-distance food transportation.

Spring Produce Guide

Spring offers a variety of fresh produce that’s worth seeking out at your local grocery store or farmers market. Here’s what to look for during the spring months.

Asparagus

Asparagus is the quintessential spring vegetable, with its distinctive stalks appearing in markets from March through June. This versatile vegetable can be roasted, grilled, steamed, or even enjoyed raw in a salad.

For a delicious asparagus dish, try pairing it with other spring vegetables like peas and leeks for a seasonal side dish that complements almost any meal.

Storage Tips for Asparagus:

Keep asparagus stalks moist but not wet.
Trim the ends and stand upright in a jar with an inch of water, like flowers. Cover loosely with a plastic bag and refrigerate for up to a week.
Blanch before freezing for soups and casseroles.
Previously cooked asparagus is best served cold or at room temperature as reheating can make it mushy.

Peas

Fresh peas are one of spring’s sweetest offerings. Whether you choose snap peas, snow peas, or shelling peas, they all deliver that bright green flavor that signals springtime has arrived.

Try them in Slow Cooker Ham, Potato, Corn & Veggie Chowder for a hearty meal that makes good use of these spring gems.

Storage Tips for Peas:

Fresh peas should be used quickly for the best flavor.
Store unshelled peas in a perforated bag in the crisper drawer for 2-3 days.
Blanch shelled peas briefly before freezing. They’ll keep for up to 6 months.
Shell just before cooking for maximum sweetness.

A bowl of ham chowder with two spoons on the side. — Slow Cooker Ham, Potato, Corn & Veggie Chowder. Image Credit: Kim Schob.

Radishes

Crisp, peppery radishes bring a welcome zing to spring meals. These colorful root vegetables mature quickly and are among the first to appear in spring gardens and markets.

Radishes shine in salads or can be roasted to bring out their sweetness. Try them sliced thin in a spring salad with fresh greens for a crisp, colorful addition.

Storage Tips for Radishes:

Remove the greens before storing (you can cook these separately).
Place unwashed radishes in a perforated plastic bag in the crisper drawer where they’ll keep for up to a week.
For maximum crispness, store radishes in a container of cold water in the refrigerator, changing the water every couple of days.
Radishes don’t freeze well for fresh use but can be pickled for longer storage.

Artichokes

These unique spring vegetables require some preparation but reward your efforts with delicate, buttery flavor. Spring artichokes are particularly tender and flavorful compared to those available at other times.

Steam or boil artichokes until tender, then enjoy dipping the leaves in a simple lemon garlic aioli for a simple but elegant appetizer or side dish.

Storage Tips for Artichokes:

Sprinkle artichokes with a few drops of water and store in a perforated plastic bag in the refrigerator.
Fresh artichokes should be used within 3-5 days for the best flavor and texture.
Cooked artichokes can be refrigerated for up to 5 days.
To freeze, prepare and cook artichokes fully, then freeze the hearts in an airtight container.

Strawberries

As spring moves toward summer, strawberries begin to appear, heralding the beginning of berry season. Spring strawberries are often smaller but more flavorful than those available year-round.

Celebrate these spring fruits with refreshing drinks like Fresh Strawberry Agua Fresca or Fresh Strawberry Tea for a perfect seasonal refreshment.

Storage Tips for Strawberries:

Don’t wash strawberries until just before eating.
Store in a single layer on a paper towel-lined container, loosely covered in the refrigerator.
Use within 2-3 days for peak flavor and texture.
To freeze, hull and place on a baking sheet until solid, then transfer to freezer bags for storage up to 6 months.

Two strawberry tea on a mason jar glasses garnished with a strawberry and a slice of lemon. — Strawberry Tea Recipe (Sweet Fruity Iced Tea). Image Credit: Kim Schob.

Rhubarb

Though technically a vegetable, this spring stalk is most often prepared as a fruit in sweet dishes. Its tart flavor makes it perfect for balancing sweetness in desserts and preserves.

Rhubarb pairs wonderfully with strawberries in classic spring desserts like pies and crumbles, creating a sweet-tart combination that celebrates two seasonal favorites together.

Storage Tips for Rhubarb:

Cut off and discard any leaves (they’re toxic).
Wrap unwashed stalks in a damp paper towel, then place in a plastic bag in the refrigerator for up to a week.
For longer storage, cut rhubarb into 1-inch pieces and freeze in a single layer before transferring to freezer bags.
Frozen rhubarb can be used directly in cooking without thawing.

Spring Onions

More tender and mild than regular onions, spring onions (also called green onions or scallions) add a gentle allium flavor to countless dishes. They’re versatile enough to use raw or cooked.

Add them to fresh salsas like Chunky Garden Fresh Salsa with Fresh Tomatoes or Salsa Verde with Garden Fresh Veggies for a crisp, fresh flavor.

Storage Tips for Spring Onions:

Keep roots attached if possible.
Wrap loosely in a damp paper towel, place in a plastic bag, and store in the crisper drawer for up to a week.
For longer storage, chop and freeze spring onions in an ice cube tray with a bit of water or olive oil.
You can also place trimmed spring onions in a jar with an inch of water, changing the water every few days.

Arugula

This peppery green is at its peak in spring, offering a distinctive bite that elevates salads and other dishes. Young spring arugula is particularly tender and flavorful.

Try arugula in fresh salads or use it to top flatbreads and pizzas like Homemade Air Fryer Meat Lover’s Pizza Recipe for a peppery contrast to rich toppings.

Storage Tips for Arugula:

Store unwashed arugula in a plastic bag with a paper towel to absorb moisture.
Keep in the crisper drawer for 3-5 days.
Wash just before using to prevent wilting.
For slightly wilted arugula, soak in ice water for 10 minutes to crisp it up.

Fava Beans

Fresh fava beans are a spring delicacy worth the effort of double-shelling. Their buttery texture and slightly sweet, nutty flavor make them special additions to spring meals.

Storage Tips for Fava Beans:

Store unshelled fava beans in a perforated plastic bag in the refrigerator for up to a week.
Shelled favas should be used within 1-2 days.
Blanched and fully shelled favas can be frozen for up to 6 months.
Keep frozen favas in sealed bags with the air removed to prevent freezer burn.

Leeks

Milder than onions but with a more complex flavor, spring leeks are tender and sweeter than their winter counterparts. They add depth to soups, quiches, and sautés.

Try them in Instant Pot Potato Leek Soup for a simple yet comforting dish that lets their delicate flavor shine.

Storage Tips for Leeks:

Don’t wash leeks before storing.
Wrap unwashed leeks loosely in a damp paper towel, then place in a plastic bag in the crisper drawer.
Leeks will keep for up to two weeks when stored properly.
Sliced leeks can be frozen raw for cooking later, but their texture will change slightly.

Spoon scooping potato leek soup from a bowl. — Instant Pot Potato And Leek Soup Recipe. Image Credit: Kim Schob.

FAQs

When is the peak season for spring vegetables?

Most spring vegetables reach their peak from March through May, though this varies by region. In warmer climates, spring produce may appear as early as February, while cooler regions might not see certain spring vegetables until April or May.

How can I tell if spring produce is fresh at the market?

Look for vibrant colors, firm texture, and bright, unwilted leaves. Fresh spring vegetables should feel heavy for their size and have a clean, fresh smell. Avoid produce with brown spots, slime, or signs of wilting.

Do I need to peel spring vegetables like carrots and radishes?

Spring carrots and radishes typically have thin, tender skins that don’t require peeling. Simply scrub them well under cool running water. This preserves nutrients concentrated in and just under the skin and saves preparation time.

What’s the difference between spring onions and green onions?

Spring onions and green onions (scallions) are often used interchangeably, but true spring onions have small bulbs at the base while green onions have straighter sides. Spring onions tend to be harvested early in the season and have a slightly sweeter, milder flavor.

Can I freeze spring vegetables for later use?

Yes, most spring vegetables can be frozen, though textures may change. For best results, blanch vegetables like peas, asparagus, and fava beans before freezing. Leafy greens can be blanched or sautéed first. Spring fruits like strawberries can be frozen raw for smoothies or cooked into preserves.