Spring Recipes: Make the Most of Food in Season!

Fresh Food Using Seasonal Ingredients

Asparagus and Strawberries

Delight in spring recipes that make the most of this season’s produce and harvest, including green peas, asparagus, rhubarb, strawberries, scallions, spinach, fiddleheads, and more fresh ingredients!

The first day of spring arrives on Monday, March 20! Celebrate with seasonal ingredients, showing up in your local market or garden. Make these recipes to welcome spring in a delightful and delicious way.

We selected edibles based on what’s most common across North America but we know that every region is different.

Fiddlehead Recipes

Fiddleheads are the first wild edible of spring but only last a few weeks. They are the furled fronds of a young fern, harvested for use as a vegetable. Look for fiddleheads in local markets. If you forage, fiddleheads are the very top of a young ostrick fern and must be picked before unfurling. Otherwise the leaves are poisonous. They make great pickles and a delicious vegetable side dish.

Credit: Elena Elisseeva Shutterstock

Asparagus Recipes

Asparagus IS spring to us. To keep that bright green color, don’t overcook and pull it out of its cooking water straight into an ice bath. See how to grow asparagus.

Credit: Nataliya Arzamasova Shutterstock

Credit: Becky Luigart-Stayner

Pea Recipes

Fresh peas at the market herald spring’s arrival. Peas add a beautuiful green color and delicate taste to any dish, plus they’re packed with nutrients. If you’ve ever had peas raw in the garden, there’s nothing like peas right after they’ve been picked before they turn to starch. See more about growing peas.


Broccoli Recipes

By any conventional standards, broccoli is a nutritional superhero. It’s not just low in calories and high in vitamins and minerals. See how healthy broccoli is!  Cook lightly to retain nutrients and maximum flavor. Broccoli is also very easy to grow. See our broccoli growing guide.



Cooking Greens (chard, kale, mustard, collards, dandelions

Credit: Quanthem Shutterstock

Spring Tonic, using the early greens of spring, may be just the thing you need to get through this month! The trick to enjoying dandelion greens? Harvest them young with their underground crowns attached, and clean them well. Use them as you would spinach, in salads or soups. See more about cooking with dandelions as well as foraging dandelions.


Rhubarb Recipes

Ah, rhubarb! Sign of spring. We love thy bright, tart flavor!  Some folks like to sweeten rhubarb with strawberries. Pick rhubarb when the stalks are about 12 to 18 inches long. Don’t eat the leaves which are toxic.  See how to grow rhubarb.


Salad Recipes

After a long winter, don’t we all live for fresh, tender salad greens! Whether you love romaine or arugula, enjoy these cool-season young leaves when they’re at their freshest.  Lettuce is very easy to grow by seed; stagger your seeds every few weeks for a continual harvest. See how to grow lettuce

Photo: Becky Luigart-Stayner

Spinach Recipes

Spinach is an iron-rich superfood that must be part of your repertoire. In the spring, spinach appears brighter and greener, and we think the tender leaves are more tasty in the springtime. Baby spinach, which is harvested before its mature, is especially delicate. See how to grow spinach.

Photo: Becky Luigart-Stayner

Mint Recipes

Mint adds a fruity, aromatic taste to many recipes, from lamb to ice tea. You can also use mint like a salad leaf to add herbal freshness. There are many interesting varieties of mint and they are vigorous growers. See how to grow mint.


Scallion Recipes

    Scallions/green onions have less bite than your regular round onions but they add a very pleasant flavor. Whether you eat them raw or cooked, the color should be bright green with firm ends.  The whole scallion can be eaten, though some folks cut off the dark green tops.  When you slice scallions, try to move the knife back and forth, don’t chop.


    More Spring Recipes

    Browse the Recipe Search on our cooking page for more recipe ingredients!

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    Another article without the

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    I use my canoe to go to my

    I use my canoe to go to my favorite fiddlehead spot. I hate cleaning the brown covering off the green gems so I made my own cleaning devise. I took a 5 gallon pickle bucket with a lid and drilled as many holes (1/2 inch wood bit) in the top, bottom, and sides as I could. I Attached a short rope to the closed bucket full of fiddleheads and dragged behind the canoe on my way back from my harvest. All cleaned. If you don't have a boat or canoe find a waterfall to clean your fiddleheads. Enjoy!

    My Mom used to love them as a

    My Mom used to love them as a snack, steamed and with butter on them... yummy.

    I tried fiddleheads last

    I tried fiddleheads last year. They take a little work to clean and blanche, but they were an interesting side to a brunch of egg nests and smoked salmon.