What's in Season in May Vegetables

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Artichokes: A spiky, hard skin with a delicious soft heart: anyone who dares to prepare an artichoke, admittedly not the easiest thing to do, is more than compensated with a delicious flavor and a trove of health benefits. Artichokes help promote a healthy liver and gallbladder, can help lower cholesterol levels, and help promote digestion. → all about artichokes.

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Asparagus: Asparagus is a well-rounded vegetable that contains folic acid, potassium, fiber, thiamin, and vitamins A, B6, and C. Try asparagus roasted as a side or raw in a salad, veggie wrap, or even sushi. → all about asparagus.

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Celery: Due to its low-calorie content, celery has long been a favorite among dieters. Celery also acts as a natural antibacterial and can stimulate digestion and alleviate gas due to its essential oils and bitter substances. Try eating it raw with a dip or peanut butter, add it to a salad for a delicious crunch or use it in a vegetable soup. → all about celery.

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Dandelion: These little yellow flowers aren't just pretty to look at! In fact, dandelions are high in vitamin C, can help regulate water balance, and can help reduce cholesterol. They have a spicy-tart to slightly bitter taste and are great for incorporating into your salads.  → all about dandelions.

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Kohlrabi: Kohlrabi is a leafy vegetable that is part of the cabbage family. This unique veggie is full of great health benefits - it can strengthen your immune system, protect you from the sun, and help to prevent cancer as well. Kohlrabi is also low-calorie and can help promote weight loss. Try kohlrabi in a creamy gratin, a healthy casserole, or a nutrient-rich stew. → all about kohlrabi.

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Leeks: While they may be overlooked compared to their close relatives, onions, and scallions, leeks are still a flavorful vegetable that packs a savory punch! These root vegetables are loaded with health benefits - they can help you keep your immune system thriving with lots of vitamin C and A. Try leeks mixed in with your favorite whole grain pasta, or as a staple in your favorite vegetable soup. → all about leeks.

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Parsnips: Peas sweet flavor and delicious crunch make them a tasty addition to a variety of dishes. On top of that, peas are a good source of protein, contain fiber, are easy to digest, and can even help strengthen your immune system. You can eat them raw, add them to salads, or add them to stir fry, soups, or even curries.  → all about peas. → all about parsnips.

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Potatoes: Potatoes often get a bad rep for being unhealthy, when in fact they are low in calories and fat while being high in valuable nutrients.  When cooked properly, potatoes are actually extremely healthy. They have been shown to help lower blood pressure, are low in fat, and contain iron. Potatoes are also a good source of vegetable protein, which is especially easy for the body to convert. → all about potatoes.

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Radish: Radish is known and widely enjoyed for its unique, peppery taste and crunchy texture. However, what you might not know is how nutritious this small vegetable is. Radishes are packed with Vitamin C and Fiber. Their strong flavor makes radishes a great snack on their own, either with a bit of vinegar and olive oil, or with butter and salt, as the French do.  → all about radishes.

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Spring Onions: The Spring Onion is incredibly flavorful and healthy. They come packed with vitamin C, several B vitamins, and iron. The Spring Onion is perfect for all dishes that are cooked only briefly or not at all. The main uses for spring onions are therefore not only in salads but also in egg dishes, vegetable dishes, dips, sauces, soups, and mushroom dishes.  → all about spring onions.

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Watercress: Watercress might have fallen out of fashion in recent years, but this delicious, healthful lettuce is worth a second look. Watercress helps support skin and eye health, soothes colds, is rich in VItamin C, and has a detoxifying effect. It tastes pleasantly hot and piquant, like a radish. → all about watercress.

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