What vegetables to buy in April? Follow the seasons to eat well

The month of April heralds the return of softness, light and... new products on the stalls! Following the seasons is not only an ecological gesture, it is also the best way to enjoy the richest flavors and the most useful nutrients. Here is a selection of vegetables to favor in April, their benefits for your health and some ideas for cooking them.

Agretti (or monk's beard)

Fresh agretti, also called monk's beard, typical of Italian spring

Symbol of spring in Italy, theagretti is little known in France, but deserves its place in your kitchen. Rich in mineral salts, it promotes the body's natural detoxification. It is simply eaten blanched, seasoned with olive oil and lemon.

Asparagus

Bunch of fresh green asparagus, seasonal vegetables in spring

THE asparagus green, white or purple are champions of the season. Delicious baked, steamed or sautéed in a pan, they are draining, rich in fiber and vitamins. They promote blood circulation and digestion.

Artichokes

Fresh artichokes placed on a cloth, rich in antioxidants and perfect for April

April marks the end of the season artichokes, vegetables that are both delicious and detox. They contain powerful antioxidants and help regulate the liver. If you're not sure how to prepare them, try them romaine style or steamed with a lemon vinaigrette.

Beans

Raw beans with marbled skin, rich in vegetable proteins and fiber

THE fresh beans are a real April gem. Rich in vegetable proteins, iron, fiber and folic acid, they are excellent raw or pureed. They support the nervous system, help prevent anemia and reduce cholesterol levels.

Rhubarb

Stalks of fresh rhubarb, ideal for pies or compotes in spring

Often used in baking, rhubarb is ideal to delight your taste buds while facilitating digestion. Its pretty pink colors pies, compotes and jams. It also has mild laxative and antioxidant properties.

Rocket

Fresh arugula leaves with a peppery taste, rich in vitamin C

There rocket, with its peppery taste, is a bomb of vitamin C and folic acid. Diuretic, detoxifying, stimulating for the liver, it fits perfectly into a spring salad. Bonus: it strengthens the immune system and promotes good sleep.

Spinach

Baby spinach leaves in a bowl, rich in iron and folic acid

THE spinach are still very present in April. Sources of vitamins A, C, iron and folic acid, they promote the production of red blood cells and cardiovascular health. Rich in chlorophyll, they regenerate cells and revitalize the body.

Dandelion (Tarassaco)

Yellow dandelion flowers in open field, spring edible wild plant

THE dandelion, or tarassaco in Italian, is a wild edible plant with multiple benefits. Use the leaves, flowers or roots! Diuretic, digestive, antioxidant, it purifies the blood and stimulates the liver. Perfect in salad or sautéed in a pan.

Other seasonal vegetables to eat in April

  • Beets: rich in antioxidants and fiber
  • Broccoli: perfect for vitamin K and detox
  • Cauliflower: digestible and low in calories
  • Radish: crunchy and refreshing
  • Carrots, potatoes, fennel: available all year round, but always useful in cooking

Consuming seasonally means doing yourself good naturally

In April, enjoy the benefits of a vibrant, colorful and varied diet. Filling your basket with seasonal vegetables supports your health, your energy and even your morale. So, let nature guide you and bring spring to your plate!

👉 Source : Read the original article on La Cucina Italiana