What are the vegetables in spring?

Spinach is on the market in spring and is rich in nutritional value. Chinese cabbage is a seasonal vegetable in the south in spring. It has a delicate taste and is rich in nutrients. There are also lettuce, bean sprouts, mushrooms, bamboo shoots, fungus, leeks, etc.

Spring vegetables have a more delicate taste and are more suitable for cooking. They can effectively supplement the nutrients needed by the body, and spring vegetables are more nutritious.

There are many kinds of spring vegetables, such as toon, spring bamboo shoots, shepherd's purse, rapeseed, lettuce, leek, watercress, spinach, onion, green pepper, cabbage, cauliflower, lettuce, cucumber, etc.

Toon

Chinese toon likes a warm environment. After the temperature rises in spring, it begins to germinate and slowly grows new shoots. The new shoots can be eaten if they are broken off in time. Not only is the nutritional value high, but the taste is also better.

Spring Bamboo Shoots

Spring bamboo shoots are usually available in March and April. They are very fresh, tender, delicious and nutritious. They can be eaten directly as a cold dish or stir-fried with shredded pork.

Shepherd's Purse

Spring vegetables also include shepherd's purse, which usually sprouts between March and April. If you dig it up in time, you can eat it by frying eggs, or use it to make buns or dumplings, which are all very delicious.

rape

Rapeseed can be eaten all year round, but it tastes best in spring. It likes warm and humid environments. Providing a suitable environment during cultivation will help it grow better.

Lettuce

Lettuce is also one of the common vegetables in life. It can be eaten raw, fried or shabu-shabu. It tastes delicious and has high nutritional value.

Spring chives

Spring chives are delicious and spicy. They have the effects of dispelling yin and cold, nourishing the kidneys and warming yang, promoting qi and regulating blood. They are suitable for consumption by men, women, young and old.