By Elizabeth Keyser
Spring vegetables, fruits, and herbs awaken our taste buds and energize our spirits after winter. Many are also superfoods that can help protect against heart disease, diabetes and its complications, and even cancer.
April’s alliums and radishes have sprightly flavors. May’s asparagus, the most seasonal of vegetables, has a natural sweetness, while mushrooms have umami flavors—earthy, meaty, and satisfying. June’s gentle days call for celebrating the simple pleasure of sweet strawberries. Learn how to make the most of spring’s bounty. Read on.