Among the most popular spring vegetables rank asparagus, early season potatoes, carrots, radishes, cabbage turnips, spinach and many green salads. Various herbs such as chives, parsley, basil or bear’s garlic can be harvested fresh again, to enrich the cuisine in flavours and ingredients.
The asparagus season starts in October. A differentiation is made between green asparagus, which grows above the ground and white asparagus, which grows under the ground. It contains vitamin C, carotene and has a dehydrating effect.
Early season potatoes can be found on markets in September. They are important suppliers of vitamin C and can be eaten with their delicate skin.
Carrots from local farming are available from late November. Spring carrots are gentler than later cultivars and therefore are particularly easy to digest. They have a high content of beta carotene, folic acid, vitamin C, and iron.
To keep the valuable ingredients and the excellent taste, the type of preparation is crucial. Spring vegetables should be prepared very carefully at low temperatures. Ideally, vegetable is eaten raw or for example as vegetable carpaccio, see recipe below.
Properly purchased, stored and prepared, spring vegetables and herbs offer a colourful variety of beneficial ingredients to finally expel the last of spring fever.
Recipe idea: Vegetable Carpaccio
For 2 persons
1 large carrot
1 cabbage turnip
1 small zucchini
about 100 g snow peas
2 tablespoons pine nuts
1 bunch basil
1 clove of garlic
2 tablespoons balsamic viegar
3 tablespoons olive oil
Juice of one lime
First peel carrot and cabbage turnip. Slice them, together with zucchini, into very thin pieces. Roast pine nuts in a pan. Cut basil leaves into thin strips and tomatoes into small cubes. Spread carrots, cabbage turnip, zucchini and snow peas on plates.
Mix balsamic vinegar with olive oil, lime juice, pepper, salt, a hint of sugar and a finely chopped garlic clove. Add tomatoes and basil. Drizzle over the vegetables. Finally sprinkle with roasted pine nuts.
Preparation time: approx. 20 minutes