Spring vegetables

Do you also make sure to buy regional and seasonal vegetables? In this article, you will find some vegetables that will bring a breath of fresh air into your kitchen in spring. While you can usually count on the freshness of seasonal vegetables, vegetables that are not in season here have been transported a long way and often only survive thanks to artificial preservatives. You will also notice a difference in taste and consistency. They often taste much bland than seasonal fresh vegetables and are less crunchy in texture. In addition, imported products consume an enormous amount of energy due to the transportation required and are therefore harmful to the environment.

Asparagus ─ The heralds of spring
Green and white asparagus are harvested in Switzerland from April to June. The season is therefore short. This makes asparagus all the more popular in the kitchen during this time. Asparagus only contains around 18 calories and less than one gram of fat per 100g. This makes them one of the lowest-calorie spring vegetables. Large quantities of asparagus have a dehydrating effect thanks to their potassium content. They also contain plenty of folic acid and provide beta-carotene, a precursor of vitamin A.

Do you know the difference between green and white asparagus? White asparagus grows underground and is harvested as soon as its head emerges from the ground. Green asparagus, on the other hand, grows in the sun, which gives it its green color.


Kohlrabi ─ The sweet and mild
You can find crunchy kohlrabi from Switzerland on supermarket shelves from April to November. It is characterized by its slightly sweet and mild aroma and is therefore often eaten raw. Kohlrabi leaves contain more important nutrients such as vitamin C, potassium, calcium and magnesium than the actual bulb. These can be chopped and added to salads, soups or sauces, for example. The freshness of kohlrabi can also be recognized by these. The greener and crisper the leaves, the fresher the tubers. It is therefore always best to buy kohlrabi with the green leaves.

Rhubarb─ The sweet and sour
Rhubarb is available in Switzerland from April to June. Many people think it is fruit, probably because of the numerous desserts it sweetens with its presence. Botanically speaking, however, it is actually a vegetable. Rhubarb is also a good source of nutrients and is full of potassium, calcium, magnesium, iron and vitamins A and B1. Whether as jam, in cake or muffin form, as juice or spritzer, rhubarb can be used in a variety of ways. It impresses with its combination of sweet and sour.

So buy your vegetables according to the seasonal table and enjoy them fresh and without artificial additives. You'll not only be doing something good for yourself, but also for the environment.