10 Best Spring Foods to Add to Your Grocery List

With the multitude of storms and showers that come with spring comes the influx of colorful fruits and veggies in the produce section. And while the occasional gray sky may be a mood killer, know that thanks to the rains, your grocery cart will be loaded full of vitamin-, nutrient- and antioxidant-dense foods during your next grocery trip. Check out these 10 best fruits and vegetables from Shape to add to your grocery cart this spring!

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Rainbow Chard: This colorful vegetable is packed with good-for-you nutrients like vitamins C and K, potassium, and iron. It can be substituted anywhere you would use spinach. Add rainbow chard to soups, stir-fries, or as a topping for pizza.

Mizuna: These Japanese green feathery leaves are commonly tossed into mesclun mixes. They’re also sold separately at specialty food shops and at the farmers’ market. To store, wrap fresh mizuna in a paper towel, place it a plastic bag, and store in the refrigerator for up to five days. Wash well before using to remove any dirt and pat dry.

Strawberries: Most strawberries around the country are grown in California. One serving of these red gems (that’s eight strawberries) have more vitamin C than an orange! Strawberries also contain one of the most powerful anti-inflammatory antioxidants called anthocyanins. Studies have found that strawberries may help reduce the risk of heart disease and lower the risk of certain types of cancer.

Strawberries

>> Recipe: Strawberry Rhubarb Crisp

Cilantro: Fresh herbs are a spring delight. Cilantro grows particularly quickly, so you can find it fresh in early spring. Use it to make salsa, guacamole, pasta salads, and rice dishes. When storing, place a fresh bunch stems down in a glass of water and change the water daily or gently wrap in a paper towel and place in a re-sealable bag in the refrigerator for up to one week.

Meyer lemons: This crossbreed between a lemon and possibly an orange or a mandarin was named after Frank N. Meyer who first discovered it in 1908, and is only found in early spring. Meyer lemons have a sweeter and less acidic taste than more popular lemon varieties like Lisbond and Eureka. Use for salad dressings, fresh juices, smoothies, and desserts—or just add a few sliced into a glass of water.

Want to read more? Click here to read the original article from Shape.