--- title: What to Eat Now: Spring’s Early Bloomers description: The season brings a rush of nutritious foods at peak flavor canonical: https://time.com/3741848/what-to-eat-now-springs-early-bloomers/ author: Mandy Oaklander article:opinion: false article:content_tier: free article:published_time: 2015-03-12T10:38:54.000Z article:modified_time: 2026-02-22T05:06:25.938Z article:section: Health og:title: What to Eat Now: Spring’s Early Bloomers og:description: The season brings a rush of nutritious foods at peak flavor og:url: https://time.com/3741848/what-to-eat-now-springs-early-bloomers/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltde093bcdab65f2d0/6988d9b9bc6cfc69913e2a3c/time-logo.jpg?branch=production og:image:width: 1200 og:image:height: 675 og:image:alt: TIME og:type: article twitter:card: summary_large_image twitter:title: What to Eat Now: Spring’s Early Bloomers twitter:description: The season brings a rush of nutritious foods at peak flavor twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltde093bcdab65f2d0/6988d9b9bc6cfc69913e2a3c/time-logo.jpg?branch=production --- # What to Eat Now: Spring’s Early Bloomers > Sponsored content. 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Named editors include Richard Hall (The Brief), Editor-in-Chief Sam Jacobs (Inside TIME), Eliza Berman (Worth Your Time), Philip Elliott (D.C. Brief), Justin Worland (Future Proof) and Harry Booth (In the Loop). Health Matters is written by TIME's health desk. #### How do I sign up for a TIME newsletter? Go to time.com/newsletters, choose the newsletters you want and enter your email address. There is no cost and no subscription requirement. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-network-2026q3/newsletters?i=de7e847c-4c4f-48d1-97dd-a5f27c7b3f94&cr=time-nl-network-2026q3-v1)  by [Mandy Oaklander](https://time.com/author/mandy-oaklander/)  ## Mandy Oaklander Oaklander is a senior editor at TIME. Mar 12, 2015 10:38 AM UTC  by [Mandy Oaklander](https://time.com/author/mandy-oaklander/)  ## Mandy Oaklander Oaklander is a senior editor at TIME. Mar 12, 2015 10:38 AM UTC Heavy, starchy foods keep you warm–and stuffed–through Winter. but now spring is arriving, and with it a wave of light and healthy produce hitting grocery stores and farmers’ markets in prime season. We asked Deborah Madison, author of Vegetable Literacy, for a selection of nutritious foods that will be at their peak flavor in the coming weeks. And if you don’t like to eat your greens, she has a tip: “A salad that looks like spring can make you so happy,” she says. “That’s half the battle.” ARUGULA This peppery green is sweetest after a frost; a cup has 27% of the recommended daily vitamin K. EAT IT: “Golden beets with avocado and arugula make a pretty salad,” says Madison. “I think I’ll make that tonight, actually.” MEYER LEMONS A full 31% of daily vitamin C is in the juice of one lemon. Meyers are less acidic than other varieties. EAT IT: “Use the zest and the juice to make a lemon, shallot and olive oil vinaigrette.” AVOCADO One avocado has more potassium than a banana, as well as 37% of daily fiber. EAT IT: “I like it sliced and spread on toast with a squeeze of lemon and some sea salt,” Madison says. Extra credit if you use truffle salt. SORREL Meet the herb that packs 106% of daily vitamin C in every cup. The first leaves sprout in March. EAT IT: Simply. “Finely shredded sorrel mixed with yogurt is delicious,” Madison says. CHIVES Chives are among the first plants to pop up postwinter, and just two tablespoons of them have 16% of daily vitamin K. EAT IT: Madison suggests making a spread of chives with butter, lemon zest, sea salt, pepper and fresh chervil–another early-year herb that tastes just a little bit like licorice. RADISHES When you start to see radishes at the farmers’ market, “to me that’s a sure sign of spring,” Madison says. A single radish can have 124% of the recommended daily vitamin C–even more if you eat the raw tops too. EAT IT: Go raw, says Madison. Just slice the radish, chop the tops and toss with good olive oil and lemon juice. LOVAGE It’s one of the best sources of an anti-inflammatory compound called quercetin. EAT IT: Tear into a salad or sip a Bloody Mary through its hollow stem. “It tastes like a cross between parsley and celery leaves,” she says. SWISS CHARD A cup of boiled chard has 22% of daily iron, plus 716% of daily vitamin K. EAT IT: “I love it wilted until it’s tender and tossed with good butter and a little bit of vinegar,” Madison says. 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