May Produce Guide: What’s in Season this Spring

Artichokes are one of spring’s best picks! They can seem intimidating at first, but they’re worth bringing into the kitchen this time of year.

Steam whole artichokes and serve them with a creamy dip for a simple snack or appetizer. Roast artichoke hearts until golden and crisp around the edges, then add them to grain bowls or salads.

Keeping a jar of marinated artichokes on hand is also one of the easiest ways to add flavor to pasta, sandwiches, flatbreads, and chopped salads.

Arugula is one of the easiest greens to use because it adds flavor instantly. Its peppery bite wakes up simple meals and balances richer ingredients really well.

Toss it into warm grains so it gently wilts, pile it onto avocado toast, or use it as the base of a salad with lemon and olive oil.

It’s also great stirred into pasta right before serving, layered into sandwiches, or added to homemade pizza after baking.

Asparagus is one of the vegetables most associated with spring for good reason. It’s tender, fresh, and cooks quickly, which makes it ideal for busy weeknights.

Roast it with olive oil, garlic, and lemon until caramelized, grill it for smoky flavor, or sauté it for pasta and risotto.

You can also shave raw asparagus into ribbons for a crisp spring salad or add chopped spears to frittatas and savory brunch dishes.

Need more recipe inspiration? Find 16 vegan asparagus recipes here!

Peas are sweet, bright, and one of the best ways to make meals feel more seasonal. They add color, texture, and freshness with almost no effort.

Toss them into pasta, risotto, fried rice, or grain bowls for an easy upgrade.

You can also blend them into a vibrant spread for toast, mash them with herbs for crostini, or stir them into vegetable soup with lemon and fresh herbs.

You can also make my easy lemon pea orzo here!

Radishes are one of the most underrated spring vegetables. They’re crisp, colorful, and add a little bite that can wake up a whole dish.

Slice them thinly into salads, sandwiches, and grain bowls for crunch. Add them to toast with vegan butter and flaky salt for a simple snack.

If you’ve only had them raw, try roasting them. The sharpness softens and they become tender, mellow, and surprisingly delicious.

Sweet onions are one of those quiet ingredients that make everything taste better. They’re milder than regular onions and especially useful in spring cooking.

Slowly caramelize them until golden and jammy for toast, sandwiches, bowls, or flatbreads.

Use them as the flavor base for soups, pasta sauces, sautés, and roasted vegetable dishes. They also taste great simply grilled or roasted alongside other spring produce.

Scallions are one of the most useful spring ingredients to keep on hand. They have a fresh onion flavor that’s lighter and more delicate than regular onions, which makes them perfect for this time of year when meals start feeling brighter and lighter.

Use both the white and green parts to get the most out of them. Slice them into salads, grain bowls, noodle dishes, or avocado toast for an easy pop of flavor and color.

Or blend them into dressings, fold them into dips, or finish just about any savory meal with a handful on top. They’re simple, affordable, and instantly make food feel fresher.

Rhubarb has such a short season that it always feels worth grabbing when you see it. It’s technically a vegetable botanically, but it’s usually treated like a fruit in culinary use thanks to its tart flavor and how often it’s used in baking and sweet recipes.

That bright, tangy taste brings a freshness that sweeter fruits can’t quite match, which is why rhubarb works so well in spring cooking.

Simmer it into a compote for oatmeal, yogurt, pancakes, or chia pudding throughout the week.

Need more rhubarb recipe inspiration? Find 8 rhubarb recipes to make here.

May is one of the best times for strawberries, and you can absolutely taste the difference. They’re sweeter, juicier, and more fragrant than berries picked out of season, which makes them worth buying whenever you see a good basket.

They’re also incredibly easy to use throughout the week. Add sliced strawberries to yogurt bowls, layer them onto toast, toss them into salads with greens and nuts.

If you want something a little more special, roast them until soft and jammy, then spoon them over oats or onto my whipped cashew ricotta toast.

Need more strawberry recipe ideas? Get inspired with 16 strawberry recipes here!

Blueberries are one of those ingredients that make breakfasts feel instantly better. They’re sweet, easy to grab, and hold up well throughout the week, which makes them a staple this time of year.

Stir them into baked oatmeal, fold them into pancake batter, add them to chia pudding, or snack on them straight from the fridge.

They’re also perfect in desserts. Swirl them into homemade ice cream, simmer them into a quick sauce, or make my blueberry crumble cookies for a cozy spring bake.

Blackberries bring a richer, slightly deeper berry flavor that feels especially good in late spring. They add a little drama to simple meals thanks to their color and bold taste.

Use them in smoothies, bake them into muffins, or scatter them over creamy overnight oats with almond butter.

They’re also great muddled into mocktails, added to sparkling water with mint, or spooned over toast with a swipe of nut butter.

Cherry season beginning always feels like a little reward. They’re one of the first signs that warmer months are close, and they never seem to last long enough.

Enjoy them fresh as an afternoon snack, pair them with dark chocolate, or add them to a snack board with nuts and fruit.

You can also fold chopped cherries into baked goods, add them to overnight oats, or simmer them into a sauce for pancakes, waffles, or vegan ice cream.