Spring Foods and Herbs for the Table

Fresh vegetables and fruits can bring color to spring meals. Broccoli, strawberries, and various leafy greens are common at markets this time of year. Choose plants and foods based on the flavor you want and what is available. This guide describes ways to prepare and serve these ingredients.

Featured Foods
Steam broccoli and add it to salads or hot dishes. Strawberries add color and flavor to fruit plates and yogurt desserts. Serve pineapple in fresh slices or add it to fruit salad. Apple cider vinegar can add tartness to salad dressings.

Herbs Used for Tea
Nettle can be prepared as a food or tea when it is correctly identified and sold for that purpose. Prepare and steep andiz herb according to the product label. Licorice root is used in some herbal tea blends for its strong sweetness. Even small amounts can cause serious side effects in people with high blood pressure, heart or kidney conditions, or a high salt intake. Steep dried chamomile flowers in hot water to make chamomile tea. Before using yarrow for tea, make sure the plant is correctly identified and read the product label.

Eucalyptus Products
Use products containing eucalyptus in food only if their labels state that they are food-grade. Water, salt, and vinegar can be mixed in a separate container for salad dressing; do not add eucalyptus to this kitchen mixture. Add the prepared dressing to vegetables just before serving. Treat herbal products as appropriately labeled food ingredients, not as medical treatments.

Spring brings more fresh vegetables and fruits, so menus can be planned around what is available. Prepare ingredients according to how the vegetables should be cleaned and cooked for the recipe. These are seasonal food options. Anyone experiencing allergic symptoms should consult a health professional. Pregnant people, people with chronic conditions, and those who take medication regularly should consult a physician before drinking herbal teas.