What are the seasonal dishes in spring? What are the seasonal vegetables in spring?

The seasonal foods in spring are as follows:

Leeks are a more suitable vegetable to eat in spring. The spring leeks are tender and fresh, and they are the best of the year. Leeks are rich in carotene, vitamin C, folic acid, and potassium.

Leeks also contain a large amount of fiber, which can speed up gastrointestinal peristalsis and prevent constipation. The isothiocyanate contained in leeks also has an antibacterial effect.

Spring is the season of high incidence of allergic diseases, and the substances contained in lettuce can help resist allergies and relieve the symptoms of allergy sufferers. Lettuce can also enhance the secretion of digestive juices such as gastric juice, promote the secretion of bile, and facilitate digestion. Lettuce is rich in potassium, which has the function of promoting urination and maintaining water balance, and is often eaten by patients with high blood pressure and heart disease, with many benefits.

Toon is one of the seasonal vegetables in spring, its taste is very delicate, it is very suitable for cooking and making dishes, can replenish the body's nutrients. Leeks are also a seasonal vegetable that has a special taste and is loved by people. In addition, there are spring radish, garlic sprouts, celery, etc.

Spring radish refers to the radish sown in spring, which is one of the main vegetables in China, which is very adaptable and resistant to storage and transportation, and is widely cultivated in all parts of northern and southern China.

1. Spinach. Spinach is one of the best luteins**, a nutrient that is effective in preventing "retinal macular degeneration" caused by eye aging. At the same time, spinach is also good for vitamin B2 and carotene**, when the former is sufficient, the eyes are not easy to be bloodshot; The latter can be converted into vitamin A in the body, which helps prevent dry eye disease.

In addition, spinach is also rich in potassium, calcium and magnesium, which can help the eye muscles to improve elasticity and reduce the probability of myopia.

2. Capsule. Capsule's nutritious herb is high in vitamin C, carotenoids and various minerals, especially in calcium, which is higher than that of milk of the same weight. Shepherd's cabbage also has certain medicinal value, and traditional medicine believes that it can be used to assist dysentery, enteritis, gastric ulcers and other diseases.

3. Lettuce. Lettuce is rich in vitamins, calcium, magnesium, dietary fiber and other components. Studies have found that a substance in lettuce can fight rhinitis caused by spring allergies and relieve the discomfort caused by allergies.

4. Toon. Toon not only has a unique fragrance, but is also rich in minerals such as potassium, calcium, and magnesium, and its content of B vitamins is also among the best among vegetables. In addition, toon also contains volatile aromatic compounds such as toonin, which can play a role in strengthening the spleen and appetizing and increasing appetite.

Because toons contain high levels of nitrates and nitrites (which are converted from nitrates during storage), it is best to blanch them before cooking.

5. Leeks. Li Shizhen described leeks as "liver vegetables", because the liver is the main body, and leeks are warm foods, which can play a role in helping the liver to rise. Moreover, leeks contain special ingredients such as volatile essential oils and sulfides, which exude a unique spicy smell, which helps to regulate liver qi, increase appetite and improve digestive function.

The above content reference: People's Daily Online - Eat five more vegetables in spring, try fresh and healthy!

Spring seasonal vegetables include chicken hair, spinach, leeks, shepherd's cabbage, bracken, and so on.

1. Chicken hairy vegetables.

Chicken cabbage is also called Chinese cabbage, Shanghai green, is one of the seasonal vegetables in the spring in the south, chicken hair cabbage is the tender seedlings of Chinese cabbage, the taste and texture are more tender, the taste is fragrant. The common method is to stir-fry with shiitake mushrooms, mushrooms, and bamboo shoots.

2. Spinach. Spinach can be up to 1 meter tall and powder-free. The roots are conical, reddish, less often white.

The stems are erect, hollow, fragile and juicy, unbranched or with a few branches. The leaves are halberd-shaped to ovate, bright green, tender and juicy, slightly shiny, entire, or with a few tooth-like lobes. The male flowers form spherical umbels, and then arrange in the upper part of the branches and stems into interrupted spike-like panicles; The tepals are usually 4, filamentous and flattened, and the anthers do not have appendages.

3. Leeks. Leeks are fragrant in spring and smelly in summer. Leeks belong to the lily family of perennial root vegetables, which are highly adaptable and are cultivated everywhere in China.

Many areas in the south can be produced all year round, although the aboveground part of the north dies in winter, the underground part enters dormancy, and germinates and grows after the topsoil thaws in spring.

4. Capsule. Capsule's camelina grows on hillsides, field edges and roadsides. Capsule's cold-tolerant vegetable, likes cold and humid climate, the seed germination temperature is 20-25, and the growth temperature is 12-20.

When the temperature is lower than 10 and higher than 22, the growth is slow, the humidity is high, and the quality is poor. The soil requirements are not strict, but the fertile and loose soil can make it grow vigorously, the leaves are fat and tender, and the quality is good. The pH value of the soil is required to be neutral or slightly acidic.

5. Bracken. Bracken, spring is the best time to pick bracken, at this time the bracken is green as washed, beautiful in shape, fat and fresh in taste, fragrant and refreshing, rich in nutrition.