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How to Use Fresh Spring Vegetables in the Kitchen?
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Young, fresh spring vegetables, known as novelties, appear for the first time in spring, making them worth the wait... A radish or a smoked onion, added to the curd, will certainly remind one of the spring season!
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What are the initial spring vegetables?
Spring is a time when nature revives after the chilly months of winter. During this period, store shelves also begin to fill up with fresh produce such as vegetables and fruits. The first spring vegetables that appear in stores are known as novices. These are young and fresh products such as radishes, onions, lettuce, parsley, cucumbers, tomatoes, or carrots. These products can be found in stores all year round. However, the spring varieties are the most delectable because they are the freshest and tastiest. The novices begin to appear from March, and sometimes even from the beginning of April. These young vegetables add flavor to many dishes. They are also very healthy, as they contain many nutrients. The content of vitamins and minerals in the novices is significantly higher – so it is worth looking for fresh and healthy products and incorporating them into the daily diet.
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Utilization of new products in the kitchen
Preparation time: 15 minutes + chilling time Ingredients (for 1 serving): – cucumber – 2 pieces (100 g), – radish – 3 pieces (45 g), – kefir – cup (240 g), – dill – spoon (5 g), – salt – seasoning (0.2 g), – pepper – seasoning (0.2 g). Preparation method: 1. Wash and grate the cucumbers and radishes. 2. Combine the grated vegetables with kefir, season with salt and pepper. 3. Place in the refrigerator and chill for at least 2 hours. 4. Add chopped dill before serving. Nutritional value (1 serving): – energy: 144 kcal, – protein: 9.3 g, – fat: 5.0 g, – carbohydrates: 16.4 g.
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A colorful being
Preparation time: 15 minutes Ingredients (per 1 serving): curd cheese – 5 pieces (100 g), unsweetened yogurt – 4 teaspoons (100 g), radishes – 3 pieces (45 g), parsley – 1 teaspoon (5 g), salt – a pinch (0.2 g), pepper – a pinch (0.2 g). Preparation: 1. Crush the curd cheese with a fork. 2. Add unsweetened yogurt and spices, mix. 3. Cut the radishes into small pieces and finely chop the parsley. 4. Add to the curd cheese and mix again. Nutritional value (per serving): – energy: 175 kcal, – protein: 20.0 g, – fat: 5.1 g, – carbohydrates: 13.2 g.
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Raw salad with egg and vegetables
Preparation time: 20 minutes Ingredients (per 1 serving): raw salad 4 leaves (20 g), egg art (50 g) cucumber artichoke (50 g), radish 3 pieces (45 g), natural yogurt three tablespoons (75 g), spicy spoon (5 g), salt spices (0.2 g), pepper sprouts (0.2g). Preparation: 1. Boil the egg hard (about 8 minutes). 2. Wash the raw salad thoroughly, tear into small pieces and place in a bowl. 3. Cut the cucumber into slices and add to the salad. 4. Peel the boiled egg, cut into slices and add to the salad. 5. Mix the natural yogurt with the spices and pour over the salad. 6. Sprinkle chopped parsley on top. Nutritional value (per serving): – energy: 135 kcal, – protein: 10.7 g, – fat: 6.6 g, – carbohydrates: 9.2 g.
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Drink with young carrots
Preparation time: 10 minutes Ingredients (per 1 serving): - young carrots - piece (45 g), - pear - piece (130 g), - avocado - 1/2 piece (70 g), - parsley - spoon (6 g), - water - 1/2 cup (120 g). Preparation: 1. Examine and cut the young carrots into small pieces. 2. Insert the young carrots, pear, half an avocado, and parsley into a container. Pour water over it. 3. Mix everything until a uniform consistency is achieved. Nutritional values (1 serving): - energy: 218 kcal, - protein: 3.2 g, - fat: 11.1 g, - carbohydrates: 29.8 g.
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A creamy soup of young carrots
Preparation time: 30 minutes Ingredients (per 1 serving): young carrots - 2 pieces (90 g), onion smoke - strip (20 g), tablespoon - glass (240 g), olive oil - one teaspoon (5 g), pumpkin seeds - two spoons (10 g), parsley - a spoon (6 g), pepper - point (0.2 g), salt - points (0.2 g), turmeric - seeds (0.2 g). Preparation: 1. Heat olive oil in a pot and sauté finely chopped onion. 2. Wash and slice young carrots into strips and add to the pot. Sauté for 5 minutes. 3. Pour in broth and simmer for 15 minutes. 4. Blend the soup to a smooth cream. 5. Serve with chopped parsley and pumpkin seeds. Nutritional value (per serving): energy: 151 kcal, protein: 4.8 g, fat: 9.7 g, carbohydrates: 12.1 g.
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Scientifically reviewed by a clinical dietitian
• 21.03.2026
Grzegorzak M. et al., Potential Risk to Consumers Related with Occurrence of Pesticide Residues in Early Vegetables, „Ecological Chemistry and Engineering” 2012, 19(3), 239–248.
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