What are the vegetables and fruits in season in May? You may be surprised to learn that strawberries and asparagus are both in season in this month! However, there’s even more to the month than just strawberries! You can also enjoy asparagus, artichokes, and cherries, all of which are bursting with flavor. Keep reading to find out more about the best produce of May! It’s easy to get confused about what is in season, so keep reading to discover the perfect time to buy each item.
Fresh apricots are at their peak in May and continue to be in season until August. You can find them in many forms: dried, canned, jam, syrup, liquor, and much more. They are a delicious single serving snack and a great addition to salads. They also pair well with savory dishes such as a savory pilaf. For best results, pick apricots at their peak, and store them in the refrigerator.
Apricots are not only delicious but also nutritious. They contain powerful plant compounds called carotenoids, polyphenols, and vitamins. These compounds may help prevent age-related eye diseases. The deeper the color of an apricot, the more carotenoid content it contains. They can also improve the look of your eyes. So, you’ll want to enjoy apricots when they are in season.
While most fruits are available all year round thanks to imports, choosing in-season fruit is not only the best way to get the best flavor, but also support local growers. It’s also good for the environment, as buying local fruit and vegetables supports local businesses. Apricots are also a great addition to dishes during spring. Try preparing a colorful dish featuring the fruit while it’s in season.
There are many health benefits of eating artichokes. They are incredibly nutritious and a serving of roasted or boiled artichokes contains about 60 calories. A medium-sized artichoke has plenty of magnesium, potassium, folate, vitamin C, iron, and powerful antioxidants. They are also beneficial for the liver and digestive system. Artichokes are available throughout the year, but their season is generally from late spring to early fall.
When using fresh artichokes in recipes, keep in mind that the baby ones are much more tender than the full-grown variety. Cut off the tough tips and the base; remove the choke and pale middle leaves. Sprinkle with lemon juice to prevent browning, and cook in salted water for 35 to 45 minutes. Once cooked, they should be easy to pull out a leaf. You can also use cooked artichokes in salads or as part of a side dish.
While artichokes are considered a mystery vegetable, they are actually a fantastic source of antioxidants and fiber. They contain 10.3 grams of fiber, mostly insoluble, which means they don’t absorb water but bulk the stool. This fiber acts as a scrub brush for the intestines. To get the most out of artichokes, make sure they are hand-picked from the stalks. Be sure to wash them before storing them. You can’t use their seeds since they don’t breed true.
Asparagus are in season in May. While the vegetable will not be as sweet as broccoli, it can still be enjoyed in a variety of ways. For starters, they’re very easy to digest. You can make them into a tasty side dish or steam them whole. If you’re buying bundles at the grocery store, make sure to check the interior of the spears for any mushiness. If it looks beautiful on the outside, it probably is.
Asparagus comes in two basic varieties, the female and the male. Female plants produce seeds and crowd the garden beds. Male asparagus has larger stalks. Some new cultivars have only male plants, making them more cost-efficient. The stalks can be sliced or roasted for a flavorful side dish. Cooking asparagus is relatively quick and easy. Asparagus is available in a variety of colors and sizes. Depending on the size, each type has a slightly different taste and texture.
Cherry season begins in the eastern United States in October and extends through late February. The peak season for peaches is July and August. In May, cherries are available in supermarkets and fruit stands. Because of their short season, they are very expensive, even though they are available all year round. Many birds eat the crop before it is ripe, so they are expensive when they’re on store shelves. Here are some tips to keep in mind while buying cherries.
Cherries are low in calories but packed with nutrients. They contain vitamins C, A, and K, as well as potassium, magnesium, and calcium. Rainier cherries are especially high in potassium, magnesium, and calcium. Because they are so limited, people often pay a premium price for them. They’re in season for only two or three weeks, so the sooner you buy them, the better. While cherries are not in season throughout the year, they’re still worth a try when they’re in season.
There are many benefits to eating seasonally. Not only is it more cost effective, but produce grown in season is also in high supply and available at a lower price. You can also support your local farmers, keeping money in the community and stimulating the economy. And don’t forget the environment! Eating locally is the smartest way to eat healthy. Here are some tips to help you make the best of your seasonal fruits and vegetables:
Choose colorful produce. Summer is the season for vibrant vegetables and fruits like cucumbers, bell peppers, and cucumbers. Summer squash, grilled corn, and zucchini are all in season at this time of year. Also, pick up some fruits, such as apples, pears, and mangos, which are in season in June. These fresh fruits and vegetables add a colorful touch to your plates and give you more ways to experiment with your recipes.
Radishes are edible greens from the roots of Raphanus sativus, which is related to mustard, turnip, and horseradish. They are available in many varieties, and contain significant amounts of vitamin C. They are part of the cruciferous vegetable family, which includes broccoli and cabbage. To get the most out of your radish purchases, make sure to purchase a variety that is in season in May.
They are fast-growing and need moist soil to grow. Nitrogen-rich manure and fertilizer are also beneficial in the growing process, and radish needs a rich and moist environment to grow. It can also be planted with other crops, such as the tomato family, to break the soil crust. You can harvest them after other summer crops, and save the best for fall! In addition to eating radish right now, you can also grow a variety of other plants and vegetables during this time, including peppers and potatoes.
You can eat radishes raw, as well as cook them. You can simmer them in a pot of broth or braise them with other spring vegetables. You can also pickle them and add them to salads and other dishes. You can also buy stinging nettles at select stands. In addition to the red skin, radishes are also available in green form. These are not as common as their white counterparts, but they can be eaten raw or cooked, and are a great addition to salads.
Rhubarb is an excellent source of vitamin C, potassium, and fiber. It is classified as both a fruit and a vegetable for tariff purposes, though its classification as a fruit has changed over time. It is particularly good for balancing desserts and adding a sour flavor to meat dishes. Its tartness can be balanced by adding sugar or honey, or by combining it with a sweet fruit such as strawberries.
Depending on where you live, spring produce is abundant. In warm climates, spring fruits and berries are abundant in May. Vegetables in the spring season are also plentiful and include asparagus, peas, and rhubarb. Rhubarb pairs well with other fruits and vegetables, and is a great addition to spring recipes. Grilling is also in full swing in May, so make sure to try a variety of spring vegetables and fruits!
To grow in-season zucchini, look for a few key characteristics. Male zucchini have a thin, straight stem behind their flowers. The anther is located within, and should be loaded with yellow pollen. Female zucchini flowers appear two to three weeks after the males. Those who grow these plants are rewarded with the most tender and delicious fruit of all. Here are some other helpful tips to help you plant zucchini. Read on to learn how to grow zucchini in May.
First, choose an area where the zucchini plants will get a steady supply of water. Since these plants are shallow rooted, you’ll need to water them regularly – about an inch or two a week. Make sure you’re not disturbing the roots during transplant establishment or germination. Ensure there’s a steady moisture supply during these early stages of growth, or they will suffer from water stress. If possible, mulch the garden bed with garden compost, which will help retain moisture and keep weeds at bay.