Food & Nutrition

18 ways to use some of April’s tastiest vegetables

Here’s how to cook with what’s in season during early spring.

Spring is here! The bright birds are back, your colorful clothes are back, spring green produce is back (your allergies are back…). OK, we can’t help with that last one, but we can help you find ways to cook with the produce that’s in season this month! Read on for more about some of our favorite April veggies, plus how to use them.


Sugar snap peas

Sugar snap peas are available year-round, but look for them in farmers’ markets starting in April, when they’re at their best. Avoid pods with dark specks, discoloration, or soft spots—all signs of age. Store them unwashed in a perforated plastic bag in your crisper drawer for three to five days.

Asparagus

Pencil-thin or thick and meaty, asparagus is the quintessential spring vegetable. Wrap unwashed asparagus in paper towels, then place in a plastic bag in your vegetable bin. Use within three days for the best flavor and texture. If possible, choose stalks that are about the same thickness so that they cook in the same amount of time.

Rhubarb

This red, stalk-like vegetable is not a cousin to celery, despite their similar appearance. Rhubarb stems last about two to four weeks in the refrigerator. If your stalks wilt, stand them in a glass of water before use to help revive them. Though rhubarb can be eaten raw, it’s very tart and therefore best consumed when cooked like a fruit in sweet sauces and desserts.

Related: More great foods that taste best in spring



Leslie Fink, MS, RD, has worked on the WW editorial team for more than 20 years. She plays a key role in food, recipe, and program content, as well as product partnerships and experiences.