Spring peak
March through May — asparagus, peas, tender greens, the first vegetable season
About spring
Cool weather emergence. After winter's storage-vegetable monotony, spring brings the first fresh vegetable season with tender leafy greens, the asparagus crop's brief peak, fresh peas, ramps and other foraged alliums, baby radishes, early lettuces. The season's identity is delicacy and brevity — many spring vegetables peak for just 4-6 weeks.
Season profile
Cultural traditions
Italian primavera cuisine (literally 'spring' — vegetable pasta with peak-season produce); French petit légumes and printemps menus; British 'new season' produce featured in pubs and restaurants; American 'spring vegetable plate' as restaurant menu staple; Japanese sansai (mountain vegetables) tradition for foraged spring shoots.
Featured varieties
10 varieties that peak or are particularly notable in this seasonal window. Tap any variety for its full editorial profile.
Seasonal pairings
5 canonical pairings that anchor cooking in this seasonal window. Tap any pairing for its full editorial profile.
Editorial notes
Spring asparagus from local farms — not California shipped winter asparagus — is one of the great seasonal vegetable experiences. The window is brief (often just 4-6 weeks of true peak-season local product) and the quality difference from out-of-season shipped asparagus is dramatic. Looking specifically for late-April through late-May local asparagus is the practical recommendation. The same logic applies to fresh peas (shell within hours of purchase or buy frozen).