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Springtime and its vegetables

Seasonal vegetables are a real cure-all for our nutrition and consequently for our health.

Spring is one of the richest fruit and vegetable periods of the year. The spring period begins on March 21st (this year on March 20th) with the equinox and ends on June 21st with the summer solstice. In this period nature awakens and gives us incredible aromas and flavors.

The climatic evolution of the seasons creates different characteristics of temperature, humidity, rainfall etc. every month enough to make plants grow and develop differently. Some will have their flowering period, others will bear fruit and so on…

The spring vegetables that we can taste are: asparagus, beets, chard, broccoli, artichokes, carrots, Brussels sprouts, cabbage, onion, chives, beans, fennel, lettuce, lentils, potatoes, peas, leek, shallots, spinach, savoy and cabbage.

Soups, cold dishes and fresh and colorful side dishes…each recipe is perfect to give vent to the desire for spring vegetables! This is the time of year when the markets overflow with delicious first fruits. It is also the right time to purify our body and fill up on vitamins with the right nutrition.

In this period the body needs to find balance and lightness with a detoxifying diet rich in essential nutrients and functional to our well-being.

And here as always nature comes to our rescue which, in this season, puts the right amount of vitality and energy on the plate. Fresh fruit, seasonal vegetables, whole grains, fresh legumes, nuts and seeds. They are all foods rich in antioxidants, such as vitamins C, E, beta-carotene and vitamin A, essential to protect the cells of our body from the oxidizing action of free radicals.

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