What are the seasonal vegetables in spring?

Seasonal vegetables in spring include pepper, green pepper, colored pepper, onion, cauliflower, sweet bean, pea, celery, lettuce, shepherd's purse, rape, spinach, Toona sinensis, spring bamboo shoots, Malantou, gourd and leek. Fruits include guava, jujube, loquat, mulberry, cherry, lotus fog (late spring) and so on.

Different vegetable varieties, because of their different genetic characteristics, adapt to different seasons and different environments, grow most vigorously, have the most abundant nutrition and taste the best under suitable conditions. Such as vegetables, adapt to low temperature climate, chicken feathers harvested in summer taste light, and vegetables harvested in winter taste sweet and glutinous, which is very refreshing. Experienced consumers know that frosted vegetables taste sweeter, because the starch in vegetables is hydrolyzed into maltose under the action of amylase at low temperature, and maltose is converted into water-soluble glucose, which increases the sugar concentration in cell sap, not only enhances the frost resistance of plants, but also increases the sweetness and taste. Another example is spinach in winter, which not only tastes sweet and glutinous, but also has eight times as many nutrients as spinach in summer.