In March we already feel a slight awakening of spring. The winter vegetables are leaving the fields and making room for the first signs of spring: young spinach and rhubarb.
What vegetables are available in March?
Strawberries, raspberries and green asparagus – at temperatures just above zero, these foods are already in the supermarkets. But the fact that they cannot be outstanding in terms of taste. Not to mention the life cycle assessment.
If you want to eat regionally and seasonally, you have to be satisfied one last time with white cabbage, beetroot and red cabbage. But heads up: In the course of the month, domestic spinach and rhubarb will follow.
In addition, you can always reach for regional stored goods such as apples, potatoes and carrots.
The vital benefits: Spinach is rich in B vitamins, vitamin C, beta-carotene (the precursor of vitamin A), iron, magnesium, potassium and calcium.
The green leafy vegetables are said to have many health-promoting benefits:
- Relieves flatulence when cooked
- thanks to the magnesium, spinach has an antihypertensive effect
- supports muscle building due to the high iron and magnesium
- the thylakoids can slow down fat digestion and thus prevent food cravings
If you are lucky, you will find the slim, reddish poles at the end of March at local markets or in the grocery stores.
The vital substances boost your immune system at the beginning of spring.
However, rhubarb also contains oxalic acid. It is a real calcium predator, attacks the tooth enamel and should therefore not be consumed in too large quantities.
However, when rhubarb is eaten together with dairy products, the oxalic acid neutralizes.
Hence the tip: Now at the beginning of the harvest season, rhubarb is still mild and not too sour in taste – so it’s worth it.
The favourites in March
Thanks to practical storage during the winter time, you can enjoy regional apples, pears, carrots, potatoes and onions even in the cold months.