According to the Minnesota Department of Health, the following greens will be in season beginning in March. Keep an eye out for these unique greens to add some variety to your dishes, and check out the websites below for a full list of seasonal fruits and veggies.
Arugula and Watercress: A bit of a peppery taste. A wide variety of uses include raw in salads and a burst of flavor in soups.
Bok Choy: Similar to cabbage, it’s popular for making kimchi. If you love Korean cooking, you’ll surely appreciate its taste and texture.
Beet and Mustard Greens: Those leaves on your beet and mustard roots aren’t just for show. These are best used in soup stocks.
Swiss Chard: Like kale and spinach had a rainbow child. This green is popular to sauté separate from its tougher stalks
