Spring is hands down my favourite season for fresh produce. After months of roots and brassicas, our produce boxes suddenly turn green and red again, and there’s a lightness to everything. Here’s what’s at its best in Australia right now, what to look for, and why I love each one.

Asparagus
Australian asparagus is at its peak through spring, much of it grown right here in Victoria.
Look for: firm, straight spears with tightly closed tips and a fresh, moist base. Avoid spears that bend or look dry at the ends. Store them standing upright in a little water in the fridge, like flowers.
Why I love it: asparagus is one of the richest sources of folate, which is so important in pregnancy and in the months after birth.

Broad beans and peas
The first sweet pods of the season.
Look for: bright green, firm, glossy pods. For broad beans, smaller pods mean more tender beans. Peas start turning their sugars into starch as soon as they’re picked, so buy them as fresh as you can and eat them within a day or two.
Why I love them: plant protein, fibre and iron in one tiny package.

Strawberries
Spring is peak strawberry season, and as a parent - I know how important this is for us all!
Look for: berries that are red all the way to the stem, with fresh green leaves and a sweet smell. Strawberries don’t ripen after picking, so what you see is what you get. Don’t wash them until you’re ready to eat them.
Why I love them: they’re packed with vitamin C, which helps your body absorb iron from plant foods. Strawberries scattered over a spinach salad do more than look pretty.

Leafy greens
Spinach, silverbeet, rocket and lettuces are tender and sweet in the mild spring weather.
Look for: crisp, deeply coloured leaves with no yellowing or sliminess.
Why I love them: folate, iron, magnesium and fibre. Greens are one of the most useful things you can eat when you’re rebuilding after birth.

New potatoes
Small, waxy and sweet.
Look for: thin, papery skin that rubs off easily, and no green patches.
Why I love them: no peeling required. Just steam, then toss with butter and herbs.

Early mangoes and cherries
Towards the end of spring, the first mangoes start arriving from the north, and cherries follow soon after.
Look for: mangoes that smell sweet near the stem and give slightly when pressed. Cherries should be firm and glossy with green stems.
Why I love them: they’re the first sign that summer is on its way.

Fresh herbs
Mint, parsley, dill and the first basil are back, baby!
Look for: perky leaves with no wilting or black spots.
Why I love them: a handful of herbs is the easiest way to make any meal feel fresh, and they add antioxidants with almost no effort.

Cooking with the seasons is one of the simplest ways to eat well. Produce picked at its peak tastes better and is more nourishing, and it connects you to the people who grow it.

With love,
Cinta