Spring greens are real vitamin balls

spring greens

Bird songs, the first blooming flowers, green grass and lots and lots of sunshine - this is what we call spring. I'm probably looking forward to spring more than summer. But now let's talk and I'll tell you about the spring greens, at least one of which you have enjoyed. 

Everything knows the smell of fresh dill and onions. Many have already felt the sting of nettles in the summer, but have they enjoyed the nettles?

Continue reading and I will introduce you to the 9 most popular spring greens that should be included in your menu. Let's read and enjoy together - Spring greens are real vitamin balls!


It is often said that you are not a real Latvian if you do not eat dill. You can use dill not only for eating, but also a great addition to flower bouquets. Dried, fresh, boiled - well, dill is edible in any way, at least I think so. 


Shrub dill, fragrant dill,… dill with flowers and dill without flowers… fragrant dill is the most common herb. Dill is used as a flavor enhancer and additive in dishes. Dill also has soil disinfectant properties.

In folk medicine, dill is used against bloating and to improve milk secretion. They also promote the excretion of digestive juices. Dill is distinguished by a very high content of essential oils, which explains its aroma. Dill is rich in vitamin C, potassium, calcium, magnesium, phosphorus salts, fatty acids, protein. It should not be forgotten that not only fresh but also dried dill has a beneficial effect on the digestive system.

Dill in the dish

Dill has a pleasant, fresh aroma and taste and is used almost all year round, fresh, frozen or dried. Dill tolerates freezing very well, so in winter they are a good addition to food. Dill seeds can be used in winter. They are recommended to add to the dough, baking scones, as well as soups, fish soup, fish dishes.

Dill is very popular in cooking. Fresh green dill leaves are added to cottage cheese, cheese, sauces, as well as eggs, meat, fish, potatoes, roots and mushrooms. Dill stalks are used to pickle cucumbers and cabbage, to preserve tomatoes and to make marinades. Dill is usually added to ready-made food so that its beautiful green color and pronounced smell do not disappear. Dill is not difficult to prepare for winter. They must be dried well to retain their fresh green color. In this case, they retain all the nutritional value.


Like dill, onions can also be called Latvian traditional food. I am glad that there are shops that offer to buy bows in pots and enjoy their fresh taste even in winter.


Bows help reduce fatigue, weakness, drowsiness and dizziness. Bows help prevent viruses and strengthen immunity. Bows are rich in vitamins (groups C, B, E and PP), carotene, organic acids, essential oils, macronutrients and trace elements. They can provide tangible benefits in reducing vitamin deficiencies in the spring, treating and preventing respiratory and other diseases.

Bows in food

Bows are a great addition to a salad, cottage cheese, omelette or health drink - kefir mixed with fresh herbs, salt and pepper. I don't think there's much to add here, Latvians still know where and how to use bows.


Parsley, in my opinion, is one of those herbs that I like or don't like. They definitely have a pronounced taste that many may not like. I am probably an eater of all greens, so parsley is also a frequent friend in my diet, both fresh and dried.

Parsley is one of the lowest calorie plants. Parsley is rich in antioxidants, vitamins, fiber, minerals. Contains potassium, calcium, manganese, iron, magnesium. Parsley contains A, beta carotene, C, K and Vitamins E, zeaxanthin. 

Parsley essential oil stimulates gastric secretion by promoting digestion. Parsley also reduces the accumulation of gas in the gut and can prevent spasms. 

Parsley in food

Parsley, like dill and onions, will be used fresh and dried. Added to salads, sauces, smoothies, marinades and sprinkled on main dishes, as well as used in food decoration.


Sorrel is also one of my childhood treats - both fresh and in soups. A full handful of sorrel in the spring. 

Acids contain a lot of vitamin C, carotene and minerals. Oxygen leaves contain proteins, carbohydrates, various minerals, carotene, flavonucosides, vitamins B1, B2, A, PP. 

In sour food

In the diet of sorrel leaves are used not only fresh or cooked, but also dried and frozen. They are used to make salads or purees. Sorrel works best in soups, sauces and pies.

Acids are great for storing frozen. Salas sorrel, rinse, read, cut and together with a little salt put a portion (1 for soup) in large containers - try to squeeze tightly and put in the freezer.


As a younger person, I have felt a lot of stinging nettles as a rural child. I remember my grandfather's words that it only benefits health. And being bigger, I learned that nettles can also be eaten. However, it did not give me very good emotions and the inability to imagine the pleasure of nettle like, for example, sorrel. Mom tricked me into putting a spring salad in a bowl with the cream. I remember all the convicts in a cool mind and seemed purely delicious. At the moment, enjoying nettles seems as common as salad leaves.

Nettle is very rich in antioxidants, carotenoids, K, C, D, K and B1 and other vitamins. Nettle is a great source of iron, it contains a lot of chlorophyll. Nettle is especially recommended for all those who have suffered from various colds during the winter season. They will definitely help strengthen the immune system, promote body cleansing, improve blood composition, as well as regulate blood sugar.

Nettle in food

The first nettle shoots in the spring are usually very soft and not yellow, but it is also recommended to scald the nettle leaves with hot water before lifting to remove sharpness. 

The possibilities of using nettles in the diet are very wide - they are used in salads, soups, stews, as well as instead of spices. Of course, your body will receive the most valuable substances if you eat fresh nettle shoots with other greens (onions, dill, etc.). A nettle smoothie like spinach for breakfast is also a great way to enjoy it. 


I see this plant as a small nightmare in my garden place, and when I think I can add it to my salad bowl, nothing good comes to mind. But as it turns out, the garar contains a lot of good substances, for which the body will thank you. I've enjoyed them in salads, and it doesn't have any pronounced taste. But to read the gas for my own meal, I have to think about it. 

Garsa concentrates its vitamins in the spring - just pour it out of the ground. Garlic is one of the sources of ingestion of large amounts of vitamin C. Garsa also has strong cleansing properties - it reduces the level of acids in the body and promotes the excretion of various salts. In addition to these properties, garsa is also soothing and tonic.

Garsa food

The very first shoots of garsa are recommended for eating, when it has just begun to rain out of the ground, the grown garlic changes its taste, and the texture remains less pleasant. The garsa can be included in your menu just like any other greens - in salads, soups, stews, purees. Of course, the most valuable are the herb leaves, which are used fresh. Try the cream with other spring greens in a cocktail with kefir - you can also add a little salt and pepper or some other spice. Such a cocktail is a real spring vitamin ball.


Dandelion a real spring herald in the meadow. This yolk warms the heart. Sit in the meadow and braid a dandelion wreath. I have also enjoyed dandelion honey, which is very tasty.

New dandelion leaves, which grow out of the ground in early spring, are a very valuable source of vitamins and minerals. Dandelion leaves are very rich in vitamins C and A, potassium, calcium, sodium, carotenoids, iron and lecithin. Dandelions are a very powerful cleanser for the body, so it is especially recommended for spring cleansing treatments. They have a pronounced biliary and formative effect.

Dandelions in food

The first dandelion leaves that pop out of the ground in the spring are usually not as bitter as the already grown dandelions in the summer. However, if your taste is too bitter, pour them with salt water before use. Bitterness can also be reduced by adding sorrel, lemon juice, onions, sour cream or kefir to dishes. It is best to use fresh dandelion leaves, for example, in salads or green cocktails, but of course they can also be used in warm dishes - soups, stews, purees, etc.

Linden buds and leaves

Lime flower tea, many people have heard of it and someone has already enjoyed it. But did you know that linden buds and leaves are also edible?

Lime buds and the first flowering leaves do not lag behind linden flowers, which will be available later. They contain a lot of valuable vitamins and minerals that will help strengthen the immune system, especially for those who suffer from colds during the winter. Linden leaves and buds can help lower fever and fight airway inflammation.

Linden buds and leaves in dishes

Linden buds and freshly blown leaves can be added to salads, along with maple buds or leaves, bows, a little young sorrel, cream and a little salt. Such a salad is a real charge of vitamins for our body in the spring.


Cabbage is my childhood snack. And still enjoying them with great pleasure. Little cauliflower, that's what I used to call kale. 

Cabbage can be eaten from early spring until late autumn. However, it is in the spring that the first rabbits appear on the ground, with the most valuable vitamins and minerals. They contain a lot of vitamin C, which helps strengthen our immunity, as well as cleanse and tone the body. There are several varieties of cabbage and dietary lcan go all of them.

Cabbage in food

The possibilities of using sauerkraut in the diet are very wide, but it is best to eat them fresh - it is especially delicious when eating them alone without additives. At the same time, they can be used together with any other spring greens in salads, soups, smoothies, etc. They are also a great addition to main dishes, sprinkled on top of soup, stew, boiled potatoes, etc.

"It simply came to our notice then
With a smoky chamomile?
It brought leaves to the trees,        
A green villain on earth. ”