March: green vegetables, spinach, celery, cabbage tips, cauliflower, leeks, etc. April: Green vegetables, lettuce, chicken feathers, celery, cabbage tips, cauliflower, etc. May: Green vegetables, cabbage, lettuce, chicken feathers, cucumbers, broad beans, wild rice, tomatoes, etc.

March: Green vegetables, spinach, celery, cabbage tips, cauliflower, leeks, etc.

April: Green vegetables, lettuce, chicken feathers, celery, cabbage tips, cauliflower, etc.

May: green vegetables, cabbage, lettuce, chorizo, cucumber, broad beans, wild rice, tomatoes.

1. Leeks, spring is especially suitable for eating some food that warms and nourishes yang energy, and leeks are a very good choice, especially suitable for early spring. Eating leeks in spring can strengthen the spleen and stomach, replenish and protect people's yang energy. It can also sterilize, reduce inflammation and improve immunity. Leeks are rich in dietary fiber, which can promote gastrointestinal motility, but it is not easy to digest. Patients with gastric ulcers, gastrointestinal discomfort, and people with loose stools are best to eat less leeks, otherwise the large amount of crude fiber will irritate the intestinal wall and cause diarrhea.

2. Spring bamboo shoots. In spring diet, spring bamboo shoots are a must-have vegetable. Spring bamboo shoots are rich in a variety of amino acids, vitamins, inorganic salts, etc., which have the effects of nourishing and strengthening, replenishing qi and brain, calming the mind and strengthening the body. Spring bamboo shoots contain a white nitrogen-containing substance, which contributes to the unique fragrance of bamboo shoots. It has the functions of appetizing, promoting digestion and enhancing appetite, and can be used to treat indigestion.

3. Purslane, also called purslane, contains nutrients such as riboflavin and ascorbic acid. Its medicinal functions are to clear away heat and detoxify, cool blood and stop bleeding. It can reduce blood sugar concentration and keep blood sugar constant, and has a certain effect on preventing diabetes. Purslane also contains large amounts of active anti-aging ingredients such as vitamin E, vitamin C, carotene and glutathione. Purslane also contains more carotene, which can promote ulcer healing. There are many ways to eat purslane. After blanching, it can be fried, served cold, or stuffed, such as purslane mixed with garlic, fried purslane with eggs, steamed buns stuffed with purslane, purslane porridge, etc.

4. Spinach, spring is the season when spinach is most tender and the most beautiful way to eat it. The spinach at this time is called "spring spinach". It has red roots and green leaves, is extremely fresh and tender, and is especially delicious. Spinach has the highest mineral and vitamin content among vegetables. Spinach, which is available in spring, is very beneficial to detoxification and preventing spring dryness. Spinach contains a lot of oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, you should blanch it in boiling water until soft, remove it and then fry it. The spinach should be fried for a short time so as not to affect the taste.

5. Sophora japonica. April and May every year are the best seasons to eat acacia flowers. At this time, the fragrance of the Sophora japonica flowers is overflowing, and the fragrance is refreshing and refreshing. There are many ways to eat acacia flowers, but the most common way is to mix them with coarser flour and then steam them, which can maintain its original flavor and nutrition to the greatest extent.