spring

artichokes (peak: March–April)

asparagus: green, purple, white (peak: April)

beans, fava (peak: April–June)

cauliflower (peak: March)

crayfish

dandelion greens (peak: May–June)

fiddlehead ferns

garlic, green (peak: March)

greens: salad, spring

lamb, spring

leeks

lemons, Meyer

lettuces

lighter dishes

limes, key

loquats

mushrooms, morel (peak: April)

onions: spring, Vidalia (peak: May)

oranges, navel (peak: March)

peas (peak: May)

ramps (peak: May)

rhubarb (peak: April)

soft-shell crabs

sorrel (peak: May)

soufflés

spices, cooling (e.g., white peppercorns)

strawberries

tomatoes, heirloom

watercress

zucchini blossoms