05/12/2022
What's in season in Washington state in May.
Arugula - like most tender greens, arugula is perishable and needs to be used within a few days of purchase. Look for crisp leaves without mushiness.
Asparagus - asparagus comes in green, white, purple and wild varieties. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.
Beets - beet roots, stems and leaves are all edible. Beets should feel heavy for their size, with no mushy areas. If greens are attached, they should not be wilted or have yellow spots.
Black Eyed Peas - when it comes to fresh shell beans, look for pods that are plump and bumpy — you should be able to feel the fat seeds inside.
Chard - also known as Swiss chard or rainbow chard, you can eat both the leaves and stems. You want crisp, perky and glossy leaves, with firm and healthy stems.
Chickpeas - also known as garbanzo beans, the fresh green pods (and seeds inside) are edible, but most are harvested dried. Chickpea leaves are also edible.
Chives - for both Chinese and European chives, you’re looking for pert green blades without signs of yellowing, moisture or mildew.
Collard Greens - collards are a versatile and delicious member of the brassica family, and can be used both cooked and raw. Look for firm leaves and stems with no yellowing, spots or wilted leaves.
Fava Beans - look for bright green, firm, plump pods with minimal blemishes (although some spotting on the pods are fine). Avoid pods that are dried out, mushy or yellowing.
Fiddleheads - look for fiddleheads that are tightly curled and no bigger than a half-dollar. Any brown, papery bits clinging to the veggie are just a part of the plant, most of which will be rinsed off when you clean them.
Garlic Scapes - scapes are the curled shoots of hardneck garlic varieties. Scapes should be firm but somewhat flexible and free of blemishes or moldy spots.
Green Onions - whether you call them green onions, spring onions or scallions, these alliums all offer a slightly milder taste than their onion cousins.
Lamb's Quarters - this wild-foraged leafy green packs a nutritional punch with lots of protein, fiber, omega fatty acids and Vitamins A and C. Look for leaves that are perky.
Lettuce - there are many varieties of lettuce, from loose-leaf to those bought as a head. For all varieties, look for leaves that are intact and not wilting.
Mint - used both in cooking and herbal medicine, mint should have perky stems and leaves with no black spots or wilted parts. Fresh mint should also be very aromatic.
Morels - morels are a wild, cone-shaped mushroom with honeycomb-like texture. When purchasing, avoid morels that are discolored, splotchy or slimy.
Mushrooms - there are several varieties of mushrooms and they can be purchased fresh or dried. Look for fresh mushrooms without slimy, moldy or black spots.
Nettles - nettles are an herb resembling an oversized mint leaf and are best bought or harvested when they are young and the stems are tender, before flower buds appear.
Oregano - oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator.
Pea Shoots - pea shoots are very young pea plants. They can be eaten like a green - braised, sauteed or tossed into salads - or made into pesto. Look for bright green pea shoots that are not wilted.
Potatoes - no matter the variety of potato, be sure to store them in a cool, dark place with low humidity where they can be stored at least one month and up to three months.
Purslane - purslane has the most omega-3 fatty acids of any green vegetable. Its flavor is slightly tart and a bit lemony - perfect for summer salads.
Radishes - most radishes are sold with the tops attached: look for vibrant greens and firm roots. Don't forget you can saute the tops or use them in pesto!
Rapini - rapini, or broccoli rabe, looks like a leafier version of broccoli. Both the leaves and florets should be deep green without yellow spots.
Rhubarb - rhubarb is a tart, spring-time vegetable with rosy, celery-like stalks. Look for thinner stalks with good color for the best taste and texture — thicker stalks may be more fibrous.
Snap Peas - snap peas are excellent raw or cooked. When shopping, look for those with full pods that are vibrant in color, avoiding any with mushy spots.
Snow Peas - good snow peas will be bright green with thin, flexible pods. Snow peas are mildly flavored and can be served raw or cooked.
Sorrel - sorrel comes in both red and green varieties, but both resemble spinach. Sorrel has a sharp, tart, green apple taste that adds a tang to salads and cooked greens.
Spinach - fresh spinach leaves can be sold as loose leaves or still attached to the stem. Look for perky, evenly colored leaves with no mushy spots. Smaller leaves will be the most tender while larger leaves can be stringy in texture.
Sprouts - although you can sprout many seeds, the two most common sprouted types are bean and alfalfa. Look for sprouts that are perky and smell fresh. Avoid any that smell off or that appear slimy or wilted.
Sunchokes - sometimes called Jerusalem artichokes, sunchokes are the roots of a native North American plant in the sunflower family. Look for roots that are firm to the touch, with no spongy or mushy areas.
Turnips - sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads. Turnips should be firm with tight skin. Avoid any that look wrinkled or withered.
Watercress - watercress is a leafy green vegetable with a peppery flavor that pairs really well with duck and other game meats. Try to avoid any mushy leaves, as they can spoil the others in storage.
Source: www.seasonalfoodguide.org
