Spring Vegetables

Spring greens (broad term)

Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a large number of plants that are most fit for consumption when their newest growth happens in the spring. Many leaf vegetables become less edible as they age and bitter, or potentially even toxic, compounds start to form. Harvesting of spring vegetables is common across Native American cultures.

Vegetable

Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, stems, leaves, roots, and seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and squash, flowers such as broccoli, and seeds such as pulses, but exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains.

spring

Verb

1. To move or burst forth.
2. To appear.

Noun

1. An act of springing: a leap, a jump.
2. The season of the year in temperate regions in which temperatures and daylight hours rise, and plants spring from the ground and into bloom and dormant animals spring to life.

vegetables

Noun

1. plural of vegetable