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 5 good reasons to eat early vegetables

Hey arrive as early as March or April: early vegetables, also called new vegetables, are harvested in their season but before their maturity. Early carrots, early turnips, white onions, radishes, peas, asparagus, early leeks and early potatoes announce the return of spring. Smaller than their big brothers harvested at maturity, called storage vegetables, they are also more tender, more melting and more tasty. Why eat them?

They are easy to cook

Early vegetables have thin skins and a melting texture. You don't need to peel them before cooking them: brush them and rinse them quickly. Then opt for a light cooking: early vegetables, which are smaller and more tender, cook more quickly than mature vegetables. Some don't even need to be cooked and can be eaten raw: this is the case for early carrots, white onions and radishes.

Early vegetables are rich in water

Early vegetables are all very rich in water. As such, they help keep the body well hydrated and facilitate intestinal transit.

They are a source of vitamins and minerals

These young vegetables are a concentrate of vitamins and minerals: vitamin C for early potatoes and leeks, beta-carotene for carrots, potassium and calcium for early turnips and leeks, but also vitamins C, E and K for asparagus. To preserve these vitamins and minerals, choose to steam or stew them.

Their fibers are tender

The fiber in early vegetables is soft and therefore better tolerated during digestion, especially by people with intestinal problems.

A concentrate of freshness

Early vegetables are more fragile than other vegetables and do not keep well. Eat them quickly, ideally within two days of purchase. Store them in the vegetable drawer of your refrigerator, wrapped in a paper bag. Enjoy!