Spring is in the air and if eating seasonally was part of your New Year’s resolution, you may wonder what spring foods should be on the menu during the months of March, April, and May. What are Spring Foods and what did our ancestors eat?
As the frost fades (albeit slowly for some) and colorful blossoms paint the landscape, it’s time to plan your spring foods menu. It’s sowing season, time to plant the crops. So what was actually growing?
Eating seasonally and ancestrally means trying to imitate what would have been available before modern industry. We are talking about a time from our earliest hunter-gatherer societies until the end of the middle ages. During this time, there would have been no refrigerators, no artificial preservatives, and no mass shipping. The spring foods that were grown locally were what they had.
For centuries, eating the spring foods that the earth provided was a way of life. It was a natural rhythm that tied us to nature. A lot of it has been lost in today’s world, but there is a growing desire for its return. A growing desire for farmer’s markets and locally grown, rather than grocery stores full of highly preserved foods that travelled across the world.
In this blog, we’ll dive into 16 spring foods that fueled our forebears. From crisp produce like radishes and peas to hearty meats like lamb and rabbit. These seasonal foods will not only bring us in touch with our ancestors and ground us to nature, they also offer a host of health benefits as well.
The Power of Spring Foods in Seasonal Eating
Healthy living, seasonal living, and natural living all go hand in hand. In the modern western world, we are experiencing a health crisis. Obesity and obesity-related diseases such as diabetes and heart disease are on the rise. Why didn’t our ancestors experience these diseases?
First off, these diseases were experienced, but they were rare. And they were most often afflictions of the upper classes because they were well known for their opulent feasts. And on the other end of the spectrum, the lower classes suffered from malnutrition because their diets were extremely limited.
But for those in what might be considered the merchant classes, the middle classes, these diseases were unheard of. From Ancient Greece and Rome to Ancient Egypt, to China to the Mayas, people relied on growing and raising their own foods. They ate what nature provided, and they ate only the freshest produce because they could grow it themselves. They learned hand preservation methods like canning, drying, and curing. Check out this food history timeline for a detailed timeline of your favorite foods.
And in Spring, this was their busiest part of the year and the most crucial. It was the time to sow the fields.
Spring foods that emphasize farm to table freshness is the key here. In modern times, if many people live in cities and suburbs, they may feel they rely on grocery stores. But a short drive to the country offers access to the freshness that has been lost in our hectic, tech centered world.
So what are some examples of Spring foods? And if you are curious to know what kinds of seasonal produce grows near you, check out FoodPrint’s Seasonal Food Guide.
Top Spring Foods: Fresh Produce
These are some of the seasonal produce items that would have appeared on the tables of well-to-do Greeks, Romans, and medieval merchants. For some spring produce selections, check out Forks Over Knives. And for some health benefits, check out the draxe.com.
Asparagus
Asparagus spears were a prized spring treat for ancient cultures like the Romans and Egyptians, who appreciated their delicate flavor and medicinal qualities. They are rich in fiber, folate, and vitamins A, C, E, and K.
Asparagus supports digestion and acts as a natural diuretic thanks to its asparagine content. Cook them roasted as a side dish. They can be canned for colder months. Follow a simple recipe for roasted asparagus if you want to test your culinary skill.
Spring Peas
Spring peas were a staple in medieval European gardens. They are packed with vitamins C and K and iron. They’re a powerhouse for immune health and energy. Their high fiber content aids digestion, while antioxidants like lutein support eye health.
They can be dried to preserve them.
Radishes
Radishes were enjoyed by ancient Egyptians and Greeks. They can be eaten raw and enjoyed for their peppery taste, or they can be roasted or even mashed. Pickle them if you want to preserve them.
These little roots are high in vitamin C, potassium, and folate. They support hydration and cardiovascular health. Their natural detoxifying properties come from glucosinolates, which may help the liver process toxins.
Rhubarb
Rhubarb was cultivated in ancient China and spread to Europe through trade. It can make spring time treats like pies, tarts, and cookies. Or, like this recipe for Rhubarb crumble bars.
Rhubarb is an excellent source of vitamin K, Vitamin C, and fiber. It contains anthraquinones, which may offer anti-inflammatory benefits.
Green Onions
People have cultivated spring onions, or scallions, for millennia, from ancient China to medieval Europe. They’re rich in vitamins C and K, plus sulfur compounds that may boost heart health and immunity. They are a major component of classical Chinese cooking.
Spring Foods: Meats that fueled our Ancestors
Meat was often considered a luxury food in many ancient and medieval civilizations, and during Paleolithic times, it required hunters and trappers. But it’s a very important part of our diet. Our ancestors ate it, cooked with animal oils, and were rarely plagued by adverse effects. In the modern times, starting in the 1980, meat has been getting a poor reputation as being high in fat and cholesterol.
But what if fat and cholesterol aren’t so bad after all? And what meats should be the stars of spring seasonal eating? Check out my article on the carnivore diet.
Lamb
Our ancestors in Mesopotamia domesticated sheep and goats as some of the first livestock animals.. As such, lamb has been consumed for thousands of years.
Lamb is a favorite around the world for spring. It’s often the center of celebrations like Easter and Ostara. A delicious leg of lamb roast makes a perfect meal for hosting gatherings.It’s rich in protein, vitamin B12, iron, and zinc. It supports muscle repair, energy, and immune system support.
The fat of lamb contains linoleic acid and Omega-3 fatty acids that help reduce inflammation.
Rabbit
Rabbit was a lean, abundant spring meat for rural ancestors, from medieval Europe to early America. Rabbits can be easily kept as low maintenance livestock and they can also be trapped and hunted. They are abundant all over the world.
Rabbits are low in fat but high in protein. Their meat contains vitamins such as B3 and B12, and selenium which supports thyroid health.
Spring Chicken
Spring chickens, often young birds hatched earlier in the year, were a fresh protein source for our forebears, whether roasted or stewed. People in medieval times considered chicken a luxury because it was very expensive. Domesticated chicken is thought to have originated in China.
Fresh, local, home raised chicken is loaded with protein, niacin and selenium. It supports metabolism and cellular repair. Its skin is rich in collagen and healthy fats, which are great for healthy bones, joints, and skin. Collagen has been praised as the key for reducing wrinkles associated with age.
Cured Pork
Cured pork like ham, sausage, and bacon are popular in spring because pigs are slaughtered in fall and preserved through the winter. The meat is cured in salt, which helps to maintain electrolytes. Pork is also high in B vitamins, Thiamine, and phosphorus. Lard, the fat of pigs, is associated with brain health.
Spring Foods: Hearty Grains
Even as modern science, unburdened by the influences of the food and agricultural industries, learns about the benefits of meat and fats, carbohydrates are becoming increasingly vilified.
But carbs aren’t all bad. They should be eaten in moderation, and there should be an emphasis on whole grains. Our ancestors relied on grains as staples to give them energy for their often very hard lives. There are a few springtime ancient grains you can incorporate into your spring foods for seasonal eating.
Barley
Barley is one of the oldest cultivated grains. It was a springtime staple for ancient Mesopotamians, Greeks, and was a major part of the medieval European diet. It was often sown in late winter for an early harvest.
Barley contains beta-glucans—a type of soluble fiber—that supports heart health by lowering cholesterol and stabilizes blood sugar. It’s used in porridges, soups and stews, and can be ground into flour for baking.
Farro
Farro, also called emmer, is an ancient wheat variety cherished by the Romans and Egyptians. It thrived in early spring fields, providing a chewy, earthy grain for soups and salads. It’s loaded with fiber, protein, magnesium, and zinc, supporting digestion, muscle function, and immunity.
Farro’s complex carbs offer sustained energy, while its antioxidants, like polyphenols, make it great for anti-inflammatory diets. There are plenty of recipes and tips on how to cook farro on pinterest.
Oats
Oats were sown in spring across northern Europe and later North America. They were a porridge staple for Celtic and Scandinavian peoples. Oats promote heart health and satiety, while their iron, magnesium, and B vitamins bolster energy and nerve function.
Spring foods: Fresh Cheeses
Spring time cheeses are all about cheeses that can be made simply. Harder cheeses like cheddar require some aging and are best for later months. But in Spring time cheeses are all about fresh and simple. They are great for sprinkling on salads or meats or spread on breads.
Goat Cheese
Goat cheese has ancient roots, from Neolithic herders to Mediterranean villagers. They turned spring goat’s milk into soft, tangy rounds. Goat cheese is high in protein and easier to digest than cow’s milk.
Ricotta
Ricotta is a spring cheese made from whey left after crafting harder cheeses. It can be from sheep or cow’s milk. Roman peasants perfected it, creating a light, versatile curd packed with protein, calcium, and phosphorus for muscle and bone strength. It’s easy to learn how to make ricotta in your own home.
Soft Sheep’s Cheese
Sheep cheese, like pecorino, was a staple for pastoralists from the Middle East to Europe, where ewes lambed and lactated as pastures greened. It’s denser in nutrients than cow’s milk cheese, with more protein, calcium, and conjugated linoleic acid (CLA), linked to anti-inflammatory and fat-burning properties.
Spring foods: Foraging and Fishing
Our spring foods don’t just come from agriculture, but from the wilds of nature as well. Just as our most ancient hunter-gatherer ancestors did, we can forage for herbs, berries and mushrooms, and we can fish from rivers, lakes, and the sea.
Springtime Wild Herbs
In the spring, wild garlic, nettles, and dandelion greens were foraged by the ancient peoples of Europe, Asia, and North America. They provided a source of nutrients such as Vitamin A, C, iron, and antioxidants and potassium.
Many herbs, both foraged and grown in a home garden, have medicinal properties
Springtime Mushrooms
Mushroom hunting is a popular hobby both in ancient and modern times. Morals and oysters are abundant in spring time. They are full of iron and antioxidants. There are plenty more species of mushrooms to forage for, but it’s important to learn from an expert because many mushrooms and wild herbs are poisonous.
Springtime Fish
Spring fish, like trout and salmon, thrived in rivers and streams as waters warmed. Celtic tribes and Native Americans fished them from streams to obtain nutrients like protein, Omega-3 fatty acids, and selenium. Check out this guide to the year of seasonal fish and seafood.
Springtime Seafood
Coastal ancestors harvested spring seafood like mussels, clams, and crabs as tides brought fresh bounty. The sea provides nutrients like B12, iron, zinc, copper, Omega-3, and taurine, which support cognitive health.
Conclusion
Seasonal eating is ancestral eating. It’s a return to a reliance on what nature provides. The Spring foods we talked about highlight the richness of the diets of our ancestors, from our earliest hunter-gatherer ancestors, to the Greeks and Romans, to Medieval life.
Rediscover spring foods this season by shopping locally, taking a drive out to a local farm, or learning to forage. What are your favorite springtime recipes? Let me know in the comments.
Check out my related articles on the carnivore diet, natural home remedies, and seasonal living.
