Spring vegetables are fresh, seasonal produce that thrive in the cooler temperatures of early spring. Common examples include asparagus, peas, radishes, and lettuce. These vegetables are often tender and flavorful, making them popular choices for salads and light dishes. Harvesting spring vegetables typically begins in March and continues through May. They are rich in vitamins and minerals, providing essential nutrients after the long winter months. Many gardeners and farmers look forward to this season, as it marks the beginning of the growing cycle and the availability of fresh, local produce.