5 kinds of fruit, vegetables and herbs usually at their best in May across much of the US, with how to pick and keep each one and the recipes that use it.
Months are when each item is usually at its best across much of the US. Seasons start earlier in warm places and later in cool ones, and they shift from year to year, so your local farm stand or market is the best guide.
StrawberriesSnap peasSpinachLettuceMint
At its best: April to June
Pick: Look for bright red berries all the way to the green cap; they do not ripen after picking.
Keep: Refrigerate unwashed in a single layer if you can and use within a couple of days.
At its best: April to June
Pick: Choose bright green, crisp pods that snap; skip any that look dry or bumpy.
Keep: Refrigerate in a bag and use within a few days, while they are sweet.
At its best: March to May and September to November
Pick: Look for deep green, perky leaves with no yellowing or slime.
Keep: Refrigerate dry in its bag or a container lined with a towel; use within about 5 days.
At its best: April to June and September to October
Pick: Choose heads with crisp, bright leaves and no browning at the cut end.
Keep: Wash, spin dry and refrigerate wrapped in a towel inside a bag or box.
At its best: May to September
Pick: Pick perky, bright green sprigs with no wilting.
Keep: Wrap in a slightly damp towel and refrigerate in a bag, or stand in water in the fridge.