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Our Favorite Spring Flavors You Have to Try This Season
Spring has a way of making you want to cook again.
Suddenly the markets look better; the herbs smell stronger and everything feels a little brighter—lemons, strawberries, those first bundles of asparagus that somehow look too pretty to ignore. After months of heavier winter food, spring ingredients feel like a welcome reset.
This is the season of flavors that wake everything up. Sweet peas, fresh herbs, tart rhubarb, honey, lavender—ingredients that just feel lively and a little more interesting than what we were cooking a few months ago.
Check below for our favorite spring flavors and the recipes that show them off.
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Lemon
Why We Love It
There’s something about lemon that just feels like spring. It’s bright, a little sharp and somehow makes desserts taste lighter and fresher—even when they’re still very much dessert.
Recipe Feature: Little Lemon Cakes Filled with Vanilla Pastry Cream
These little lemon cakes are filled with silky vanilla pastry cream, which means they’re bright, creamy and very hard to just stop at one.
Asparagus
Why We Love It
It’s earthy, tender and only around for a short window, which somehow makes it feel even more exciting to cook with.
Roast it, shave it into salads or keep things simple and let the flavor speak for itself.
Recipe Feature: Asparagus with Eggs and Crispy Pancetta
Here it’s paired with a jammy egg and crispy pancetta, which feels exactly right—rich, savory and the kind of spring meal you’ll want to make again soon.
Strawberries
Why We Love It
Sweet, juicy and just a little nostalgic, they somehow manage to work in almost anything—tossed into salads, piled into desserts or eaten straight from the bowl when no one’s looking.
Recipe Feature: Strawberry Souffles With Cointreau Whipped Cream
These strawberry souffles are light, airy and topped with Cointreau whipped cream, which makes the whole thing feel elegant and very worth making.
Peas & Fresh Herbs
Why We Love It
Peas bring that soft sweetness, while herbs like mint and parsley add a bright, fresh lift. Together they make dishes taste greener, lighter and unmistakably spring.
Recipe Feature: Goat Cheese Tortellini With Pancetta, Sweet Peas, and Mint
In this pasta, goat cheese tortellini meets pancetta, sweet peas and fresh mint for a bowl that feels rich and very much in season.
Rhubarb
Why We Love It
Sharp, bright and just a little nostalgic, rhubarb balances sweetness beautifully—which is why it shines in cakes, crisps and all kinds of spring desserts.
Recipe Feature: Rhubarb-Cardamom Upside-Down Cake
This upside-down cake lets rhubarb do what it does best—bring a bright, tart contrast to a soft, warmly spiced cake.
Carrots
Why We Love It
They’re one of those ingredients that quietly do everything well—sweet enough for baking, just as good roasted, glazed or tossed into savory dishes.
Recipe Feature: Roasted Carrots with Preserved Lemons and Feta
Roasted with preserved lemons and feta, these carrots turn bright, savory and a little unexpected—the kind of dish that makes a simple vegetable feel special.
Artichokes
Why We Love It
They’re the kind of ingredient that turns a simple meal into a small event—a little hands-on, a little messy and very worth it.
Recipe Feature: Fire Roasted Artichoke and Lemon Garlic Aioli
Here they’re fire-roasted and served with lemon garlic aioli, which means every leaf becomes an excuse to dip, savor and go back for another.
Lavender & Honey
Why We Love It
There’s something about this pairing that feels a little magical. Honey keeps things warm and mellow, while lavender adds just enough floral intrigue to make dessert feel special.
Recipe Feature: Madeleines with Honey-Lavender Ice Cream
In this dessert, tender little madeleines meet honey-lavender ice cream—which feels exactly like the kind of treat you’d want on a warm spring afternoon.
Spring into a new season.
Explore our seasonal tabletop collections for everyday inspo.
Shop Now
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