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Climate change has visible effects and sustainability is on everyone's lips.

Although it is sometimes difficult to implement a sustainable lifestyle, we can make a big difference with small resources.

This is also the case with our daily fruit.

Ideally, we buy products from the region that are currently in harvest season.

This is also recommended by the German Nutrition Society.

Regional, seasonal products are often cheaper and have a better environmental balance, since resources for storage and long transport routes can be saved.

German Nutrition Society

In addition, fresh fruit and vegetables provide the highest levels of health-promoting ingredients.

Source: Getty Images / Westend61

The following fruits and vegetables not only come from Germany, they also contain many valuable ingredients.

As the German Nutrition Society recommends, it is now worthwhile to buy these products.

I. arugula

Rucola belongs to the cruciferous family and gives dishes a spicy, spicy note.

It not only tastes good in salads or as a pesto, but is also suitable for soups.

The lettuce plant contains similar ingredients as lamb's lettuce, which only grows in winter.

So arugula is a good alternative for spring.

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In addition to numerous vitamins and magnesium, the plant also contains zinc, calcium and iron.

Scientists at the Karolinska Institute in Sweden even found that the nitrate contained in arugula can reduce the accumulation of fat in the liver.

Source: Getty Images / R.Tsubin

II. Asparagus

The most famous spring vegetable in this country is probably the asparagus.

The green poles grow above the ground and therefore produce the plant pigment chlorophyll, which provides the green color.

The white poles, on the other hand, grow underground without exposure to the sun.

He gets stung as soon as his head is up.

Both types of asparagus are very low in calories, but rich in vitamins and plant substances.

Asparagus contains the so-called aspartic acid, which stimulates the kidney function and thus has a dehydrating effect.

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Asparagus also has particularly strong antioxidants that help detoxify pollutants.

As scientists from Jeju University in South Korea have shown, asparagus even alleviates hangover symptoms because it protects liver cells from the toxic effects of alcohol.

Source: pa / dpa / Ralf Hirschberger

III.

rhubarb

Nothing beats a refreshing rhubarb spritzer in spring.

But very few people suspect how much power there is in the sour leaf stalks.

The fibers of the rhubarb stalks contain fiber, which has a cleansing effect on the intestines and supports the removal of toxins.

Inflammation of the gums or the oral mucous membranes also heal faster with the help of rhubarb.

The high potassium content ensures that normal blood pressure is maintained and the acid-base balance is regulated.

Source: Getty Images / Westend61

IV. Dandelions

Hard to believe, but true: we can now also eat dandelions in spring with a clear conscience.

The plant, which most people only know from the roadside, can be prepared as a salad, for example.

The supposed weed contains bitter substances that promote digestion and have a diuretic effect.

Polysaccharides also have anti-inflammatory and antioxidant effects.

Source: Getty Images / Elva Etienne

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So that you can keep track of things, you can take a look at the so-called seasonal calendar.

For example, they show exactly which asparagus is freshly harvested in spring.

And if you got hungry now, you should definitely have a look here:

Here, the colleagues from WELT Food show you what you can conjure up with the latest seasonal fruit.

Good Appetite!

This article was first published in May 2010.