Although it’s a light vegetable, spinach still contains a treasure trove of benefits due to its high mineral and vitamin content.

Fun fact: the benefits of spinach vary according to how it is prepared. It’s high in vitamin C when eaten raw, but B vitamins are released when it’s cooked.

Lemons can be enjoyed in tarts and sauces. Sometimes the zest is used, or the entire lemon can be preserved as lemon confit. However they’re prepared, lemons are perfect in ethnic or Western cuisine. Full of vitamin C, the lemon’s invigorating taste subtly brightens up savory or sweet recipes.

A helpful counterpoint to the starches and fatty foods eaten in winter, kiwis are chock-full of vitamins that strengthen the immune system. Eaten either with savory or sweet foods, cut up or in a sauce, in a smoothie or iced, kiwis are a fresh addition to cozy winter meals.

This vegetable from the carrot family originated in the Mediterranean basin and has been eaten for centuries.  Raw or cooked, in soups or puréed, the parsnip, with its subtly sweet flavor, is high in fiber, antioxidants, magnesium, and potassium.

Their delicate flavor is a subtle addition to winter soups and salads. High in fiber, vitamins C and B9, and antioxidants, leeks can also be enjoyed steamed or sautéed.