When you’re cruising through the produce section or farmer’s market, it can be easy to stick to your old habits and choose the same old veggies every time. There’s nothing wrong with sticking with what you know, but trying new things can be fun. You’ll experience new flavors and learn some new recipes, all while enhancing your nutrition with a broader variety of vegetables in your diet. You never know, you just might fall in love and make a long-term commitment. Here are some vegetables in season in the springtime that you should definitely consider giving a chance next time you find yourself ready to mingle in the produce section.

Fennel

Hailing from the celery family, fennel adds a liquorice-like flavor to recipes, with its bulbs, greens and seeds all getting equal play. While the greens and seeds are mostly used as seasonings, the bulbs can be eaten like most vegetables–either raw or cooked to your liking. Because of its distinctive flavor, you don’t really need to do much to it to let its deliciousness shine through. Fennel is low in calories, high in fiber and also brings other nutrients like vitamin C and folate. It’s an interesting vegetable that deserves a chance. Try this yummy fennel recipe: Roasted Fennel with Parmesan.

Fiddleheads

These weird-looking guys pop up for a few short weeks every spring, usually in farmer’s markets. They’re actually the curled fronds of baby ferns, but don’t let their unusual appearance steer you away from their taste-bud-tempting potential; fiddleheads have a lovely green bean/asparagus flavor. Add fiddleheads to your diet and you’re also adding antioxidants, healthy omega-3 and omega-6 fatty acids, iron, fiber and potassium. Fiddleheads should always be cooked thoroughly before eating to reduce bitterness and potential toxin content. Try this recipe: Sautéed Fiddlehead and Mushroom Gnocchi.

Peas

Peas are delicious and don’t get nearly enough play in my opinion. One of my fondest childhood memories involves picking pea pods at my grandpa’s farm outside Moose Jaw, Saskatchewan, popping the peas out and eating them raw. I loved their refreshing sweet flavor on those hot prairie days. Peas are usually boiled or steamed, which amplifies their sweetness and makes their nutrients more available. Those nutrients include protein (they’re a popular ingredient in vegan protein supplements), fiber, and a whole whack of vitamins including A, B6, C and K. Pass these peas at your next party: Pea Pesto Crostini.

Asparagus

We’ve already covered why asparagus is awesome, including five different ways to enjoy it. Now is the perfect time to face your asparagus fears and give these green spears a chance. If this recipe doesn’t inspire you, I don’t know what will: Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions.

Green Beans

I’ll admit it–green beans don’t sound exciting, but that’s a great reason to challenge yourself to see what you can do with them. Green beans deserve a chance because they are low in fat and calories but high in dietary fiber, vitamins and minerals. They’re particularly rich in vitamin B6, C and K. Beyond the traditional Thanksgiving green bean casserole many of us know, green beans can be used for a variety of delicious recipes. They’re also often found in one of my favorite things to eat: Classic Nicoise Salad.

Give these underdogs a shot next time you’re craving a little more excitement in the kitchen and you won’t be disappointed.

Are you planning to try a veggie you haven’t cooked with before? Tell us about it in the comments or over on Twitter at @luvoinc.