10 food one should essentially eat in the month of March and why

The weather is changing and the winter is gently fading with the first hints of summer. And this change of season calls for extra care of what we serve on the plate. The body also starts craving lighter, hydrating, and cooling foods, which supports digestion, boosts immunity, and prepares us for the rising temperatures ahead. From water-rich veggies to vitamin-packed fruits, the food choices for the month of March are all about taking extra care of the body. Here are 10 foods you should essentially include in your daily March meals.

Why: The winter is fading and the last batches of fresh and seasonal tender leaves will still be circulating in the market, providing you with iron and folate to support seasonal detox.

How to use: Use them in a smoothie, or use them in paratha, curry, or even soup.

Why: The ones available in the market currently will be seedless and will make for a delicious curries, koftas and even pickle.

How to use: Make Kathal do Pyaza, Kathal Curry, or one can boil them to make kebabs too.

Why: During the seasonal change, the risk of catching flu or viral-infected diseases is very high. Adding garlic in your meals will help strengthen immunity and also support heart health.

Why: These are dense and versatile. Also, the change of weather and heat in the atmosphere reduces the risk of worms and insects, hence it is safer to consume them.

How to use: One can consume them in noodles, soups, or make dry sabzis with it.

Why: Citrus treats like kinnow and oranges are at their peak winter finish, and these one will be really sweet to try and boost immunity.

How to use: Use them to make fresh breakfast juice, or add them to desserts, salads, or make jam, compote or use as garnish for cakes.

These leaves will be the final end-of-the season batch and will still be fresh and tender. They will help support blood sugar balance and cleanse the body as well.

How to use: Make paratha, dry sabzi, or one can also use them in dal or koftas.

The season is changing and the afternoons are getting hotter. Consuming barley water, will keep the body cool, aid digestion and reduce water retention.

How to use: The best way is to make barley water, or one can add it to breakfast in the form of porridge too.

Why: They are tender and soft and can be used to make sambar and curries which will boost skin health and protect the body from seasonal illness.

How to use: One can use them in sambar, curries, or the classic drumstick aloo sabzi can also be prepared with them.

Why: This will be the last lot of the season and will still offer a crisp, peppery bite that will complement a salad for lunches.

How to use: One can make a salad, soup, or even the instant pickle makes for a delicious choice before the season changes completely.