Spring is the time when our organisms become weak after winter. We needs vitamins, and we are so happy when the first most fragrant cucumbers, the most delicious radish, ground greens appear in shops. And it's seldom case when the organism's desire to eat the first greens for all meals coincide with its needs. So eat greens as much as you want!

Fresh parsley is very useful for health especially for pregnant women. Dill is rich in vitamin C and carotene that helps to improve eyesight.

Onion and garlic are always on our tables. But is it possible to compare winter onion and garlic with fresh spring greens? Green garlic and onion are not only more fragrant but contain many mineral salts and vitamins. So eat onion and garlic with every meal and if you don't want to have bad smell in your mouse you can fry, bake or cook them, useful microelements will not disappear.

Lettuce is also rich in vitamins and mineral elements. Sorrel is very popular delicacy. The first soups with