Fruits and vegetables are a tasty—and important—part of our diets all year long.

But there’s something about spring … the season seems to wake our tastebuds and crave fresh berries, salad greens, and seasonal delicacies like asparagus.

And that’s a good thing. Eating a diet with plenty of fruits and vegetables provides many health benefits, including protection from heart disease, stroke, and some cancers. Choosing vegetables and fruits over high-calorie, highly processed foods also can help you manage your weight.

What’s fresh in spring?

Spring fruits and vegetables being harvested in your area depend on geography, but your local farmer’s market is a fun place to check out what is freshest. The U.S. Department of Agriculture recommends keeping an eye out for:

Is it really important to wash fruits and vegetables?

For sure. Raw fruits and vegetables could possibly contain harmful germs that can make you and your family sick, such as salmonella, E.coli, and listeria. In fact, you probably have heard about such outbreaks in the news: the U.S. Centers for Disease Control and Prevention estimates that germs on fresh produce cause a large percentage of foodborne illnesses in the United States.

The CDC advises that the safest produce to eat is cooked; the next safest is washed. Take the following food safety measures at the store and at home:

At the grocery store, choose produce that isn’t bruised or damaged

If you buy pre-cut fruits and vegetables, choose items that are refrigerated or kept on ice. When you bag your groceries, keep raw meat, chicken, poultry and seafood separate from your fruits and vegetables.

Wash it all

At home, wash your hands, kitchen utensils, and food-prep surfaces like cutting boards and countertops before and after working on your fruits and vegetables. Unless the package says the contents have been washed, the CDC advises you to:

• Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.
• Cut away any damaged or bruised areas before preparing or eating. Germs can more easily get into fruits and vegetables if the peel or skin is damaged or bruised.
• Remove any torn or bruised leaves. Also, get rid of the outer leaves of cabbages and lettuce heads because they are likely to have more dirt and germs on them.
• Dry fruit or vegetables with a clean paper towel.

The CDC warns that people in certain groups are more likely to get sick and to have a more serious illness, including adults aged 65 and older, children younger than age 5, people who are pregnant, or who have health problems that lower the body’s ability to fight germs and sickness (weakened immune system)—for example, people with diabetes, liver or kidney disease, HIV, or cancer.

What should I know about storing fresh fruits and vegetables?

The CDC recommends that you keep fruits and vegetables from raw foods that come from animals, such as meat, poultry, and seafood. Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90°, like a hot car or picnic). Chill them at 40°F or colder in a clean container.

A few more fruit and vegetable storage tips from plant-based advocates Forks over Knives:

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1 When storing asparagus, store spears like a bouquet of flowers. Trim asparagus ends, then place ends-down in a large jar of water in the fridge for up to three days.

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2 Stem, wash, and dry collards and other greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

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3 Remove and discard the leaves of rhubarb (which contain high amounts of oxalic acid and are poisonous), then store the stalks like celery in the crisper drawer. Freeze raw, chopped rhubarb for future use.

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4 Store strawberries uncovered in the fridge for up to three days. Wash only when ready to eat. Water rinses away delicate berries’ protective coating, and moisture speeds molding.

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5 Fresh herbs can be kept on the counter as a bouquet, with stems in water, which should be changed frequently.

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Bonus Recipe!

Spinach & Strawberry Meal-Prep Salad

Total Time: 30 minutes • Servings: 4

Image and recipe courtesy Eating Well