For me, spring means tasty greens straight from my yard and garden, to add to my morning smoothie

Some, like dandelion, Swiss chard, parsley and kale are well-known favorites for avid juicers.  I add extra antioxidant punch by picking foddleheads (unopened fern fronds), which contain protien, lots of vitamins A and C, and minerals such as magnesium and iron. I use a cup or more, depending on what other ingredients I'm using, in my smoothies when they are available. A plus is that by plucking the fernheads, more fiddleheads will grow, giving you a constant supply. 

I also use young, tender shoots from salmonberry plants.  Salmonberry shoots are soft, and the thorns have not developed so they are safe to eat.  Salmonberry shoots contain lots of vitamins C and A as well as minerals. I use up to a half cup of salmonberry shoots when they are availab.e

Another interesting addition to my morning smoothie is spruce tips.  To collect these, look for the bright green tips, which are the new growth that is added to the ends of the darker green, older growth.  Spruce tips taste piney and slightly citrusy. They contain lots of vitamin C and can help with spring allergies by their gentle degongestant action.  I add 1 - 2 tablespoons of  spruce tips to my smoothies when they are available.

As the season progresses, more and more plants become available to add to my smoothies.  What a delicious way to celebrate spring!