Originally posted in Care 2 by Melissa Breyer

I’m the first to admit that the term “superfood” gets thrown around a lot in media and marketing, but that doesn’t mean we should turn our backs on the bursting-with-nourishment, lovely, potent, and delicious foods that fall under the moniker. Especially when these foods are known to lower cholesterol, reduce the risk of heart disease and cancer, and, while we’re at it, put you in a better mood.

Although some people have run rampant with the term and have made a mint by promoting the “miraculous! fountain-of-youth! death-defying!” benefits of superfoods, I hope that there won’t be a backlash against good, old-fashioned, super nutrient-exuberant food. As I’ve said before, I’m a crusader for most edibles in their pure forms–and the majority of them are superfoods in my book. There are few whole foods from the plant world that don’t have some health-boosting element to brag about–so how to decide what to eat? That’s why I like to think about (and eat) superfoods by season. (…)

1. Artichokes
2. Asparagus
3. Avocado
4. Blueberries
5. Fava Beans
6. Fresh Figs
7. Leeks
8. Oregano and other fresh herbs
9. Spinach
10. Strawberries

Click on each to find what makes it a superfood and how to use it.