Polish spring recipes highlight young zucchini salad and wild garlic

A young Polish zucchini can be enjoyed raw in a simple salad. Thin ribbons or thinly sliced strips are tossed with arugula, olive oil, lemon juice, pine nuts and, optionally, grated Parmesan. The thin skin and soft texture mean no peeling or pre‑salting is needed, making the dish quick, fresh and crunchy.

Wild garlic (czosnaczek) is a two‑year brassicaceae plant that appears in early spring. Its leaves emit a garlic scent and are rich in vitamin C, provitamin A (β‑carotene), vitamin K, glucosinolates and flavonoids. These compounds support immunity, skin health, eyesight, blood clotting, circulation and digestion. In the kitchen the leaves are used raw in salads, soups, pesto, sandwiches or brewed as a mild herbal tea, and can also be lightly sautéed or added to cooked dishes.