STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

To help lift our culinary spirits after a long winter, the Globe asked readers for their favorite dishes featuring spring greens.

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

The pale green of asparagus soup, sent in by Hadley resident Pam Juengling, who calls the spears “Hadley grass."

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

The dark green and golden custard in a crustless Swiss chard pie from Jane Woodes of Wellfleet.

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Jane Ward of Amesbury sent in a risotto she makes with fresh peas from her Community Supported Agriculture share.

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Winchester resident Kinzie Moore Gensler writes that her favorite spring dish is jade rice made by adding a puree of basil, mint, cilantro, and spinach to ginger-scented long-grain rice.

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

"We can’t wait for the fresh mint," writes Lee Appel of Rye, N.H., who makes a tangy yogurt and cucumber salad with refreshing spearmint.

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Chie Ehara, an Arlington resident and Japanese expat, stirs in a bunch of watercress into a velvety shrimp soup.