The 10 Superfoods Everyone Will be Talking About in 2024

Kelp is very planet-friendly, since it's regenerative and helps to maintain the health of our oceans, notes Feller. “The sky's the limit with how kelp can be used—it’s got an incredible flavor and can impart the sea into vegan dishes without the use of seafood,” she says. “It’s rich in vitamins and minerals, and is a fantastic plant-based source of omega-3 fatty acids.”

Try it: Kelp powder is an easy way to add kelp benefits to smoothies and yogurt bowls, but you can also eat it dried, fresh, pureed, fermented, pickled, steamed, roasted…all the ways.

You’ve definitely seen the viral TikTok trend of "sleep girl mocktails," aka drinking a tart cherry juice concoction at night since it can possibly raise your melatonin levels. So, yes, cherries are fully getting their health due this year. “Cherries are a good source of vitamin C and polyphenols, both of which have powerful antioxidant properties,” says Feller (FWIW, polyphenols have also been connected to better sleep). They also have notable amounts of fiber and potassium, which support vascular and whole body health, says Feller. Cherries will continue to be popular, mostly because they are widely available.

Try it: Cherries can be used fresh, frozen, jarred, or canned. You can also drink the juice or use an extract. Drink tart cherry juice, use cherries in pies or cobblers, or even create a sweet cherry relish for meats.

“One reason I think pistachios are becoming more popular is that they have a unique (for nuts) green color that looks great in photos and videos, which makes food bloggers and influencers more likely to use them in recipes,” says Byrne. “But pistachios aren't just pretty. They're rich in unsaturated fat, fiber, and vitamin B6, and also contain some potassium and magnesium.” They’re also a great source of Thiamine, or B1, which helps keep the nervous system healthy.

Try it: “You can buy them without shells in so many different seasoning flavors to snack on or cook with straight out of the bag. Or, you can buy them with the shells still on, if you like snacks that take a little extra effort,” says Byrne.

Gut health is a term we hear often these days, but unlike other buzzwords floating around, we hear this one for good reason, says Chu. "Adding fermented foods into your rotation is great in increasing microbiome diversity,” she explains. “Our gut microbiome affects just about everything in our body—from your heart to brain to immune system—and helps us get the most nutrients out of the foods we eat." Fermented foods that we’re going to see more of include miso, tempeh, and kefir, alongside the superfood mainstays of yogurt, kimchi, sauerkraut, and apple cider vinegar, to name a few.

Try it: Add miso to your next dressing or stir-fry marinade for added flavor and nutrients.

A traditional ingredient in a variety of cultures across the world, ginger is inexpensive, adds a ton of flavor, and can be used in both savory and sweet dishes, says Byrne. It can also help ease certain digestive issues, like nausea and cramping, thanks to the particles gingerols and shogaols. It’s also got great anti-inflammatory properties.

Try it: Try steeping raw ginger in tea, or cooking with fresh ginger in stir-fry recipes, soups, or with veggies. You can also use ginger in baking—hello, gingerbread and ginger snaps.

Buckwheat is said to gain popularity this year, and Byrne, for one, is very excited about it. "It's technically a seed, and unlike actual wheat, doesn't contain any gluten," she says. "Buckwheat also has a good mix of protein, carbohydrates, and it's relatively high in fiber, too. So it's a great addition to your recipe repertoire.”

Try it: Buckwheat can be used just like any other cooked grain: in salads, bowls, savory breakfast porridges, or as a side dish. You can also bake it (or air fry!) to add crunchy clusters to salads.

Mushrooms have been gaining steam for a while, and this year will only see an uptick, says Byrne—especially since there are a ton of varieties, like simple button mushrooms, lion's mane, and king oyster. "Because of this, you can use them in almost any meal,” she says. Try looking for mushrooms that have been treated with UV light, suggests Byrne, since the light drastically increases their vitamin D content, ultimately giving you more of an important nutrient that can be hard to get from food alone.

Try it: Byrne’s favorites include using portobello mushrooms as a vegetarian alternative to grilled burger patties and shitake mushrooms in a creamy pasta dish. "King oyster mushrooms are a fun meat alternative in stir-fry thanks to their more dense texture,” she adds.

“With the increase in grocery prices we've seen over the past few years, people are looking for nutritious options that are also budget-friendly,” says Byrne. “Canned fish is often less expensive than the fresh stuff, but still packed with protein and various vitamins and minerals.” Byrne notes that many types of canned fish, like sardines, mackerel, and salmon, are a great source of omega-3 fatty acids, too.

Try it: Because canned fish comes already cooked, it's super easy to throw straight into a salad or onto a sandwich, says Byrne. If you'd rather eat a warm meal, canned fish also works well in pasta or a grain bowl.