Pronounce it: sp-ring gr-eens

Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.

Availability

Spring greens are at their peak from April to June.

Choose the best

Choose fresh, firm leaves. Reject wilted plants.

Prepare it

Remove the leaves from the centre, wash gently and shred.

Store it

Store in the fridge and use within a couple of days.

Cook it

Add spring greens at the end of a stirfry, or use in winter soups and stews. They are delicious sliced, steamed and drizzled with melted butter. Take care not to overcook, as the leaves will develop a rank flavour and smell.

Alternatives

Try cabbage or spinach.