cooking

Boil, squeeze out liquid then fry some garlic in olive oil, add the leaves and serve with raisins or toasted pine nuts. Use in soup or flans
 

storage

Short shelf life - keep in the fridge and eat wthin a couple of days
 

varieties/season

The season for Italian whole-head is late January through to the end of April. It’s a great crop to keep the boxes green and interesting as we head into the hungry gap.