Spring greens Grown by Paul and Jane Badcock at Rospeath Farm, Cornwall

£2.35 / 350g

About

Spring greens are winter-hardy cabbages sown in July and August, ready for harvest during the first quarter of the year when other green veg is scarce. Beautifully sweet and tender, they bring youthful freshness at a time when plates feel in need of a lift after winter.

SEASONAL STAR
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Country of origin

Produced in
  • The UK

UK Seasonality

jan
feb
mar
apr
may
jun
jul
aug
sep
oct
nov
dec
I eat mountains of them on their own, but they're even better with butter and a squeeze of lemon
- Guy Singh-Watson, Riverford founder

How to prepare

Roll the leaves together in a cigar shape and slice into ribbons. Don’t discard the stems - just slice them more thinly than the green parts; they are actually sweeter than the leaf. Blanched, fried or steamed, spring greens need very little cooking. Dress with butter and lemon for a simple side, or add to risottos, stews and stir-fries.

Storage

Store spring greens in the fridge and use within 3-4 days. Don’t worry if the leaves look a little tatty or purplish – they will still taste great.

  • Grown by Paul and Jane Badcock, Rospeath Farm, Cornwall

    Paul and Jane Badcock grow organic cauliflowers, potatoes, and spring greens for us on Rospeath Farm, close to Penzance in west Cornwall. Their mineral-rich soil and mild maritime climate mean that they can harvest some of the earliest (and tastiest!) veg of the UK season.

Spring greens recipes

View all Spring greens recipes

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