Organic Spring greens
Beautifully sweet and tender, spring greens bring youthful freshness at a time when plates need a post-winter lift.
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.
Country of originProduced in
- The UK
I eat mountains of them on their own, but they're even better with butter and a squeeze of lemon
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.
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
Spring greens with wet and wild garlic
Serves: 4 Total time: 15 min
Teriyaki pork stir-fry with spring greens, shiitake and brown rice
Serves: 2 Total time: 30 min
Spring green bulghur & feta rolls
Serves: 4 Total time: 30 min
Spring greens with chickpeas, garlic and mint
Serves: 2 Total time: 20 min
Celeriac and mushroom pie with spring greens
Serves: 2 Total time: 55 min
Spring green and wasabi fritters with soba noodle salad
Serves: 2 Total time: 35 min