in season
Greens
These leaves are tender when cooked and can sustain strong flavours when added to recipes.
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These leaves are tender when cooked and can sustain strong flavours when added to recipes.
Spring can take its time to show any apparent signs, the earliest in the garden or greengrocer’s are chard and spring greens. In the hedgerow keep an eye out for the first of the wild garlic leaves, juicy young nettles and the ubiquitous chickweed. Blanch them briefly and then stir fry with copious amounts of garlic and extra virgin to make a fanciful addition to any meal.
Alternatively head to the pantry and add substance to a late winter soup with dried pulses such as beans, split peas and lentils.
