BE MORE VEGGIE
Longer days, Easter eggs and newly spotless homes – there are many things that herald the beginning of spring, but in the vegetable world it’s a type of cabbage.
True to their name, spring greens – a green veggie belonging to the brassica family – are in peak season between April and June. Unlike most varieties of cabbage, the spring greens plant is ‘heartless’ – that is to say it lacks a hard centre, much like curly kale. Instead, it is formed of loose leaves which have a silky texture.
Thanks to its spread-out leaves, spring greens get maximum exposure to light, meaning they are a darker green and tougher than others in the family – but also contain high amounts of vitamin C, folate (which is essential for pregnant women for the prevention of birth defects) and dietary fibre. A 100g portion of spring greens also provides over a fifth of your recommended daily calcium intake – important for good bone health.
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