LUSCIOUS LEAVES
■ SORREL: The lemony leaves of sorrel add a zing to the first salads of the year. Enjoy the young leaves fresh or cook them up like spinach. Sorrel is exceptionally hardy and can even put up with a little shade. Start it off from seed then plant them out about 30cm (12in) apart.
■ CHICORY: You can eat every part, from roots to flowers. The leaves make for a welcome sight at the start of spring, while the powder-blue flowers can be used as an attractive garnish to summer salads – as well as pulling in the bees. Once established, lift a few of the chunky taproots in winter to force indoors, in the dark, to produce creamy chicons.