Spring greens
In the UK and Ireland, Spring greens are cabbages that are picked early before the heads develop as loose leaves. These cabbages are most commonly in the Capitata Group (heading cabbages) and are a distinct phenomenon from collard greens familiar to Americans which are in the Acephala group. Though the term can be used for any cabbage that are thinned early.[1][2]
Spring greens are also a byproduct of the way cabbages are grown in Britain and Ireland. They are planted densely and every other cabbage is harvested in winter or early spring to be sold as "spring greens" before the head forms.
Spring greens are an important piece of British agrarian history as they carried the population through the hungry gap.
In all cases, the leaves, being loose, are fully exposed to light and atmospheric conditions, so are darker green, coarser, often tougher, and more strongly flavoured than cabbages that form a closed head, but are also particularly rich in vitamin C, folate and dietary fibre, making them a very healthy food.[citation needed]
References
- ↑ "Spring greens". Good Food. Immediate Media Company Limited. Retrieved 28 April 2026.
- ↑ "Spring greens". Heritage Fine Foods. Retrieved 28 April 2026.
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