Spring greens (Brassica oleracea)

Spring Greens (Brassica oleracea) are a variety of cabbage that are closer to wild cabbage than most domesticated forms. The term is used differently by different regions, but generally, it refers to cultivars of cabbage harvested early while the plants are still young and tender, and the leaves are loose and not yet formed into a head.

Description

Spring greens are similar to both cabbage and kale and have a flavor that is slightly sweet and earthy. They are a rich source of vitamin C and vitamin K, and provide dietary fiber. The leaves do not form a head, making them similar to collard greens and kale in appearance. The leaves are used in a variety of dishes and can be eaten raw in salads or cooked in a variety of ways.

Cultivation

Spring greens are a cool season crop and are often planted in late summer or early fall for harvest in the spring. They prefer well-drained, fertile soil with a pH between 6.5 and 7.5. Like all members of the Brassica family, spring greens are susceptible to a variety of pests and diseases, including cabbage worms, aphids, and black rot.

Culinary Uses

Spring greens can be used in a variety of dishes. They can be eaten raw in salads, sautéed, or used in soups and stews. In the United Kingdom, they are traditionally served as a side dish with roast lamb for Easter.

Varieties

There are several varieties of spring greens, including 'Dwarf Green Curled', 'Dwarf Siberian', 'Vates', and 'Georgia Southern'. Each variety has its own unique flavor and texture.

See Also

• Cabbage
• Kale
• Collard greens