March: going for greens

March is a great month for green vegetables. Cabbages and Brussel sprouts are still going strong. Broccoli is in its element; purple sprouting broccoli is widely available from the start of March until the end of April. Although the weather in March can be somewhat unpredictable, this month has seen a number of leaf vegetables become available, including lettuce, rocket, parsley and land cress.

  • Artichokes (Jerusalem)
  • Beetroot
  • Brussels sprouts
  • Carrots
  • Cabbage (January King, Savoy, Tundra)
  • Cauliflower
  • Celeriac
  • Kale
  • (Land cress, sometimes referred to as American Cress)
  • Leeks
  • (Lettuce)
  • Onions
  • (Parsley)
  • Parsnips
  • Potatoes
  • Purple sprouting broccoli
  • (Purslane)
  • Red cabbage
  • (Rocket)
  • Shallots
  • Spinach
  • Swede
  • Turnip
  • Watercress

The ones in brackets are a bit weather-dependent.

Vegetable of the month: Broccoli

Brocolli is a member of the cabbage family. Rich in Vitamin A, C and dietary fibre, brocolli can be boiled, steamed, stir-fried or eaten raw. Broccoli has reportedly been around for over 2000 years; it was a favorite food of the ancient Romans and first introduced to England in 1720.