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)
- Brussels sprouts
- Cabbage (January King, Savoy, Tundra)
- (Land cress, sometimes referred to as American Cress)
- Purple sprouting broccoli
- Red cabbage
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.