In search of spring cabbage

Carolyn Herriot, Organic gardening expert

As another expatriate, (from Guildford, England), I am well qualified to answer this question! The spring greens (as we used to call them), were always available from the farmers' market and the greengrocer's.

In Canada I grow collards for spring greens, as they are prolific non-heading cabbage greens that will not go soggy when steamed or cooked. I also grow 'First Early Market' cabbage for spring greens, as this non-heading cabbage has a slightly-wrapped heart, which is tender and sweet when diced and lightly steamed.