Top Greens for Spring
From the Henry Harrington Collection in Southland this is a stunner for cold season eating. This spinach grows fast in the cold, grows big bunches of delicious greens great raw or cooked… an outstanding choice!
One of the few New Zealand heritage brassicas, so it is very special. It’s by far my favourite kale, and has dark green, large round thick leaves that are crinkly on the edges. It has excellent flavour!
Buttercrunch, melting, red and delicious, reminds me of Grandma
Outstanding wide white stemmed cabbage from the early Chinese goldminers in Southland, is an outstanding base for Kim Chee , stir fries etc. etc.
Always tastes great if well grown will be nutrient dense
Excellent lightly steamed or raw, dark green
Always dark green and great in soup, or as stir fry vege, super easy to grow
Magenta colour, excellent salad green stems super tasty
Open leaf cabbage, possibly the most nutritious brassica, excellent for all ways we use cabbage, sauerkraut etc etc.
Can’t go past coriander while it’s still cool enough to grow well.
All of the above greens are excellent in green dressings made with olive oil and greens and a little vinegar and seasoning blended.