Asparagus

Once a delicacy, these now-popular springtime vegetables are usually eaten when young (whilst they’re still green). They are often stir-fried, added to roasts for baking, or added to pastas without sauce. More matured asparagus is typically thicker and encased in a woody layer which can be peeled off. Asparagus can be pickled and stored for a number of years.

Broccoli

Call them what you will - mini trees, little bushes, ‘mini cabbage stems’ (broccoli, from which the name is derived translates to “the flowering crest of a cabbage” in Italian!). Originating in Italy, this spring vegetable spread to other countries such as England in the mid 18th-century, China and India after the 1920s. They can be used in a variety of pastas and soups.

Brussel Sprouts

Cultivated in Ancient Rome, these greens have been the stuff of children’s nightmares throughout modern history! We don’t know why though – they’re such a good addition to so many dishes and are rich in nutrients when raw. They can be baked in the oven or pan cooked, served with pinenuts, smoked meats or bacon. Brussel sprout halves also go well in pasta and pasta bakes. Tasty!

Spinach

This humble vegetable gained its spring popularity almost by accident! In 14th century England and France, spinach became popular due to being one of the few vegetables that were available at that time of year. These days, spinach is still very much versatile, and is often a common ingredient in pastas, lasagne, pizza, savoury pastries, salads, and even juices.