Spring cabbage…. A hardy vegetable that’s an excellent source of Vitamin C and glutamine, an amino acid which has anti-inflammatory properties. Health benefits aside, the image of spring cabbage has been tarnished by the soggy mush served up in school and work canteens. In this guide I hope to banish the soggy cabbage blues as I show you how to cook cabbage correctly, but first let’s look at how to grow it at home.
Posts Tagged ‘green’
Kohlrabi…. high in vitamin C and K, potassium, fibre as well as the antioxidant carotenoids b-carotene and lutein. Kohlrabis flavour varies between nutty (uncooked) and broccoli with a hint of radish (cooked). If you seek unusual tastes and looks then this give this member of the cabbage family a second glance.
As I strolled out towards the veg garden this morning, I bumped into some old friends who come for a visit each spring.
I smiled towards Mrs tulip, tipped my cap to Mr Crocus, waved happily across to the daffodil clan, then it all went wrong as I was stopped in my tracks by some unwelcome visitors.
You know the sort, someone you know see, you’ll give them the time of day, but would rather they did not visit.