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Asparagus is a spring vegetable and a member of the lily family. Over 300 varieties exist but only 20 are edible. It is native to the Mediterranean but is now grown worldwide. Asparagus is considered a delicacy in the vegetable world with the British crops (available May-July) rumoured to be amongst the best. Why is […]

Peas come in three varieties: snow, snap and garden. During the 19th century peas played an important role in the early development of the study of genetics. Sugar snap peas were developed in 1970 as a result of a cross between garden peas and snow peas. Mangetout are garden peas which are undeveloped (eaten in their […]

Beetroot belongs to the same family as spinach and chard. They have a sweet, rich and earthy flavour and are most commonly either pickled or used as the main ingredient in a traditional European soup called borscht. Beetroots were originally cultivated by the Romans and by the 19th century they had huge commercial value as […]

Kale (originally known as ‘cole’ or ‘colewort’) is a green, leafy vegetable very similar to cabbage. It is one of few green vegetables which grow well into winter (very hardy!). A light frost produces especially sweet kale leaves. It belongs to the ‘brassica’ family along with broccoli, cauliflower, cabbage and Brussels sprouts, and exists in […]