In Season

Eat British produce when it’s at its best.

Follow our guides to what’s in season with exclusive recipes and features from the country’s top food writers...

Go Green February -

Go Green

Treat their tender leaves with respect and spring cabbage and greens will give a burst of colour, nutrients and flavour, says Clarissa Hyman

Consider the cabbage: does it have a heart, and where is its head? Can it have one without the other? Is it red, green or white, and does spring always follow winter? The unruly world of the brassica is full of such conundrums. The original wild plant, the ancient patriarch of the family, was headless – an assemblage of loose leaves – according to surviving pictures and reliefs from ancient Egypt. The Greeks, too, were into headless cabbages, believing they sprang from the sweat of Zeus when he was trying to explain two conflicting prophecies. That’s philosophy for you. As cultivation proceeded, the cabbage was endowed with a head sometime in the first century BC. It was an enlarged terminal bud at the top of a long stem. The bud soon became swollen, as is the tendency of heads. Fast forward about 100 years and Pliny the Elder described a head 30cm in diameter, although that was

Advertise with us

Reach the key decision makers and opinion-formers in all matters food, wine and travel.

Find out how to get your brand in front of upscale, frequent travelling, high spending readers who love their food, wine and travel. Packages available for the UK, German, Mexican, Turkish and Arabic markets via our international editions.