Harvest now
Perennial kale and collards give a never-ending supply of greens, while new season spring onions help give a kick to the cut-andcome-again salad harvests from the greenhouse pots. And for a sweet crunch, new season
mangetout is ready for picking, too. The sprouting fresh growth of perennial herbs can also be harvested then turned into herbbutter discs and frozen, ready to add to next month’s new season
potatoes. Start harvesting the outer leaves of pak choi and
mustard greens to ensure a steady supply of veg for quick spring meals.