Hungry gap stopper

AFTER a winter feasting on root and stored vegetables, it is safe to say that the onset of purple sprouting broccoli season marks a welcome addition to plots and plates.

This tall and striking brassica is a pertinent player in the infamous ‘hungry gap’, coming into its own from mid-late February and cropping through March into April.

With its vivid purple buds and dark green leaves, purple sprouting broccoli, or conveniently referred to as PSB, not only looks good but tastes great and is packed full of nutrients. It has a decidedly nutty, sweet and crunchy texture, but like its cruciferous cousins, PSB will become sulphurous and soggy if over-cooked.