Next on the list of green vegetable culprits are:

BRUSSELS SPROUTS

1. Like broccoli, Brussels sprouts developed from wild cabbage and were named after the Belgian capital city following the popularity of this green vegetable in the early 16th century. Brussels were not introduced into the UK until the 19th century.

2. Brussels sprouts are reputed to improve the eyesight and protect against colon cancer.

3. Again cooking is important. Over cooking releases the pungent smell that is so disliked. Generally 6 – 7 minutes is ample. Some people like to make a small X in the base of the sprout to ensure thorough cooking of the whole. To overcome the sometimes strong taste of the sprout, try sprinkling a small amount of vinegar over the sprouts just before they are eaten. Some people now automatically put vinegar on the table when they are serving this most dreaded green vegetable- the poor old Brussels sprout.

4. Sprouts can now be bought on the stalk. To keep these fresh, cut about 1/2" off the end of the stalk, place in a cup or jug of cold water and store in a cool place.

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PEAS

Garden peas in particular, although most ‘garden’ peas are grown in large fields. When the peas are ready for picking this is like an enormous, well planned military operation. The pea-picking machines descend on the fields, working via headlights throughout the night. The aim is to pick the peas, get them back to the processing plant where they are shelled, washed, graded, packed and frozen within a space of two hours.

Preparation for this process starts in the months ahead of harvesting the peas. All the machinery is overhauled to keep them in top operating condition because, with the tight picking schedule, break-downs would be a catastrophy leading to tons of peas missing their 'slot' of two hours.

As soon as vegetables are picked they start to lose vitamin C and vital nutrients. Garden peas lose 60% of their sweetness in the first 24 hours. Other vegetables can lose up to half their vitamins within seven days of being harvested. Therefore the obvious advantage of using frozen peas over peas still in the pod, is that at least their freshness is more or less guaranteed.

Strangely, this green vegetable is now one of the most popular of all vegetables. The late Marilyn Monroe used to serve them with carrots - she was right when she said the colour combination looked great.

BROAD BEANS

Are picked and frozen in the same way as frozen peas above. If you are fortunate in growing broad beans then there is nothing sweeter than young broad beans picked, podded, cooked and served straight away with butter on the top.

CABBAGE

Savoy cabbage is surely the queen of cabbages? Unfortunately cabbage has a dreadful reputation because of school dinners and poor cooking in various retail establishments. Having seen a two foot high hopper of cabbage being cooked at 10.30 in the morning in readiness for lunch in a small café endorses this reputation.

Cabbage needs to be washed, shredded and cooked in slightly salted water for a minimum amount of time.

The other varieties of cabbage are available. White cabbage – can be used in coleslaw and red cabbage – can be pickled, and also used in Borscht

A piece of useless information – World Cabbage Day is 17th February every year.

For more interesting information go to our page Fast Healthy Food and take a look at tips 8, 9 and 10 for quick and easy ways of cooking green vegetables.