Don’t ignore the leaves. Radish tops, beet greens, carrot tops, and spring onion greens are at their best right now. They add bitterness and freshness, and turn trim into value.
Spring vegetables shine with lemon, rhubarb juice, cider vinegar, or verjus. A touch of acid during cooking keeps flavours bright and stops delicate veg from tasting flat.
Treat spring veg gently. Asparagus, Jersey Royals, spring greens, and wild garlic lose character fast with heavy cooking. Think quick blanching, steaming, grilling, or raw preparations rather than long braises.
Cook once, use twice (or three times). Blanch spring greens or broccoli early in service, then finish differently across dishes: purée, char, fold into grains, or serve cold with dressing.
Asparagus and Jersey Royals sell menus, but spring cabbage, leeks, swede, and purple sprouting broccoli deliver better margins and hold flavour beautifully.