Spring greens
From Wikipedia, the free encyclopedia
Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a large number of plants that are most fit for consumption when their newest growth happens in the spring. Many leaf vegetables become less edible as they age and bitter, or potentially even toxic, compounds start to form.[1][2] Harvesting of spring vegetables is common across Native American cultures.[3][4]
For other uses, see Spring Green (disambiguation).
For the cultivated vegetable, see Spring greens (Brassica oleracea).