February

This month should see the welcome return of my favourite Allium of all: fresh Wet Garlic. The Egyptian crop starts small, but the bulbs soon become plump. The wonderful fresh aroma is even more welcome since Dry Garlic begins to sprout and become stale by February. The garlic’s good, but things aren't so rosy with the rest of the onion family.

Spanish Onions may begin to develop serious problems with brown rot. This is not easy to spot. The bulb may feel firm on the outside but be rotten and unusable a few layers down. Smaller English bulbs resist rot rather better and, in my opinion, keep their flavour better in storage.

Shallots will remain sound, although some will inevitably start sprouting.

Moroccan Peas were newcomers last year. We hope to see more of the tender sweeties this season.

Italian Spring Rape proved popular, too.

I’m excited about Ragged Jack and Asparagus Kales — grown solely for CITY HERBS, from rare seeds obtained from The Henry Doubleday Association. The crops look as if they’ll be ready for sale in mid-Feb.

Kentish Leaf Broccoli may become in short supply, but the equally wonderful Purple Sprouting Broccoli will step in to save the day. The dark leaves are delicious and tender enough to eat on their own, which is just as well, as there are often no sprouts (flower buds) to be found at the beginning of the season.

Curly Kale is at its best and supplies are improving each year.

Savoy Cabbages are almost guaranteed to be good and Spring Greens will look fresher and more tender. The famous Portuguese Coracao Cabbage should arrive too. It has beautifully glossy, pointed, Hispe-type heads and a sweet, mild taste.

Brittany Cauliflowers are the best choice at the beginning of the month but, weather permitting, the new English crop will arrive shortly after. Primo Cabbage Shoots are exclusive to CITY HERBS. They’re like mini melt-in-the-mouth spring greens.

If by February you are rather sick of Brassiccas, Courgettes are usually in fairly good supply although prices are rather unpredictable.

Mangetout, Sugarsnaps and Extra Fine Beans are likely to be plentiful too.

Scorzonera, Hamburg Parsley and Burdock Roots will continue to delight throughout February.

In fruit, Spanish Strawberries are one of the few highlights. They trickle in at first, but by mid-month are likely to flood the market, bringing down prices considerably. The fruit has a pleasant taste although it often lacks sugar. and may look rather pale.

Clementines and Satsumas often begin to turn scruffy. If they do, switch to Mineolas. They're a cross between a tangerine and a grapefruit and have a keenly refreshing zing to prove it. Pears are likely to remain a problem.

The Cape crop makes its debut, but the fruit could be put to better use on the cricket field than in the fruit bowl. American fruit although often perfect, is equally likely to be damaged in transit because they use a double-layered box, without a padded divider. Old season English and Italian Comice are often best.

The Cape Grape season started early this year. Supplies of Red and Black Seedless may be short unless Sunred Seedless (which usually arrive mid-month) ripen early, too. Indian Black Seedless can be excellent; although, for reliability, cannot compete with the Cape Black Seeded varieties, Dan Ben Hannah, La Rochelle and Bonheur.

Cape Peaches, Nectarines, Plums and Apricots are likely to remain in good supply.

Forced Rhubarb is replaced by the outdoor unblanched crop at some point during the month.

Bramley Apples remain a good choice in February. English Cox’s can become soft.

Salad crops are still at the mercy of the weather. Lettuces such as Iceberg can be in very short supply and therefore very expensive. Trevisse, the deliciously bitter relative of chicory makes wonderful winter salads. Radiccio can be a little variable and the price may shoot up if the Italian crop doesn't hold up well in storage.

Pis En Lits Blanc, delicious and beautiful blanched Dandelion leaves are available throughout most of the month.