Salad greens, herbs and leaves cooked as vegetables are loosely defined as leafy greens. I’m no nutritionist but I know they are very good for you. Most of these are short-lived plants, some of which can be harvested without removing the whole plant. They are high in vitamin A, C, K, potassium and fibre and low in kilojoules.

As with many foods, eating seasonally is best for taste, nutrition and for the budget. Leafy greens including kale (Tuscan and curly) and cabbage are best in winter. Salad greens, it’s no coincidence, are best in summer. Hardy vegetables such as chard and silverbeet are usually available year round.

With our recent prolonged wet conditions, leafy greens have been expensive and, in some cases, hard to source. However, one category has remained affordable – Asian greens, including bok choy, gai lan (Chinese broccoli) and choy sum. If you can find a good supply of these (try the local Asian supermarkets), you can enjoy them in soups, stir fries and lightly steamed with flavourings such as fish sauce and kecap manis.

With more warm weather and sunshine, we will see availability improve and prices come down for the spring and summer greens.