PSB this way
Try this classic spring vegetable.
Shop nowTender, crunchy and sweet.
Purple sprouting broccoli (or PSB) doesn't just look great, it tastes really good too. Unlike most broccoli, which is harvested during the summer, PSB is harvested in spring. This means it fills the 'hungry gap' that British farms experience between March and May, when winter veg ends and before summer cropping starts. Luckily for us, this happens to be a juicy, tender, crunchy gap filler.
Purple sprouting broccoli is a hardy crop that can withstand temperatures as low as -12°C. Much like Winter Tomatoes (one of our March In Season specials), 'stressing' the plants like this really improves their taste. The cold makes the plants produce anthocyanin pigments (which turns it purple), convert starches into sugars and produce thicker cellular walls.
All this cold winter weather gives PSB its mild, sweet taste and crunchiness. Farmers have found that picking the central spear early encourages side shoots to grow, meaning they’re more likely to have a long and abundant harvest. A purple sprouting broccoli plant can be harvested for up to eight weeks.
Delicately sweet and earthy, with an ever-so-slight tinge of bitterness, PSB pairs with lots of flavours. It also cooks quickly – steam or boil for 3 minutes, roast at 200°C for 10 - 12 minutes or char on a griddle for about 6 minutes. There are lots of ways you can serve it – with creamy ricotta, salty anchovies or crispy bacon and toasted walnuts.
The recipes section of our website has some cracking purple sprouting meals from light lunches to fish or pasta dishes for the evening. Why not check out the roast purple sprouting broccoli and ricotta from Esther Clark or James Walters' grilled cod with purple sprouting broccoli zhoug and tahini (zhoug is a Yemeni hot garlicky coriander sauce).
Our purple sprouting broccoli comes from Manor Fresh, a company with over 400 partner vegetable farmers. They’re based in the small village of Holbeach Hurn in the Lincolnshire Fens, an area that produces 1/8 of all the UK's food. The company was founded by three fresh food brands in 2006 and is committed to minimising their environmental impact.
Manor Fresh generate a whopping 92.5% of their energy through on-site solar and anaerobic digestion technologies. They recycle or reuse all their waste, ensuring that none goes into landfill. Water management is key for the supply chain, they manage to repurpose 70% of all the water used in the production process. And to reduce plastic waste, Manor Fresh have replaced plastic packaging with paper on much of their produce.
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