Definition of the word spring greens

The term "spring greens" refers to young, fresh, and tender shoots and leaves of various vegetables and plants that spring up during the warm and moist season of spring. These greens are typically harvested before they fully mature, when they are still soft, delicate, and full of nutrients. The origin of this term can be traced back to the medieval times when farmers noticed that certain plants, such as cabbages, carrots, and turnips, grew rapidly in the spring season. They began to cultivate these crops for their tender shoots, which were rich in vitamins and minerals, and used them as a continual supply of fresh greens during the lean winter months. In Old English, the word for these new shoots was "quenelleaves," which meant "cup-leaves" because they had a cuplike shape. However, during the Middle English period, the term "spring greynes" became popular as it encompassed the entirety of these various shoots that emerged in the springtime. Over time, the spelling evolved to "spring greens," and it remains in common use today, particularly in traditional British and Irish cuisine, where it refers specifically to the young and tender shoots of cabbages, such as spring greens cabbage, which are boiled or steamed and served with butter, vinegar, or bacon.