A dual purpose cabbage variety which you can start picking as tender 'spring greens' very early in the season, providing a welcome harvest when there's little else around. If left to maturity it produces dark green, medium sized conical headed cabbages which have a great texture and tasty flavour.
|When to Sow
|Sow indoors from March to May for Summer harvesting or July to August to overwinter for a spring harvest the following year.
|Where to Sow
|Sow seed thinly in a prepared seed bed in shallow drills 1.5cm (3/4") deep. Keep well watered. Once the seeds have germinated, thin the seedlings to 8cm (3in) between each plant ensuring they are planted firmly in the soil.
|What to do Next
|When the seedlings are between 6 and 8cm high ( 2.5 to 3in) high they are ready for transplanting to their final growing site. Water well the day before transplanting and plant out where legumes grew the year before and the soil is nitrogen rich. Draw earth up around the base of each stem to improve the plants stability.
|Spring greens ready to harvest from February onwards, March to early May for mature cabbage heads. Earliest heads can be cut, leaving the stump in the ground to produce a second crop of small leafy heads.
|Cover young plants with a protective netting or fleece to prevent attack from birds and insects. Place a collar around the stem of each plant to prevent cabbage root fly attacks.
|Mint: Useful against Cabbage White Butterflies, Aphids and Flea Beetles, Thyme: To ward off Cabbage worm. Also useful: Sage, Oregano, and Nasturtium.
|Excellent source of vitamins A, C and B, Iron and Potassium. The darkest leaves contain the most nutrients. Low in calories!
|Pick the tender Spring Greens and saute in butter or serve with garlic and lemon juice. The use for the mature cabbages are endless - a few suggestions would be to use them in coleslaw, a stir fry, spring rolls ,soups and stews.
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