Cabbage is one of those vegetables I can take or leave. However, I'd like to grow some if I can find a particularly tasty variety. Any recommendations? I'm gardening in alkaline soil on the south coast of England, in a rather windy location.
>Cabbage is one of those vegetables I can take or leave. However, I'd like
>to grow some if I can find a particularly tasty variety. Any
>recommendations? I'm gardening in alkaline soil on the south coast of
>England, in a rather windy location.
So what sort of cabbage do you want to grow, spring, summer, winter?
They like alkaline soil so that's OK they also like a rich soil so get some manure dug in. They also like to be well firmed in when transplanting.
-- Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK
On Jan 20, 10:00 pm, "Bob Hobden" <B...@invalid.com> wrote:
> "AL_n" wrote
> >Cabbage is one of those vegetables I can take or leave. However, I'd like
> >to grow some if I can find a particularly tasty variety. Any
> >recommendations? I'm gardening in alkaline soil on the south coast of
> >England, in a rather windy location.
> So what sort of cabbage do you want to grow, spring, summer, winter?
> They like alkaline soil so that's OK they also like a rich soil so get some
> manure dug in. They also like to be well firmed in when transplanting.
> --
> Regards. Bob Hobden.
> Posted to this Newsgroup from the W of London, UK
In my opinion the best Winter cabbage is January King, Hardy, stands
well and tastes great. Always grew well outside Hastings in the days
when winters were winters.
AL_n <fgdfg...@fghfghfg.com> wrote:
> Cabbage is one of those vegetables I can take or leave. However, I'd like > to grow some if I can find a particularly tasty variety. Any > recommendations? I'm gardening in alkaline soil on the south coast of > England, in a rather windy location.
I grew portugese cabbage last year, which are nice big flouncy things.
Tried red cabbage, but didn't get so much success.
But if you're not a big fan of cabbage, have you considered kale instead? I
like curly kale as it can be grown cut-and-come-again style, but for taste I
think my favourite is cavolo nero, which I tend to harvest in one go.
(I'm also a big fan of pak choi and chinese leaf, which I use in a similar
fashion to kale and cabbage, but I believe they are best sown in the
summer)
>> >Cabbage is one of those vegetables I can take or leave. However, I'd >> >like
>> >to grow some if I can find a particularly tasty variety. Any
>> >recommendations? I'm gardening in alkaline soil on the south coast of
>> >England, in a rather windy location.
>> So what sort of cabbage do you want to grow, spring, summer, winter?
>> They like alkaline soil so that's OK they also like a rich soil so get >> some
>> manure dug in. They also like to be well firmed in when transplanting.
>In my opinion the best Winter cabbage is January King, Hardy, stands
>well and tastes great. Always grew well outside Hastings in the days
>when winters were winters.
I would agree with you Dave with one proviso, they have not grown well for us the last few years and I have no idea why. Summer cabbages we like are Derby Day and Pyramid and for winter any of the Savoys seem to do well consistently, just remove all dead leaves every few weeks to keep them clean.
-- Regards
Bob Hobden
Posting to this Newsgroup
from the W.of London. UK
> I grew portugese cabbage last year, which are nice big flouncy things.
> Tried red cabbage, but didn't get so much success.
> But if you're not a big fan of cabbage, have you considered kale
> instead? I like curly kale as it can be grown cut-and-come-again
> style, but for taste I think my favourite is cavolo nero, which I tend
> to harvest in one go.
> (I'm also a big fan of pak choi and chinese leaf, which I use in a
> similar > fashion to kale and cabbage, but I believe they are best sown in the
> summer)
Yes - I'm not keen on anything with a flowery, leathery leaves, but like the firm heard of a cabbage when chooped and boiled. I wish I know of one with extra flavour. I like Brussels sprouts because of their flavour and aroma. If I could find a cabbage with similar qualities, I'd be happy.
> So what sort of cabbage do you want to grow, spring, summer, winter?
> They like alkaline soil so that's OK they also like a rich soil so get
> some manure dug in. They also like to be well firmed in when
> transplanting.
I have already dug a shipload of horse manure and compost into the soil, so they should be happy. As for harvest month, I'm not too fussed. Maybe one for Summer and one for late winter would be ideal. Anything with a firm heart and a bit of flavour and aroma would be good.
AL_n <fgdfg...@fghfghfg.com> wrote:
> Yes - I'm not keen on anything with a flowery, leathery leaves, but like > the firm heard of a cabbage when chooped and boiled. I wish I know of one > with extra flavour. I like Brussels sprouts because of their flavour and > aroma. If I could find a cabbage with similar qualities, I'd be happy.
Maybe you just need to grow giant sprouts. :-)
Have you tried eating sprout tops, btw? I've seen them suggested, but mine
always seem to be full of aphids or whitefly or something (or purple
spiders, as Daniel called them today!)
> "Bob Hobden" <B...@invalid.com> wrote
>> So what sort of cabbage do you want to grow, spring, summer, winter?
>> They like alkaline soil so that's OK they also like a rich soil so
>> get some manure dug in. They also like to be well firmed in when
>> transplanting.
> I have already dug a shipload of horse manure and compost into the
> soil, so they should be happy. As for harvest month, I'm not too
> fussed. Maybe one for Summer and one for late winter would be ideal.
> Anything with a firm heart and a bit of flavour and aroma would be > good.
Have you tried Savoy? Nice crinkly texture. Finely sliced and steamed,
served with a knob of butter and a little pepper - tastes great.
>> I have already dug a shipload of horse manure and compost into the
>> soil, so they should be happy. As for harvest month, I'm not too
>> fussed. Maybe one for Summer and one for late winter would be ideal.
>> Anything with a firm heart and a bit of flavour and aroma would be >> good.
> Have you tried Savoy? Nice crinkly texture. Finely sliced and steamed,
> served with a knob of butter and a little pepper - tastes great.
Hi Sue, the name rings a bell, but I can;t remember for sure. Anyway, I will follow your suggestion and give it a try this year... Thanks!
