Cabbage is thought to have come from the general region of West Europe. The exact location isn’t really known but they are thought to be native to Europe. Domesticated around 1000BC, this veg has been in our diets for a long while!

What we know for sure is that cabbage sits in a big family, known as the Brassica family. Brussel sprouts, kale, cauliflower and broccoli are all her relatives. Cabbage can grow in a few colours, namely red/purple, white and green .

Cabbage may not be seen as a very attractive vegetable with a little work they can add a nice crunch or any dish. They can be fermented for a delicious sauerkraut, sliced finely and eaten raw for a coleslaw or steamed and added to roast for additional veggies and nutrients.

The Benefits

Cabbage is an exceptionally healthy vegetable, perfect source of vitamin K and C. Cabbage can improve your digestion, keep your heart healthy. Cabbage can also lower your blood pressure and cholesterol level.

Cabbage leaves can also reduce swelling, that's what my Polish grandma used to say :)

Let’s Get Growing

Spring Cabbage (Sunta F1)

S E E D O F T H E M O N T H

Brassica oleracea var. capitata

INDOOR SOWING: July to August

TRANSPLANT: September / October

HARVEST: When full and plump

S O W I N G I N D O O R S

Sow one seed per module of tray. We suggest starting it off in trays so you can maximise your space outdoors as they can get large and take up valuable space.

Move them out in September, and watch them grow.

Tip: We suggest not growing you brassicas in the same spot as the year before. This is to avoid any build up of soil pests that may destroy this years crop.