Wild cabbage (Brassica oloracea)
A native to coastal southern and western Europe where it grows on maritime cliffs, usually limestone or chalk and is typically found on or near cliff tops or cliff bases. It is evergreen and often perennial, with some plants reported living up to 20 years (though the majority of plants are biennial and others live only three or four years). It was first noted in Britain in 1548 on the cliffs of Dover, but there is some evidence that it is not a fully native British plant and may have been introduced by the Romans. It is very closely related to, but distinct, from cultivated brassicas such as cabbage, cauliflower and broccoli.
Regarded by conservationists and botanists as being nationally scarce in the UK as it is found in less than 100 10km squares, therefore it is not recommended to forage wild cabbage in its natural habitat. Fortunately, it also grows well in most gardens and is an unfussy and tough plant that needs little care and can be harvested and used much like perennial kales. When flowering begins, the shoots can be cut while tender and eaten like broccoli).
Sowing and growing
Treat seeds much as any other leafy brassica. Sow in spring in trays under cover (from mid-March) or directly in the ground in drills 1cm deep (from mid-April). Thin plants to 50cm apart. Thinnings can be transplanted or eaten.
If plants are left to go to fully to seed, some will eventually return to a vegetative state and these are the ones that will show some perennial traits. New leafy growth will appear, usually low on the main stem and the plant can be cut back to encourage regeneration. It can also be a good idea to cut off and pot up a few shots at this stage - they will root much like perennial kales.
Regarded by conservationists and botanists as being nationally scarce in the UK as it is found in less than 100 10km squares, therefore it is not recommended to forage wild cabbage in its natural habitat. Fortunately, it also grows well in most gardens and is an unfussy and tough plant that needs little care and can be harvested and used much like perennial kales. When flowering begins, the shoots can be cut while tender and eaten like broccoli).
Sowing and growing
Treat seeds much as any other leafy brassica. Sow in spring in trays under cover (from mid-March) or directly in the ground in drills 1cm deep (from mid-April). Thin plants to 50cm apart. Thinnings can be transplanted or eaten.
If plants are left to go to fully to seed, some will eventually return to a vegetative state and these are the ones that will show some perennial traits. New leafy growth will appear, usually low on the main stem and the plant can be cut back to encourage regeneration. It can also be a good idea to cut off and pot up a few shots at this stage - they will root much like perennial kales.
