I could do the research and learn how to grow cabbages and sprouts successfully (maybe), but I just don’t see the point. Out of all the plants, in the whole time, I may have had about 5 respectable sized sprouts. The buds eventually start to open instead of getting any bigger. No matter how long I wait, I only get pathetic pea to marble sized buds. I’ve grown about 20 Brussel sprouts plants in the course of 3 years. My last pathetic plant of last year’s crop that by March still had no buds. A red cabbage grew of its own accord last year but it didn’t even make it to my kitchen as it was so infested. The other 3 cabbages that I had managed to grow did not fare much better, but at least I was mentally prepared. I was still determined to eat what I could salvage. I patiently waited the suggested time, cut off my shot putt sized head, removed the lacey looking caterpillar eaten leaves, removed the leaves with little holes in, removed some more leaves, cut the now closer to tennis ball sized cabbage in half to find some more little worm like things. I attempted to grow cabbages, once about 11 years ago. I always see the seeds in the shops but I don’t know a single person who grows them. The books all go on about cabbages and Brussel sprouts. Now which of the brassicas are the easiest to grow? They are decently shade tolerant and are good for winter growing. We find them tastier than the florets but tougher on the teeth.īeing all the same species, it does mean that they generally do well in the same conditions. You can even roast them with the cauliflower florets and stem cut into around inch sized pieces. We literally pull the leaves off, wash, chop into 1-2cm width sections, toss in oil and a pinch of salt and roast on 190 oC (fan) for 20mins.
This year we have begun roasting the cauliflower leaves (shop bought I’m afraid) that we used to throw away.
#Purple tree collards vs red russian kale free
Feel free to try broccoli leaves or the flowers of any the brassicas. You’ll not be surprised to hear that walking stick collard stems are really very tough.
Obviously there are some bits that are not worth eating. It’s good for your bank account and it’s good for the environment. Given that they are all the same species and all parts of the plant (except the roots) are edible, I’d like to encourage you to try the bits of brassicas that you may not usually eat. Some are grown for the succulent stems like, kai lan. Some brassicas are grown for their flower buds, like cauliflower and broccoli. People have chosen traits that they like and through cultivation (or breeding in the case of dogs) have selectively grown (bred) a variety (breed) that has the desired characteristics. A chihuahua and a St Bernard could mate to produce puppies but I couldn’t begin to imagine what traits the offspring would have.īrassicas, like dogs have diversified through human intervention. All dogs are the same species despite how very different looking the breeds are. If you remember your GCSE Biology you will know that that ‘same species’ means they can pollinate each other. You may find it surprising that they all belong to the same species, all with 4 petals in their flowers. These also include cabbages, broccoli, cauliflower, Brussel sprouts, the odd-looking kohl rabi and the Chinese sounding kai lan.
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