Brassicaceae; tough perennial to 1.25m. The wild cabbage is native on coastal chalk cliffs; garden escapes found inland. The flowers are yellow in elongated heads from April-August. The leaves are grey-green, and often ravaged by the larvae of the Large White Butterfly. Not common, locally native in South West England and West Wales. Native to coastal regions of the Mediterranean and Western Europe north to France and Britain.

USES:

The leaves can be eaten raw or cooked, they are slightly bitter raw, and they can be cooked in one or more changes of water. We find that the slight bitterness actually enhances the flavour, and this is one of our favourite cooked leaves. The plant can usually be harvested all year round, though there will be little to pick in very cold winters.

The leaves have cardiotonic and stomachic properties. They have been used in the treatment of gout and rheumatism. The leaves can be used as a poultice to cleanse infected wounds - the mid-rib is removed and the leaf ironed then placed on the affected area whilst still hot. The poultice should not be left on too long or it can cause blisters. The seeds have anthelmintic, diuretic, laxative and stomachic properties.

GROWING INFORMATION:

An easily grown plant, it succeeds in full sun in any reasonable soil, though it prefers a well-drained fertile preferably alkaline soil. It is often found wild by the coast and tolerates considerable maritime exposure. The true wild cabbage is a short-lived perennial, though we have seen specimens 5 years old or more. Sow seeds April in situ. Seedlings transplant very well and so, if you sow the seed too thickly, it is a simple matter to move some of the plants to give them more space.

HARVESTED: 2022*

 
APPROX. 45 SEEDS