Horti Tops® Red Cabbage Langedijker Allervroegste

Red Cabbage Langedijker Allervroegste (Brassica oleracea)

The Most Versatile Species in the Garden

It seems impossible, but cabbage, kale, broccoli, cauliflower, Brussels sprouts, kohlrabi, and collards are all the same species! Thousands of years of selective breeding created this remarkable diversity from a single wild ancestor on the Mediterranean coast.

Understanding the Brassica Family

Headed cabbage: Bred for tight heads of leaves. Green, red, and savoy types offer different textures and flavors.

Kale and collards: Bred for loose, nutritious leaves. Never form heads. Among the most cold-hardy vegetables.

Broccoli and cauliflower: Bred for immature flower clusters. Harvest before flowers open.

Brussels sprouts: Bred for miniature heads along a tall stalk. Improved dramatically by frost.

Kohlrabi: Bred for swollen stem above ground. Mild and sweet with apple-like crunch.

Why Cold Weather Improves Flavor

All brassicas become sweeter after frost. Cold temperatures trigger the plants to convert starches to sugars as a natural antifreeze. This is why fall-harvested Brussels sprouts taste better than summer ones, and why kale is traditionally considered a winter vegetable.

Cancer-Fighting Properties

Brassicas contain glucosinolates – compounds extensively studied for cancer-fighting properties. Cooking reduces these compounds, so including some raw brassicas (like coleslaw or kale salads) maximizes health benefits.

Growing Red Cabbage Langedijker Allervroegste