Brassica species

Perennial kale, Brassica oleracea ramosa

The leaves can be eaten raw or cooked. A strong cabbage flavour, they are delicious if used when fairly young though they can become tough with age.

The leaves are usually available from autumn to late spring, and can be harvested all through the winter in all but the very coldest of seasons.

Young flowering shoots are also edible, raw or cooked. Picked before the flowers open, they are fairly tender and can be used as part of a mixed salad. When cooked, they have a delicious flavour similar to sprouting broccoli.

Wild cabbage, brassica oleracea

The leaves are edible raw or cooked. Slightly bitter raw, 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 are cardiotonic and stomachic. 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.

Nine-star perennial broccoli, brassica oleracea botrytis asparagoides

The immature flowering head are eaten raw or cooked. The plant forms a small cauliflower head in early spring. When this is harvested, another 6 - 12 smaller cauliflowers are produced on side shoots.

The plants are not highly productive, but they are well-flavoured and make an excellent vegetable.

The leaves can be eaten raw or cooked. They have a mild cabbage flavour and can be harvested all year round, though be careful not to weaken the plant and thereby reduce the yield of flowering heads.