Brassicas


A wide range of common leafy vegetables, such as cabbage, Brussels sprouts, broccoli, kale and cauliflower are all part of the Brassica genus. Some root crops such as turnips, swedes and kohl rabi are also part of this nutritious group.

 

Example pic

 

All brassica crops grow best in partial-shade, in firm, fertile, free-draining soil. Start digging over your soil in autumn, removing any stones you find and working in plenty of well-rotted manure or compost. Tread on the soil to remove any air pockets and make the surface very firm.

 

Nearly all brassicas should be planted in a seedbed or in modules under glass and then transferred. Seeds should be sown thinly, as this reduces the amount of future thinning necessary and potential risk from pests. Sow seeds 1.25cm (1/2in) deep and rows should be spaced 15cm (6in) apart. Once the seeds have germinated, thin the seedlings to 7.5cm (3in) between each plant.

 

From October well into the following year, winter and spring cabbage, brussels sprouts, early and late varieties of broccoli, autumn and winter cauliflower, kale, kohl rabi, swede and turnips are all ready. Begin harvesting brussels sprouts when the sprouts at the base of the stem have reached the size of a small nut and are tightly closed. Cut them off with a sharp knife, disposing of any opened sprouts and yellow leaves. Only remove a few sprouts at a time from each individual stem.