Sometimes known as Portugal or Braganza Cabbage, thisis a little known vegetable although it has been in cultivation for almost 150 years. One drawback is that the plants require a space of at least 75cm each way and so much room cannot always be spared in small gardens.
It is a kind of cabbage of which the mid-rib of the larger leaves is eaten. These, from well grown plants, are thick, white and tender. Cooked like seakale they are delicious. The green parts of the leaves and the centre heart can be used in the same way as ordinary cabbage, but need careful cooking, otherwise they are liable to be coarse and somewhat stringy.
Sow seed in spring and transplant the seedlings while they are small. A fairly rich soil on the heavy side in an unexposed position suits this crop, which should never lack moisture during the summer.
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