Italian Kitchen Garden by Fraser Sarah
Author:Fraser, Sarah [Fraser, Sarah]
Language: eng
Format: epub
ISBN: 978-1-909815-68-1
Publisher: Pavilion
Published: 2011-01-01T05:00:00+00:00
STORAGE
Cabbage can be frozen once it is in a stew or soup or otherwise pickled (which isn’t worth it as you should be eating it through the winter months fresh).
EXPECTED YIELD
You should be able to feed a family of four on 4 plants if you eat cabbage once a week.
VARIETIES
In my opinion there is only one Italian cabbage worth growing: ‘Cavolo Nero di Toscana’.
Cavolo Nero is a traditional Tuscan plant. It is wonderful prepared on its own or added to soups and stews to give colour and vitamins in the winter months when other fresh vegetables are scarce.
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