Cabbage

White cabbage is a popular vegetable for its numerous health benefits. Rich in fibre, vitamins and minerals, white cabbage is excellent for digestion, boosting the immune system and preventing certain illnesses. What's more, its mild, slightly sweet flavour makes it a versatile ingredient in the kitchen. It can be eaten raw, in salads, or cooked, in soups, purées or sauerkraut. Its crunchy texture and ability to absorb the flavours of other ingredients make it a popular ingredient in many recipes.

To grow white cabbage in the vegetable garden, it is best to sow the seeds indoors, under cover, from March onwards. Once the plants are large enough and there is no risk of frost, you can transplant them into well-drained soil rich in organic matter. Make sure you space the plants well apart to allow them to develop properly. White cabbage needs plenty of sunshine and regular watering to grow well.

To maintain your white cabbage plantation, be sure to remove the weeds regularly. Mulch the soil to keep it moist and prevent weeds from growing back. Finally, keep an eye out for pests such as slugs, flea beetles and caterpillars, and act quickly to control them without using chemicals that are harmful to the environment.

The harvesting period for white cabbage depends on the variety planted and the growing conditions. In general, you can start harvesting the first heads from July until October. It is important to cut the white cabbage heads with a sharp knife, taking care not to damage the surrounding leaves. Once collected, the heads can be kept in the fridge for a few days, allowing you to enjoy their freshness and health benefits for some time.