The early spring and summer types are attractive to modern consumers as they have small heads (no waste) and can be eaten raw or just lightly cooked.  They also have lettuce-like qualities: crunchy and juicy with a very mild flavor.  For refreshing salads, light, crunchy and juicy cabbage is desired.  For stir fries thin, crisp leaves cook quickly but still retain some crunch.  For coleslaw, cabbage needs enough oomph to stand up to the mayonnaise and marinades and not get soggy.  And, for soups and stews, cabbage that retains its texture and does not turn to mush after simmering for a while is desired. Savoy cabbage is best eaten cooked, it develops a lovely sweetness and brilliant fresh color after steaming for just a few minutes.  Toss with some milk and sprinkle with some nutmeg – you’ll have a whole new appreciation for savoy cabbage – light, attractive, tasty and healthy!

As a cook and gardener, it is helpful to be aware of the kind of cabbage you grow to get the desired results.  Here is a quick guide:

Early Spring types are juicy and tender; best used for fresh salads. Varieties include Farao F1, Katarina F1 (AAS Winner), Derby Day, Quick Start F1.

Summer/Round types are thicker and harder; best used for coleslaw, salads, and cooking. Varieties include Fast Vantage F1, Golden Acre, Stonehead F1, Capture F1.

Summer/Pointed types are soft and tender; best used for fresh salads or grilled. Varieties include Caraflex F1, Murdoc F1, Early Jersey Wakefield.

Summer/Flat types are thin and crunchy; best used for sandwich wraps, rolls, and stir fries. Varieties include Tendersweet F1, Gunma F1,

Summer/Savoy types are crinkled and light; best used for stir-fries, steamed or in soups. Varieties include Savoy Perfection, Alcosa F1, Melissa F1.

Winter /Storage types are thicker and firmer; best used for coleslaw, soups, and stews. Storage types can be kept in the refrigerator or root cellar for long periods of time and eaten during the winter months. Varieties include Danish Ball Head, Reaction F1, Kaitlin F1, Brunswick.

Chinese/Napa are barrel shaped and either green or yellow on the inside and usually have a green exterior. They are best eaten raw or lightly cooked. Varieties include China Express F1, Michihli, Bilko F1.

White types are most often self-blanching- meaning inner leaves cover the curds and protect them from the sun. Varieties include Flamenco F1 (summer production), Toledo F1 (fall production), Snowball, Snowbowl F1, Symphony F1.

Romanesco types are a special type of green cauliflower.  The head is a collection of spiraled florets and will be a great way to teach your kids about the Fibonacci numbers (math during dinner!).  Romanesco is great for roasting – it is a bit drier than regular cauliflower. Varieties include Veronica F1, Romanesco.

Novelty Types are also a lot of fun for the garden. Try a purple or orange variety! They have a similar flavor but add an unexpected pop of color to a veggie tray. Varieties include Graffiti F1 (purple head), Cheddar F1 (orange head), and Vitaverde F1 (green head).

Like cauliflower, broccoli also is harvested in the early flowering stage. The plants will want to move along and form flowers, so be sure to harvest while the buds are still closed and tight. Broccoli florets are an easy way to get your nutrition but don’t forget about the stalk. The peeled stalk has very good flavor and texture – very similar to kohlrabi sticks.  You can find julienned broccoli stems in your local grocery as “broccoli slaw”. And don’t forget about the baby broccoli, seen in grocery stores under the brand name of Broccolini ™ but also available as seed for the home gardener. Another broccoli relative is the Italian heirloom broccoli raab.

Broccoli likes rich soil which includes nitrogen and calcium. Broccoli prefers cool weather so plant in early spring or late summer for a fall harvest. It can also be planted in fall to overwinter in areas with mild winter weather. Varieties include Imperial F1, Waltham 29, Castle Dome F1, Gypsy F1, Green Comet (AAS Winner), Premium Crop (AAS Winner).

Baby broccoli seed has become available to home gardeners in recent years. Pinch the main head out when it is the size of a nickel so that your plant sends out the tender stemmed side shoots. Regular harvesting will increase yield. Varieties include Artwork F1 (AAS Winner), and Aspabroc F1.

Broccoli Raab is an heirloom type, harvested when florets are very small and tender. Like baby broccoli, regular harvesting will increase overall all yield. Broccoli raab matures quickly so keep an eye on it. Varieties include Rapini, Zamboni, and Sessantina Grossa.

Some say that Brussels Sprouts are the new kale and they indeed have all the same health benefits that kale provides.  Brussels sprouts are perfect for roasting (together with beets, carrots, and cauliflower), on the BBQ (skewer), or in a good stew or finely shredded for salad. Select good varieties for the home garden that do not have to be “topped”. By removing the growing point of the plant (“topping”) you can stimulate the development of the Sprouts (side shoots) for an earlier harvest. The top of the plant is also delicious when wilted in some olive oil with garlic, and dressed with some balsamic vinegar. Tasty! How about a nice stalk with perfect sprouts as a gift for the Thanksgiving host?

Brussels sprouts are best planted in the late summer for a fall harvest or can overwinter in mild areas. Varieties include Diablo F1 (cold tolerant), Hestia F1 (AAS Winner, early), Jade Cross (AAS Winner), Long Island Improved, Royal Marvel F1.

Yes, America is eating more Kale!  Kale made it to the top of the ANDI list (Aggregate Nutrient Density Index), and now you can find kale everywhere.  Kale is just about the easiest to grow of all the Brassicas and can be harvested continuously by just harvesting the lower leaves while the top leaves keep growing. Kale is easy to cook with and becomes tender if you chop it, knead it with a little oil and vinegar and marinade for a few minutes before serving.

Curly-leaf types have better cold and frost tolerance, a bit of frost will tenderize the leaves and make them sweeter.  You can also put your kale in the freezer overnight to get the same effect. Varieties include Prizm F1 (compact AAS winner), Blue Ridge F1, Starbor F1, and Vates Blue Curled Scotch.

Lacinato/Dinosaur types have deep blue-green, sword-shaped leaves and are mild tasting in the summer and fall and yet are very cold tolerant as well. They are a key ingredient in many Italian soups and make great chips. Varieties include Toscano, Black Magic, and Lacinato.

Russian types are mild in the summer and also cold tolerant. They can overwinter in mild areas. Varieties include Improved Dwarf Siberian, Siberian, White Russian, and Red Russian.

The first written mention of Kohlrabi was made by Dutch botanist Rembrant Dodoens in 1554. Kohlrabi has long been popular in Europe, back to the Roman Empire, but eventually found its way onto American tables, perhaps with French settlers around 1900. Commercial cultivation began in California in the 1920’s and California remains the primary production area due to the cool foggy weather in coastal regions. Open-pollinated and standard size varieties are best consumed while still small (like a baseball).  Giant hybrid varieties maintain nice internal texture and can be allowed to grow bigger.

The humble Radish gets much less attention than it deserves. Easy to grow, maturing quickly, and growing nearly year round in some areas radishes add crunch and color to salads and vegetable trays and play an important part in traditional spring meals in Europe and the US. Asian soups get some quick color with the addition of a thinly sliced radish and Indian flat bread called mooli paratha use grated radish for a pop of flavor and color. Radish grows best when sown directly into the soil.

Red Round Types grow quickly and make a great first vegetable for kids to grow. Plant when cool and water evenly for mild flavored roots. Heat and stress cause early bolting. Hybrids are more uniform in size and maturity. Varieties include Cherry Belle (AAS Winner), Cheriette F1, Champion, Sparkler, Rivoli (AAS Winner), Roxanne F1 (AAS Winner).

Novelty types come in many shapes and colors. French breakfast is nice sliced thin and served with sea salt on tiny buttered toasts. Watermelon types mature a little later but are worth the wait! They should be sliced with a mandolin and served on salads. Daikon is used for pickles and stores well. Easter Egg types are brightly colored and fun for kids. Varieties include French Breakfast, Patricia, Easter Egg, Starburst, Red Meat, Alpine, Sweet Baby F1 (AAS Winner).

The Turnip loves poor soil and store well making it the perfect garden plant. Some types are grown for the tops, which are often stewed like collards, while other types are used only for the root. A few particularly useful types have edible roots and stems. Before pumpkins became popular for Halloween décor, turnips were carved and carried as lanterns on sticks or used as fall decoration in the UK. Varieties include Purple Top White Globe (just for roots), Tokyo Cross (AAS Winner, tender top white root), White Lady F1 (tender top, white root), and Topper F1 (just for tops).