Organic Coeur de Boeuf des Vertus Cabbage - Ferme de Ste Marthe - Brassica oleracea capitata

The 'Coeur de Boeuf des Vertus' Cabbage is a biennial vegetable plant that grows up to 60 cm (24in). It is an early variety cultivated for its fleshy leaves that form a compact pointed head, which can be consumed raw or cooked, grated in salads or as a side dish. Sow from August to September and from February to May for a harvest 6 months later.

The 'Coeur de Boeuf des Vertus' Cabbage is a very popular leafy vegetable, it is a must-have in the vegetable garden and we love it as much for its flavour as for the generous size of the heads it forms.

Called Conehead Cabbage (in Latin Brassica oleracea capitata, capitata meaning "head"), this beautiful vegetable plant belongs to the large family of Brassicaceae (formerly Cruciferae). Native to Europe, it is a biennial plant cultivated as an annual that produces a more or less compact head, which can be round, slightly flattened, or clearly conical in pointed varieties. The leaves of this Cabbage are smooth and their colour varies depending on the variety: from very light green, almost white, to dark green, sometimes slightly bluish, to red tinged with violet or almost black.

The Cabbage, although emblematic of winter, can be sown and harvested almost all year round. Varieties are generally grouped into three main categories: spring cabbages that are harvested from late April to June, summer and autumn cabbages for the period from July, and winter cabbages that, along with leeks and parsnips, allow you to wait until the first spring harvests.

'Coeur de Boeuf des Vertus' Cabbage can be eaten raw or cooked, it can be prepared grated in salads, braised to accompany meat and fish dishes, stuffed, or even in soups and sauerkraut. There are plenty of recipes, both traditional and modern.

From a dietary point of view, it is remarkable: its energy value is low but it is very rich in vitamins C, B6, and B9, it also contains a lot of fiber and minerals such as calcium.

In the vegetable garden, it is an easy vegetable to grow as long as you meet its requirements: deep soil, excellent fertilisation, and regular moisture. It thrives in sunny locations and generally does well in cool and rainy climates.

Harvest: it is done when the cabbage forms a nice head and before the leaves start to turn yellow. It is harvested by cutting just below the head with a knife.

Storage: Savoy Cabbage can be kept for several days in the refrigerator. It can also be frozen very well after being blanched in salted boiling water. Winter varieties can also be left in the ground. Finally, making sauerkraut (lacto-fermentation) is a tasty way to preserve white-headed autumn varieties.

The gardener's tip: Don't forget the flowers! Even though the vegetable garden is primarily a garden for producing quality vegetables, it is always interesting to plant flowers in it. Firstly, and even if the beauty of certain vegetables like cabbage is sufficient in itself, for the aesthetic pleasure they provide but also to repel pests and attract valuable pollinators. So, don't hesitate to plant, in the middle of the rows or at the edge of the bed, Gaillardias, Marigolds, Zinnias, Cosmos, Nasturtiums, or even beautiful herbs like Dill. However, be cautious of certain plants, although very useful, like Borage, which tends to self-seed abundantly in dedicated cultivation spaces.