Greyhound is a compact, reliable heirloom cabbage with a well-earned RHS AGM. It’s one of the earliest to mature, forming firm, pointed hearts packed with flavour. After cutting, leave the stump in place and it’ll often resprout—giving you a second crop of tender greens.
With its rich history, excellent taste, and bonus harvest, it’s hard to resist this glorious classic.
Sow: from February to April, starting in pots or modules
Grow: plant out when large enough to handle after hardening off. Space your plants at 35-45cm apart. First harvest is June to August. If you leave the stump, about 5cm tall, in place and cut a cross in it you can get the bonus of a second harvest of leafy little green heads (these are a particularly good source of vitamin C).
Enjoy: we prefer to steam our cabbage, but you can cook it in boiling water. Store in a poly bag for up to a week in a fridge. To Freeze – shred or cut, blanch for 1 minute, plunge into cold water, drain and pack into portions.
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