There's something rather satisfying about sowing for next spring while summer is still in full swing. These spring cabbages are well worth planning ahead for. After a winter of hearty Savoys, their tender, sweet leaves are a lovely change, and they'll be one of the first fresh harvests waiting for you as the garden wakes up again. They're wonderfully versatile too. Steam them, stir fry them, roast them or simply slice them into ribbons and gently cook them with a knob of butter, a twist of black pepper and a squeeze of lemon. Simple, fresh and full of flavour. If you haven't tried it before, finely shredded and quickly fried, the leaves make a surprisingly good homemade version of the crispy seaweed from the Chinese takeaway! April – tasty, compact variety that's ideal if space is at a premium. They can be planted fairly close together, helping you make the most of every bit of your plot. Durham Early – a real favourite for good reason. Harvest it young as delicious spring greens or leave it a little longer to form firm hearts. It even comes with a tempting beer-braised cabbage recipe to try! Wheeler’s Imperial – a dependable variety producing beautiful dark green leafy heads packed with fresh spring flavour. It's amazing how a few minutes spent sowing now can turn into one of the tastiest harvests of spring. Sometimes the best harvests are the ones you've almost forgotten you planned for!
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