Brassica vegetable seeds

Kale that looks better in winter than most flowers. Scarlet is a tall kale variety with densely curled, purplish-green leaves that turn a deep, dark purple after the first frosts. The plants grow to 80–100 cm, withstand frost down to −15°C, and stand in the garden all winter like sculptures—while being just as healthy and delicious as green kale.At a glance Leaves: curly, purplish-green, dark purple after frost Height: 80–100 cm Sowing: April to mid-June, under cover or outdoors Planting out: June to July, at the 3–4-leaf stage Harvest: from October throughout winter until spring Position: sunny, fertile, limed soil Difficulty: easy—suitable for beginners Number of seeds per packet: approx. 300 (1 g) What makes this variety specialScarlet is a kale variety that straddles the vegetable garden and ornamental border. The purple color of the leaves and stems comes from anthocyanins, which the plant produces in greater quantities as temperatures fall—hence the most intense color in November and December. The leaves are finely crinkled and firm, with a slightly sweet, nutty flavor that becomes even milder after frost. Its nutritional value is the same as that of green varieties, plus an additional serving of antioxidants from the pigments.The variety is exceptionally frost-hardy—it withstands −15°C without protection—and in good conditions overwinters until the following spring, when it produces young, tender flowering shoots that are also edible. The tall plants need a little more space than dwarf varieties, but in return they provide leaves for many months.Growing step by stepSowing (April to mid-June): under cover in trays or directly outdoors in a seedbed, at a depth of 1–1.5 cm, at a temperature of 15–20°C. Germination occurs after 5–8 days. Earlier sowing produces an autumn harvest, while later sowing (May–June) produces a winter harvest.Pricking out / thinning: prick out seedlings from trays into 6–8 cm pots; thin seedlings in the seedbed to 5 cm apart. The seedlings should be sturdy, with thick stems.Planting out (June to July): at the 3–4-leaf stage, spacing plants 70 × 60 cm apart—this is a large plant. Choose a sunny, fertile, limed site where the kale can remain until spring. Plant it deeper than it was growing and firm the soil well.Care: water in summer, mulch, and protect with insect netting against cabbage white butterflies. It is worth earthing up tall plants at the base or tying them to a stake so that wind and snow do not knock them over. Harvest the lower leaves, leaving the growing tip intact.UsesScarlet is kale for both cooking and decoration: the purple leaves look striking in salads, on sandwiches, and as a garnish, while boiled, braised with garlic, or baked into chips, they taste like classic kale. It is suitable for freezing and smoothies. In the garden, it works well in borders and in autumn and winter arrangements with heathers, grasses, and ornamental cabbages—it is one of the few plants that really has color in January.Gardener's tipWant the most beautiful color? Do not overdo the nitrogen—excess fertilizer produces lush but greenish leaves. Plant in full sun and let the plant experience frost: after a series of frosts, Scarlet turns almost black-purple, and its leaves are sweetest then. In spring, before it flowers, eat the young flowering shoots—they taste like delicate broccoli.Specifications Latin name Brassica oleracea var. sabellica Variety Scarlet Leaf color purplish-green, dark purple after frost Height 80–100 cm Position sunny Seasonality biennial plant, frost-hardy to −15°C Sowing time April to mid-June (under cover or outdoors) Planting-out time June to July Harvest time October to April Spacing 70 × 60 cm Net weight 1 g (~300 seeds) Series Traditional Producer W. Legutko EAN code 5903837430604

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A vegetable that tastes best after the first frost. Dwarf Green Curled is a classic, low-growing kale variety with densely curled, vividly green leaves. The plants grow to 40–60 cm, tolerate snow and frost, and their leaves—among the richest in vitamin C and A of all vegetables—can be harvested from autumn through spring, when the beds have long been empty.At a glance Leaves: green, strongly curled Height: 40–60 cm, compact rosette Sowing in a seedbed: April – mid-June Transplanting: June to July, at the 3–4-leaf stage Harvest: approx. 120 days after transplanting – from October to spring Position: sunny or partial shade, fertile, limed soil Difficulty: easy – a variety for beginners Number of seeds per packet: approx. 300 (1 g) What makes this variety stand outDwarf Green Curled is an old, proven variety with a low, compact growth habit—unlike tall kale varieties, it does not topple under the weight of snow and even fits in a balcony planter. The leaves are finely crinkled like lace, firm and fleshy, and after frost they lose their slight bitterness and become noticeably sweeter. It is one of the healthiest vegetables in the garden: packed with vitamin C, carotene, calcium and iron, making it particularly recommended for children's diets.Growing it is trouble-free: kale does not form a head, so there is no problem with splitting, and cold does not harm it—in fact, quite the opposite. Plants left in the ground over winter provide fresh leaves in December and February, and in spring they produce new young shoots.Step-by-step cultivationSowing (April – mid-June, in a seedbed): sow in rows 10–15 cm apart, 1–1.5 cm deep, in a seedbed outdoors or in boxes at a temperature of 15–20°C. Germination occurs after 5–8 days. The best time for a winter harvest is sowing in May–June.Pricking out / thinning: prick seedlings grown in boxes out into 6–8 cm pots; thin seedlings in the seedbed to 5 cm apart so they grow stocky rather than leggy.Transplanting (June – July): plant seedlings at the 3–4-leaf stage at a spacing of 50 × 40–50 cm, slightly deeper than they were growing, pressing the soil down firmly. Kale prefers fertile, limed soil, in the second year after manure has been applied.Care: water regularly in summer, weed and mulch. A mesh cover protects against cabbage white butterflies and aphids. Harvest individual lower leaves, leaving the growing tip intact—the plant will continue growing and producing.UsesDwarf Green Curled kale is versatile in the kitchen: raw in salads (massaged with olive oil and salt), in vegetable smoothies, as crispy oven-baked chips, braised with garlic, and in soups and casseroles. It is excellent for freezing. In the garden, it is a vegetable for late autumn and winter—when nothing else is growing, kale is still green. The curly rosettes are also decorative, so the plant works well in a balcony planter and in an autumn flower bed.Gardener's tipDo not rush the harvest: the first frosts (−2 to −5°C) turn the starch in the leaves into sugars, transforming the kale—the bitterness disappears and a nutty sweetness develops. Harvest the leaves from the bottom, a few from each plant, and in winter choose frost-free days; do not remove frozen leaves—wait until they thaw.Specifications Latin name Brassica oleracea var. sabellica Variety Dwarf Green Curled Leaf color green Height 40–60 cm Position sunny or partial shade Seasonality biennial plant, grown as an annual Sowing time April – mid-June (seedbed) Transplanting time June – July Harvest time October – March Spacing 50 × 40–50 cm Net weight 1 g (~300 seeds) Series Traditional Producer W. Legutko EAN code 5903837430000

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A broccoli that doesn’t panic when the weather changes. Cezar is a mid-early Polish broccoli variety with compact, dark green heads approximately 15 cm in diameter. It tolerates temperature fluctuations well and does not tend to loosen prematurely, making it successful both from spring sowing for a summer harvest and from summer sowing for an autumn harvest – including in an unheated tunnel.At a glance Type: mid-early variety for spring and autumn cultivation Heads: green, compact, approx. 15 cm in diameter Sowing under cover: March (for a summer harvest) Sowing in a seedbed: April – May (for an autumn harvest) Planting out: second half of April – end of June Harvest: July – October Position: sunny, fertile, humus-rich soil Difficulty: moderate – requires fertile soil and regular watering Number of seeds per packet: approx. 600 (2 g) What makes this variety stand outCezar is one of the most popular Polish broccoli varieties for amateur cultivation – and not without reason. The plants are vigorous and have upright leaves, while the main head is well-shaped, domed and compact, dark green, sometimes with a purple bloom. After the main head is cut, the plants produce numerous smaller side heads, extending the harvest from a single batch of seedlings by several weeks.The variety’s greatest advantage is its excellent health and tolerance of temperature fluctuations: Cezar does not bolt or flower prematurely during sudden warm spells, which is valuable in Poland’s unpredictable climate. The producer recommends it for outdoor cultivation in spring and autumn, as well as in unheated polytunnels.Growing step by stepSowing (March, under cover, or April – May, in a seedbed): sow the seeds in trays or cell trays, approximately 1 cm deep. At a temperature of 15–20°C, seedlings emerge after 5–8 days. After emergence, lower the temperature to 12–15°C so the seedlings grow sturdy. For an autumn harvest, sow directly into a seedbed in the ground in the second half of May.Pricking out: when the seedlings develop their first true leaf, prick them out into 6–8 cm pots or into trays with large cells. The seedlings are ready after 5–6 weeks, when they have 4–6 leaves.Planting out (second half of April – end of June): plant the seedlings at a spacing of 50 × 50 cm, slightly deeper than they were growing in the pots, in fertile, humus-rich soil with a nearly neutral pH. Broccoli tolerates light frosts, so the first planting date can be used as early as April, preferably under horticultural fleece.Care: broccoli needs consistent moisture – water generously during drought and mulch the soil. Fertilisation: apply manure or compost to the preceding crop, then use a compound fertiliser with calcium once or twice during the season. Protect the plants from cabbage white butterflies and cabbage root flies with insect mesh or horticultural fleece. Cut the main head with a piece of stem when it is compact and the buds are still closed – then wait for the side heads.UsesCezar is suitable for eating fresh – steamed, in salads, soups and casseroles, or stir-fried – and is also excellent for freezing: after blanching, the compact heads retain their colour and shape. An autumn harvest, lasting until October, provides fresh vegetables when the cucumber and tomato season is already coming to an end. Good neighbours in the vegetable garden include broad beans, lettuce, beetroot, dill and marigolds.Gardener’s tipDo not delay cutting the head. Broccoli tastes best when the buds are small and tightly packed; just 2–3 hot days are enough for them to start loosening and turning yellow. It is better to cut the head while it is slightly smaller and leave the plants in the ground – the side heads will continue producing for several weeks.Specifications Latin name Brassica oleracea var. italica Variety Cezar Head colour green Position sunny Seasonality annual plant Sowing time under cover March Sowing time in a seedbed April – May Planting-out time second half of April – end of June Harvest time July – October Spacing 50 × 50 cm Net weight 2 g (~600 seeds) Series Traditional Manufacturer W. Legutko EAN code 5903837403004

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Six weeks to the wok. Pak Choi is an annual Chinese cabbage that can be harvested just 5–6 weeks after sowing. It forms loose rosettes of dark green leaves on broad, fleshy, snow-white stalks—the stalks are the tastiest part of the plant. It is perfect as a catch crop after early vegetables, and thanks to its tolerance of frosts down to -5°C, it continues growing when most beds are already empty.At a glance Type: pak choi Chinese cabbage, annual plant Leaves: dark green, on white fleshy stalks Direct sowing: July – August (catch crop); April under cover Transplanting: 2–3 weeks after sowing for seedlings Harvest: 5–6 weeks from sowing, September – November Position: sunny or partial shade, fertile and moist soil Difficulty: easy – a variety for beginners Number of seeds per packet: approx. 350 (1 g) What makes this variety stand outPak choi (bok choy) is one of the staple vegetables of Chinese cuisine and performs surprisingly well in a Polish garden. Unlike Chinese cabbage, it does not form a compact head—it grows as an open rosette, so you can harvest whole plants or individual outer leaves. The white stalks are juicy and crunchy, with a mild, slightly mustardy flavour, while the leaves resemble delicate spinach.Its greatest advantages are its rapid growth and growing season: the plant matures in just a few weeks and grows best in the cooler conditions of late summer and autumn. Sown in summer as a catch crop, it avoids bolting, which affects spring sowings during long days, and tolerates frosts down to -5°C, allowing it to be harvested even in November.Growing step by stepSowing (July – August outdoors, April under cover): sow the seeds directly into the ground at a depth of approx. 1 cm, in rows 30 cm apart, at a temperature of 15–20°C. Germination occurs after 3–6 days. Spring sowing under cover in April produces an early harvest, but with long days and cool temperatures, plants bolt more easily, so summer sowing is more reliable.Thinning: thin the seedlings at the 2–3-leaf stage, leaving plants 20–25 cm apart. The young plants you pull out can be eaten immediately as an addition to salads. When sowing for transplanting, plant out after 2–3 weeks, when the plants have 3–4 leaves.Direct sowing / transplanting: choose a sunny or lightly shaded position with fertile, humus-rich, constantly moist soil, pH 6.5–7. Spacing: 25–30 × 20–25 cm. Pak choi grows well after peas, early potatoes, lettuce or onions—not after other brassicas.Care: regular watering is essential—in drought, the leaves become tough and bitter, and the plant bolts. Mulch and weed shallowly. Fertilisation is usually unnecessary in well-prepared soil. A mesh or horticultural fleece will protect the plants from flea beetles and cabbage white butterflies. Harvest whole plants by cutting the rosette just above the ground, or pick individual leaves from the outside.UsesPak Choi is a wok vegetable—stir-fry it briefly with garlic, ginger and soy sauce, add it to ramen and pho soups, or braise or steam it. Young leaves and stalks can be eaten raw in salads and slaws, like Chinese cabbage. It also works well in traditional dishes as a substitute for spinach or savoy cabbage. In the garden, it is an ideal catch crop and a vegetable for balcony boxes and pots—compact, fast-growing and decorative.Gardener’s tipThe greatest enemy of pak choi is the flea beetle—tiny, jumping beetles that chew hundreds of holes in the leaves. Covering the bed with horticultural fleece or fine mesh immediately after sowing and keeping the soil constantly moist will help, as flea beetles prefer dry, warm conditions. Summer sowings in the second half of August usually avoid the peak of their activity.Specifications Latin name Brassica rapa subsp. chinensis Variety Pak Choi Colour dark green leaves, white stalks Position sunny or partial shade, fertile and moist soil Seasonality annual plant Sowing time under cover April Direct sowing time July – August (catch crop) Transplanting time 2–3 weeks after sowing for seedlings Harvest time 5–6 weeks from sowing; September – November Spacing 25–30 × 20–25 cm Net weight 1.00 g (~350 seeds) Series Traditional Producer W. Legutko EAN code 5903837440207

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Burgundy-colored Brussels sprouts. Red is a mid-early Brussels sprout variety with heads in an unusual purple-green shade, intended for autumn and winter harvesting. In addition to its nutritional value, it has considerable ornamental appeal – the tall, burgundy-purple plants look better in a snow-covered garden than many a flower bed. After frost, the heads are sweeter and their color even more intense.At a glance Type: red Brussels sprouts, mid-early variety Heads: numerous, firm, purple-green Sowing: April (under cover or in a seedbed) Planting out: late May – early June Harvest: October – December Position: sunny, fertile soil rich in calcium Difficulty: moderate – a long growing season, requires space Number of seeds per packet: approx. 90 (0.30 g) What makes this variety stand outRed Brussels sprouts are a small group of varieties, and Red is one of the most readily available. The purple coloration of the leaves and heads comes from anthocyanins – the same pigments found in red cabbage – and, in addition to its visual appeal, indicates a higher antioxidant content. The heads are firm, tightly closed and densely set along the stem, while the flavor is slightly nutty and milder than that of green varieties, especially after the first frosts.The color develops most fully in cool conditions: in summer, young plants are greenish with a purple coating, while in autumn and winter they turn deep burgundy. This makes Red just as good on the plate as it is as part of a winter garden display. The heads retain their color with short cooking, so they look particularly striking when roasted or eaten raw.Step-by-step cultivationSowing (April, under cover or in a seedbed): sow the seeds in trays, plug trays or a seedbed at a depth of 1–1.5 cm, at a temperature of 15–20°C. Germination takes place after 5–8 days. Grow the seedlings in cool conditions and full light.Pricking out: prick out seedlings from trays at the first true-leaf stage into 7–8 cm pots. In plug trays, leave one plant per cell. Seedlings are ready for planting out when they have 5–6 leaves and have been hardened off.Planting out (late May – early June): plant deeply, up to the first leaves, at a spacing of 40–50 × 40–50 cm, in fertile, humus-rich soil with a high calcium content (pH 6.5–7.5). Firm the soil well around the plants – the tall stems must be stable.Care: water regularly; fertilize with a nitrogen fertilizer until July, then use potassium, which also intensifies the coloration. Earth up the plants and support the stems if necessary. At the end of September, it is worth pinching out the growing tip so that the heads mature more evenly. Harvest from the bottom when the heads are firm and 2–3 cm in diameter.UsesRed is a Brussels sprout for the winter table: roasted whole with olive oil, steamed or fried in butter. Heads sliced thinly are also suitable raw for salads and slaws – the purple color contrasts beautifully with green. It freezes well after blanching. In the garden, it serves a dual role as both a vegetable and an ornamental plant, which can be planted alongside kale and ornamental cabbages.Gardener's tipRed develops its full color only in cool conditions, so do not harvest the heads prematurely in summer – they will be greenish and slightly bitter. Wait until the first frosts. To prevent the purple color from “leaching” into the water during cooking, choose roasting or steaming; when boiling in water, add a tablespoon of vinegar or lemon juice.Specifications Latin name Brassica oleracea var. gemmifera Variety Red Head color purple-green Position sunny, fertile soil rich in calcium Seasonality biennial plant (grown as an annual) Sowing time April (under cover or in a seedbed) Planting-out time late May – early June Harvest time October – December Spacing 40–50 × 40–50 cm Net weight 0.30 g (~90 seeds) Series Traditional Producer W. Legutko EAN code 5903837439751

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Brussels sprouts that like frost. Groninger is a mid-late Dutch Brussels sprouts variety intended for early winter harvesting. Tall plants become covered along the stem with numerous, tight, dark green sprouts, and in mild winters the plants can safely overwinter in the ground—the sprouts can then be harvested as needed until January. A classic that tastes best after the first frosts.At a glance Type: green Brussels sprouts, mid-late variety Sprouts: numerous, tight, dark green Sowing: April (in a seedbed or under cover) Planting out: late May – early June Harvest: November – January, approx. 120–125 days after planting out Position: sunny, fertile soil rich in calcium Difficulty: moderate – long growing season, requires space Seeds per packet: approx. 300 (1 g) What makes this variety stand outGroninger originates from traditional Dutch breeding stock and for decades was one of the most widely grown Brussels sprouts varieties in Europe. Its strength lies in its uniformity: the sprouts are set densely and evenly along the entire height of the stem, well closed and compact, so they do not fall apart during cooking. The outer leaves are dark green and tightly attached, protecting the sprouts from damage.Its greatest advantage, however, is its frost resistance. Groninger withstands winter cold with little loss and, in mild winters, can remain in the bed until January, serving as a natural “storage unit” for fresh vegetables. Frost actually improves the flavour: starch changes into sugars, while the characteristic bitterness becomes milder.Growing step by stepSowing (April, in a seedbed or under cover): sow the seeds in trays, plug trays or a seedbed at a depth of 1–1.5 cm, at a temperature of 15–20°C. Germination occurs after 5–8 days. Grow the seedlings in cool conditions (12–16°C) and in full light so they remain sturdy.Pricking out: prick out seedlings from trays at the first true-leaf stage into 7–8 cm pots; seedlings from a seedbed can be transplanted directly to their final position. Seedlings are ready for planting out when they have 5–6 leaves and are approximately 5–6 weeks old.Planting out (late May – early June): plant deeply, up to the first leaves, with spacing of 40–50 × 40–50 cm, in a sunny position and fertile, humus-rich soil with a neutral or slightly alkaline reaction (pH 6.5–7.5). Brussels sprouts need calcium and stability—firm the soil around the plants, as the tall stems can easily topple.Care: water regularly and fertilise with nitrogen until July, then use only potassium and phosphorus—nitrogen late in the season produces loose sprouts. Earth up the stems and support tall plants. Around late September or early October, you can pinch out the growing tip, which speeds up sprout development. Harvest from the bottom upwards, breaking off mature sprouts 2–4 cm in diameter.UsesGroninger Brussels sprouts are a winter kitchen vegetable: steam them, roast them whole with olive oil and garlic, fry them in butter with bacon, or add them to soups and casseroles. Sprouts exposed to frost are sweeter and milder, so even sceptics enjoy them. They freeze very well after brief blanching. In the garden, they occupy a bed for a long time, but in return they produce a crop when most other vegetables have long since finished.Gardener’s tipDo not rush the harvest—the tastiest Groninger sprouts are harvested after the first light frosts of a few degrees, when the frost has “sweetened” the leaves. If severe winter weather is forecast, pull up the entire plants with their roots and place them in sand in a cool cellar—the sprouts will continue to mature and remain fresh for several more weeks.Specifications Latin name Brassica oleracea var. gemmifera Variety Groninger Sprout colour dark green Position sunny, fertile soil rich in calcium Seasonality biennial plant (grown as an annual) Sowing time April (in a seedbed or under cover) Planting-out time late May – early June Harvest time November – January Spacing 40–50 × 40–50 cm Net weight 1.00 g (~300 seeds) Series Traditional Producer W. Legutko EAN code 5903837439607

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The sweetest of the red cabbages. Kalibos is a mid-to-late red cabbage variety with distinctive, conical heads and purplish-red leaves, renowned for its exceptional flavour—sweet and mild, without the typical astringency of red cabbage. The heads weigh 1–1.5 kg and mature 105–120 days after transplanting. The variety is intended for fresh consumption and short-term storage.At a glance Type: conical red cabbage, mid-to-late variety Heads: conical, firm, 1–1.5 kg, purplish-red Sowing under cover: March–April Transplanting: May Harvest: September–October, 105–120 days after transplanting Position: sunny, fertile and moist soil Difficulty: moderate—long growing season Number of seeds per packet: approx. 150 (0.50 g) What makes this variety specialKalibos is an old variety from Czechoslovakia that has achieved cult status among gardeners—not because of its appearance, although its pointed, deep-purple heads are certainly unusual, but above all because of its flavour. The leaves are thinner and more delicate than those of round red cabbages, juicy, crisp and distinctly sweet, without bitterness. In taste tests, Kalibos regularly outperforms commercial varieties.Its conical shape is inherited from pointed cabbage varieties such as the green Filderkraut. The heads are firm and well closed, with a small core. This is a mid-to-late variety: transplanted in May, it matures in September and October, and the harvested heads can be stored in cool conditions for several weeks. It is not a variety for long-term storage, but in return it delivers a quality unmatched by any storage cabbage.Growing step by stepSowing (March–April, under cover): sow the seeds in trays or plug trays at a depth of approx. 1 cm, at a temperature of 18–20°C. Germination occurs after 4–7 days. After emergence, grow the seedlings in cool (12–16°C), bright conditions. You can also sow directly in the permanent position in April, placing 2–3 seeds per spot and leaving the strongest seedling.Pricking out: prick out seedlings from trays at the first true-leaf stage into 7–8 cm pots. Seedlings are ready for transplanting when they have 4–5 leaves, have been hardened off and are approx. 6 weeks old.Transplanting (May): plant deeply, up to the first leaves, at a spacing of 40–50 × 40–50 cm, in a sunny position. The soil should be fertile, rich in humus and consistently moist, with a pH of 6.5–7.5. Kalibos thrives in a bed manured the previous autumn and alongside marigolds, which help repel pests.Care: water evenly throughout the season, especially in August when the heads are forming. Fertilize 2–3 times, with a high proportion of potassium (for colour and sweetness). Horticultural fleece or insect netting protects against cabbage white butterflies and cabbage root flies. Harvest when the heads are firm, usually in September and October—light frosts further improve the flavour.UsesKalibos is made for eating raw—in slaws and salads, or finely shredded as a topping for burgers and tacos, where its sweetness and crispness make all the difference. It is also delicious braised with apple, onion and a little vinegar, roasted in wedges and used in soups. Young heads can also be fermented—fermented red cabbage made with Kalibos has a beautiful pink colour and mild flavour. The autumn harvest allows the heads to be stored in a cellar for several weeks.Gardener’s tipKalibos has thinner outer leaves than commercial varieties, and the heads may split if watering is uneven. If heavy rain is forecast after a dry spell, gently twist the head in the soil or cut through some of the roots on one side with a spade—this will limit sudden water uptake. Mature heads should not be left in the bed for too long: cut them when firm and move them to a cool place.Specifications Latin name Brassica oleracea var. capitata f. rubra Variety Kalibos Head colour purplish-red Position sunny, fertile and moist soil Seasonality biennial plant (grown as an annual) Sowing time March–April (under cover or directly in the permanent position) Transplanting time May Harvest time September–October Spacing 40–50 × 40–50 cm Net weight 0.50 g (~150 seeds) Series Traditional Producer W. Legutko EAN code 5903837437962

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Early red cabbage for summer slaws. Haco is an early red cabbage variety intended for fresh consumption. It produces compact, medium-sized heads on a short stem, with violet-red leaves covered in a silvery, waxy bloom. Harvest takes place 95–110 days after transplanting, and the heads do not split even with uneven watering – a reliable, predictable summer cabbage.At a glance Type: red cabbage, early variety Heads: medium-sized, compact, round, violet-red Sowing under cover: late February – late March Transplanting: April – early May (at the 3–4 leaf stage) Harvest: June – August, 95–110 days after transplanting Position: sunny, fertile and moist soil Difficulty: easy – a variety for beginners Number of seeds per pack: approx. 600 (2 g) What makes this variety stand outHaco is one of the oldest and most proven early red cabbage varieties, cultivated for decades. Its greatest advantage is reliability: the heads develop evenly, are round or slightly elongated, well closed, and have a short inner stem, providing plenty of usable leaf. The strong waxy bloom on the leaves reduces evaporation and helps the plant withstand hot weather.The heads are not prone to splitting, which is valuable with early cabbages – they can be left in the bed for several extra weeks without rushing the harvest. Haco is primarily intended for fresh use, but heads from later summer sowings can be stored over winter until early spring.Growing step by stepSowing (late February – late March, under cover): sow the seeds in trays or plug trays at a depth of approx. 1 cm, at a temperature of 18–20°C. Germination takes 4–7 days. After emergence, lower the temperature to 12–16°C and provide plenty of light – the seedlings should be sturdy, not leggy. A second sowing period (May – June) produces an autumn harvest.Pricking out: seedlings can be pricked out at the first true-leaf stage into 6–8 cm pots or plug trays. Before transplanting, harden off the seedlings for 7–10 days by placing them outdoors during the day.Transplanting (April – early May): plant out seedlings at the 3–4 leaf stage (after 5–6 weeks), deeply, up to the first leaves, with spacing of 40 × 40 cm. The soil should be fertile, humus-rich and moist, with a pH of 6.5–7.5, preferably limed in autumn. It is worth covering early plantings with horticultural fleece.Care: water regularly and abundantly – cabbage needs plenty of water while the heads are forming. Fertilize 2–3 times during the season, with an emphasis on potassium, which enhances leaf colour. Weed and earth up lightly. Cut the heads when they are hard and firm, leaving several outer leaves.UsesHaco is a cabbage for eating raw – for classic red cabbage slaw with apple, coleslaw, and as a crunchy addition to sandwiches and tacos. It also works well braised with apples and vinegar German-style, in soups, and as a colourful accompaniment to meat. Brief fermentation of young red cabbage produces striking pink sauerkraut. The early harvest frees the bed in August for catch crops.Gardener’s tipRed cabbage develops its best colour when it has plenty of potassium and sunlight – in potassium-poor soils, the leaves are greener rather than purple. Top-dress the plants with wood ash or potassium sulfate in June. When cooking, add a little vinegar or lemon juice to the water: without it, the cabbage turns bluish; with it, it retains a deep ruby colour.Specifications Botanical name Brassica oleracea var. capitata f. rubra Variety Haco Head colour violet-red Position sunny, fertile and moist soil Seasonality biennial plant (grown as an annual) Sowing period late February – late March (under cover) Transplanting period April – early May Harvest period June – August Spacing 40 × 40 cm Net weight 2.00 g (~600 seeds) Series Traditional Producer W. Legutko EAN code 5903837437306

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Polish red cabbage for summer harvest. Koda is an early Polish red cabbage variety grown for summer harvest – 90–100 days pass from planting the seedlings to harvesting the heads. The heads are round, uniform, dense, weigh 1–1.5 kg and have an intense dark red colour. They are set deep among the leaves on a short stem. The variety is intended for direct consumption – in salads and summer meals straight from the garden bed.At a glance Type: red cabbage, early variety Heads: round, dense, 1–1.5 kg, dark red Sowing under cover: late February – late March Planting out: April – early May Harvest: July – August, 90–100 days after planting out Position: sunny, fertile soil Difficulty: easy – a variety for beginners Number of seeds per packet: approx. 600 (2 g) What makes this variety stand outKoda is a Polish-bred variety adapted to our climate and valued above all for its uniformity – the heads mature at a similar time and reach a similar size, making harvest planning easier. The leaf colour is deep, dark red and even inside the head, while the structure is dense and juicy. The short stem and round, deeply set heads mean plenty of edible yield from each plant.As an early variety, Koda produces a crop as early as July, when storage varieties are only just beginning to form heads. The heads taste best fresh – raw or lightly cooked; their colour fades slightly during long cooking, so the variety is recommended for direct consumption rather than processing.Growing step by stepSowing (late February – late March, under cover): sow the seeds in trays or modules at a depth of approx. 1 cm, at a temperature of 18–20°C. Germination takes 4–7 days. After emergence, lower the temperature to 12–16°C and provide plenty of light. Sowing in May gives a second, autumn harvest.Pricking out: seedlings can be pricked out at the first true-leaf stage into 6–8 cm pots or modules. Seedlings are ready to plant out when they have 3–4 pairs of leaves, are compact and have been hardened off outdoors for a week.Planting out (April – early May): plant deeply, up to the first leaves, at a spacing of 50–60 × 50–60 cm – Koda needs more space than other early cabbages because it forms a broad rosette of outer leaves. The soil should be fertile, rich in humus, with a pH of 6.5–7.5. Cover early plantings with horticultural fleece.Care: water regularly, especially in June, when the heads begin to form. Fertilise 2–3 times during the season, with a high proportion of potassium, which affects colour intensity. The optimum growing temperature is 15–20°C; mulch during hot weather. Harvest the heads when they are firm, leaving the outer leaves intact.UsesKoda is a cabbage for eating raw – ideal for summer slaws, coleslaw, salads with apples and nuts, sandwiches and wraps. It also works well with brief cooking: braised with apple, stir-fried in a wok, or served as a colourful side dish with meat and fish. Its early harvest frees up the bed in August, allowing you to sow a follow-on crop such as pak choi, radishes or spinach. Its uniform yield is also an advantage for allotment gardeners with limited space.Gardener's tipKoda's dark red colour depends on potassium: on potassium-poor soils, the heads are paler and more greenish. Feed the cabbage with potassium sulphate or wood ash in June. If you plan to eat the cabbage raw, harvest the heads in the morning, when they are firm and at their juiciest – and do not leave mature heads in the bed during hot weather, as early varieties split easily once mature.Specifications Latin name Brassica oleracea var. capitata f. rubra Variety Koda Head colour dark red Position sunny, fertile soil Seasonality biennial plant (grown as an annual) Sowing time late February – late March (under cover) Planting-out time April – early May Harvest time July – August Spacing 50–60 × 50–60 cm Net weight 2.00 g (~600 seeds) Series Traditional Producer W. Legutko EAN code 5903837437009

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Purple kohlrabi for autumn and winter. Delikatess Blauer is a mid-late kohlrabi variety with large, round, blue-violet swollen stems and creamy-white, juicy flesh. Intended mainly for autumn harvest, it reaches 150–220 g, does not become woody, and can be stored in a cellar until February. The growing period is approximately 75 days.At a glance Type: purple kohlrabi, mid-late variety Swollen stem: round, 150–220 g, blue-violet, non-woody Sowing: June – July (for transplanting or directly in the ground) Transplanting: July – August Harvest: September – November, after approximately 75 days Position: sunny, fertile and moist soil Difficulty: easy – a variety for beginners Number of seeds per packet: approx. 600 (2 g) What makes this variety stand outDelikatess Blauer is a German variety from the “Delikatess” family, distinguished by combining a large swollen stem with delicate flesh – a rare quality, as larger kohlrabi usually become woody. The purple skin is only the outer layer; inside, the flesh is creamy white, crisp and slightly sweet, with a flavour similar to a young broccoli stem. Purple varieties are also noticeably more resistant to cold and overgrowth than white ones, which is why they perform best in autumn cultivation.Its main advantage is its shelf life: swollen stems harvested in October or November, with the leaves trimmed, can be stored in a cool cellar or in sand until February without losing their firmness. It is one of the few kohlrabi varieties that can be treated as a winter vegetable.Growing step by stepSowing (June – July, for autumn harvest): sow the seeds in a seedbed or trays, approximately 1 cm deep, at a temperature of 15–20°C. Germination occurs after 4–7 days. You can also sow directly in the ground in rows 30 cm apart, then thin the seedlings to 25–30 cm. Earlier sowing (April – May) will produce a summer harvest, but this variety shows its best qualities in autumn.Pricking out / thinning: seedlings grown in trays do not need to be pricked out; transplant seedlings from a seedbed at the 3–4-leaf stage. When sowing directly in the ground, thin the plants when they have 2–3 leaves so that they are ultimately 25–30 cm apart.Transplanting (July – August): plant seedlings at the 4–5-leaf stage shallowly – the swollen stem must form above the soil – with spacing of 30 × 30 cm. Planting too deeply produces elongated, lower-quality swollen stems. Choose a sunny position with fertile, humus-rich, moist soil and a pH of 6.5–7.5.Care: water regularly – a dry spell followed by heavy rain is a straightforward route to cracked swollen stems. Feed once or twice with a compound fertiliser and weed shallowly. Harvest when the swollen stems are 8–12 cm in diameter; this variety tolerates overgrowth and light frosts down to approximately -3°C, so it can be left in the ground until November.UsesDelikatess Blauer is a kohlrabi variety for eating raw (slices with salt, salads with apple and carrot), cooking and braising, soups, stuffing and roasting whole, as well as winter storage. Young leaves are edible like kale – they can be braised or added to soups. An excellent variety for an autumn bed after harvesting early vegetables – it makes use of space previously occupied by peas, lettuce or early potatoes.Gardener’s tipFor storage, harvest the kohlrabi on a dry day, cut off the leaves just above the swollen stem, but leave the root attached – this significantly slows drying. Place the swollen stems in a crate of damp sand or in a perforated bag in a cool cellar (0–4°C). The purple variety withstands such conditions for several months, while its flesh remains crisp.Specifications Latin name Brassica oleracea var. gongylodes Variety Delikatess Blauer Swollen stem colour blue-violet, creamy-white flesh Position sunny, fertile and moist soil Seasonality annual plant (grown as an annual) Sowing time June – July (for autumn harvest); April – May (for summer harvest) Transplanting time July – August Harvest time September – November Spacing 30 × 30 cm Net weight 2.00 g (~600 seeds) Series Traditional Producer W. Legutko EAN code 5903837433100

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The season’s first crunch. Delikatess Weisser (also known as Delikatess Witte) is a mid-early kohlrabi variety with round, pale greenish-white bulbs and juicy, mildly sweet flesh. Just 5–6 weeks pass from planting out the seedlings to harvest, making it an excellent catch crop—it will be cleared from the bed before tomatoes or beans go in.In brief Type: white kohlrabi, mid-early variety Bulb: round, pale greenish-white, juicy sweet flesh Sowing under cover: March; in the seedbed, April Planting out: April–May (3–4 leaf stage) Harvest: May–July, 5–6 weeks after planting out Position: sunny, fertile and moist soil Difficulty: easy—suitable for beginners Number of seeds per packet: approx. 600 (2 g) What makes this variety specialDelikatess Weisser belongs to the proven “Delikatess” group of varieties, valued for their flesh, which remains crisp for a long time and does not become woody despite rapid growth. The bulb is a regular sphere with thin, light green skin and a white, juicy interior with a mild, slightly sweet flavour—it is a kohlrabi to eat straight from the bed, without peeling off a thick skin.Its short growing season makes it an ideal spring variety: sown under cover in March, it produces a harvest as early as May and June. It can also be sown in several batches every 2–3 weeks until July, providing young, crunchy kohlrabi throughout the summer. It is suitable for short-term storage—in the refrigerator, it retains its firmness for about two weeks.Growing step by stepSowing (March under cover, April in the seedbed): sow the seeds in trays or plug trays about 1 cm deep, at a temperature of 15–18°C. Germination takes 4–7 days. After germination, grow the seedlings in cool conditions (12–16°C) and in full light—high temperatures and darkness produce leggy seedlings, which are then more prone to bolting.Pricking out: prick out seedlings from trays at the cotyledon or first true-leaf stage into 5–6 cm pots. In plug trays, leave one plant per cell. Harden off for one week before planting out.Planting out (April–May): plant out seedlings at the 3–4 leaf stage, shallowly and at the same depth as in the pot, with spacing of 20–30 × 20–30 cm. It is worth covering early plantings with horticultural fleece—it protects against the cold and advances the harvest by one or two weeks. The soil should be fertile, humus-rich and moist, with a pH of 6.5–7.5.Care: even watering is the most important task—kohlrabi that dries out and is then watered heavily will split. Weed shallowly; do not earth up. Harvest young, when the bulbs are 6–8 cm in diameter; overgrown bulbs lose their crispness. After harvesting, the bed is free for warm-season vegetables.UsesDelikatess Weisser is primarily a kohlrabi for eating raw—in slices with a little salt, in slaws, or as a crunchy addition to sandwiches and salads. It is also excellent cooked by steaming, in soups, braised in cream and stuffed. Young leaves can be braised like spinach. Thanks to its low requirements and short growing season, it is one of the best vegetables for a catch crop and for growing in raised planters or large pots on a balcony.Gardener’s tipBolting is the most common problem with early kohlrabi—it is caused by prolonged cold below 10°C when the plant already has several leaves. Therefore, do not plant seedlings out in an unprotected bed too early: wait until the soil has warmed up, or cover the plants with horticultural fleece. Hardened-off seedlings that have not been exposed to freezing temperatures will produce regular, round bulbs.Specifications Latin name Brassica oleracea var. gongylodes Variety Delikatess Weisser (Delikatess Witte) Bulb colour pale greenish-white, white flesh Position sunny, fertile and moist soil Seasonality annual plant (grown as an annual) Sowing time March (under cover), April (in the seedbed) Planting-out time April–May Harvest time May–July (5–6 weeks after planting out) Spacing 20–30 × 20–30 cm Net weight 2.00 g (~600 seeds) Series Traditional Producer W. Legutko EAN code 5903837432103

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A cauliflower that looks like it came from another planet. Di Sicilia Violetto is an old Sicilian variety with deep-purple curds that has been winning the hearts of gardeners looking for something more than classic white cauliflower. A mid-late variety intended for growing outdoors for an autumn harvest—when cool nights bring out the best colour in the curds. Its flavour is more pronounced and spicier than white cauliflower, and it makes a real impression on the plate.At a glance Type: purple cauliflower, mid-late variety Curds: purple, compact, for autumn harvest Sowing: April–May (for seedlings) Planting out: May–June Harvest: September–October Position: sunny, fertile and moist soil Difficulty: moderate—cauliflower prefers even growing conditions Number of seeds per pack: approx. 300 seeds (1 g) What makes this variety specialThe purple colour of the curds is due to anthocyanins—the same pigments that colour red cabbage and blueberries. In addition to its decorative value, this means an extra portion of antioxidants compared with white cauliflower. Di Sicilia Violetto produces medium-sized curds that are well protected by the leaves, while its flavour is slightly nutty and more distinctly spicy than that of white varieties—closer to broccoli than classic cauliflower.The variety is adapted to outdoor cultivation and performs best when grown for an autumn harvest: planted out in late spring, it matures in September and October, when lower temperatures favour the formation of compact curds and intense colouration. In hot summer weather, cauliflower curds tend to become loose, so an autumn harvest is the safest way to achieve a good crop.Growing step by stepSowing (April–May, for seedlings): sow the seeds in multi-cell trays or pots filled with a light, well-drained growing medium, at a depth of approx. 1 cm, at 18–20°C. Germination occurs after 5–8 days. After emergence, lower the temperature to 15–18°C to prevent the seedlings from becoming leggy.Pricking out: when sowing in trays, prick out the seedlings at the 1–2 true-leaf stage into 6–8 cm pots. When sowing directly into cell trays, pricking out is not necessary. Seedlings are ready to plant out when they have 4–5 leaves and are approx. 5–6 weeks old.Planting out (May–June): plant the seedlings in their permanent position at a spacing of 40–50 × 50 cm, slightly deeper than they grew in the pot. Cauliflower needs fertile, humus-rich soil with a nearly neutral pH (6.5–7.2) and a good calcium supply.Care: even moisture is key—drying out while the curds are forming results in small, loose heads. Water generously, mulch, and feed 2–3 times during the season with a fertiliser for brassica vegetables. A fleece cover during the first few weeks protects against cabbage root flies and cabbage white butterflies. Harvest when the curd is compact and the florets have not yet begun to loosen.UsesDi Sicilia Violetto can be eaten like any cauliflower—raw in salads and with dips, where the purple colour is most striking, steamed, roasted with olive oil and garlic, or in cream soups with an unusual colour. When boiled in water, the colour turns greenish, so brief steaming or roasting works better. It is also a decoration for the vegetable garden—the purple curds among the green leaves look like a flower bed.Gardener's tipTo preserve the purple colour on the plate, steam the cauliflower briefly or add a little lemon juice or vinegar to the water—an acidic environment stabilises anthocyanins. In alkaline water (e.g. with baking soda), the curds will turn green. And do not plant out the seedlings too early: a variety maturing in the August heat will produce smaller, looser curds than one harvested in the cool October weather.Specifications Latin name Brassica oleracea var. botrytis Variety Di Sicilia Violetto Curd colour purple Position sunny, fertile and moist soil Seasonality annual plant (grown as an annual) Sowing time April–May (for seedlings) Planting-out time May–June Harvest time September–October Spacing 40–50 × 50 cm Net weight 1.00 g (~300 seeds) Series Traditional Producer W. Legutko EAN code 5903837431748

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Mathematics on a plate. Romanesco Natalino is a cauliflower with yellow-green, conical curds made up of spirally arranged florets—each one a miniature of the whole. A mid-early variety intended for outdoor cultivation, especially for an autumn harvest. Its flavour falls between cauliflower and broccoli: delicate, slightly nutty and crunchy when cooked.At a glance Type: Romanesco cauliflower, mid-early variety Curds: yellow-green, conical, spiral florets Sowing: April–May (for seedlings) Planting out: June–early July Harvest: September–October Position: sunny, fertile and moist soil Difficulty: moderate—requires consistent moisture Number of seeds per packet: approx. 300 (1 g) What makes this variety stand outRomanesco is an Italian type of cauliflower whose curd grows in a fractal pattern: the florets form logarithmic spirals, and each one repeats the shape of the entire curd. Natalino is one of the classic varieties of this type—it produces compact, tall, conical curds in a light yellowish-green colour, well protected by the leaves. Its structure is firmer and less watery than that of white cauliflower, so the florets retain their shape and crunchiness after cooking.This variety is suited to outdoor cultivation in an autumn cycle: later planting (in June, or by early July at the latest) means that the curds form in the cooler conditions of September and October. This is important because Romanesco tends to form curds unevenly in hot weather. The cool autumn temperatures also have a beneficial effect on the flavour—the florets are sweeter.Growing step by stepSowing (April–May, for seedlings): sow in multi-cell trays or pots, approximately 1 cm deep, at 18–20°C. Germination takes 5–8 days. After germination, provide plenty of light and a temperature of 15–18°C—excessive warmth and insufficient light produce leggy seedlings.Pricking out: when sowing in trays, prick out the seedlings at the first true-leaf stage into 7–8 cm pots; in multi-cell trays, leave one plant per cell. Harden off the seedlings outdoors during the week before planting out.Planting out (June–early July): plant seedlings with 4–6 leaves at a spacing of 40 × 50 cm in a sunny position, in fertile, humus-rich soil with a pH of 6.5–7.2. Water generously after planting. Romanesco thrives after legumes or in soil that was well manured in autumn.Care: regular watering is essential—cauliflower does not tolerate drying out while the curds are forming. Mulching helps retain moisture. Feed 2–3 times during the season, ensuring adequate calcium and boron (a deficiency can cause the florets to turn brown). Horticultural fleece or netting protects against cabbage white butterflies and cabbage root flies. Harvest when the curd is still firm and the towers are touching.UsesRomanesco is striking in every form: briefly blanched as whole towers and served with pasta or risotto, roasted with olive oil, steamed or eaten raw in salads and on vegetable platters. It works beautifully in Italian cuisine, bakes and tempura. Thanks to its extraordinary geometry, it is one of the vegetables that looks most beautiful both on the plate and in the garden.Gardener's tipDo not leave Romanesco in the ground too long—once the curd reaches full size, the towers start to loosen and lose their characteristic pattern within a few days. It is better to cut it a day too early than too late. After harvesting, the curd keeps in the refrigerator for about a week, while blanched florets freeze very well.Specifications Latin name Brassica oleracea var. botrytis Variety Romanesco Natalino Curd colour yellow-green Position sunny, fertile and moist soil Seasonality annual plant (grown as an annual) Sowing time April–May (for seedlings) Planting-out time June–early July Harvest time September–October Spacing 40 × 50 cm Net weight 1.00 g (~300 seeds) Series Traditional Manufacturer W. Legutko EAN code 5903837431557

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