The Golden Acre is a tasty cabbage that arrives early and is suited for close spacing. This early round head cabbage is easily grown and versatile in use. Heads are about 6 to 7 inches in diameter on compact plants about a foot high. Its firm, medium green head is excellent cooked or raw in stews and salads.

Asian mustard (Brassica rapa rosularis) having a rosette of edible dark green spoon-shaped glossy leaves also : the leaves.

Sow tatsoi in spring and again in late summer for harvest in fall. Sow in double rows, with rows spaced 10 inches (25 cm) apart. Plant seeds 2 inches (5 cm) apart and barely cover them with soil. Gradually thin to 8 inches (20 cm) apart.

Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you'd use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking.

Lightly steamed or boiled, chrysanthemum greens have a mildly grassy, herbaceous taste with stalks that are sweet and slightly crunchy. The greens are common additions to sukiyaki and shabu-shabu, and are also very good in soups.

Juicy and crunchy with sweet bitter flavor. 

Young stems can be sweeter. Mature stems more bitter.

Serve with garlic sauce, soups, stir-fry, wok

Red stem type. 

Red Chinese Flowering Cabbage Bok Asian

Blanching, stir-fry, steam.

45 days

Mild, sweet flavor.

Danish heirloom variety. Small heads 6-8". Harvest in summer.

Copenhagen Market Cabbage is a classic early-maturing variety known for its compact, round heads and dense, tightly packed leaves. The heads are medium-sized, typically 1.5–2.5 kg, with smooth, light green outer leaves and a crisp, pale interior. It’s prized for its reliability, uniform growth, and sweet, mild flavor.

Excellent raw in coleslaw and fresh salads due to its crisp texture

Great for steaming or boiling as a simple side dish

Ideal for stir-fries and sautéing with garlic or butter

Can be used for light fermentation (though better suited for fresh use than storage types)

Works well in soups, cabbage rolls, and braised dishes

Its tender leaves and mild taste make it especially versatile for everyday cooking.

Dutch heirloom produces tight, tender medium-large heads often used for sauerkraut.

Glory of Dutch Cabbage (Late Flat Dutch) is a large, late-season heirloom variety prized for its broad, flattened heads and dense, tightly packed leaves. Heads can grow very heavy (often 3–5+ kg), with pale green outer leaves and a crisp, white interior. It has a firm texture and a mildly sweet, slightly earthy flavor, making it excellent for storage and processing.

Perfect for sauerkraut and fermentation due to its density and sugar content

Excellent for coleslaw, offering a crisp bite and good moisture balance

Ideal for cabbage rolls—large leaves are easy to stuff

Great in soups, stews, and braised dishes where it holds texture well

Can be shredded and sautéed or stir-fried for a hearty side

This variety is especially valued for bulk harvests, long storage, and preserving.

Red Acre Cabbage is an heirloom, open-pollinated variety that provides excellent storage capabilities. Plants produce beautiful, reddish-purple heads that are compact and require less space than traditional green cabbage varieties. This makes it a great variety for smaller gardens or intensive planting applications.