Lily White Sea Cabbage – Organic
4.49$
A relative of cabbage, this shore plant is native to Europe, northern Africa and southwest Asia. This perennial grows in full sun in rich, deep, stony or sandy soils, well drained, but never very dry. It adapts well to growing in flower beds and in the vegetable garden.
Characteristics
Its fleshy leaves of a beautiful bluish green have a thick stem, woody at the base, which is reminiscent of those of certain cabbages. The foliage forms an imposing taller 70-90 cm high which is adorned with clusters of white flowers in June and July. The flowers with their powerful honey scent attract many beneficial insects to the garden.
In the kitchen
The young shoots of sea kale are very popular in gastronomy. We pick them in spring when they are 20 cm long, then we cook them like asparagus, steamed or blanched. The young leaves are also edible and eaten raw or cooked like spinach. The Lily White selection is distinguished from the species with young leaves devoid of the purple tint that the leaves of the species take on. They are champions for whitening and finer in taste! The flower buds are served raw or cooked like broccoli. The root is also eaten raw or cooked, boiled or steamed. This potassium and vitamin C-rich plant can fall prey to slugs and cabbage maggot maggots in some areas.
Scarification
To obtain a satisfactory germination rate, it is very important to scarify the seeds with fine sandpaper then soak them in room temperature water for 24 hours.
Due to a low germination rate (31%), we put 25 seeds per packet instead of 10. Also note that we have already scarified the seeds by removing their protective envelope. It is therefore not necessary to scarify them with sandpaper and put them in water 24 hours before sowing.
Available at the ecoumene only
A relative of cabbage, this shore plant is native to Europe, northern Africa and southwest Asia. This perennial grows in full sun in rich, deep, stony or sandy soils, well drained, but never very dry. It adapts well to growing in flower beds and in the vegetable garden.
Characteristics
Its fleshy leaves of a beautiful bluish green have a thick stem, woody at the base, which is reminiscent of those of certain cabbages. The foliage forms an imposing taller 70-90 cm high which is adorned with clusters of white flowers in June and July. The flowers with their powerful honey scent attract many beneficial insects to the garden.
In the kitchen
The young shoots of sea kale are very popular in gastronomy. We pick them in spring when they are 20 cm long, then we cook them like asparagus, steamed or blanched. The young leaves are also edible and eaten raw or cooked like spinach. The Lily White selection is distinguished from the species with young leaves devoid of the purple tint that the leaves of the species take on. They are champions for whitening and finer in taste! The flower buds are served raw or cooked like broccoli. The root is also eaten raw or cooked, boiled or steamed. This potassium and vitamin C-rich plant can fall prey to slugs and cabbage maggot maggots in some areas.
Scarification
To obtain a satisfactory germination rate, it is very important to scarify the seeds with fine sandpaper then soak them in room temperature water for 24 hours.
Due to a low germination rate (31%), we put 25 seeds per packet instead of 10. Also note that we have already scarified the seeds by removing their protective envelope. It is therefore not necessary to scarify them with sandpaper and put them in water 24 hours before sowing.
Semis
Culture
biotope
Ecosystem services
Procurement Services
Edible parts:
Processing:
Further information
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