Also known as Cavolo Nero or Black Cabbage.

Very popular with chefs and striking in the garden, this variety gives plenty of long, dark green, deeply savoyed leaves with a unique texture and flavour. Delicious and a real treat when most veg are scarce. Can be boiled, steamed, added to soups, or eaten raw in salads as baby leaves. First frosts improve its taste and texture. Pick the leaves regularly- can also be used as cut and come again vegetable.

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