Egyptian Cabbage is an early cycle hybrid. It has a very sweet flavor and when ready to be harvested it reaches a large size. It is perfect for use in the kitchen for preparing delicious dishes.
It is a very productive seed that produces large cabbages with a characteristic round shape. Bright green in color, it is excellent for salads.
This is a very early and productive hybrid seed that is resistant to splits and disease. The plant produces large red, almost purple cabbage. With an intense flavor, it is eaten cooked, raw or stewed.
It is a rather productive plant having an early cycle. This species produces cabbage with leaves having an extremely wrinkled and indented aspect, of an intense green color. The plant is very compact and can be consumed in cooking as an accompaniment for cooked dishes.
This seed is particularly used in the Tuscan territories. The plant, with elongated dark green leaves, resists very well even at low temperatures.
These are seeds of a very early variety that is very resistant to splitting. A vegetable with a compact shape, the heart cabbage can weigh up to 1 kg each. It is sown from March to October and must be harvested 55 days after transplanting. Its taste tending to sweet makes it perfect for adding flavor to salads and for serving it cooked as a side dish.
This is a medium cycle seed with high productivity. The cabbage has a round shape and it is more elongated at the top. The typical bright purple color and the sweet and delicate taste make it ideal to be consumed raw.