Rosemary cabbage is a leaf cabbage that combines decorative and edible qualities. The leaves of the plant can be green or dark purple, and it does not form heads. This variety is characterized by high resistance to low temperatures and can withstand frosts down to -18°C, making it suitable for cultivation in various climatic conditions. The plant prefers light places, but can also grow in partial shade, and develops well on neutral, humus-rich soils.
In cooking, young rosemary cabbage leaves are valued for their taste and nutritional properties. They are used mainly fresh, added to salads, juices, and smoothies, and also frozen and pickled for later use. Thanks to their texture and taste qualities, cabbage leaves are suitable for a variety of dishes, including soups, stewed with meat or vegetables, omelets, and casseroles. This makes rosemary cabbage a versatile ingredient that enriches the diet and diversifies culinary possibilities.
In addition to edible properties, rosemary cabbage has decorative appeal. Its bright leaves, resembling large roses, decorate garden plots and landscape compositions. The plant is excellent for single and group plantings, and can also be used as a filler plant. When transplanted into a pot or vase and brought indoors, the decorative qualities of the cabbage are preserved until December, which allows extending the aesthetic pleasure from its bright shades and lacey foliage.
