Standing up to the winter weather, Kale ‘Redbor’ is looking good in allotments and cottage gardens right now. The question is whether to eat it or use it in a flower arrangement? I say try both!

It’s delicious stir fried but also looks good as a foliage foil to cut flowers in a vase. Although don’t leave it there too long or that rotten cabbage smell will creep into your home.

Kale is well known as a winter super food and is now readily available in shops whereas a few years ago it was rarely offered. Easy to grow, but needing protection from pigeons in my area, the seeds can be sown from February-July. They can be started under cover (in individual cells to minimise root disturbance) or sown direct. Space the plants 60cm apart and they will reach a height of 45-60cm. Remove yellowing leaves as the plants grow, mulch to suppress weeds and pick throughout winter and early spring.

There are many attractive kales but the best for eating has to be Cavolo Nero, or Tuscan Kale. It’s more tender than other types, sweeter and packed with nutrients.