I’m not entirely sure, but I think the ones I have at the moment are called a Napa Cabbage.

Often, I just buy the seedlings so I am a bit dependent on what is available at the time, but I find a mixed punnet of oriental cabbage can be really good.

My main reason for loving these is that like mignonette lettuce, you can just leave them in the ground and pick the leaves from the centre and just about watch them regrow and they are so versatile.

I use them is stir fry, in soups in casserole and even, like spinach, on top of a pizza.

If you grow just one thing in the garden, these would be it and my reason for this is to do with sprays and chemicals.

Our farm was next door to a commercial cabbage grower and after watching him spray every second or third day, I decided I would never eat commercial cabbage again. Those cabbages were ‘spray sandwich’.  Every time there was a new leaf there was a layer of pesticide.  No thanks.